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Sushi Time A HISTORICAL GUIDE FOR MAKING SUSHI Website Proposal

JAN 08


Sushi Time

A historical guide for making sushi

TABLE OF CONTENTS

JAN 08

01

DESIGN BRIEF

02

TASK MODEL

03

INTERACTION DIAGRAM

04

SCREEN SCHEMATICS

05

INTERFACE DESIGN 01

06

INTERFACE DESIGN 02

07

INTERFACE DESIGN 03


01

DESIGN BRIEF

PROBLEM DEFINITION Design an instructional interface on the preparation, etiquette, and history of sushi cuisine.

user profiles

PETER

Peter is 20, a student, and has little knowledge of making sushi. Also, Peter is unsure of eating uncooked seafood, but he has always been interested and intrigued in trying sushi someday. The bright colors of the sushi attract him, but he thinks that sushi is a luxury and that buying it from a restaurant is too expensive. His friends have tried to persuade him to try the dish with them, but he has yet to do so. He likes to cook his own meals because he realizes the economy in making his own food, and looks for unique dishes to prepare regularly. Peter often uses his cooking skills to impress his girlfriend and would like to add sushi rolling to his cooking repertoire. LOIS

Lois is 24 and has eaten sushi many times before. Lois is very observant and loves learning new things. She has some ideas of how to prepare sushi by watching cooking shows on TV and from ordering her own sushi at local sushi restaurants. Lois wants to emulate what she sees on TV, but does not know how or where to start. She is familiar with her favorite sushi rolls and would be interested in learning how to make them for herself. Lois has no fears of uncooked food and likes to experiment preparing exotic dishes. She is a single young professional who indulges on everything healthy.

user profiles The main objective for Lois and Peter is to reference useful tips, images, and ideas to become enlightened to the tradition of sushi rolling. Lois wants to learn more about sushi while Peter is intrigued by it. Both personal desires are important for Lois and Peter to access when they are making their own sushi rolls. They would like to know what recipes are out there for someone who is starting out to a person who already had previous knowledge about the topic. Some errors that might occur are missing some steps in following the directions, not having the proper tools, and miscalculation of the amount of ingredients while rolling sushi. Aside from that, there are ways to have fun rolling sushi since it can be entertaining making something of your own. The user should be able to gather information wether they come in completely ignorant to the topic or with some deal of knowledge in the topic. They should be able to collect a better understanding of what ingredients may be used, better methods of ingredient selection, preparation, and the rolling process. Upon entering the interface, the user will presented with options regarding their previous knowledge about sushi.


The user will decide between the informational pages, for users who has less knowledge about sushi, or the instructional pages for users who wants to learn more about sushi. Options will be sushi recipes, rice preparation, ingredient preparation, the rolling and presentation process, etiquette for eating sushi, history of sushi, and sushi terminology. Recipes will include a list and portions of ingredients that needs to make a single sushi roll, enabling the users to make a single serving or to expand the recipe to make multiple servings. The second section discusses the proper methods for rice preparation on stove top or with a rice cooker, and the recipe needed for making the sushi rice. The third section lists the steps of ingredient preparation, including information about meats, vegetables,and other ingredients; how to select and prepare them in a rolled form. The fourth section is the actual process of rolling the sushi. Included will be images, rules of etiquette, such as table manners and expected gratuity, and the history of sushi.

COMMUNICATION GOALS The simple design structure will reflect the Japanese aesthetics in that colors would be more muted tones in nature such as blues, browns, and grays in order to convey a mood. Significant negative space will allow viewers to be more invited to using the interface because such space will have an organized look. In order to blend traditional and contemporary aspects of Japan, the website would have functional symmetry and aesthetic asymmetry.

