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Sushi : food for the eye, the body & the soul

Author: Ole G Mouritsen
Publisher: New York : Springer, ©2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:

A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book. In it, Ole Mouritsen shares both his passion for the now international  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Mouritsen, Ole G.
Sushi.
New York : Springer, 2009
(OCoLC)373482507
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ole G Mouritsen
ISBN: 9781441906182 1441906185 1441906177 9781441906175
OCLC Number: 495478497
Description: 1 online resource (xxi, 330 pages) : illustrations (chiefly color)
Contents: Cover --
Contents --
Preface --
About the book and how to read it --
Irrasshai! --
Sushi Zen, passion, science & wellness --
SUSHI AND ZEN --
A confession --
The haiku moment --
The science behind the passion --
Democracy in the sushi bar --
Wabi sabi --
Sushi and wellness a long and healthy life --
WHAT IS SUSHI? --
A bit of sushi history --
Sushi is vinegared rice with something on top (tane) or inside (gu) --
The Nordic answer to sushi --
Sushi variations --
Life, food & molecules --
THE MOLECULES OF LIFE --
Cells and molecules --
Saccharides (carbohydrates) --
Amino acids and proteins --
Fats and oils --
Saturated and unsaturated fats --
Nucleotides, dna, and genes --
Cholesterol and evolution --
SENSORY PERCEPTION --
How does food taste? --
Umami the fifth taste --
Taste --
The biochemistry of taste --
Smell --
Mouthfeel --
Something from the sea & something from the mountains --
8216;THE FRUIT OF THE SEA: FISH AND SHELLFISH --
Fish, shellfish, and echinoderms --
Why are fish muscles soft? --
Muscles --
Slow and fast muscles --
Why are some fish muscles white? --
Salmon has a red pigment in its muscles --
Fish do not smell fishy! --
How do fish taste? --
Osmosis --
Fish and shellfish are nutritious food --
Check the epa and dha content of your fish oil --
Oily and lean fish --
The best part of the fish --
Fish with bones --
Fat content of fish and shellfish --
Fish roe --
Tsukiji fish on an epic scale --
The texture of crustaceans --
How do crustaceans taste? --
The texture of molluscs --
How do molluscs taste? --
The sea urchin an echinoderm --
Aquaculture of fish and shellfish --
Environmental toxins in fish --
Parasites in fish --
Is it dangerous to eat fish? --
8216;PLANTS FROM THE SEA --
Algae and seaweed --
The taste of healthy seaweed --
Nori thin sheets of seaweed for making maki-zushi --
An abundance of "nori thanks to 8216;The Mother of the Sea --
SOYBEANS: TOFU, SHOYU, AND MISO --
Proteins and fats in soybeans --
Tofu --
Shoyu (soy sauce) --
Miso --
Japanese soy sauce sh333;yu --
RICE, RICE WINE, AND RICE VINEGAR --
What is rice made up of? --
Rice cooking --
Rice for sushi --
Sake rice wine, a sacred drink --
Shch strong stuff --
Mirin sweet rice wine --
Su tart rice vinegar --
SPICES IN JAPANESE CUISINE --
Japanese spices --
Wasabi Japanese horseradish --
Shiso perilla --
Shiso also kills bacteria --
Sesame seeds (goma) --
Furikake Japanese 8216;spicy topping --
The brain needs fats --
Storage & conservation --
FISH AND SHELLFISH --
Perishability --
Freezing of fish and shellfish --
Salting and marinating of fish --
Fermentation of fish --
Heating of fish and shellfish --
Why do cooked crustaceans turn red? --
TSUKEMONO THE ART OF PICKLING --
The Japanese way of pickling --
Pickled ginger (gari) --
Pickled radishes (takuan-zuke) --
Pickled cucumbers and eggplants --
Salted red and green shiso leaves --
Pickled Japanese apricots or plums (umeboshi) --
Tools, p.
Responsibility: by Ole G. Mouritsen.
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From the reviews: "Ole G. Mouritsen's 330-page tome, 'Sushi: Food for the Eye, the Body & the Soul,' is ... lightweight. ... cover everything that could possibly relate to the science, culture, or Read more...

 
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