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A GUIDE FOR SUSHI RECIPE

IN G EOMETRY

S US H I


幾何学の寿司

SUSHI IN GEOMETRY A Guide For Sushi Recipe


Copyright Š� 2018 By Tianhua Huang First Edition All right reserved. No portion of this book may be reproduced in any form or by any means without written permission from the publisher. Critics, however, are welcome to quote brief passages by way of criticism and review.


To Student:

PEOPLE WHO ARE THE GRAPHIC DESIGN STUDENT


TOC Chapter 1 Makizushi

18 What is the Makizushi 20 Sushi Rice 22 Tuna Sushi Roll 24 Cucumber Sushi Roll 26 Inside-out Roll Chapter 2 Temaki

32 What is the Temaki 34 Eel Sauce 36 Umeshiso 38 Vegetable Hand Roll 40 Mini Sesame Hand Roll

Chapter 3 Gunkanmaki

46 What is the Gunkanmaki 48 Sushi Nori 50 Classic Gunkanmaki 52 Soy Sauce Pearl 54 Teriyaki Gunkanmaki


Introduction

SUSHI

寿�

Sushi originates in a Southeast Asian dish, known today as narezushi, stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish. This early type of sushi became an important source of protein for its Japanese consumers. The term sushi comes from an antiquated grammatical form no longer used in other contexts, and literally means "sour-tasting"; the overall dish has a sour and umami or savoury taste. Narezushi still exists as a regional specialty, notably as funa-zushi from shiga Prefecture. Vinegar began to be added to the preparation of narezushi in the muromachi period (1336–1573) for the sake of enhancing both taste and preservation. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would be further developed in Osaka, where over several centuries it became oshi-zushi or "hako-zushi"; in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds.

It was not until the Edo period (1603-1868) that fresh fish was served over vinegared rice and nori. The particular style of today's nigirizushi became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of nigirizushi's origins is of the chef Hanaya Yohei (1799-1858), who invented or perfected the technique in 1824 at his shop in Rygoku.The dish was originally termed Edomae zushi as it used freshly caught fish from the Edo-mae (Edo or Tokyo Bay); the term Edomae nigirizushi is still used today as a by-word for quality sushi, regardless of its ingredients' origins.

10


Introduction Sushi world

11


Ingredients

Sushi tastes rice, slightly sweet, a bit salty and a bit sour. The exact balance of sugar/salt/acidity will vary depending on the user and the user.

Ingredients

12


Ingredients

Wasabi

Salt

Lemon

Soy sauce

13


Equipment

Plate

Cutting Board

Bamboo mat

Chopsticks

Knife

14


Equipment

Equipment

The equipment needed for sushi is also an essential part. The bamboo mat is very good equipment. It makes the shape of the sushi look perfect.

15


Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi

Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi

Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi Makizushi


01


Makizushi

寿 司 は 最 高 の 食 べ 物 で す

18


Makizushi

Makizushi, norimaki or makimono is a cylindrical piece, formed with the help of a bamboo mat known as a makisu. Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi.

19


Makizushi

SHORT GRAIN WHITE RICE SUSHI HEAT IMPORTANT ABOUT RICE

20


Makizushi

The RICE used for sushi is usually a form of SHORT-GRAIN RICE. Of the two starches contained in rice amylopectin and amylose-sushi rice usually has a higher amylopectin content. This makes the rice stickier and allows it to be used to hold the sushi form together. White sushi rice has had the bran removed, whereas BROWN OR WHOLEGRAIN sushi rice retains a natural bran and light brown color. 21


Makizushi

マグロ寿司ロール

Tuna Sushi Roll

Total: 20 mins Prep: 20 mins Yield: 0.8 rolls (8 servings)

Ingredients: 6 cups sushi rice (prepared)

Instructions: 01

Cut the nori in the half 4 x 7 ½". And then, cut tuna into thin and long sticks 1/2” (1cm) thick.

02

Put the bamboo sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you.

