Porphyran, a polysaccharide present in the cell walls of a red algae that is used notably in the preparation of Sushi, is broken down specifically by an enzyme called porphyranase. This new enzymatic activity has been identified in marine bacteria and, surprisingly, in the bacteria that populate the gut of the Japanese. Scientists from CNRS and UPMC have explained this discovery by a transfer of genes between the bacteria, that allows the gut microbiota of the Japanese to acquire all the "machinery" it needs to consume the algae that surround sushi.
Without intestinal flora, humans cannot break down the polysaccharides in their diet, which are one of the principal sources of energy for the brain. Indeed, intestinal bacteria contain enzymes that are known to "break down" polysaccharides, which are polymers made up of carbohydrates. They are essential because the human genome is not endowed with such enzymes.
Two research teams working at the Station Biologique in Roscoff (CNRS / UPMC) have been working on porphyranase, an enzyme that breaks down polysaccharides but whose true activity was previously unsuspected. These teams have thus discovered that porphyranase breaks down a highly specific molecule: porphyran, and not another substrate, as had previously been thought. Porphyran is a polysaccharide, one of the components in the walls of a red-colored marine algae called Porphyra. These algae are used to prepare Japanese sushi. According to historical documents, this alga has been consumed for many generations by the Japanese. Of considerable cultural importance in Japan, it has sometimes served as a gift or to pay certain taxes.
The researchers then demonstrated the process of recognition between the enzyme (porphyranase) and its substrate (porphyran). They were thus able to identify the "signature" of the sequence involved in this recognition (the specific site on the enzyme to which the reagent binds). As expected, this novel enzymatic activity was detected in marine bacteria. Further investigations led the scientists to compare genomic data regarding the gut microbiota of 13 Japanese individuals and 18 North Americans. They thus discovered that porphyranase was also present in the gut microbiota of the Japanese (but not in that of the North Americans).
The scientists suppose that the presence of this enzyme in the gut microbiota of the Japanese is directly linked to their dietary habits. As major consumers of Porphyra for several centuries, the Japanese have thus been in contact with the marine bacteria that contain porphyranases via their diet. Mirjam Czjzek and her team presume that a transfer of genes from marine bacteria to intestinal bacteria must have allowed the microbiota of the Japanese to accept the "machinery" required to break down the polysaccharides in Porphyra algae. These findings suggest that food associated with marine bacteria may constitute a means for the human gut microbiota to acquire new enzymes, which may, among other factors, explain their diversity. (science daily)
See also :
Steak
Hanamasa
Kamis, 11 November 2010
Dim Sum = hati Kecil
Apakah Dim Sum?
Dim Sum berarti "hati kecil" atau "menyentuh hati anda" - referensi hidangan ini cenderung kecil yang baik menyenangkan langit-langit dan menangkap imajinasi. Dim Sum adalah masakan Kanton yang datang terutama dalam bentuk kue kukus dan goreng mengandung beragam tambalan lezat. Jumlah setiap hidangan di Dim Sum itu disimpan kecil makanan lezat yang disajikan dalam tingkatan kapal uap bambu atau kecil dan menengah sehingga piring-berbagai varietas bisa sampel: kroket renyah, kue tembus, kue ketan, nasi goreng, dll.
Dim Sum dan Teh
Jauh sebelum tapas menciptakan Spanyol dan Amerika menemukan makanan jari, Cina selatan untuk mengumpulkan yum cha (teh) dan sampling potongan gurih dikenal sebagai Dim Sum.
Kebiasaan minum teh di Cina tanggal kembali ke Shen Nung legendaris, yang dikatakan memiliki ratusan pribadi mencoba rumput dan herbal untuk menguji efek obat dan racun. Teh adalah minuman populer oleh Dinasti Sung (960-1280 M), dan secara bertahap, inovasi dalam adat minum teh diperkenalkan. Selain tingkat tinggi connoisseurship dari berbagai jenis teh dan perbaikan kualitas daun teh, berbagai luas menyertai untuk minum teh mulai muncul - Dim Sum.
