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It explores sensory perception, from taste and umami to smell and mouthfeel, then connects sea and mountain ingredients with nutrition and biochemistry. Chapters cover fish, shellfish, sea urchins, algae, tofu, soy sauce, miso, rice and vinegars, Japanese spices, and practical storage and conservation. 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Mouritsen  \nSUSHI  \nFood for the eye, the body & the soul  \nGraphic design and photography Jonas Drotner Mouritsen  \nWater colours Tove Nyberg  \nTranslation and adaptation to English Mariela Johansen  \nSushi • Food for the eye, the body & the soul  \nAuthor  \nOle G. Mouritsen  \nGraphic design and photography Jonas Drotner Mouritsen  \nWater colours Tove Nyberg  \nTranslation and adaptation to English Mariela Johansen  \nISBN: 978-1-4419-0617-5 e-ISBN: 978-1-4419-0618-2  \nLibrary of Congress Control Number: 2009931802  \n© 2009 Springer Science+Business Media B.V.  \nNo part of this work may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work.  \nPrinted in the US on acid-free paper  \n9 8 7 6 5 4 3 2 1 [springer.com](springer.com)  \nMenu  \n• • •  \nSushi – Zen, passion, science & wellness  \nSushi and Zen  \nWhat is sushi?  \n•  \nLife, food & molecules  \nThe molecules of life  \nSensory perception  \n•  \n“Something from the sea & something from the mountains”‘The fruit of the sea’: fish and shellfish‘Plants from the sea’Soybeans: tofu, shōyu, and miso Rice, rice wine, and rice vinegar Spices in Japanese cuisine  \n•  \nStorage & conservation  \nFish and shellfish  \nTsukemono – the art of pickling  \n•  \nTools, preparation & presentation  \nTools for making sushi  \nPreparation of sushi Arrangement and presentation  \n•  \nSushi À la carte  \nMainstream sushi  \nSushi with a difference  \n•  \nThe rest of the menu  \nSide dishes and main courses Soups and salads Small desserts with green tea  \n•  \nAt the table & at the bar  \nHow does one eat sushi?  \nCha – Japanese tea  \n•  \nEpilogue  \n•  \nThe technical details Glossary of Japanese words & scientific terminology Bibliography  \nllustration credits  \nIndex  \nTo Myer Bloom  \nfor first introducing me to the world of sushi  \n&  \nto  \nsushi chefs around the world whose art, craft, and aesthetic sense keep me spellbound  \nvii  \nContents  \nPreface • xiii  \nAbout the book and how to read it • xvi  \nΓ “Irrasshai!” • xviii  \nSushi –Zen, passion, science & wellness Sushi and Zen  \nA confession • 3  \nThe haiku moment • 3  \nThe science behind the passion • 5  \nDemocracy in the sushi bar • 6  \nWabi sabi • 8  \nSushi and wellness – a long and healthy life • 10 What is sushi?  \nA bit of sushi history • 15  \nSushi is vinegared rice with something on top (tane) or inside (gu)• 19 The Nordic answer to sushi • 20  \nSushi variations • 22  \nLife, food & molecules  \nThe molecules of life  \nCells and molecules • 27  \nSaccharides (carbohydrates)• 28  \nAmino acids and proteins • 28  \nFats and oils • 30  \nΔ Saturated and unsaturated fats • 33  \nNucleotides, dna , and genes • 34  \nΓ Cholesterol and evolution • 36 Sensory perception  \nHow does food taste?• 41  \nΔ Umami – the fifth taste • 44  \nTaste • 45  \nΔ The biochemistry of taste • 46  \nSmell • 47  \nMouthfeel • 48  \n“Something from the sea & something from the mountains”‘The fruit of the sea’: fish and shellfish  \nFish, shellfish, and echinoderms • 53  \nWhy are fish muscles soft?• 54  \nΔ Muscles • 55  \nΔ Slow and fast muscles • 56  \nWhy are some fish muscles white?• 57  \nSalmon has a red pigment in its muscles • 58  \nFish do not smell fishy!• 59  \nHow do fish taste?• 60  \nΔ Osmosis • 62  \n2  \n14  \n26  \n40  \n52  \nΔ A detailed explanation • Γ A narrative detour  \nviii  \nFish and shellfish are nutritious food • 64  \nΔ Check the epa and dha content of your fish oil • 65 Oily and lean fish • 66  \nThe best part of the fish • 66  \nFish with bones • 66  \nΔ Fat content of fish and shellfish • 67  \nFish roe • 68  \nΓ Tsukiji – fish on an epic scale • 70  \nThe texture of crustaceans • 74  \nHow do crustaceans tast","cbCaidcrZsXwG1d9","https://ap.wps.com/l/cbCaidcrZsXwG1d9","pdf",42589056,324,"English","# Sushi – Zen, passion, science & wellness\n## Sushi and Zen\n## What is sushi?\n# Life, food & molecules\n## The molecules of life\n## Sensory perception\n## \"Something from the sea & something from the mountains\"\n# Storage & conservation\n# Tools, preparation & presentation\n# Sushi À la carte\n# At the table & at the bar\n# Epilogue\n# The technical details","[{\"question\":\"How does the book describe the guiding connection between sushi and Zen?\",\"answer\":\"It frames sushi through “Zen, passion, science \\u0026 wellness,” linking personal reflection with the discipline and aesthetic of the sushi bar.\"},{\"question\":\"Which topics on taste and sensory perception does the book cover?\",\"answer\":\"It discusses how food tastes, including the fifth taste (umami), the biochemistry of taste, smell, and mouthfeel.\"},{\"question\":\"What does the book cover under storage, conservation, and preparation?\",\"answer\":\"It includes perishability, freezing, salting and marinating, fermentation, heating effects, pickling (tsukemono), and the tools and methods for preparing and presenting sushi.\"}]","Sushi - Food for the eye, the body & the soul | PDF",1790516691,499]