4 sheets of nori (dried seaweed, cut in half ) 4 oz. sushi-grade tuna

22

03

Put nori sheet on top of the bamboo mat with one of the nori’s sides close to the front edge of the sushi mat.

04

Spread about 3/4 cup of sushi rice on top of the nori sheet.

05

Place tuna horizontally on the rice.

06

Rolling up the bamboo mat and press forward to shape the sushi into a cylind. Roll from front end of mat guiding with the sushi mat toward to other end.

07

Press the bamboo mat firmly and remove the roll from the mat.

08

Wipe a knife with wet cloth before slicing.


Makizushi

Tuna Roll, one 6-8 piece roll; CALORIES: 184; FAT: 2g; CARBS: 27g; FIBER: 3.5g

Rice 10g

Bamboo mat 1g

Tuna 10g

Seaweed 10g

23


Makizushi

キュウリ寿司ロール

Cucumber Sushi Roll Cook: 35 mins Prep: 35 mins Ready In: 1h

Ingredients: 1 pinch salt

Instructions: 01

Combine the water and rice in a sauce pan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender. Remove from the heat and stir in the vinegar and pinch of salt. Set aside to cool.

02

Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of nori over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving 1/2 inch of nori empty at the bottom. Arrange strips of cucumber and avocado should put on the center of the rice.

3 tablespoons rice vinegar 1 cup uncooked glutinous sushi rice 1 ¼ cups water 4 sheets nori (dry seaweed) 1/2 cucumber, sliced into thin strips

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03

Roll vegetables once and go down. Unroll, then roll again towards the expose end of the seaweed sheet make the long roll. You have to moisten them with little bit water to help seal. Setting aside and continue with remaining nori sheets, rice.

04

Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.


Makizushi

CALORIES: 171; FAT: 5.1g; CARBOHYDRATES: 28.7g; PROTEIN: 3g; SODIUM: 6mg.

Rice 10g

Bamboo mat 1g

Cucumber 10g

Seaweed 10g

25


Makizushi

インサイドアウトロール

Inside-out Roll Cook: 15 mins Prep: 30 mins Total: 45 mins

Ingredients: 1 packet Nova lox (sliced into strips)

Instructions: 01

Wrap sushi mat with the plastic wrap. Tape down the ends of the plastic on the side of the mat.

02

Place a sheet of nori on your work surface. Moistened your hands and spread an layer of vinegared rice with the help of a rice Sprinkle toasted sesame over the rice.

1 avocado 12 shrimps (cooked in lightly salted water) 1 tbsp pickled ginger (20g) 4 sheets seaweed 2 tsp sesame seeds

26

03

Turn the rice covered nori over on the plastic covered sushi mat. Roll the rice and half of the nori.

04

Make a groove in the center of the rice and place 3 strips of avocado, 3 shrimps, and a few slices of pickled ginger along.

05

Holding down the filling with your fingers, lift the mat with your thumbs to start rolling. Using the mat to make shape the roll. Repeat until all rice is used up.

06

Moisten knife and slice each sushi roll about ¾ inch thick.


Makizushi

Inside-out Roll, one 4 piece roll; CALORIES: 526; FAT: 2g; FIBER: 3.5g

Rice 10g

Bamboo mat 1g

Shrimp 20g

Seaweed 10g

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ki ki ki ki ki ki ki ki ki ki ki ki ki ki ki ki ki ki ki

Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki

Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki

Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki

Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki Temaki


02


Temaki

テ マ キ

32


Temaki

Temaki sushi, also known as hand rolled sushi, is a popular casual Japanese food. The conelike form of temaki incorporates rice, prepared seaweed called nori, and a variety of fillings known as neta. it is popular at casual ones and at home, especially for roll your own sushi parties. Making temaki is easy and fun. And it is often used to introduce Westerners to the experience of sushi. 33


Temaki

SAUCE EEL MIRIN SUGAR THICK EGGS IMPORTANT ABOUT SAUCE

34


Temaki

EEL sauce is a preparation of fish, especially unagi eel, where the fish is split down the back, gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being broiled on a grill. Kabayaki eel is very popular and rich source of vitamins A and E, and omega-3 fatty acids.

