Sushi preparation includes unlimited creativity and a sense of pure aesthetics. Japanese culture is largely based on appreciating the beauty of transience. The sakura blooms only briefly. The sushi pleases the eye, and then we open our mouth and it is gone.
Sushi originated as casual food served at food stalls in the Edo era. Chefs would brush soy sauce on top of the sushi they made and place them in front of customers. The customers would quickly eat it with their hands, then drink some tea, wipe their hands on the curtain, and depart the food stall. From ordinary street food, it has gradually become a form of art. I am particularly attracted by its variability, which offers the opportunity to use different ingredients and adapt them to the season or the needs of the patient. Sushi preparation is nothing complicated. A few inspirational “winter sushi” links you can find below.
In the upcoming winter, it is especially important for people who are prone to cold with an empty yang to avoid cold and cooling foods. I would, therefore, prefer mainly chicken meat or more fatty fish, such as tuna. I would also not forget the pickled ginger and other long-term warming spices.
Teriyaki Sushi from http://www.thebestcookingrecipes.com/
The winter season is a period of water, kidneys and salt taste. Cold weather is the most dangerous for the kidneys. The cold is yin. The water and e.g. vegetable oil solidify in the cold as well as our tissues and muscles. Therefore, it is important not to forget the salty taste (to a reasonable degree of course). Salty taste softens hard and we can enjoy it in the form of soy sauce and seaweed. Descending salty flavour helps to tune the body for the winter, to move the heat to the centre of the body so we do not lose it on the surface. Sticky rice used for sushi is warmer than long grain rice, so it also fits into colder weather.
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