Makan Dim Sum Hari Ini
Di China sekarang, restoran Dim Sum yang besar dan luas dengan nilai wajar ofbright lampu pencahayaan semuanya. Mereka sering memiliki beberapa lantai dan dikemas dengan ratusan tamu makan, mencapai, berteriak dan memberi isyarat untuk Dim Sum. Para porsi ditumpuk di troli yang roda dari meja ke meja oleh server. Secara tradisional itu gadis-gadis muda bernyanyi ayat-ayat tradisional pujian tentang makanan karena mereka mendorong troli. Saat ini mereka baik meneriakkan nama hidangan yang mereka miliki atau ada tanda digantung di bagian depan troli menunjukkan apa yang disajikan. Sebagai tamu Anda hanya gelombang di server bila Anda mendengar atau melihat apa yang Anda inginkan dan ia akan datang kepada Anda. Jika Anda tidak memiliki kesabaran Anda juga bisa berjalan ke troli untuk memastikan Anda mendapatkan apa yang Anda inginkan sebelum selesai. Sebagai salah satu bisa membayangkan, tingkat suara restoran ini sangat tinggi.
Untuk yum cha Cina atau makan Dim Sum tidak hanya bentuk harian konsumsi makanan atau sebuah kesempatan untuk menghabiskan waktu bersama keluarga Anda, membangun hubungan bisnis dan pengertian pengalaman sosial, juga merupakan ungkapan eksistensi sosial. Dim Sum ini kebanyakan diambil untuk sarapan atau untuk makan siang dan Minggu yang sangat populer untuk makan siang keluarga atau sarapan. Pada hari-hari Anda harus datang lebih awal atau mengenal seseorang di restoran Dim Sum jika Anda tidak ingin mengantri selama berjam-jam menunggu meja. Meskipun sangat bising di restoran dan banyak harus antri untuk waktu yang lama untuk mendapatkan meja, orang Kanton masih menyukainya. Beberapa orang tua bahkan menyekolahkan anak mereka ke antrian untuk meja bagi keluarga beberapa jam di muka pada hari Minggu. (Chinese Dim Sum oleh Wei-Chuan School - orientalfood)
Lihat juga:
Hanamasa
Soto
Dim Sum berarti "hati kecil" atau "menyentuh hati anda" - referensi hidangan ini cenderung kecil yang baik menyenangkan langit-langit dan menangkap imajinasi. Dim Sum adalah masakan Kanton yang datang terutama dalam bentuk kue kukus dan goreng mengandung beragam tambalan lezat. Jumlah setiap hidangan di Dim Sum itu disimpan kecil makanan lezat yang disajikan dalam tingkatan kapal uap bambu atau kecil dan menengah sehingga piring-berbagai varietas bisa sampel: kroket renyah, kue tembus, kue ketan, nasi goreng, dll.
Dim Sum dan Teh
Jauh sebelum tapas menciptakan Spanyol dan Amerika menemukan makanan jari, Cina selatan untuk mengumpulkan yum cha (teh) dan sampling potongan gurih dikenal sebagai Dim Sum.
Kebiasaan minum teh di Cina tanggal kembali ke Shen Nung legendaris, yang dikatakan memiliki ratusan pribadi mencoba rumput dan herbal untuk menguji efek obat dan racun. Teh adalah minuman populer oleh Dinasti Sung (960-1280 M), dan secara bertahap, inovasi dalam adat minum teh diperkenalkan. Selain tingkat tinggi connoisseurship dari berbagai jenis teh dan perbaikan kualitas daun teh, berbagai luas menyertai untuk minum teh mulai muncul - Dim Sum.
Makan Dim Sum Hari Ini
Di China sekarang, restoran Dim Sum yang besar dan luas dengan nilai wajar ofbright lampu pencahayaan semuanya. Mereka sering memiliki beberapa lantai dan dikemas dengan ratusan tamu makan, mencapai, berteriak dan memberi isyarat untuk Dim Sum. Para porsi ditumpuk di troli yang roda dari meja ke meja oleh server. Secara tradisional itu gadis-gadis muda bernyanyi ayat-ayat tradisional pujian tentang makanan karena mereka mendorong troli. Saat ini mereka baik meneriakkan nama hidangan yang mereka miliki atau ada tanda digantung di bagian depan troli menunjukkan apa yang disajikan. Sebagai tamu Anda hanya gelombang di server bila Anda mendengar atau melihat apa yang Anda inginkan dan ia akan datang kepada Anda. Jika Anda tidak memiliki kesabaran Anda juga bisa berjalan ke troli untuk memastikan Anda mendapatkan apa yang Anda inginkan sebelum selesai. Sebagai salah satu bisa membayangkan, tingkat suara restoran ini sangat tinggi.
