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SUSHI INGREDIENTS
One of the national Japanese delicacies, sushi has been eaten in Japan for centuries.
Today it is increasingly popular also in the West. It is delicious, low in calories and
rich in protein. It contains proper amounts of carbohydrates and vitamins. Sushi comes
in different types with different fillings or toppings, but all are based on vinegared rice.
Sushi is prepared as small pieces and served beautifully arranged on plates or trays.
Tokyokan provides all of the following ingredients you need for making sushi.
Sushi rice
(001 shari, package weight 1010 g)
Good rice is the basis of sushi - it is the very heart of sushi. Komachi and Fukusuke are
short-grain, round and suitably sticky rice types for preparing sushi.
Sushi vinegar
(LE01400 sushi-su 624 g, CF01020 su 755 g , MJ01230 sushinomoto 110 g)
Sushi vinegar is an important ingredient of sushi. The very name of sushi derives
from vinegar, SU meaning vinegar and SHI meaning the skill of hand. Japanese sushi
vinegar is rather mild and sweet in taste. The ready-to-use sushi-su vinegar is easy
to use and of very high quality. The right taste is obtained by adding sugar and salt
into the sushi vinegar. The sushinomoto dry vinegar may also be used.
Nori seaweed
(PC00968 nori 50 sheets 205 g, PC00770 yakinori 10 sheets 47 g)
Use ready-toasted yakinori. Toasting improves the taste and structure of nori.
The darker the nori, the better the quality, and the lighter the colour, the more
commonplace it is. Nori is rich in protein, calcium, vitamin A and iron.
Wasabi
(sabi, JD01010 powder can 43 g, JD01040 287 g, JD02050 paste tube 59 g)
Wasabi is Japanese horseradish, growing only in Japan. You can use either fresh
wasabi paste or dried wasabi powder by adding water. As wasabi is very hot in taste,
be careful in using it.
Soy sauce
(shoyu, murasaki, e.g. CA0211 Yamasa Low-Salted 347 g, CA02160 Yamasa Low-Salted 900 g, CA02310 sashimi-shoyu, 458 g)
Use Japanese soy sauce for dipping sushi and for all other Japanese dishes.
You can choose between normal and low-salted soy sauces or the sweet sashimi-shoyu.
Pickled ginger
(FF060601 gari, 329 g)
Ginger slices pickled in sweet vinegar, gari is eaten for refreshing and cleansing the palate between different sushi pieces.
Katsuo powder
(HC01020 dashi, 67 g)
For a Japanese sushi egg roll (tamagoyaki), you need sugar and dashi (dried bonito powder) to obtain the right taste.
Green tea
(o-cha, o-agari, QA01100 sencha 110 g, 3208 tea bags 97 g)
Refreshing green tea is the perfect match to sushi. It is available both in loose leafs and tea bags.
Deep-fried bean curd pockets
(BP02020 o-inariage, 366 g)
Deep-fried bean curd pockets pickled in sweet soy sauce. “Sushi pockets”
(inarizushi) are obtained by filling the pockets with sushi rice (shari).
Noritama and furikake
(NA01020 okaka-furikake 35 g, NA01060 noritama 59 g)
Use these mild spice mixtures for making California maki.
The mixtures contain seaweed, sesame seeds, dried egg,
dried bonito and soy sauce as powder.
Pickled plums
(umeboshi, e.g. FE46010 paste tube 56 g)
Umeboshi is a rather bitter but exciting spice. Use in hand-rolled temakizushi.
Miso soup
(misoshiru, GC03966 wakame-misoshiru 196 g, GC03968 tofu-misoshiru 149 g)
Mild miso soup is a good match to sushi. It contains fermented soy bean paste,
wakame seaweed and bean curd. Mix the powder into a cup of hot water.
Sushi set
(3000 g)
This starter kit contains all you need: nori seaweed, a bamboo rolling mat, sushi vinegar,
soy sauce, sushi rice, ginger, wasabi paste and six pairs of chopsticks.
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