Sushi -Zen, passion, science & wellness Sushi and Zen What is sushi? • Some sushi raw ingredients: avocados, sushi rice, seaweed, raw salmon, and a piece of cooked octopus.Some of the tools used in the preparation of sushi.xv ishes the body but also enriches the brain and delights the senses. It revolves around a type of food in which the quality of the raw ingredients, their taste, the chemical composition, the physical texture, and the overall aesthetic impact are inseparable and equally important entities. his book tries to write its way to a deeper understanding of what gastrophysics could become.A number of people have been important for me in my journey towards the completion of this book. First, I am grateful to my mentor, collaborator, and friend of many years' standing, Professor Myer Bloom, who introduced me to sushi in Vancouver in 1980, both at the sushi bar and in his home. My wife Kirsten and our children, Julie and Jonas, through their never wavering interest in, and insatiable appetite for, sushi have been a driving force behind my experimentation with the preparation of the family's weekly sushi dinner. hroughout these years, sympathetic ish sellers and sushi chefs have given me consistent and indispensable support.Most recently, contact with Claus Skovsted and Søren Gordon at bar'sushi and Goma in Odense, Denmark, have been a source of inspiration. Over and above this, Claus and Søren generously prepared sushi for some of the illustrations in the book. Head chef Jacob Jo Jørgensen cooperated in a photo session at Sticks 'n' Sushi in Copenhagen. Yoshikata Koga and Motomu Tanaka kindly assisted me with the use of kanji, the Chinese characters used in the modern Japanese logographic system. Carl h. Pedersen undertook critical proofreading with particular reference to chemistry-related aspects of the book. Midori Fischer from Nihonjinkai, he Japanese Society of Denmark, gave me invaluable guidance and help in the correct use of Japanese expressions. Julie Drotner Mouritsen, Kirsten Drotner, Per Lyngs Hansen, Ulla Lauritsen, and Amy Rowat read through various versions of my original manuscript and provided me with good and constructive feedback. I owe thanks to the members of he Gastrophysical Society who have shared with me their vast interest in delving into the scientiic mysteries of food. I am indebted to my Springer editor Maria Bellantone for her instant and continuous enthusiasm for the project of producing an English edition of the book. Finally, my sincere thanks go to my good friend Mariela Johansen, who shares my passion for sushi and who took the initiative to translate the book into English. She has undertaken this task with an admirable scrutiny and professionalism and the book has greatly improved in her hands.Sushi is ish or shellish on balls of vinegared, cooked rice.
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