Materials for Sushi

Today the cultivation of nori is a very prosperous industry in Japan. Miles of bamboo nets are submerged in inlets on the Japanese coast to provide a growth field for the nori spores. At the end of the growing season in early April, the healthiest spores are selected from the nets and transported to Prefectorial Seeding Centers. There, they are mixed with a liquid suspension and sprayed onto clean oyster shells. It takes 1.5 tons of porphyra seeds to fill 20,000 shells.

The shells are suspended from ropes draped over bamboo sticks over large tanks of water that are held at 50-60°F (10-15°C). The walls and roof of the seeding centers are lined with curtained windows so that the heat intensity can be monitored. The seeds are left to germinate throughout the summer and early fall. The plants are harvested, washed with sea water, then with fresh water. They are then dried into sheets.

Although variety of seafood is used in Sushi rolls, including shrimp (ebi), crab (kani), and salmon (sake), tuna (maguro) is by far the most popular. The bluefin tuna market is very competitive. Tokyo's Tsukiji market sets the market price and the day's catch is auctioned to the highest bidder. Prospective buyers extract small samples from the flesh of the fish to test for color and fat content. In order to be considered for sushi, the tuna must meet "kata" or ideal form requirements pertaining to color, texture, fat content, and body shape.

While Japan remains the center for tuna fishing, it is a also major industry in the North Atlantic and in the Mediterranean Sea. However, Japanese techniques are so highly revered that experts from that country are often recruited to advise on matters of catching, handling, and packing. Special Japanese paper is used for wrapping the fish before it is placed on ice. The fish is shipped whole to Japan to be sliced and trimmed. It is not unusual for a tuna to be caught in New England, shipped to Japan for processing, and then shipped back to a restaurant in Boston.

The vinegar used in sushi and sushi rolls is made from fermented rice. It is then poured sparingly into the rice to be used in the sushi roll.

Wasabi, also known as Chinese horseradish, is a common ingredient in sushi rolls. Difficult to cultivate, it grows best on the northern sides of shaded mountain valleys near cold running streams. Wasabi can take two to three years for the edible roots to mature. It is prepared fresh, powdered, and/or as a paste.

Soy sauce is made from fermented soybeans, toasted wheat, barley, salt, and water. It may be purchased from an outside supplier, or processed at the same plant that produces the sushi rolls.

Fresh ginger root is one of the most common spices used with the preparation of sushi rolls. It can also be purchased from an outside source or cultivated in-house.

Vegetable ingredients are as varied as the seafood, but can include cucumber, avocado, and spinach. The vegetables can be purchased from outside vendors. (madehow)


See also :
Sate
Sour Sally