Sushi powerpoint w embedded
- 2. History Sushi makes its first appearance in a 4th Chinese dictionary meaning salted fish that had been placed in cooked or steamed rice causing fermentation. (may not have been popular)
- 3. Japanese Sushi May not have appeared until the 9th century.
- 4. Nare-Zushi (Aged Sushi) A combination of cooked rice and fermented salted fish.
- 5. Funa • A golden carp was • It is assumed salted and aged. that the rice was After a time the carp was soaked to not eaten. Funa remove some salt was known to be then placed in layer prepared in of cooked rice under South East Asia. press and fermented for an additional half a year
- 6. Nama-Zushi (Raw Sushi) Introduced in 15th and 16th century. The fermentation only took 1 month and it is believed the rice was eaten.
- 7. Nama-Zushi Fermentation was quickened by adding rice vinegar, then placed under pressure. Haya-Zushi Rice was prepared in a 24-hour period and consumed.
- 8. Hako-Zushi Mid-1700’s a special form of sushi was developed that only required a few hours to ferment. Thinly sliced fish placed over rice in a wooden box then pressed on a board then cut into small rectangular pieces
- 9. Nigiri-Zushi In 1820’s a simple ball of rice, shaped in the hand with a piece of fish on top. The rice was fresh with vinegar and salt added. It was eaten immediately after preparation.
- 10. Maki-Zushi In mid-1700’s or earlier sushi rolled in sheets of seaweed was developed. It was pressed using a simple bamboo mat.
- 11. Sushi Culture In the 1970’s sushi spread to North America with California as a sort of Mecca. In fact, a now standard sushi roll is the California Roll
- 12. California Sushi Roll Ingredients
- 14. Rice
- 15. Roe
- 16. Cucumber
- 18. Avacado
- 19. How to remember the ingredient and process you may want to remember: Nasty Rodeo Riding Freaky Cowboys Sling Amazing Ropes Nori Rice Roe Flip Cucumber Surimi Avocado Roll Now, take a moment and create a mnemonic sentence to help you remember this process.
- 20. Preparation-
- 21. What does Emerging v/s Proficient Sushi look like? Emerging Sushi Proficient Sushi
- 23. Standards • Proficient • Emerging – Neatly rolled or packed – Loosely rolled or falling – Plate is clean (no stray apart. rice) – Plate is messy (many – Pieces are evenly spaced stray grains of rice) and balanced on plate – Pieces are irregularly spaced or balanced on plate
- 24. Sushi End-Produce Rubric Proficient Emergent Neatly rolled or packed; Loosely rolled or falling Craftsmanship plate is clean with no apart; pate is messy with stray grains of rice many stray grains of rice Sushi pieces are regularly Sushi pieces are Presentation spaced and evenly irregularly spaced or balanced on the plate unevenly balanced on the plate