OUTLINE HOW WE ROLL

STEP 01

CHOOSE A RECIPE Alaskan Roll
 Avocado Roll
 Boston Roll
 California Roll
 Dynamite Roll
 Spicy Tuna Roll
 Spider Roll
 Tempura Roll
 Texas Roll STEP 02

HOW TO PREPARE RICE Rice cooked Stove pot


STEP 03

PREPARATION Tools Ingredients Rice Meats


STEP 04

Fried Grilled Raw Vegetables Condiments ROLLING SUSHI Put nori sheet on top of rolling mat Spread rice Insert Ingredients Roll Press Cut Present

sushi story PAGE 01

GLOSSARY Uramaki Makisushi Nori Tobiko Japanese Rice Wasabi Gari PAGE 02 PAGE 03

PAGE 04

HISTORY ETIQUETTE DOs DON’Ts PRESENTATION Color Flavor Texture


interaction diagram

03

Start

Informational

Index

Instructional

History

Presentation

Etiquette

Choose reci

Do’s Color

Flavor

Texture

Alaskan Ro

Don’ts

Avocado Ro

Boston Rol

California R

Egg Salad R

New York R

Spicy tuna R

Spider Rol

Tempura Ro

Texas Ro


ipe

03 I N T E R A C T I O N D I A G R A M

How to prepare rice

oll

oll

Preparation

Ingredients Pot

Rice Cooker

Rice

Tools

Rolling sushi

Put nori sheet top of rolling mat

Spread rice

ll Meats Insert Ingredients

Roll

Boiled

Roll

Fried

Roll

Grilled

Roll

Press Raw

Roll

ll

oll

oll

Cut Vegetables

Condiments

Present


TASK MODEL

02

Step 2:

Step 1: How to Prepare Rice Recipe 1 cup of rice 1 cup of water 3 tbsp rice vinegar 2 ½ tbsp sugar 2 tsp salt

Rice Cooker Add rice and water & turn rice cooker on While rice simmers, heat rice vinegar, sugar and salt in a pan until the sugar and salt dissolve, and then remove from heat Place rice in a bowl and let it cool Slowly mix in rice vinegar mixture Cover the grains of rice evenly with the vinegar mixture be careful not to mash the rice Stove Top Turn stove on medium Combine water and rice in pot and boil When boiling, place lid on pot and reduce stove heat to simmer Simmer for 15 minutes While rice simmers, heat rice vinegar, sugar and salt in a pan until the sugar and salt dissolve, and then remove from heat

Step 3:

Choose a Recipe -Alaskan Roll Smoked Salmon Cilantro Radish -Avocado Roll Avocado -Boston Roll Shrimp Avocado Cucumber -California Roll Crab Avocado Cucumber -Egg Salad Roll Hard Boiled Egg Onion Mayo -New York Roll Salmon Cream Cheese Cucumber -Spicy Tuna Roll Tuna Mayonaise Japanese Hot Pepper -Spider Roll Soft Shell Crab Cucumber Avocado Sprouts Spicy Mayonaise -Tempura Roll Shrimp Avocado Onions -Texas Roll Smoked Salmon Cream Cheese Jalapenos

Preparation Ingredients

Tools

Rice Vegetables Nori Sheet (seaweed paper) Sauces/Condiments Meats

Spatula Bamboo Rolling M Sharp Knife Cutting Board Plates Bowls

Fresh Fish

Salmon Tuna Shrimp Crab (can be substituted with imitation crab) With a sharp knife, cut fish into thin strips that will run the lenght of the sushi roll, less than ¼“ in size Fresh Vegetables Avocado Cucumber Onion Sprouts

With a sharp knife, cut vegetables into thin strips less than ¼“ in size

When done, remove rice from heat Place rice in a bowl and let it cool

Sauces/Condiments

Slowly mix in rice vinegar mixture Cover the grains of rice evenly with the vinegar mixture be careful not to mash the rice Choose Reicipe or begin preparing ingredients

Soy Sauce Wasabi Pickled Ginger


Mat

Step 5:

Step 4:

Presentation

Rolling Sushi

Important factors of presentation

Place rolling mat under nori sheet

Color

Spread Rice on Nori Sheet

The contrasting colors in each recipe add to the appearance of the dish

Dip hands in water to prevent rice sticking to them

Texture

Place ball of rice, slightly larger than a pool ball on top left corner of nori sheet

The mixtures of kinds of ingredients that are soft, chewy, crunchy make each roll unique and interesting