Untuk yum cha Cina atau makan Dim Sum tidak hanya bentuk harian konsumsi makanan atau sebuah kesempatan untuk menghabiskan waktu bersama keluarga Anda, membangun hubungan bisnis dan pengertian pengalaman sosial, juga merupakan ungkapan eksistensi sosial. Dim Sum ini kebanyakan diambil untuk sarapan atau untuk makan siang dan Minggu yang sangat populer untuk makan siang keluarga atau sarapan. Pada hari-hari Anda harus datang lebih awal atau mengenal seseorang di restoran Dim Sum jika Anda tidak ingin mengantri selama berjam-jam menunggu meja. Meskipun sangat bising di restoran dan banyak harus antri untuk waktu yang lama untuk mendapatkan meja, orang Kanton masih menyukainya. Beberapa orang tua bahkan menyekolahkan anak mereka ke antrian untuk meja bagi keluarga beberapa jam di muka pada hari Minggu. (Chinese Dim Sum oleh Wei-Chuan School - orientalfood)
Lihat juga:
Hanamasa
Soto
Rabu, 10 November 2010
What is Dim Sum Served?
In the United States, however, we are most familiar with the term Dim Sum to describe these small meals. Dim Sum, literally translated from the Cantonese, means "dot-hearts," small treats that touch the heart.
What Is Served
Most Dim Sum foods are savory pastries -- steamed or fried dumplings, filled buns, noodles. There are also sweet pastries, vegetables, meats. The portions are bite-sized, and they are served in small quantities, usually three or four to a plate, so that the diners can enjoy a variety of foods, whether they eat very little or indulge in a huge feast. Variety is one of the keys to Dim Sum. Some restaurants offer over 100 different items on a busy day.
How Dim Sum Is Served
The presentation of the Dim Sum meal has no equivalent in the West. Servers push carts, loaded with a variety of foods, through the dining room, past the customers, who keep an eye out for appealing dishes. Once a desired item is in sight, the diner flags down the cart and points out what she wants. The dining room bustles with the activity of carts wending among tables, calls for attention, and the clatter of plates. The idea is to choose things continually throughout the meal, rather than to gather all the food at once before eating. Sweet items are interspersed with the savories; Chinese custom does not include saving sweets for the end of the meal, although they are reserved for special occasions, such as the pauses between courses in a banquet or indulgences like Dim Sum. (cuisine.net)
Lihat juga :
Sour Sally
Steak
What Is Served
Most Dim Sum foods are savory pastries -- steamed or fried dumplings, filled buns, noodles. There are also sweet pastries, vegetables, meats. The portions are bite-sized, and they are served in small quantities, usually three or four to a plate, so that the diners can enjoy a variety of foods, whether they eat very little or indulge in a huge feast. Variety is one of the keys to Dim Sum. Some restaurants offer over 100 different items on a busy day.
How Dim Sum Is Served
The presentation of the Dim Sum meal has no equivalent in the West. Servers push carts, loaded with a variety of foods, through the dining room, past the customers, who keep an eye out for appealing dishes. Once a desired item is in sight, the diner flags down the cart and points out what she wants. The dining room bustles with the activity of carts wending among tables, calls for attention, and the clatter of plates. The idea is to choose things continually throughout the meal, rather than to gather all the food at once before eating. Sweet items are interspersed with the savories; Chinese custom does not include saving sweets for the end of the meal, although they are reserved for special occasions, such as the pauses between courses in a banquet or indulgences like Dim Sum. (cuisine.net)
Lihat juga :
Sour Sally
Steak
Si Pembuat Sushi
Sushi merupakan makanan dari nasi dan makanan laut mentah yang mudah busuk. Makanan ini dibentuk dengan tangan yang tidak mengenakan sarung tangan. Menempelnya berbagai macam mikroba pada Sushi adalah sulit untuk dihindari. Sushi yang dibeli untuk dibawa pulang di musim panas atau di negara beriklim tropis harus segera dimakan agar tidak menyebabkan sakit perut.
Di beberapa negara seperti Amerika Serikat, memegang-megang makanan dengan tangan telanjang dianggap tidak higienis. Pembuat Sushi diharuskan memakai sarung tangan dari karet atau plastik. Sebaliknya, orang Jepang kehilangan selera bila melihat pembuat Sushi sedang membuat Sushi sambil mengenakan sarung tangan. Walaupun demikian, Sushi di toko-toko swalayan di Jepang umumnya dibuat dengan memakai sarung tangan
Pedagang Sushi
1. Di Jepang
Dalam bahasa Jepang, Sushi-ya adalah sebutan untuk penjual Sushi tradisional yang menyiapkan sushi untuk makan di tempat atau layanan pesan-antar. Restoran sushi dengan piring-piring berisi Sushi yang diletakkan di atas ban berjalan disebut kaitenzushi.