35


Temaki

ウメシソ・テマキ

Umeshiso Temaki Total: 30 mins Prep: 20 mins Cook: 10 mins

Ingredients: a bowl of cold water for your hands

Instructions: 01

Cut the pieces of the cucumber length ways into 4 and remove the seed with a spoon. Cut the stick length ways into half again.

02

Find the thin lines on the nori. Following the lines, cut each in half using scissors, should be very careful as the nori sheets break easily. Place a half-sheet of nori side go down, with short edge closest to you.

a 4cm-long piece of cucumber 4 teaspoons of ume paste, or 4 whole umeboshi (stones removed) 2 sheets of nori 4 small handfuls (roughly 200g) of sushi rice 4 shiso leaves

36

03

Wet the fingers of your other hand in the bowl of water, and shake off any excess. Damp fingers help when using sticky sushi rice. Pick up the handful of rice and spread it over the bottom half of the nori sheet. It does not have to be spread as neatly the other kind of rolls. Place stick cucumber, diagonally in the middle of the rice, with an umeboshi and a shiso leaf on top.

04

Bring the bottom corner of the nori sheet that is closest to you over the filling, to meet the rice on the other side, making a triangle. Roll the plain side of the nori sheet make ice-cream cone shape.


Temaki

CALORIES: 184; FAT: 5g; CARBS: 20g; FIBER: 2.5g

Rice 10g

Cucumber 1g

Plum 10g

Seaweed 10g

37


Temaki

野菜ハンドロール

Vegetable Hand Roll Total: 55 mins Prep: 30 mins Cook: 25 mins

Ingredients: 1 cup (180g) uncooked sushi rice

Instructions: 01

Cooking the sushi rice when rice done cooking, let it cool for about 15 minutes. Mix in the sushi seasoning later.

02

While the sushi rice is cooking, prepare the vegetables by cutting them into stick-size. If you want to add persimmons in hand rolls, peel the persimmons, and then cut it.

3 TBS sushi seasoning 10 sheets toasted sushi nori (seaweed) 1/2 English cucumber 1 medium red bell pepper 6 oz (170g) preserved daikon 2 medium fuyu persimmons (optional) 2 small avocados, pitted and sliced furikake for topping (optional)

38

03

Cut the nori sheets in half. Place half of the nori sheet on a board, shiny side down. then, put rice onto the nori. Spread the sushi rice so that you will fill one half of the nori sheet. Top nori with few slice of cucumber, red peppers, and persimmon. Top with one slice of the avocado and shake some furikake on top.

04

Start on the lower right hand corner to roll the sheet towards the left, until the end. Seal the hand roll with grains of rice.


Temaki

CALORIES: 100; FAT: 0g; CARBS: 15g; FIBER:1.5g

Rice 10g

Red bell pepper 1g

Avocado 10g

Seaweed 10g

39


Temaki

ミニゴマハンドロ

Mini Sesame Rolls Total: 55 mins Prep: 30 mins Cook: 25 mins

Ingredients: 1 cup sushi rice, rinsed and

Instructions: 01

Cook rice in pan cold and covered, in pan 5 minutes, then stir in 6 Tbs. Sushi seasoning until cool then stirs in gomashio.

02

Toss cucumbers with remaining 2 tsp. Drain in a sieve and then set in one aside.

03

Cut nori sheet into 3 strips. Place 1 strip on the work surface with the long end nearest you. Spoon 1 tbs. Rice mixture on one end of nori strip, and flatten a little.

