Eskimo. Esquimal
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Being a sushi-lover, I looked into the history behind this tasty dish and shared it with listeners a couple of weeks ago.
Sushi can be traced back to more than 500 B.C. in Southeast Asia, where people used to pickle fish so that they could eat it throughout the entire year. The process then made its way into China and didn’t appear in Japan until approximately the 700s, where they prepared abalone and mussels in a similar way.
To pickle. Encurtir, escabechar
Mussel. Mejillón
I’ll never forget the first time I tried sushi. I must have been about 12 years-old when my dad took me to the restaurant Benihana in Chicago. Instead of taking a table, we sat down at the sushi bar so we could have a close-up view of the sushi chefs as they prepared these delicious creations.
I was intrigued by the preparation technique and the exotic names given to the fish: toro (fatty tuna), korodai (snapper), unagi (eel) and sake (salmon). Another name that stood out was the California roll. California roll? I thought: what could that possibly be made of? And besides, what does California have to do with Japanese cuisine? A lot, actually, and we can thank Chef Ichiro Mashita for that.
Mussel. Mejillón
I’ll never forget the first time I tried sushi. I must have been about 12 years-old when my dad took me to the restaurant Benihana in Chicago. Instead of taking a table, we sat down at the sushi bar so we could have a close-up view of the sushi chefs as they prepared these delicious creations.
I was intrigued by the preparation technique and the exotic names given to the fish: toro (fatty tuna), korodai (snapper), unagi (eel) and sake (salmon). Another name that stood out was the California roll. California roll? I thought: what could that possibly be made of? And besides, what does California have to do with Japanese cuisine? A lot, actually, and we can thank Chef Ichiro Mashita for that.
Snaper. Pargo
Eel. Anguila
Mr. Mashita noticed that even though sushi bars were becoming popular in the mid-1960’s in the United States -at places such as the Tokyo Kaikan restaurant in Los Angeles, California- Americans were having a tough time with the looks of seaweed wrapped around their food. Mashita understood this and created a more appealing concept for the American palate: unamaki, or the California roll. It was made with cucumber and avocado and basically consisted of an inside-out sushi roll. Now, the rice was on the outside and the seaweed was on the inside. Needless to say, it was a hit and contributed to popularizing sushi in the United States.
Eel. Anguila
Mr. Mashita noticed that even though sushi bars were becoming popular in the mid-1960’s in the United States -at places such as the Tokyo Kaikan restaurant in Los Angeles, California- Americans were having a tough time with the looks of seaweed wrapped around their food. Mashita understood this and created a more appealing concept for the American palate: unamaki, or the California roll. It was made with cucumber and avocado and basically consisted of an inside-out sushi roll. Now, the rice was on the outside and the seaweed was on the inside. Needless to say, it was a hit and contributed to popularizing sushi in the United States.
Seaweed. Alga marina
Cucumber. Pepino
Avocado. Aguacate
Cucumber. Pepino
Avocado. Aguacate
Published by: Drew Crosby
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