Sushi dalam kemasan nampan plastik bisa dijumpai di pojok makanan matang toko swalayan dan toko serba ada. Selain itu, penjual ikan segar juga sering menjual Sushi. Jaringan toko yang menjual Sushi dalam kemasan untuk dibawa pulang ke rumah bisa dijumpai di seluruh Jepang.
2. Di Indonesia
Di beberapa toko swalayan terkemuka, Sushi dalam kemasan untuk dibawa pulang sering dijumpai di dekat bagian ikan segar. Di restoran yang menyediakan menu makanan Jepang, Sushi sering dimasukkan ke dalam menu bersama-sama dengan masakan Jepang lainnya.(dakomi - jalanasik)
Lihat juga:
Hanamasa
Burger King
Di beberapa negara seperti Amerika Serikat, memegang-megang makanan dengan tangan telanjang dianggap tidak higienis. Pembuat Sushi diharuskan memakai sarung tangan dari karet atau plastik. Sebaliknya, orang Jepang kehilangan selera bila melihat pembuat Sushi sedang membuat Sushi sambil mengenakan sarung tangan. Walaupun demikian, Sushi di toko-toko swalayan di Jepang umumnya dibuat dengan memakai sarung tangan
Pedagang Sushi
1. Di Jepang
Dalam bahasa Jepang, Sushi-ya adalah sebutan untuk penjual Sushi tradisional yang menyiapkan sushi untuk makan di tempat atau layanan pesan-antar. Restoran sushi dengan piring-piring berisi Sushi yang diletakkan di atas ban berjalan disebut kaitenzushi.
Sushi dalam kemasan nampan plastik bisa dijumpai di pojok makanan matang toko swalayan dan toko serba ada. Selain itu, penjual ikan segar juga sering menjual Sushi. Jaringan toko yang menjual Sushi dalam kemasan untuk dibawa pulang ke rumah bisa dijumpai di seluruh Jepang.
2. Di Indonesia
Di beberapa toko swalayan terkemuka, Sushi dalam kemasan untuk dibawa pulang sering dijumpai di dekat bagian ikan segar. Di restoran yang menyediakan menu makanan Jepang, Sushi sering dimasukkan ke dalam menu bersama-sama dengan masakan Jepang lainnya.(dakomi - jalanasik)
Lihat juga:
Hanamasa
Burger King
Ice cream Kue lezat
Ice cream adalah sebuah makanan beku biasanya terbuat dari produk susu, seperti susu dan cream, dan sering dikombinasikan dengan buah-buahan atau bahan lain dan rasa. Kebanyakan varietas mengandung gula, meskipun beberapa yang dibuat dengan pemanis lainnya. Dalam beberapa kasus, perasa buatan dan pewarna digunakan selain (atau penggantian) bahan-bahan alami. Campuran ini diaduk perlahan-lahan sambil pendinginan untuk mencegah kristal Ice besar dari pembentukan, hasilnya adalah Ice cream bertekstur mulus.
Arti dari istilah Ice cream bervariasi dari satu negara ke negara lain. Istilah seperti custard beku, yogurt beku, sorbet, gelato dan lain-lain digunakan untuk membedakan varietas yang berbeda dan gaya. Di beberapa negara, seperti Amerika Serikat, istilah Ice cream hanya berlaku untuk varietas tertentu, dan pemerintah mereka mengatur penggunaan komersial semua istilah ini berdasarkan jumlah bahan. Di lain, seperti Italia dan Argentina, satu kata yang digunakan untuk semua varian. Alternatif yang terbuat dari susu kedelai, susu beras, dan susu kambing yang tersedia bagi mereka yang tidak toleran laktosa atau alergi terhadap protein susu, atau dalam kasus kedelai dan susu beras, bagi mereka yang ingin menghindari produk hewani.
