the flavor. The recipes in this book can be made with any variety of miso desired.
Natto Fermented Soybeans
Natto is somewhat of an acquired taste. These fermented soybeans are very pungent, with a slimy texture. When separating natto, the slimy texture is quite visible and looks much like melted cheese strands. Look for natto in the refrigerated section of your local Asian market. Some markets even sell frozen natto in small tubs. Thaw according to package directions and store in the refrigerator.
Nori Seaweed Sheets
Packages of this dried sea vegetable are sold in 8 x 7-inch (20 x 18-cm) sheets. Store nori in a cool, dry place. Seal opened packages in a tight layer of plastic wrap or inside a zip-top plastic bag. When kept dry, nori has an indefinite shelf life.
Takuan Pickled Radish
Takuan pickled daikon radish is often bright yellow in color. The pickled daikon portion is usually left whole rather than being pre-cut. Look for takuan in plastic pouches in the refrigerated section of your local Asian market.
Pickled Ginger
This condiment is a sushi favorite. Most familiar is the bright pink dyed variety. It can also be purchased undyed in a natural tan hue. Look for pickled ginger in either non-refrigerated jars or in plastic bags or tubs in the refrigerated section. Store pickled ginger in the refrigerator after opening.
Quinoa
Though not a grain, quinoa can be cooked like one and used to prepare sushi. Any of the varieties—black, red, or white—can be used. Be sure to use the recipe specifically for quinoa (page 22).
Rice
Selecting the proper rice for sushi is a top priority, as rice is the foundation of sushi. When purchasing white rice, only medium-grain or short-grain sushi rice must be used. Do not attempt to use jasmine, basmati, white long-grain, or parboiled quick-cooking varieties. Short-grain sushi rice is considered premium, and should be used once you have a few sushi rolling sessions under your belt. Beginners will find that medium-grain sushi rice is easier to handle.
Short-grain brown rice lacks the starch to provide a suitable medium for making rolls. For best results, opt for long-grain brown rice for sushi-making purposes. Do not use rice blends, wild rice, or other whole-grain varieties of rice for sushi. As with white rice, parboiled or quick-cooking varieties of brown rice will not produced the desired results. Be sure to follow the method used only for brown rice when making brown rice sushi (page 23).
Anko Sweet Red Bean Paste
Sweet anko red bean paste is made from red beans and sugar. It is available in cans or in plastic tubs at your local Asian market. After opening, refrigerate any unused portions.
Rice Vinegar
Rice vinegar is so common that most grocery stores stock it with their other vinegars. Be sure to purchase pure rice vinegar that has not been blended with sugar, salt, or other flavorings. The label should list rice and water as the primary ingredients.
Sake
For cooking purposes, an inexpensive sake (rice wine) is suitable. If you plan on drinking the sake, too, opt for a midrange brand that is brewed to be served chilled.
Shichimi Togarashi
The word shichimi (or nanami) comes from the Japanese word for the number 7. This spicy condiment contains seven different flavors—chili pepper, white sesame seeds, and black sesame seeds, and other seasonings like citrus peel, hemp seed, or ginger. Use it to give your spicy mixtures a unique flavor or as a topping for soups.
Shiso Leaves
Shiso, or perilla leaf, is an herb that tastes much like a cross between basil and mint. It can be used as a garnish or eaten as-is. Green shiso has a mild pleasant flavor, while the red variety has a robust bite. Shiso can be found at an Asian market; it is also easy to grow at home. (Just be sure to check with your local extension as some areas consider it an invasive weed!) If shiso is unavailable, large sweet basil leaves may be substituted.
Sorghum Syrup
Unless you have Southern roots, you may be unfamiliar with this sweet syrup. It is cultivated from sweet sorghum grass stalks grown in the southern US. Sorghum syrup, which is vegan, can be used as an equal substitute for honey. Look for it at your local farmer’s market or grocery store. Store opened jars in a cool, dark place.
Sriracha Hot Sauce
The popularity of this spicy pepper sauce makes it easy to find in supermarkets. Store opened bottles in the refrigerator.
Soybean Paper
If you have friends who can’t stomach the taste and texture of nori, soybean paper could be their saving grace. Unlike nori, soybean paper has a texture and unassuming flavor that most people find agreeable. The sheets can be purchased with or without added flavoring, and they are available in a multitude of colors. Soybean paper can be substituted for nori in any recipe where the sushi rice is on the inside of the roll. Look for soybean paper wrappers in whole or half-sheet sizes. (Use kitchen shears to cut sheets in half.) After opening, store tightly sealed in a cool, dark, dry place.
Sugar
For best results, use unrefined granulated sugar. If you want to make a sweet substitute, use a granulated natural sweetener. Artificial sweeteners are not recommended.
Tahini
Tahini, an ingredient that is most commonly found in Mediterranean-style cuisine, is a paste made from pressed, untoasted white sesame seeds. Reminiscent of smooth peanut butter, it usually comes with a thick layer of oil on top. Stir this into the tahini before measuring. Tahini should be stored in the refrigerator after opening.