Spread towards the middle along the top of nori

Flavor

Continue spreading until you have a log shape of rice along top of nori sheet

Complimentary flavors of the individual ingredients make sushi a diverse dish

Spread rice down left side of nori sheet Present on a dark plate with the cut side up

Spread rice down right side of nori sheet Spread rice evenly, about ¼” thick, down to cover a majority of the nori sheet leaving about ½” on one long side of the nori sheet, this will be used to help seal the sushi roll

Serve with wasabi, ginger, and soy sauce

Spread rice with a very fine line of wasabi for added flavor Step 6: Sprinkle rice with sesame seeds or caviar for added color and flavor

Etiquette Never whittle chopsticks

For Urimaki (inside out, or rice on the outside) flip the nori and rice over

Sushi can be eaten with chopsticks or with hands

Place thinly cut sushi ingredients across center of the nori

Eat sushi roll in one bite Eat ginger with chopsticks between dishes as a pallet refresher

All ingredients combinedshould be less than ¼” to allow room to make complete roll

The soy sauce is to flavor the fish not the rice, so use it sparingly

Pick up rolling mat from near side keeping ingredients in the center of the nori sheet

Do not mix wasabi and soy sauce For more information and history go to history

Roll the mat over to meet the other side so that the rice stays inside the nori By pressing slightly the roll should begin to stick together due to the moist rice Take the formed roll and place it in a flat container if continuing to make more rolls Cut each roll in half, then each half into three, making six pieces Arrange on a dark serving plate with pickled ginger, a small pile of wasabi paste, and a small dish of soy sauce

Step 7: History 4th century BC SE Asia Was a preserved food, used rice to ferment and preserve, was not eaten with rice 8th century AD Heian Period Introduced to Japanese, preferred to save rice and eat with fishbecomes more of a cuisine than a way to preserve food Other forms of sushi created which include the mixture of fish, rice, and other dried preserved vegetables 19th Century maki sushi created, very similar to American sushi, and spread through Japan 1970s-1980s Sushi begins to spread through and become popular in America as a health conscious meal


04

SCREEN SCHEMATICS


home

Information

instruction

home

Information

instruction

Index Index

History Informational

Etiquette Presentation

I. Index II. History III. Etiquette IV. Presentation Structural guides I. Recipe List II. How to Cook Rice III. Preparation V. Rolling Sushi

Index History Etiquette Presentation

Etiquette

DO s Sushi can be eaten with chopsticks or with hands Eat sushi roll in one bite

DO NTs

Eat ginger with chopsticks between dishes as a pallet refresher

Do not mix wasabi and soy sauce


05

INTERFACE DESIGN 01

Make Your Own Sushi! Sushi Recipes

Prepare Rice

Home

Make Your Own!

Prepare Ingredients

Sushi Info

Roll Sushi

These sushi recipes provide the information needed to create sushi in your own home. You may however decide to simply use the recipes as a reference to make your own unique sushi rolls, to suit your taste, using a few standard ingredients.

Alaskan Roll Avocado Roll

Alaskan Roll

This is an inside-out (Uramaki) roll with Salmon, avocado, and cucumber

Boston Roll California Roll Egg Salad Roll New York Roll Spicy tuna Roll Spider Roll Tempura Roll Texas Roll

Make Your Own Sushi! Sushi Recipes

Prepare Rice

More Info

Home

Prepare Ingredients

Make Your Own!

Sushi Info

Roll Roll Sushi Sushi


06

INTERFACE DESIGN 02


07

INTERFACE DESIGN 03

Secondary Palette

Primary Palette

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#000000

#613827

#5CE5E5

#EBDA98

#912CEE

#646F70

#808A75

Palette range

#8C895D

NEUTRA TEXT BOLD

display

60px

NEUTRA TEXT BOLD ALT Avenir 35 Light

headline subhead

14px

Avenir Roman body text 1 The quick brown fox jumps over the lazy dog Avenir 95 Black

button label

10.5px

10px

36px


ど う も あ

り が と う

thank you

steve hoskins grant shuler ellen lee


T


Sushi Time