One of the national Japanese delicacies, sushi has been eaten in Japan for centuries.
Today it is increasingly popular also in the West. It is delicious, low in calories and
rich in protein. It contains proper amounts of carbohydrates and vitamins. Sushi comes
in different types with different fillings or toppings, but all are based on vinegared rice.
Sushi is prepared as small pieces and served beautifully arranged on plates or trays.
Tokyokan provides all of the following ingredients you need for making sushi.
Good rice is the basis of sushi - it is the very heart of sushi. Kokuho Rose and Tsurumai are
short-grain, round and suitably sticky rice types for preparing sushi.
Sushi vinegar (sushi-su, su, sushinomoto)
Sushi vinegar is an important ingredient of sushi. The very name of sushi derives
from vinegar, SU meaning vinegar and SHI meaning the skill of hand. Japanese sushi
vinegar is rather mild and sweet in taste. The ready-to-use sushi-su vinegar is easy
to use and of very high quality. The right taste is obtained by adding sugar and salt
into the sushi vinegar. The sushinomoto dry vinegar may also be used.
Nori seaweed (nori, yakinori)
Use ready-toasted yakinori. Toasting improves the taste and structure of nori.
The darker the nori, the better the quality, and the lighter the colour, the more
commonplace it is. Nori is rich in protein, calcium, vitamin A and iron.
Wasabi is Japanese horseradish, growing only in Japan. You can use either fresh
wasabi paste or dried wasabi powder by adding water. As wasabi is very hot in taste,
be careful in using it.
Soy sauce (shoyu, murasaki, sashimi-shoyu)
Use Japanese soy sauce for dipping sushi and for all other Japanese dishes.
You can choose between normal and low-salted soy sauces or the sweet sashimi-shoyu.
Pickled ginger (gari)
Ginger slices pickled in sweet vinegar, gari is eaten for refreshing and cleansing the palate between different sushi pieces.
Katsuo powder (dashi)
For a Japanese sushi egg roll (tamagoyaki), you need sugar and dashi (dried bonito powder) to obtain the right taste.
Green tea (o-cha, o-agari, sencha)
Refreshing green tea is the perfect match to sushi. It is available both in loose leafs and tea bags.
Deep-fried bean curd pockets (o-inariage)
Deep-fried bean curd pockets pickled in sweet soy sauce. “Sushi pockets”
(inarizushi) are obtained by filling the pockets with sushi rice (shari).
Noritama and furikake (okaka-furikake, noritama)
Use these mild spice mixtures for making California maki.
The mixtures contain seaweed, sesame seeds, dried egg,
dried bonito and soy sauce as powder.
Umeboshi is a rather bitter but exciting spice. Use in hand-rolled temakizushi.
(misoshiru, wakame-misoshiru, tofu-misoshiru)
Mild miso soup is a good match to sushi. It contains fermented soy bean paste,
wakame seaweed and bean curd. Mix the powder into a cup of hot water.
This starter kit contains all you need: nori seaweed, a bamboo rolling mat, sushi vinegar,
soy sauce, sushi rice, ginger, wasabi paste, six pairs of chopsticks
and detailed sushi guidelines in Finnish.