Healthy & Tasty Sushi Rolls and Onigiri
Sushi has been a favorite food among Japanese for centuries. In fact, the first mention of sushi in Japanese literature dates as far back as the eighth century. The sushi eaten in primeval times was quite a bit different than today's rolls however, typically consisting of pickled fish and clams rather than rice. In the 17th century, during the mid-Edo period, Japanese began to make sushi that was...
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Sushi has been a favorite food among Japanese for centuries. In fact, the first mention of sushi in Japanese literature dates as far back as the eighth century. The sushi eaten in primeval times was quite a bit different than today's rolls however, typically consisting of pickled fish and clams rather than rice. In the 17th century, during the mid-Edo period, Japanese began to make sushi that was somewhat similar to modern rolls using rice flavored with vinegar and seasoning as the base and enclosing the rice and other ingredients in deep-fried tofu puffs or rolling them in nori seaweed. These ingredients became widely popular at that time. Today we can choose from a broad variety of sushi specialties, including rice topped with seafood and nori rolls with assorted fillings and vinegar-favored rice. A mouth-watering display of varied types of sushi is healthy, easily prepared fare for picnics or outdoor lunches. The sushi recipes included in this book explain how to prepare the following: fillings for nori rolls, standard nori rolls, thin nori rolls, hand-rolled sushi, fillings for egg crepes, and fillings for sheets of fried tofu puff (aburage). The book also introduces recipes for onigiri, or rice balls, which make delicious snacks or light meals to enjoy at home or on the go. The comb binding allows the book to lie flat, making it easy for the chef to follow the recipes. Each recipe includes details directors and full-color photos showing steps of preparation and the finished dish.
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nice taste
yummy..