Original Danish edition published by Forlaget Jepsen & Co, Copenhagen 2006
2010, XXII, 330 p.
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Fully illustrated with beautiful photos and traditional Japanese art
A practical and philosophical guide for those who cook and those who eat sushi
A celebration of sushi as a form of art
Explains why sushi is a healthy food choice
Written by a multiple prize-winning biophysicist and amateur chef
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration."
Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston
• • •
In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture.
Sushi for the Eye, the Body, and the Soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi, then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes.
Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.
Content Level »Popular/general
Keywords »Fish constituents - Food and Zen - Gastrophysical Society - Gastrophysics - Japanese cuisine - MB09 - Molecular gastronomy - Science of cooking - Sushi and sashimi nutritional information - Sushi constituents - Sushi making - Wellness - chemistry - plants - tea
Sushi – the Eye, the Brain, the Body, and the Soul
Sushi and Zen
What is sushi?
Life, Food, and Molecules
The molecular building blocks of life
'Something from the Sea and Something from the Mountains'
Fruit de mer: fish and shellfish
The plants of the sea: algae and seaweed
Soybeans: tofu, shoyo, and miso
Rice, rice wine, and rice vinegar
Condiments in Japanese cooking
Storage and Preservation
Fish and shellfish
Tsukemono – the art of pickling
Tools, Preparations, and Presentation
Tools for sushi
Preparation of sushi
Arrangement and presentation
Sushi a la Carte
Side Dishes and Accessories
Soups and salads
Desserts with green tea
At the Table and at the Bar
How to eat sushi
Cha – Japanese green tea
Webliography – sushi on the web
Lists of recipes and illustrations