SUSHI MADE EASY, Kuchnia
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MADEEASY
NOBUKO TSUDA
FOREWORD BY DO ALD RICHIE
SUSHI MADE EASY
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by Nobuko Tsuda
foreword by Donald Richie
New York· WEATHERHILL • Tokyo
Contents
Foreword. by Donald Richie vii
Ingredients and Basic Preparations
3
Vegetables. Dried Foods, and Liquids
3
Fish and Shellfish
22
Utensils 42
Sushi Rice 48
Finger Sushi 63
Rolled Sushi 68
Scattered Sushi 83
Box Sushi and Pressed SushI
89
Miscellaneous Sushi Varieties
98
Photos by Katsuo Meikyo
Serving Suggestions
109
The assistance of the Nakano Vinegar Co., Ltd., producers of Mitsukan Vinegar,
and the Tokyo Mutual Trading Co., Inc., Tokyo, is gratefully acknowledged.
Beverages
110
Soups 112
Sources for Japanese Foods
117
Recipe Index
127
First edition, 1982
Thirteenth printing, 2001
Published by Weattlerhill. Inc. of New York and Tokyo. C 1982 by Nobuko Tsuda;
all rights reserved. Printed in the U.S.A.
Library ofCongress Cataloging in Publication Data:
Tsuda, Nobuko./ Sushi made
easy./ includes indexes./l. Cookery (Fish) 2. Sushi.
I.
Title /TXl47.D4
641.5952
v
MCR2/ISBN 0-8348-0173-6
Foreword
Japan, an archipelago surrounded by seas. is a great fish-eating
nation. Almost none of the foods coming from the ocean is con-
sidered inedible. and some of these-squid. octopus. and the many
varieties of ocean fish-are eaten in enormous quantities. Seaweed.
various shellfish. sea urchin. shrimp and prawn-all are eaten, but
the national favorites are those meaty fish found in the Pacific:
tuna. mackerel. bonito. sea bream.
These are prepared in an enormous variety of ways. They are
boiled and broiled. steamed and grilled. pickled and fried. dried, and
served fresh. Among all these. however. the most popular method of
presentation is the last-fresh, that is. raw.
Fresh seafood is served in two major manners. Sliced and appro-
priately decorated. served in a bowl or on a dish. it is called sashimi
and is often the first course of a typical Japanese meal. An even
more popular method, however. is when it covers fingerfuls of rice
and is a meal in itself. This is sushi.
One of Japan's most representative foods, sushi is now known
around the world. Most large cities in America and Europe have
sushi shops and the dish has been described in
The New York
Times,
Here is Craig Claiborne's definition: "An assortment of small
morsels of freshest raw fish and seafood pressed into cold rice
lightly seasoned with vinegar," This is a perfectly servicable descrip-
tion so far as it goes, but it does not go far enough. Sushi. a
delight to the eye as well as a revelation to the tongue. is also an
engrossing culinary happening that those who have tasted will not
soon forget.
It was not always such. and. as is the case with so many beloved
foods, its beginnings are somewhat unappetizing. Originally, it
appears that what we now know as sushi was merely preserved fish.
Rice was packed round the uncut fillets and was then thrown away
before the aging flesh was eaten. There is. however, a more elegant
accounting of the origin of sushi from the same period. The
Nihon
VII
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