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SUSHI
Food for the
eye, the body
& the soul
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
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
9 8 7 6 5 4 3 2 1
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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