Ice cream kue Ice cream baik dalam bentuk kue atau Ice cream dan kue berlapis bersama-sama untuk membuat bentuk tunggal. Ide kue Ice cream berasal dari makanan penutup yang terdiri dari krim dan kue kue atau hal-hal sepele yang disebut, yang pertama kali muncul di Renaissance. Ice cream kue dapat digunakan untuk kue ulang tahun atau, seperti yang baru-baru ini menjadi en populer di kalangan selebriti seperti Victoria Beckham dan Britney Spears, di pesta pernikahan.
Victoria membuat makanan penutup yang disebut bombes, yang terdiri dari Ice cream dan buah dalam cetakan mewah. Kadang-kadang makanan penutup berjajar dengan kue atau biskuit. resep Ice cream kue dating ke 1870 juga telah ditemukan.
Hari ini, kue Ice cream dibuat di toko-toko Ice cream banyak dan dalam varietas yang berbeda, termasuk pie atap seng. Mereka datang dalam berbagai rasa dan gaya. Ice cream kue terutama dibuat oleh layering dua jenis Ice cream keras, dengan lembut melayani bertindak sebagai "icing". (En.wikipedia)
Lihat juga:
Wine
Sate
Arti dari istilah Ice cream bervariasi dari satu negara ke negara lain. Istilah seperti custard beku, yogurt beku, sorbet, gelato dan lain-lain digunakan untuk membedakan varietas yang berbeda dan gaya. Di beberapa negara, seperti Amerika Serikat, istilah Ice cream hanya berlaku untuk varietas tertentu, dan pemerintah mereka mengatur penggunaan komersial semua istilah ini berdasarkan jumlah bahan. Di lain, seperti Italia dan Argentina, satu kata yang digunakan untuk semua varian. Alternatif yang terbuat dari susu kedelai, susu beras, dan susu kambing yang tersedia bagi mereka yang tidak toleran laktosa atau alergi terhadap protein susu, atau dalam kasus kedelai dan susu beras, bagi mereka yang ingin menghindari produk hewani.
Ice cream kue Ice cream baik dalam bentuk kue atau Ice cream dan kue berlapis bersama-sama untuk membuat bentuk tunggal. Ide kue Ice cream berasal dari makanan penutup yang terdiri dari krim dan kue kue atau hal-hal sepele yang disebut, yang pertama kali muncul di Renaissance. Ice cream kue dapat digunakan untuk kue ulang tahun atau, seperti yang baru-baru ini menjadi en populer di kalangan selebriti seperti Victoria Beckham dan Britney Spears, di pesta pernikahan.
Victoria membuat makanan penutup yang disebut bombes, yang terdiri dari Ice cream dan buah dalam cetakan mewah. Kadang-kadang makanan penutup berjajar dengan kue atau biskuit. resep Ice cream kue dating ke 1870 juga telah ditemukan.
Hari ini, kue Ice cream dibuat di toko-toko Ice cream banyak dan dalam varietas yang berbeda, termasuk pie atap seng. Mereka datang dalam berbagai rasa dan gaya. Ice cream kue terutama dibuat oleh layering dua jenis Ice cream keras, dengan lembut melayani bertindak sebagai "icing". (En.wikipedia)
Lihat juga:
Wine
Sate
Soto, Dish from Indonesia
Who does not know Soto dish? In every region in Indonesia, there is generally this berkuah food. Call it is Soto Betawi, Soto Lamongan, Sokaraja Soto, Soto Kudus, Soto Betawi, Soto Banjar Soto Makassar (Coto), Soto Pekalongan (Tauto), Soto Madura, Soto Bandung, Sokaraja Soto, and Soto Padang.
The origins of cuisine berkuah arguably created the first time is still confusing. Anthropological evidence mentioned as a serving berkuah Soto, who is consumed with rice, probably originated from Central Java, around mid-century 18. First it was the Chinese cuisine fused with the traditions of the immigrants, traders, and travelers from different cultures so that they appear cuisine Soto in each region.
According to the book by Dennys Lombard (Nusa Java: Cross-Cultural), mentioned the origin of Chinese food Soto was named Caudo, which was first popular in the area of Semarang. From Caudo gradually became Soto.
Chef Dosniroha Sitompul, revealing each region has its own philosophy in terms of cuisine berkuah this. Philosophy that could depend on where Soto was first created, and the contents in that Soto. For example Bangkong Soto, Soto does not mean it contains a frog meat. However, the name Soto Bangkong created because it comes from a village in Semarang.
"The Meaning of the name and content in the Soto Soto is not always the same," said Chef Dosniroha to VIVAnews at Seminar on Batik and Cuisine Festival on Campus Atmajaya, Saturday, October 25 last.
