Sushi ( ??, ??,? , Japanese: Ã, [s ??? i] ) is a specially prepared Japanese vinegared rice dish ( ?? , sushi-meshi ) , usually with a little sugar and salt, combined with various ingredients ( ?? , neta , such as seafood, vegetables, and occasional tropical fruits. The sushi style and presentation are varied, but the main ingredient is "sushi rice", also called shari ( ??? ) , or sumeshi ( ?? ) . The term sushi is no longer used in its original context and literally means "sour taste".
Sushi can be prepared with brown rice, but traditionally made with medium white rice. These are often prepared with seafood, such as calamari, eel, and imitation crab meat. Many others are vegetarians. Sushi is often served with pickled ginger (gari), wasabi (not to be confused with radish pasta), and soy sauce (or tamari). Daikon radishes are popular for decoration.
Sushi is sometimes confused with sashimi , a related Japanese dish consisting of thinly sliced ​​fish, or sometimes meat, and an optional portion of rice.
Video Sushi
Histori
Sushi comes from Southeast Asian dishes, known today as narezushi ( ????, ??? - "salted fish"), stored in fermented rice for months at a time. Lacto fermentation from rice prevents fish from indulging; rice will be discarded before fish consumption. This type of early sushi became an important source of protein for Japanese consumers. The term sushi comes from an ancient grammatical form that is no longer used in another context, and literally means "sour taste"; the whole dish has a sour taste and umami or savory. Narezushi still exists as a regional specialty, especially as funa-zushi from Shiga Prefecture.
Vinegar was added to the preparation of narezushi in the Muromachi period (1336-1573) to enhance taste and preservation. In addition to increasing the acid from rice, vinegar significantly increases the longevity of the dish, causing the fermentation process to be short and ultimately abandoned. Primitive sushi will be further developed in Osaka, where for several centuries it became oshi-zushi or "hako-zushi"; In this preparation, seafood and rice are pressed with wooden prints (usually bamboo).
It was not until the Edo period (1603-1868) that fresh fish was served over vinegared rice. Today's special style nigirizushi became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story about the origin of nigirizushi is the chef Hanaya Yohei (1799-1858), who discovered or perfected this technique in 1824 at his shop in RyÃ… goku. This dish was originally called Edomae zushi for using freshly caught fish from Edo-mae (Edo or Tokyo Bay); the term Edomae nigirizushi is still used today as word for word for quality sushi, regardless of the origin of the ingredients.
The Oxford English Dictionary mistakenly recorded the earliest mention of sushi written in English in a book of 1893, A Japanese Interior , in which he mentions sushi as "a roll of cold rice with fish, seaweed, or other spices ". However, there is early mention of sushi in the Japanese-English dictionary James Hepburn from 1873, and the 1879 article on Japanese cuisine in the journal Notes and Questions .
Maps Sushi
Type
The common ingredient in all sushi types is vinegared sushi rice . Patches, toppings, seasonings, and preparations vary widely.
Note that due to my lucky consonant mutation, sushi is pronounced with zu instead of su each time the prefix is ​​attached, as in nigirizushi for example.
Chirashizushi
Chirashizushi ( ????? , "sushi scattered", also referred to as < i> barazushi ) presents rice in a bowl and replaces it with a variety of raw fish and vegetable garnishes. Usually eaten for stuffing, quick and easy to make. Eaten every year at Hinamatsuri in March.
- Edomae chirashizushi (Edo-style sushi) served with raw ingredients in an artful setting.
- Gomokuzushi (sushi-style Kansai) is made up of cooked or uncooked herbs mixed in the body of rice. Sake-zushi (Sushi-style Kyushu) uses more rice wine than vinegar in preparing rice, and topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and sliced ​​omelets.
Inarizushi
Inarizushi ( ???? ) is a fried tofu bag usually stuffed with sushi rice only.
The tale says that inarizushi is named after the god Shinto Inari . Foxes, Inari's envoys are believed to have a fondness for fried tofu, and Inari-zushi's rolls have sharp angles that resemble the fox's ears.
Regional variations include pouches made of thin omelette ( ???? , fukusa-zushi , or ???? , chakin-zushi ) than you know. Should not be confused with inari maki , which is a roll filled with fried tofu flavor.
The sushi cone is a variant of Hawaiian inarizushi that may include green beans, carrots, or gobo along with rice, wrapped in triangular aburage pieces. These are often sold at okazu-ya (Japanese Deli) and as bento box components.
Makizushi
Makizushi ( ???? , "sushi roll "), norimaki ( ???? , "Nori roll") or makimono ( ?? , "various scrolls") are cylindrical pieces, formed with the aid of a bamboo mat known as makisu ( ?? ). Makizushi is generally wrapped in nori (seaweed), but sometimes wrapped in thinly sliced, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight sections, which is a single roll sequence. Below are some common types of makizushi , but many other types exist.
