Did you know that the wasabi in most supermarkets and restaurants isn’t wasabi? Or that a chemical synergy between dried seaweed and raw fish enhances the savoury flavour of sushi? This infographic was a request from my sushi-mad seven-year-old son and looks at a range of sushi science, from the sticky rice to the pungent pickled ginger.
References and further reading
- Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi – Carla N. Molina, Raquel Garzón, Cristina M. Rosell, Journal of Cereal Science
- Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking – Kyoko Ohishi, Midori Kasai, Atsuko Shimada, Keiko Hatae, Food Research International
- Molecular insights into human taste perception and umami tastants: A review – Johan Diepeveen, Tanja C W Moerdijk‐Poortvliet, Feike R van der Leij , Journal of Food Science
- Seaweeds for umami flavour in the New Nordic Cuisine – Ole G Mouritsen, Lars Williams, Rasmus Bjerregaard & Lars Duelund, Flavour
