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History of sushi essay
History of sushi essay
History of sushi essay
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Recommended: History of sushi essay
Thanh La
Topic: How to make a California Roll
General Purpose: To inform
Specific purpose: To inform the audience on the history of sushi and the process of how to make a California Roll
Thesis Statement (Central Idea): Knowing the history behind sushi will allow you to appreciate sushi. Also, understanding how a basic California Roll is made further let you enjoy and understand other sushi rolls.
Introduction
Attention getter: (Holding a plate with a traditional Tuna Maki on it) This is a Tuna Maki, a traditional roll with seaweed on the outside and fish on the inside. (Holding another plate with a California Roll on it) This is the Americanized version of a sushi roll with rice on the outside and crab on the inside.
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Thesis statement: Knowing the history behind sushi will allow you to appreciate sushi. Also, understanding how a basic California Roll is made further let you enjoy and understand other sushi rolls.
Preview: Following the history of sushi, I will explain how easy, simple, yet beautiful a California Roll can be. First, I will give you a brief history on sushi and how it changed while coming to the US. After, I will go over the materials needed to make a California Roll.
Body
Transition: Lets familiarize ourselves with what sushi is and how it got introduced into the West.
I. History of Sushi
A. There are many stories and folklores that surround the origin of sushi. However, the real origin of sushi came about was putting salted fish into cooked rice causing it to undergo fermentation.
1. Lactic acid is produced as a byproduct of fermented rice. This process of fermentation is also referred to as "pickling". As a result, tsuke-ba or "pickling place" is also called a sushi
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Cucumber is also used in a California roll. Julienning cucumbers into crispy, refreshing sticks give the roll a refreshing crunch and texture
E. Imitation Crab meat is made from processed white fish pushed through an extruder into the shape of a crab stick. It is used in many rolls and also different types of fillings and mixes for sushi.
F. Sesame seed and/or smelt roe (masago) is added to the finished roll as decoration, texture, and taste.
G. All sushi rolls are shaped with a bamboo mat that is wrapped in saran wrap to prevent it from sticking.
Transition: With all the ingredients ready to go, we will now put it all together into a California Roll.
A. The first step of making a California roll or any basic 8-piece roll is apply the rice.
1. Apply 2oz. of sushi ready rice onto half a sheet of seaweed.
2. The rice should lay fluffy and even throughout the whole sheet.
B. The second step is putting all the produce and imitation crab meat on top of the mat.
1. Flip the mat where the rice is on the bottom and the seaweed is facing up.
2. Put 0.5oz of avocado and 0.5oz of julienned cucumber on the
Fresh ingredients are a vital part of Cantonese cuisine. The dishes that are prepared are cooked in the absolute minimum time possible. Seafood such as fish goes from the tank to the table in a short amount of time that sometimes they are served while the fish is still alive (Huffington Post; 2014). It is called Ying Yang fish. It is a great delicacy in Cantonese cuisine.
Taking advantage of the availability of fresh seafood from locals, Mahoney’s menu is vast and varied enough to offer something for every day of the week. However, if time is not on your side, stick with the specialty menu. Start with the “can’t go wrong” Presidential Platter filled with fried crab claws and petite soft shell crabs; aptly named the Presidential Platter after being served to President Ronald Reagan at the White House in 1984. Follow up your crab claws and soft shell crabs with the world-famous seafood gumbo. With a dark rich roux, this gumbo is meant to be shared. Not too spicy but has a bit of...
What you are going to do first is put corn oil on your palms, so that the dough will not stick to your hands.
Step5: Use a lager cookie cutter to cut the dough and place them on the cookie sheet
Just southwest of the University of California, Los Angeles is a neighborhood popular among local college students for its abundance of ramen and sushi restaurants: Sawtelle. Some Los Angeles natives have come to nickname Sawtelle as “Japantown” because of the prominent Japanese culture most concentrated on Sawtelle Boulevard, which can be attributed to the return of the Issei and Nisei after World War II who settled in the area (Garner, 2016). Sawtelle’s rough boundaries include Wilshire Boulevard from the north, Sepulveda Boulevard on the east, National Boulevard down south, and South Centinela Avenue finishing the block on the west (“Mapping LA: Sawtelle,” n.d.). With regard to the
Imagine you are at you favorite Asian inspired restaurant with your friends. You just finished ordering your food, when u look over and see that bottle of dark syrupy liquid off to the side. Known around the world, Soy sauce is an international condiment that is used as a sauce, a condiment, as well as an ingredient in plenty of dishes and recipes. Although this condiment is seen a lot in most Asian style restaurants or even in packets from your Chinese take-out place but it is used all over the world But have you ever wanted to know exactly is soy sauce, or how its made and what gives it that dark color? In this paper I will discuss and explain the origin of soy sauce, how its made and the different types of soy sauce there are, nutritional facts about soy sauce, and myths and legends about soy sauce.
When the moment arises and you place a perfectly bite sized piece of sushi on your tongue, no matter what the type of sushi is, they all have one thing in common: a mix of intricate beautiful flavors all working together to create a unique taste that is worthy of the gods. It starts a little bitter due to the rice vinegar that is used in preparing sushi rice, then salty from the seaweed wrapping, a strong fish flavor is usually prominent in the mix, and as you begin to chew you will notice the crunch of a few finely chopped vegetables, maybe cucumber, carrots, or water chestnuts depending on what type of sushi you're trying. The flavors can be balanced by the addition of a creamy ingredient. Cream cheese or avocado are popular choices, the creamy texture adds another facet to the complex taste that sushi is all about. The sweet, tangy, and strong flavor of pickled ginger can be placed on top to add even more flavor and to cleanse the palate between each piece. When all these flavors mix together to create an all new experience for the palate, that is when you can truly enjoy what sushi is about. With so many flavors and an unlimited combination of ingredients there are bound to be at least a few types of sushi anyone can appreciate. The best sushi uses fresh ingredients and carefully learned skills to assemble a piece of artwork that will melt in your mouth as it is being consumed.
