YO Sushi: The Japanese Cookbook. Kimiko Barber

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СКАЧАТЬ is a nutritious protein food made from soybeans. There are two main types: firm and silken. Firm tofu can be cut into slices or cubes, whereas silken tofu is a soft form of tofu rather like yogurt in consistency. Before using firm tofu, drain the liquid it has been stored in and rinse under cold running water. Then wrap it in kitchen paper and allow to stand for 15–20 minutes.

      wakame This green, silky seaweed wakame is satin-like in texture and rich in vitamin A, calcium, minerals and fibre. A healthy food, it also lowers cholesterol and blood pressure. Wakame is often sold in dried form and once rehydrated is used in soups and salads.

      wasabi is made from an aquatic plant that grows in Japan and has a distinct, strong flavour similar to horseradish. It is available in a powder or paste form. The powder form is more economical and keeps longer; to use, mix it with water until it forms a thick paste.

      yuzu is a Japanese citrus fruit that looks like a yellow tangerine. It is used both for its peel and for its juice. Outside Japan the juice is sold in bottles. The juice is relatively expensive, as it comes from a very slow-growing plant. Once opened, yuzu juice should be stored in the refrigerator and used within eight weeks.

      basic techniques

      This section covers the basic techniques used in Japanese cooking. Preparing dashi stock and sushi rice are quick and easy to learn, and are the building blocks which will enable you to make countless dishes. Cutting sashimi as well as rolling and forming various kinds of sushi take time and practice but you will find it enjoyable to experiment with them as you learn. Even imperfectly cut sashimi and oddly shaped rolled sushi will taste great, and you will soon find your skills improving.

      dashi stock

      Dashi stock is the basis of many dishes, so it is often the first item to be prepared in the Japanese kitchen, but, unlike western stocks, it takes only minutes to make. There are several types of dashi to suit different purposes. The three that follow are easy to make and versatile. A subtly aromatic, clear broth, dashi stock enhances and intensifies the flavour of foods it is cooked or blended with. However, it is more than just a stock: it gives a delicate base note to soups, salads, dipping sauces, rice and noodles as well as all kinds of simmered, steamed and stewed foods.

      number 1 dashi

      This is the most popular variety of dashi, which is made from konbu and bonito fish flakes. A good dashi is delicious enough to eat on its own but requires the best-quality ingredients for a full flavour. This recipe makes 1 litre (1 ³/₄ pints).

       1 postcard-size piece of konbu

       1 litre (1 3/4 pints) water

       20g (3/4oz) dried bonito flakes

      Wipe off any pieces of dirt from the konbu with damp kitchen paper, then make small tears in it to encourage the maximum release of flavour. Place in a saucepan with the water and bring to the boil over a low heat. Remove the konbu when it begins to float to the surface, just before the water reaches boiling point – do not boil the konbu as it will discolour the dashi and make it taste bitter.

      Add the bonito flakes and bring the water back to the boil, then remove from the heat. Allow the flakes to settle to the bottom of the pan, then strain the stock using a fine-meshed sieve lined with kitchen paper or a coffee filter.

      The delicate flavour and taste of dashi is lost if it is frozen, so it is best to make the stock fresh each time and use it the same day.

      vegetarian dashi

      In the traditional Japanese kitchen, vegetarian dashi is made from konbu and dried shiitake mushrooms, which give it a subtle smoky flavour. Makes I litre (1 ³/₄ pints).

       2 postcard-size pieces of konbu

       3 dried shiitake mushrooms

       1 litre (1 3/4 pints) water

      Wipe the konbu clean with damp kitchen paper and make some tears in it to help it to infuse and for the maximum release of flavour. Place the konbu and the mushrooms in a saucepan with the water and leave to soak for at least 1 hour or overnight. Bring slowly to the boil over a low heat.

      Remove the konbu when it begins to float to the surface, just before the water reaches boiling point. Turn up the heat and boil rapidly for 2 minutes, then set aside to cool to room temperature. Remove the mushrooms.

      As with the number 1 dashi stock, this vegetarian dashi also loses its delicate flavour and aroma if frozen. It is therefore best to make a fresh batch each time you need it and to use it the same day.

      water dashi

      This flavoursome dashi is the easiest version to prepare; it is not cooked but left to infuse overnight, ready to use the next day. Makes I litre (1 ³/₄ pints).

       1 postcard-size piece of konbu

       3 dried shiitake mushrooms

       7g (1/4 oz) dried bonito flakes

       1 litre (1 3/4 pints) water (boiled tap water or bottled spring water)

      Wipe the konbu clean with damp kitchen paper and make some tears in it to help it to infuse and for the maximum release of flavour. Put all the dry ingredients in a glass jug with a lid or sealable plastic container and add the water. Chill in the refrigerator overnight and strain before use. The dashi will keep up for up to three days in the refrigerator.

      how to cook rice

      Rice is the staple of the Japanese diet, and no matter how elaborate a meal may be, the main course always includes a bowl of rice. Although domestic production and consumption have been on the decline for some decades due to the ever-increasing westernisation of Japanese life, this humble grain still holds centre stage in the Japanese kitchen. American-grown, Japanese-style, short-grain rice is widely available outside Japan and is the closest substitute for home-grown rice. Typically sold in 1kg (2 ¹/₄lb) or 2.5kg (5 ¹/₂lb) packages, it is usually labelled ‘Japanese-style’ or ‘sushi’ rice.

      Today, nearly all Japanese households have automatic electric or gas rice cookers complete with electric timers, a choice of programmes, thermal control and options such as delayed start, and they are used at least once a day for preparing family meals. An electric rice cooker is a labour-saving, fail-safe piece of kitchen equipment, and will deliver consistently good results – if you often eat rice it is well worth buying one. But you can also cook perfect Japanese rice without an automatic rice cooker.

      For rice with a subtly sweet taste, which is plump, glossy and slightly sticky (so that it is easy to eat with chopsticks), you need to wash off the starch that coats the surface of the raw grain before you begin cooking.

      Below you will find two methods for cooking and preparing ‘Japanese style’ rice: the first method is for making rice that СКАЧАТЬ