Rice, Noodle, Fish by Matt Goulding Read Free Book Online

panko bread crumbs and fried crisp.
    KOROKKE
    Crispy breaded croquettes made from mashed potato or mincemeat.

    (Matt Goulding)
    NABEMONO
    stews

    SHABU-SHABU
    Tableside hot pot of beef, vegetables, and tofu cooked in dashi.
    ODEN
    Meat, egg, fish cake, and a variety of vegetables slow-simmered in dashi.
    SUKIYAKI
    Meat and vegetables cooked in soy-spiked dashi and dipped in raw egg yolk.
    MOTSUNABE
    A popular nabe of stewed beef offal and cabbage cooked in dashi.

    (Matt Goulding)
    YAKIMONO
    grilled

    YAKISOBA
    Wheat noodles mixed with meat and vegetables and fried on a griddle.
    OKONOMIYAKI
    Cabbage pancake laced with meat or seafood and topped with a flurry of condiments.
    YAKINIKU
    Thin slices of meat cooked over a charcoal grill or on a griddle.
    YAKITORI
    Skewers of chicken and vegetables grilled over a charcoal fire (see more in On a Stick in chapter 6).

    (Matt Goulding)
    SUSHI
    raw

    SASHIMI
    Raw slices of fish, seafood, chicken, or beef.
    TATAKI
    Torched tuna (and other fish), blackened on the outside, raw in the center.
    NIGIRIZUSHI
    Single pieces of raw fish pressed over seasoned rice (see more in In the Raw in this chapter).
    MAKIZUSHI
    Rolled sushi of rice and fish or vegetables, wrapped in dried seaweed (nori).

    (Matt Goulding)
    GOHAN
    rice

    ONIGIRI
    Pressed rice triangle wrapped in seaweed, often filled with fish or vegetables.
    DON
    Rice bowls topped with various types of raw or cooked fish and meat.
    MOCHI
    A soft, sticky rice cake often filled with sweetened beans.
    CHAZUKE
    Soup made with steamed rice and tea, a classic comfort food.

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Sushi
寿司
IN THE RAW
    The most famous and revered of Japan’s culinary pillars, sushi comes with a set of rules and rituals that confound most outsiders. In a country where table manners matter, it’s easy to look like a jackass when eating raw fish. Here’s how to do it right. (Hand and sushi modeling by the great Takashi Saito, one of Tokyo’s top sushi shokunin, photographed by Sander Jackson Siswojo.)

    (Sander Jackson Siswojo)

    (Sander Jackson Siswojo)

THE RULES OF SUSHI

USE YOUR HANDS
    Eat sashimi with chopsticks, but high-end nigiri is delicate, and all but the finest motor skills will test the sushi’s integrity. Hands serve as more elegant and perfectly acceptable tools at a sushi bar, as long as they’re clean.
RESPECT THE RICE
    It’s the star of this show, and soaking it in soy sauce would compromise a technique that takes most sushi masters years to perfect. Instead, roll the nigiri over and gently dip the edge of the fish in soy sauce without saturating the rice.
HAVE IT THEIR WAY
    True sushi masters serve their pieces how they want them eaten—already seasoned with wasabi and soy. Keep it clean: no ginger (it’s there to clean the palate between pieces), no wasabi in your soy sauce, and eat the nigiri in one bite. Always one bite.
KEEP PACE
    Great sushi isn’t a social outing; it’s a communion between you and the chef behind the counter. Part of that means eating nigiri as soon as it’s made, at the peak of its deliciousness. Holster your smartphone and save the long conversations for the bar afterward.

    (Sander Jackson Siswojo)
    èµ¤èº«
AKAMI (lean tuna)

    (Sander Jackson Siswojo)
    é¯µ
AJI (jack mackerel)

    (Sander Jackson Siswojo)
    ä¸­ã¨ã‚
CHUTORO (medium fatty tuna)

    (Sander Jackson Siswojo)
    çƒè³Š
IKA (squid)

    (Sander Jackson Siswojo)
    å¤§ã¨ã‚
OTORO (fatty tuna)

    (Sander Jackson Siswojo)
    å°é°­
KOHADA (gizzard shad)

    (Sander Jackson Siswojo)
    è»Šæµ·è€
KURUMA EBI (prawn)

    (Sander Jackson Siswojo)
    ç©´å­
ANAGO (eel)

    (Sander Jackson Siswojo)
    é°ˆ
KAREI (flatfish)

    (Sander Jackson Siswojo)
    é°¹
KATSUO (skipjack tuna)

    (Sander Jackson Siswojo)
    è›¤
HAMAGURI (surf clam)

    (Sander Jackson Siswojo)
    åµç„¼ã
TAMAGOYAKI (omelet)

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One Night at a
LOVE HOTEL

    (Matt Goulding)

 

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Chapter