CUAAS501- ASIAN SUSHI AND SAUCES
Introduction
LU 0: Introduction General introductions Each Asian country has its own
cuisine that it is famous for. Some dishes are associated with special events,
whilst others may be eaten at any time of year. Some dishes may be popular
throughout each country or specific to certain regions; this modules
emphasized mainly on sushi and sauces originated from Japan. 0.1 Defining
key terms 1. Sushi is fish or shellfish on balls of vinegary, cooked rice. 2. Or
Sushi: can be defined as Ready-to-eat cooked rice that has been acidified
with a vinegar solution and formed with a variety of ingredients including
raw or cooked seafood, fresh chopped vegetables, cooked 3. Acidified Rice:
Cooked rice with vinegar added to achieve a pH of 4.6 or less 4. Shamoji:
Japanese term for the spatula or spoon used to turn and spread the sushi
rice. 5. Sashimi: Thin slices or slabs of raw fish that are presented ready-toeat. 6. Nigiri: small balls of rice with ingredients on top 7. Sushi RiceCooked short grain rice mixed with vinegar and other ingredients such as
sugar and/or salt. 8. Maki rolls: layers of rice and nori sheets rolled with a
bamboo mat to form cylinders that contain various fillings 9. Surimi: A type
of gelled fish paste that can be used to make simulated seafood products
such as fabricated crab meat that can be used in sushi. 10. Tamago: Is the
Japanese omelet commonly used in maki, nigiri and Temaki sushi. Unlike a
regular omelet, the tamago is made with sugar, soy sauce, and mirin 11.
Asian cooking is often described as striving toward a balance of flavors.
Cooks typically feature all the basic flavors sweet, sour, salty.