Judi Strada - Sushi for dummies

by Judi Strada andMineko Takane Moreno

Sushi For Dummies

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Copyright 2004 by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

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Library of Congress Control Number: 2004102331

ISBN: 978-0-7645-4465-1

Manufactured in the United States of America

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About the Authors

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macys, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.

Judi Strada has a bachelors degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coasts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames dEscoffier, San Diego.

Dedication

From Mineko: With all my love to my husband, Manuel, for opening the doors of the world for me; and to my children, Veronica and Alexander, for their cherished support. In loving memory of my mother for encouraging me to introduce Japanese culture to others. To all my sushi students who taught me to be a better teacher. To my best friend, Judi Strada, who translated the world of sushi into such colorful and understandable language.

From Judi: To my husband, Randall Strada, my true love and champion since 10th grade; and to our remarkable children, Dominic and Catherine. To my mother and four sisters for cheering me on, no matter what. To Mineko Takane Moreno, my best friend, for such a delicious glimpse into your culture through sushi.

Authors Acknowledgments

Were so grateful for all the support we received over the last two years as Sushi For Dummies took shape. Yukito Ota, owner and chef of Sushi Ota restaurant, San Diego, answered all our sushi-related questions. Mimu Tsujimura, Department of Linguistics, University of California, San Diego, created a pronunciation guide for this cookbook and answered Japanese language questions.

Linda Candler, V.P. Communications, National Fisheries Institute, provided invaluable seafood information. Heidi Wilkinson, formerly director of The Rice Foundation, addressed sticky rice questions. Shirley Cheng, professor of culinary arts, The Culinary Institute of America, Hyde Park, New York, lent insight into sushis growing popularity. Roy Carver III, owner, and Bridgett Klinger, office manager, Pacific Farms, USA, fielded queries about wasabi. Bruce Gore, Triad Fisheries, answered salmon questions and explained the beauty of flash-frozen fish. Nijiya Market, San Diego, helped with sushi ingredients. Great News Discount Cookware offered advice about sushi equipment. Sushi chef Tim Johnson, Zenbu, La Jolla, California, gave insight into sushi bars. Marco Barat, American Wine and Spirits, and Bill Shepard, wine specialist, Jonathans Market, La Jolla, California, offered tips on wines. Three other For Dummies authors, and friends, helped pave the way: Peter Economy, Carole Bloom, and Karen Ward. Coleen OShea, our literary agent, was most supportive. Photographer Gregory Bertolini graciously captured our images. And Maggie and Jerry Coleman saved the day, teaching us the difference between a baseball and softballs worth of rice.