Drained several times 6 Tbs. plus 2 tsp. Sushi seasoning, divided 1/4 cup gomashio 2 Persian or 1 English cucumber, Peeled, seeded, and cut into 2-inch-long Matchsticks (2 cups) 8 sheets toasted nori

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04

Top with 5 or 6 cucumber matchsticks. On lift bottom corner under rice and cucumber, and roll nori strip around mixture to form a small cone. Seal cone with 2 grains of rice. Repeat with nori strips, rice, and cucumber.


Temaki

CALORIES: 45; FAT: 0.5g; CARBS: 7g; FIBER: 0.5g

Rice 10g

Cucumber 10g

Sesame 10g

Seaweed 10g

41


i i i i i i i i i i i i i i

Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki

Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki Gunkanmaki

G G G G G G G G G G G G G G


Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk Gunk

03


Gunkanmaki

寿 司 は 微 妙 な 芸 術 が あ ま す

46


Gunkanmaki

Gunkanmaki is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, nattĹ?, oysters, uni (sea urchin roe), corn with mayonnaise, scallops, and quail eggs.

47


Gunkanmaki

PAPER THIN IODINE SUSHI GREEN NORI IMPORTANT ABOUT NORI

48


Gunkanmaki

Nori is commonly used as a wrap for sushi and onigiri. It is also a garnish or flavoring in noodle preparations or soups. It is most typically toasted prior to consumption. A common secondary product is toasted and flavored nori, in which a flavoring mixture (variable, but typically soy sauce sugar, mirin, and seasonings) is applied in combination with the toasting process. 49


Gunkanmaki

クラシックロール

Classic Gunkanmaki Total: 30 mins Prep: 10 mins Cook: 20 mins

Instructions:

Ingredients: 280g vinegared rice

01

4g salt 8g suger 20ml rice vinegar 5g lemon 10g caviar

02

03

50

Warm sugar and salt with some sushi rice vinegar put in the pot (don’t exceed 35 degrees, it can be melted by water). Prepare 280g of cold rice, steamed well in advance, and use rice ratio of 1:0.5. Pour the cooled vinegar into the rice.

04

After mixing well, the rice grains are clearly visible but still remain in a state of clumping.

05

Cut the seaweed into equal strips according to the dividing line

06

Put rice ball on the nori and roll them down.

07

Stick a little rice to the front of the nori before rolling it up, and gently press the top with the spoon back.

08

Classic warship sushi will be caviar.


Gunkanmaki

Rice 10g

Lemon 5g

Cavier 10g

Seaweed 10g

51


Gunkanmaki

醤油パール

Soy sauce pearl Total: 20 mins Prep: 20 mins Yield: 0.8 rolls

Ingredients: 7g Soy sauce

Instructions: 01

2g Agar-Agar 9g Olive oil 1 block Cucumber 1 sheet nori

02

5g Salmon roe 5g Masago

03

52

Mix some soy sauces with Agar-Agar. Then blend these two. Then, transfer over to a pan waiting to boil. Start it to jellify in the soy sauce, and cold is down quickly through the liquid. The olive oil should be a freezer for 20-30 minutes. Take a couple of drop of soy sauce and drip them through the olive oil. Then, it through a fine sieve and it should stop all these pearls. Wash them in water.

04

Take one nori and cut the nori into a strip

05

Take a strip of nori and place it on matte side inwards and wrapp it around your ball. Then take two or three little piece of sushi rice and press it against it.

06

Finally, fill it with your roe and masago. Take a cucumber, cut at a 45 angle place one side of your sushi. Then, add your soy pearls.


Gunkanmaki

Rice 10g

Cucumber 1g

Soy sauce pearl 10g

Seaweed 10g

53


Gunkanmaki

テリヤキ館

Teriyaki Total: 40 mins Prep: 20 mins Cook: 20 mins

Ingredients: 15g Chicken

Instructions: 01

Add some coconut oil. feeling rising from the bottom of the pan.

02

Placing your chicken into it and lay it away from you so it doesn’t splatter anything on to you or burn you. Here what we are going to do just wear it at extreme heat, that cause the chicken to brown and it invokes somedelicious aroma going from the chicken. Until the chicken is brown on the double side, put a lid on to it and leave it there for 10 minutes.