Another with Soto Tangkar derived from Betawi. In ancient times, the Betawi people hard to buy meat. As a result dipakailah cow bones to outsmart it. However, Soto Tangkar slowly starting to change according to changes in society. Of meat that is only attached to the bones become many modifications made flesh intact, lungs, tripe, beef liver.
Presentation of each Soto also has a different way. Soto served with various toppings, such as chicken eggs, chicken meat, beef, buffalo meat. Equipped with glass noodles, bean sprouts, crackers, meatball, melinjo chips. Also incomplete without a sauce and soy sauce.
Soto is usually served with rice, according to Indonesian customs. But there is also served by using a diamond like Coto Makassar, and use noodles for Soto Mie Bogor. (Petti Lubis, Nur Farida Ahniar - VIVAnews)
See also:
Wine
The origins of cuisine berkuah arguably created the first time is still confusing. Anthropological evidence mentioned as a serving berkuah Soto, who is consumed with rice, probably originated from Central Java, around mid-century 18. First it was the Chinese cuisine fused with the traditions of the immigrants, traders, and travelers from different cultures so that they appear cuisine Soto in each region.
According to the book by Dennys Lombard (Nusa Java: Cross-Cultural), mentioned the origin of Chinese food Soto was named Caudo, which was first popular in the area of Semarang. From Caudo gradually became Soto.
Chef Dosniroha Sitompul, revealing each region has its own philosophy in terms of cuisine berkuah this. Philosophy that could depend on where Soto was first created, and the contents in that Soto. For example Bangkong Soto, Soto does not mean it contains a frog meat. However, the name Soto Bangkong created because it comes from a village in Semarang.
"The Meaning of the name and content in the Soto Soto is not always the same," said Chef Dosniroha to VIVAnews at Seminar on Batik and Cuisine Festival on Campus Atmajaya, Saturday, October 25 last.
Another with Soto Tangkar derived from Betawi. In ancient times, the Betawi people hard to buy meat. As a result dipakailah cow bones to outsmart it. However, Soto Tangkar slowly starting to change according to changes in society. Of meat that is only attached to the bones become many modifications made flesh intact, lungs, tripe, beef liver.
Presentation of each Soto also has a different way. Soto served with various toppings, such as chicken eggs, chicken meat, beef, buffalo meat. Equipped with glass noodles, bean sprouts, crackers, meatball, melinjo chips. Also incomplete without a sauce and soy sauce.
Soto is usually served with rice, according to Indonesian customs. But there is also served by using a diamond like Coto Makassar, and use noodles for Soto Mie Bogor. (Petti Lubis, Nur Farida Ahniar - VIVAnews)
See also:
Wine
Selasa, 09 November 2010
How to make Sushi Inari?
One of the cheaper and more popular types of Sushi in the market nowadays is the Inari Sushi. It is made by stuffing Sushi rice, and even some vegetables into small pouches of deep fried bean curd or tofu, also more popularly known in its Japanese term as aburage. Instead of the usual Nori seaweed or soybean paper, aburage is used in this Sushi. Aburage can either be sold in packets or packaged in cans, and is widely distributed throughout most Japanese specialty stores or supermarkets. This type of Sushi is also called by some famous nicknames, like pocket-Sushi and brown-bag Sushi. But whatever the monikers may be, this type of Sushi is easy to make, less expensive, and tastes really good!
Following the simple procedures below can have you making your own Inari Sushi in no time.
Inari Sushi Rice Recipes
Ingredients:
4 deep fried tofu pieces, cut into half
2 cups prepared Sushi rice
3 tablespoons sugar
4 tablespoons soy sauce
3 tablespoons Mirin or sweet Japanese cooking Wine
1 and ¼ cup Dashi or fish stock
Salt
¼ cup shredded carrots (par-boiled)
1 teaspoon sesame seeds (toasted) optional
Pickled ginger (for garnish)
Steps :
1. Since the tofu is deep-fried, it is necessary to get rid of the excess oils. Do this by soaking them in boiling water. Cool for a while, and then cut them into half. This makes 8 tofu pouches in all.
2. Combine soy sauce, sugar, dashi and mirin in a small pan. Bring to a boil over slow to medium heat. Add the tofu pockets to the boiling sauce. Let it simmer for about 15-20 minutes, over slow heat, and completely covered. After 20 minutes, turn off heat, and drain the tofu. Squeeze them dry and set aside.
