The Story of Sushi (35 page)
Read The Story of Sushi Online
Authors: Trevor Corson
47.
SUSHI MASTER
Rice in Sacramento Valley
: press release “Sushi Fact Sheet: Sushi and California Rice,” California Rice Commission, 12 Aug. 2005.
Sushi Masters
competition:
“Sushi Masters.”
Rumor
: interview with Robert Stanfield (25 Aug. 2005).
Pioneer L.A. chefs
: “History: Pioneers.”
49.
HOMECOMING
Reconstruction of Kate’s job hunt
: interview (24 Mar. 2006) and e-mail correspondence (various dates, Oct. 2005–Mar. 2006) with Kate Murray; author visit to San Diego and Oki Ton Japanese Bistro (24 Mar. 2006); interviews with Jack and Arbie Kenefick (24 Mar. 2006).
Kirara scene:
Hayakawa v. 13, 75–104.
APPENDIX: HOW TO EAT SUSHI
Satirical video:
“Sushi: Nihon.”
Sushi etiquette:
Nakamura 38–39, 58–61; Omae 16–19; Nagayama 5, 9, 241; Satomi 258–262.
TYPES OF SUSHI ROLLS
futo-maki | big roll: a traditional sushi roll made with a full sheet of nori on the outside and several ingredients inside |
hoso-maki | thin roll: a traditional sushi roll made with a half sheet of nori on the outside and a single ingredient inside |
kappa-maki | cucumber roll: a type of |
tekka-maki | tuna roll: a type of |
te-maki | hand roll: a quick sushi roll made without a bamboo mat, in the shape of a cone |
ura-maki | inside-out roll: an American-style sushi roll made with the nori on the inside of the rice instead of the outside |
OTHER TERMS
akami | red-meat tuna cut |
ama-ebi | raw sweet shrimp |
anago | saltwater eel |
buri | mature yellowtail |
ch | medium-fatty tuna cut |
dashi | broth of kelp and bonito flakes |
d | thank you |
ebi | boiled tiger shrimp |
Edomae-zushi | the fast-food style of sushi from Japan’s old city of Edo (now Tokyo) that developed in the 1800s and that has become the predominate style of sushi in Japan and around the globe |
engawa | the adductor fin muscle of flatfish, a delicacy in Japan |
funa-zushi | an old style of sushi in which carp are packed in rice and left to ferment |
gari | pickled ginger |
gezakana | low-class fish |
hako-zushi | box sushi |
hamachi | farmed yellowtail |
hikari mono | “shiny things”: the category of fish that sushi chefs serve with the shiny skin still attached |
hirame | a category of flatfish generally considered desirable for sushi |
ika | squid |
ikura | salmon eggs |
irasshaimase | (pronounced ee•ra•shai•mah•say) welcome |
kaiseki | traditional multi-course Japanese meal |
kanpachi | lean yellowtail, usually wild-caught |
kanpai | bottoms up |
karei | a category of flatfish generally considered less desirable for sushi |
katsura-muki | column peel, a cutting technique that sushi chefs use on cucumbers and giant radishes |
k | mold used to ferment food and liquor |
konbu | kelp |
konnichiwa | hello |
kusa | “grass”: sushi chef slang for nori |
maguro | tuna |
makisu | bamboo mat for rolling sushi rolls |
mirin | sweet Japanese cooking liqour |
mirugai | giant clam |
nare-zushi | the original form of sushi, in which fish is packed in rice and left to ferment |
neta | seafood toppings used for sushi |
nigiri | rectangular, hand-squeezed pieces of sushi |
nikiri | the chef’s “house” soy sauce, augmented with dashi, sake, and mirin |
nori | seaweed sheets made of pressed and dried laver |
ny | sushi served atop a naked woman |
ohaiy | good morning |
okimari | ordering the set meal, usually a sushi sampler |
okonomi | ordering sushi piece by piece |
omakase | letting the chef decide what to serve |
| very-fatty tuna cut |
saba | mackerel |
sashimi | raw fish (or meat) served without rice |
sengiri | julienne |
shari | “Buddha’s bones,” sushi chef slang for rice |
shiokara | fish or squid fermented in its own guts |
shiso | perilla leaf |
sushi | rice seasoned with vinegar, sugar, and salt and topped with, or wrapped around, a variety of seafood and other ingredients |
tai | sea bream (also snapper, sea bass) |
tako | octopus |
toro | fatty tuna cut |
umami | savoriness |
unagi | freshwater eel |
uni | sea urchin |
toro
mo arigat