01g Coconut oil 05g Lemon 07g Sweet teriyaki saouce 01 Cucumber 02 sheets nori

03

54

Now you roll a lemon Add teriyaki sauce. Go to add little bit of lemon juice and also add little bit of zing to the sauce. Mix them.

04

Taking one cucumber, just jiggle it softly and slowly to turn cucumber into it. Then, take the cucumber and roll it up, then slice it into strips of cucumber

05

Take your chicken and shred it with a fork. Put the chicken in the bowl and add teriyaki sauce. cut the nori into a strip.

06

Take the sushi rice and cut the shape this into an oblong shape. Then take the nori sheet and wrap it around. Where the seam ends, just put little piece of sushi rice will stick it together.

07

Add that juicy teriyaki chicken and cucumber, then just put it there.


Gunkanmaki

Rice 10g

Cucumber 1g

Chicken sauce 10g

Seaweed 10g

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Index

A Avocado Agar-agar

14,40,46 52

C Cucumber Coconut Caviar Consumers Chopsticks

40,52,54 55, 48 10,32 23 14

D Daikon Drain Dried Diagoually

23 47 48 24

F Furikake Flatten Fermented Funazashi Firmly Fiber

21,23 23 10 19 32,33

G Gunkanmaki Gomashio Ginger Glutinous Grain

46,47 49 52 48,50 35

H

10 10 35

Handful Hako-zushi Heat

J Jiggling Jellify

22,36 38

L Lengthwise Licious Lacto

22 10,18 10

M Makizushi Moistened Masago Melted Matchsticks Monarch Millennial

10 33 38 36 38,40 48,49 52


Index

N

Negotiator Nori Nigirizushi Nova Narezushi

O

Omelet Oval Oliver Oshi-zushi

11 22,24,26 18,19 34 10

50 36 52,54 48

P

Persian Persimmons Pitted Potential Perilla Plate

Q

Quail

R

Roe Rinsed Rygoka

34 26 19 10 34 12 49 52 14,40,46 10

S

Salmon Soy Sauce Sesame Scallops Shiso Sprinkle Spoiling Savory Shiga Slicing Simmer Sodium

T

Temaki Tuna

52 36,38,40 41 36,40 34 40 24 26,33 54 22 22 22 32,34 22

V

Vinegar Vegetable

40 24

W

Wasabi Wrap

22,24,26 36,38


COLOPHON In Publishing, a colophon is a brief statement containing information about the publication of a book such as the place of publication, the publisher, date the publication, typeface used, people involved in the production, equipment used, printed at the end of the book, but in modern works they are usually located at the verso i.e. [left] of the title leaf. TYPEFACES The text is set in FF Din design by Albert-Jan Pool. The headings are set in Nudista, designed by Toma. SOFTWARE Adobe Creative Cloud, InDesign, Illustrator, Photoshop EQUIPMENT 13.5 Mac pro Epson workforce 7720 designer Edition printer PAPER Cover: Moab Lasal Photo Matt 235 Interior: Moab Lasal Photo Matt 235 PRINTING AND BINDING Printing: Epson workforce 7720 Binding: California Publishing Co PUBLISHER The Crown Publishing group DESIGNER Tianhua Huang ABOUT THE PROJECT This is a student project only. No part of this book or ant other part of the project was produced for commercial use.


キ ャ 小 な ビ カ ビ さ マ ー リ め サ ズ カ ア で も 鮮 明

ゴ キ ャ ビ ア

の 完 璧 な

リ の テ ク ス


チ ャ は 伝 統 的 な

日 本 料 理 の 素 晴 ら

し い ア ク セ ン ト

に な り ま す お い し


What kind of sushi you like to eat? Maki-zushi, Temaki and Gunkanmaki are very popular sushi. This book shows the geometry in sushi. How to make the sushi with geometry.

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