Woolworths_Taste_July_2017

TASTE KITCHEN
THE VINEGAR
The vinegar mixture, or sushi-su,
is an integral part of making sushi.
It imparts a balanced sweet-sour
flavour to the rice. Use ¼ to 1⁄3 cup
sushi-su for 3 cups of cooked rice.
rice vinegar 1 cup
sugar 3 T
salt 2 ½ t
kombu 1 piece, about 1.5 cm square
(optional)
1 Combine the vinegar, sugar, salt
and kombu in a small saucepan.
Place the saucepan over a mediumhigh
heat and cook, stirring, until
the sugar and salt have dissolved.
2 When the mixture is clear, remove
the saucepan from the heat and set
it aside to cool. Discard the kombu.
3 Sushi-su can be stored in an
airtight container in the refrigerator
for up to 1 month.
SUSHI ETIQUETTE
You really shouldn’t be drowning your sushi in soya sauce or draping
it with pickled ginger. But no judging … Traditionally, etiquette
suggests that nigiri is turned over so that only the topping is dipped;
this is because the soya sauce is for flavouring the topping, not the
rice, and because the rice will absorb too much soya sauce and fall
apart. If it’s difficult to turn the nigiri upside down, you can baste the
sushi in soya sauce using gari (sliced ginger) as a brush. Toppings
that have their own sauce (such as eel) should not be eaten with soya
sauce. The sushi chef will add an appropriate amount of wasabi to the
sushi while preparing it, and etiquette suggests eating the sushi as is,
since the chef knows the proper amount of wasabi to use.
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READY TO ROLL
Woolworths sells sushi rice
and everything you need
to make sushi, including
rolling mats, pickled ginger and
nori. Sushi rice, R64.95 for 1 kg.
SAY WHAT?
NETA
THE PIECE OF FISH
THAT IS PLACED ON
TOP OF THE SUSHI RICE
FOR NIGIRI. “SUSHI”
TECHNICALLY REFERS
ONLY TO THE
SEASONED RICE.