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Sushi: Food for the Eye, the Body and the Soul
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SUSHI
Food for the
eye, the body
& the soul
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Ole G. Mouritsen
SUSHI
Food for the
eye, the body
& the soul
Graphic design and photography
Jonas Drotner Mouritsen
Water colours
Tove Nyberg
Translation and adaptation to English
Mariela Johansen
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Sushi • Food for the eye, the body & the soul
Author
Ole G. Mouritsen
Graphic design and photography
Jonas Drotner Mouritsen
Water colours
Tove Nyberg
Translation and adaptation to English
Mariela Johansen
ISBN: 978-1-4419-0617-5 e-ISBN: 978-1-4419-0618-2
Library of Congress Control Number: 2009931802
© 2009 Springer Science+Business Media B.V.
No part of this work may be reproduced, stored in a retrieval system, or transmitted in
any form or by any means, electronic, mechanical, photocopying, microilming, record-
ing or otherwise, without written permission from the Publisher, with the exception of
any material supplied speciically for the purpose of being entered and executed on a
computer system, for exclusive use by the purchaser of the work.
Printed in the US on acid-free paper
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springer.com
Menu
• • •
Sushi – Zen , passion, science & wellness
Sushi and Zen
What is sushi?
Life, food & molecules
he molecules of life
Sensory perception
“Something from the sea & something from the mountains”
‘he fruit of the sea’: ish and shellish
‘Plants from the sea’
Soybeans: tofu, shōyu, and miso
Rice, rice wine, and rice vinegar
Spices in Japanese cuisine
Storage & conservation
Fish and shellish
Tsukemono – the art of pickling
Tools, preparation & presentation
Tools for making sushi
Preparation of sushi
Arrangement and presentation
Sushi À la carte
Mainstream sushi
Sushi with a diference
The rest of the menu
Side dishes and main courses
Soups and salads
Small desserts with green tea
At the table & at the bar
How does one eat sushi?
Cha – Japanese tea
Epilogue
The technical details
Glossary of Japanese words & scientiic terminology
Bibliography
llustration credits
Index
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