People have eaten pasta for a very, very long time. Wheat flour was one of the first foods of our ancestors. To make the flour, they would crush the kernels of wheat between two rocks. Then they would mix the flour with water and cook it. We know all this from drawings on cave walls and other surfaces. The ancestors of Italians, known as Etruscans, had drawings that show them making a food from wheat that looks like pasta. The Italians then made a food they called ‘lagana’ which is now known as ‘pasta’. They then travelled to many different countries, taking pasta with them...
Of African origin are such specialities as gumbo and pralines, West Indian callaloo and duckandoo (a dish of greens and a dessert based on sweet potatoes), the Brazilian condiments dende oil and spicy hot sauces. Jamaica's bammy bread and the pan bread so beloved in the southern United States are both said to have their origin in the flat round cassava breads typical of Africa. Seeds and the plants of sesame, okra, some melons, and certain varieties of greens as well as yams, together with many techniques of bread making, and the use and combination of spices, are also all credited to the ingenuity of the African cook. It could be argued that every nation and every ethnic group has its own soul food. But the contemporary connotation of the term "soul food" refers to the gradual blending and developing of a peculiar style of cookery with its own dictionary of food terms: it is a blend of West African cookery begun in the southern United States and now very much a part of the cultural tradition of African-Americans, binding them proudly to their African heritage.... ...
Pappadeux offers elegant, elaborate dishes on its menu, while the food described on the menu of Joe's Crab Shack is the sort which tastes best when accompanied by an ice-cold beer and a large plate of french fries. For example, my favorite meal at Pappadeux consists of a flaky filet of red snapper blackened in hot Cajun spices and smothered in a rich Bearnaise sauce. It is then topped with lightly sauted crawfish tails and mushrooms. Once this concoction touches the tongue, it simply melts. On the other hand, Joe's Crab Shack has been made famous for its barbecued crabs. The cook begins by slowly cooking small dungeoness crabs in a large barbecue pit. Once the crabs have been seared to perfection, the cook tosses them on a large tray, and they are ready for presentation. The waiter then serves these divine crabs with a hammer, a bib, and a roll of paper towels. After pounding on the shell for five minutes, the lucky diner discovers a piece of crab meat which, like the snapper filet, melts in the mouth.
Before taking this Asian American class, I only knew that this class is an academic discipline about history, experience, culture, and policies relevant to Asian American. However, the professor, Stohler used interesting teaching style to talk about how this class relates to Asian American’s history, such as providing the PowerPoint and let every students discussing in the class or online. I found out that students could pay more attentions on this teaching style. Owing to this quarter almost ended, there are some reflections and ideas in my mind. In this paper will talk about that the most important and interesting thing I learned in the course; discuss about how relates to my lives and other courses; at last I will think about that my contribution
The study of one food item illuminates the reproduction of social inequality. One food item, such as white bread, has been used to created distinctions within one’s identity, social location, gender, race, and class. White bread introduces the ideas of gender, race, and class by distinguishing good, bad, proper, and non proper eating habits. Such distinctions relate to food preparation such as bento boxes in Japan and eating and food stigmas such as eating disorder within the male gender.
However, this only proved a little bit too exciting for most of Tokyo Kaitan’s clients who are the Japanese from Japan. Now, the seaweed has been moved to the interior of the rolls where it provided only the flavor, but no crunchy feeling. May be this simple move is the most symbolic of the future of American sushi, which keeps evolving away from the old traditional Japanese sushi while many chefs had prided on the proper way to make a crunchy roasted sheet of seaweed to maintain the original Japanese sushi. According to the article “History of sushi,” the sushi trend was truly hit America in 1980. At that time, many Japanese chefs took even more liberties with American ingredients and flavors. For example, the rolls could be filled with anything from cream cheese, flavored mayonnaise, cooked fish, and even fruits. The American sushi is not only borrowing the American ingredients, it is also borrowing Peruvian and European ingredients too. In 1987, chef Matsuhisa shocked the country with his deft mingling of Japanese, Peruvian and European ingredients. His influence now extends far beyond the dozen or so restaurants that carry his name [2]. In particular, at MA TING YEN OF OISHII SUSHI, chef Yen creates a graceful French inflected Sushi which are influenced by the European ingredients like
Settle yourself near the windows and sip from a huge, earthy cup of green tea while you wait for your immaculately presented and perfectly fresh sushi. The menu also includes set meals and udon if you prefer; either way, this is a pleasant corner from which to take in good Japanese food and bay views. Dinner is tabe-hōdai (all you can eat) for 90 minutes.
Growing up in New York meant living in a culturally diverse environment. New York can be considered to be one of the melting pots of many countries and cultures; this is no exception for the cuisines that New Yorkers encounter on a daily bases. Many innovations and changes were made to suit the ever-changing desire for taste. Consequently, innovations and altercations have serious effects on the authenticity and originality of the cuisine, losing the major component that makes the food unique to a culture or country. This is especially true to the Chinese food found in New York. However, there is a misconception, when New Yorkers mentions Chinese food, they usually refer to Cantonese cuisines. As Cantonese cuisines is adapted to the match New