3. Combine Sushi rice, carrots, and the toasted sesame seeds.
4. Stuff the rice mixture into the cut tofu, carefully folding over the ends to secure it.
5. Arrange in a plate and garnish with the pickled ginger.
This recipe yields 8 servings of Inari Sushi
Some useful tips:
• Some canned tofu are seasoned and already cut into serving pouches. Therefore, you can do away with the simmering in soy-sauce and mirin mixture. However, boiling the tofu in the sauce is most ideal, as it will ensure more flavor.
• Mirin is a kind of Japanese cooking wine, sort of a sweeter version of the usual sake. The mixture in making this Wine usually consists of steamed mochigome rice, shochu (Japanese liquor), and komekoji (rice yeast). These are then fermented to make mirin. There are actually two types of mirin available in the market. Hon mirin contains 14 percent alcohol. Shin mirin has less than 1 percent alcohol, and is therefore more ideal for cooking. Shin Mirin is often bottled and has a yellow gold color. Mirin is also used to prepare seasoning for Sushi rice.
• Aburage is often confused with Atsuage. While both are soybean products, and are deep fried, aburage is of the thinner variety. Atsuage is also triangular in shape, thick, and ideal for simmered soups, added in stir fries, or served with soy sauce. Aburage is often shaped into squares and rectangles. This makes the aburage perfect when stuffed with Sushi rice and made into Inari Sushi.
• Dashi or fish stock is relatively easy to make. A cup of Katsuobushi or dried fish flakes can be combined with 2-3 cups of water, and then boiled over low heat. Then the fish flakes can be strained to retain the fish stock. (Greg Rush - Articlebase)
See also :
Wine
Steak
Following the simple procedures below can have you making your own Inari Sushi in no time.
Inari Sushi Rice Recipes
Ingredients:
4 deep fried tofu pieces, cut into half
2 cups prepared Sushi rice
3 tablespoons sugar
4 tablespoons soy sauce
3 tablespoons Mirin or sweet Japanese cooking Wine
1 and ¼ cup Dashi or fish stock
Salt
¼ cup shredded carrots (par-boiled)
1 teaspoon sesame seeds (toasted) optional
Pickled ginger (for garnish)
Steps :
1. Since the tofu is deep-fried, it is necessary to get rid of the excess oils. Do this by soaking them in boiling water. Cool for a while, and then cut them into half. This makes 8 tofu pouches in all.
2. Combine soy sauce, sugar, dashi and mirin in a small pan. Bring to a boil over slow to medium heat. Add the tofu pockets to the boiling sauce. Let it simmer for about 15-20 minutes, over slow heat, and completely covered. After 20 minutes, turn off heat, and drain the tofu. Squeeze them dry and set aside.
3. Combine Sushi rice, carrots, and the toasted sesame seeds.
4. Stuff the rice mixture into the cut tofu, carefully folding over the ends to secure it.
5. Arrange in a plate and garnish with the pickled ginger.
This recipe yields 8 servings of Inari Sushi
Some useful tips:
• Some canned tofu are seasoned and already cut into serving pouches. Therefore, you can do away with the simmering in soy-sauce and mirin mixture. However, boiling the tofu in the sauce is most ideal, as it will ensure more flavor.
• Mirin is a kind of Japanese cooking wine, sort of a sweeter version of the usual sake. The mixture in making this Wine usually consists of steamed mochigome rice, shochu (Japanese liquor), and komekoji (rice yeast). These are then fermented to make mirin. There are actually two types of mirin available in the market. Hon mirin contains 14 percent alcohol. Shin mirin has less than 1 percent alcohol, and is therefore more ideal for cooking. Shin Mirin is often bottled and has a yellow gold color. Mirin is also used to prepare seasoning for Sushi rice.
• Aburage is often confused with Atsuage. While both are soybean products, and are deep fried, aburage is of the thinner variety. Atsuage is also triangular in shape, thick, and ideal for simmered soups, added in stir fries, or served with soy sauce. Aburage is often shaped into squares and rectangles. This makes the aburage perfect when stuffed with Sushi rice and made into Inari Sushi.
• Dashi or fish stock is relatively easy to make. A cup of Katsuobushi or dried fish flakes can be combined with 2-3 cups of water, and then boiled over low heat. Then the fish flakes can be strained to retain the fish stock. (Greg Rush - Articlebase)
See also :
Wine
Steak
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