|2018-01-04||Soui Sùshí was featured in AERA magazine|
|2017-12-01||Featured in “So no Hanashi” part 2 from Amakara Techo|
Sùshí is a type of cooking that is deeply rooted in everyday life in Taiwan, from celebrations to fast food. Despite its similar pronunciation to Japanese Sushi (raw fish and rice), Sùshí is well known as the Chinese-style vegetarian cuisine, and uses absolutely no animal products. Soui Sùshí is a food creation developed by Kyoto residing artist, Tomomi Matsunaga, who maintains the traditions and rules of Sùshí , and expands upon it by adding Japanese ingredients and her own originality in an exquisite, unique way.
The secret to Tomomi’s Soui Sùshí is in the way she expresses the individual beauty of the color, shape, taste, and nutrition of the ingredients to create her won world. In the contemporary busy world, Tomomi’s Soui Sùshí calms your soul, while cleansing your body from within.
Soui Sùshí’s Ingredients
Sùshí, which is rooted in Buddhist tradition, avoids meat, fish, and other animal products and uses ingredients that are kind to your body – mainly vegetables, mushrooms, and beans. Another basic rule is to avoid sanen (chicken, meat, and fish) and gokun (leeks, Chinese chives, garlic, shallots, and onions). These foods use soy-based products to mimic meat and seafood, similar to ganmodoki fried tofu fritters, offering something fun and interesting to Sùshí.
Lion’s Mane Mushroom (Yamabushi Take in Japanese)
Scientific Name: Hericium crinaceum
In Japan, this mushroom is called yamabushi take, or Yamabushi bamboo, because it resembles the clothing worn by mountain hermits. In China, it is known as hotoku, or monkey’s head mushroom, due to its appearances, and is treasured as an ingredient for royal cuisine. It contains hericium erinapyrone, and it used as a healthy mushroom for its anti-dementia and anti-tumor effects. It is used quite often as it can be made to resemble the fibers in meat through proper preparation.
Bamboo Fungus (Kinugasa Take in Japanese)
Scientific Name: Phallus indusiaus
It grows in bamboo forests from summer through autumn and is also known as Snow Skirt and Mushroom Queen. It is said to increase the immune system, prevent aging, prevent lifestyle-related illnesses, and aid in detoxification of the body. With plentiful amino acids, minerals, and vitamins, it is often used as an ingredient in soup or as a filling.
Snow Fungus (Shiroki Kurage in Japanese)
Scientific Name: Tremella fuciformis berkeley
It grows in decaying broad-leaved trees, and its Chinese name, meaning “silver ear”, comes from its ear-like appearance. Its color varies based on the type of tree host it grows on. Used to prevent the effects of aging thanks to its bountiful vitamins and amino acids, it is also full of calorie-free dietary fiber. It is said that snow fungus is good for bone growth due to the high levels of vitamin D present. You can enjoy the firmness of this unique fungus that changes when steamed, and steaming it for long periods of time produces a jelly-like texture.
Absolutely no animal products are used in Sùshí.
The spirit of Soui Sùshí is in the unique, skillful appearance.
Squid and abalone sashimi, Karasumi (salted mullet roe), and sweet miso with meat
Rice wrapped in a lotus leaf
- Tomomi Matsunaga
- Sùshí researcher, Jewelry artist
Kyoto native Tomomi, who also is the head of Katachi Studio, creates jewelry and food based on a refined aesthetic sense developed from her upbringing. Her jewelry is crafted out of natural items found in Japan, such as bamboo, hemp, gold foil, and Japanese lacquer. Similar to her jewelry, Tomomi aims for unique beauty and taste in Soui Sùshí by freely adding her own ideas to the natural ingredients.
In addition to researching Sùshí, Tomomi produces original jewelry. Both of her culinary and art galleries can be found below.
- Katachi Studio
- 1F, Mainichi Shinbun Kyoto Building
354-2 Masuya-cho, Kamigyo-ku,
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