SUSHI Food for the eye, the body & the soul

1. Sushi and Zen

Ole G. Mouritsen

2. What is sushi?
Ole G. Mouritsen

3. The molecules of life
Ole G. Mouritsen

4. Sensory perception
Ole G. Mouritsen

5. ‘The fruit of the sea’: fish and shellfish
Ole G. Mouritsen

6. ‘Plants from the Sea’
Ole G. Mouritsen

7. Soybeans: tofu, shōyu, and miso
Ole G. Mouritsen

8. Rice, Rice Wine, And Rice Vinegar
Ole G. Mouritsen

9. Spices In Japanese Cuisine
Ole G. Mouritsen

10. Fish and shellfish
Ole G. Mouritsen

11.
Tsukemono – The Art Of Pickling
Ole G. Mouritsen

12. Tools for Making Sushi
Ole G. Mouritsen

13. Preparation Of Sushi
Ole G. Mouritsen

14. Arrangement and presentation
Ole G. Mouritsen

15. Mainstream Sushi
Ole G. Mouritsen

16. Sushi With A Difference
Ole G. Mouritsen

17. Side Dishes and Condiments
Ole G. Mouritsen

18. Soups and Salads
Ole G. Mouritsen

19. Small Desserts With Green Tea
Ole G. Mouritsen

20. How Does One Eat Sushi?
Ole G. Mouritsen

21. Cha – Japanese Tea
Ole G. Mouritsen

Keywords: Chemistry, Food Science, Biophysics and Biological Physics, Animal Anatomy / Morphology / Histology, Nutrition, Popular Science in Mathematics/Computer Science/Natural Science/Technology, ruokaohjeet, kalaruoat, sushi, ruoanvalmistus, sähkökirjat