Futomaki ( ?? , "bold, large or fat roll ") is a large cylinder piece, usually with nori on the outside. A futomaki is usually five to six centimeters (2-2.5 inches) in diameter. They are often made with two, three, or more fillings selected for their complementary tastes and colors. During the night of the Setsubun festival, it is traditional in the Kansai region to eat unbranded futomaki in its cylindrical form, where it is called eh? -maki ( ??? , lit. happy direction rolls). By 2000, the practice had spread throughout Japan. Futomaki is often vegetarian, and maybe use a cucumber slice, kampy? pumpkin, takenoko bamboo shoot, or lotus root. Pieces of tamagoyaki omelets, small fish eggs, chopped tuna, and oboro (food) flakes of white fish are a unique non-vegetarian stuffing. Traditionally, the rice is seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, artificial crabmeat, eggs, or spiced beef ribs. Vegetables usually include cucumber, spinach, carrots and takuan ( ?? ) (pickled radish). After the makizushi is rolled and sliced, it is usually served with takuan.
Short white rice is usually used, although short red rice, like olive oil in nori, is now becoming more widespread among the health conscious. Rarely, sweet rice mixed with makizushi rice. Currently, rice in makizushi can be any kind of black rice, rice and cereals, etc. In addition to the general ingredients listed above, some varieties may include cheese, spicy cooked squid, yakiku, kamaboko, meat lunch, sausage, bacon or spicy tuna. Nori may be brushed with sesame oil or sprinkled with sesame seeds. In the variation, makizushi pieces can be lightly fried with egg layers. Tamago makizushi (??????) is a makizushi rolled by a thin egg. Tempura Makizushi (??????) is a fried dish version.
Hosomaki ( ?? , "thin roll") is a small cylinder piece, with nori on the outside. A typical hosomaki has a diameter of about two and a half centimeters (1 inch). They generally contain only one stuff, often tuna, cucumber, canpy? , thinly sliced ​​carrots, or, more recently, avocados. Kappamaki , ( ??? ) similar Hosomaki filled in with cucumber, named after Japanese legendary waters like cucumbers called kappas. Traditionally, kappamaki is consumed to clean the palate between eating raw fish and other types of food, so the taste of the fish is different from other food tastes. Tekkamaki ( ??? ) is a type of hosomaki filled with raw tuna. Though it is believed that the word tekka, meaning "red hot iron", offending the color of tuna or salmon, originally originated as a quick snack to eat in a gambling den called so-called tekkaba (/ ??? ), very similar to a sandwich. Negitoromaki ( ????? ) is a type of hosomaki stuffed with green onion ( negi ) and chopped tuna ( toro ). Fatty tuna is often used in this style. Tsunamayomaki ( ????? ) is a kind of hosomaki filled with canned tuna thrown with mayonnaise.
Eh? maki ( ??? , "lucky direction roll") is a roll consisting of of the seven materials that are considered lucky. Eh? Maki is often eaten in a setubun in Japan. Typical ingredients include kanpy ?, eggs, eel, and shiitake mushrooms. Eh? Maki also often incorporate other ingredients. People usually eat eh? Maki facing the direction that was considered favorable that year.
Temaki ( ?? , "hand roller") is a large cone-shaped piece of nori outside and the material spills the wide end. Typical temaki is about ten centimeters (4 inches), and eaten with fingers because it's too awkward to pick it up with chopsticks. For optimal taste and texture, temaki should be eaten quickly after being made because the cone nori immediately absorbs moisture from charging and loses its crispness, making it somewhat difficult to bite.. For this reason, nori is in pre-made or taken out sealed in plastic film removed immediately before eating. Modern Narezushi
Narezushi ( ???? , "mature sushi") is a traditional form of sushi which is fermented. The skinned and dried fish is filled with salt, placed in wooden casks, doused with salt again, then burdened with heavy tsukemonoishi (preservative). As the days passed, water seeped out and was removed. After six months, this sushi can be eaten, remaining eaten for six months or more.
The most famous variety of narezushi is offered as a special dish of Shiga Prefecture, especially the funa-zushi made from fish from the crucian masculine genus, the original version of which called for use < i> nigorobuna , certain local varieties of endangered wild fishes to Lake Biwa).
Nigirizushi
Nigirizushi ( ???? , "hand-pressed sushi") consists of bumps long
Gunkanmaki ( ??? , "warship roll") is a special type of << i> nigirizushi : an elliptical and hand-shaped lump of sushi rice that has a nori lane wrapping around it to form a vessel filled with some soft, loose or smooth. minced ingredients that require confinement nori like roe, natt? , oysters, uni (sea urchins), corn with mayonnaise, shellfish, and quail eggs. Gunkan was found in the restaurant Ginza Kyubey in 1941; His discovery significantly expanded the soft topping repertoire used in sushi.
Temarizushi ( ????? , "sushi ball") is a sushi made by pressing the rice and fish into a ball shape by hand using plastic wrap.
Oshizushi
Oshizushi ( ???? , "pressing sushi") , also known as ??? , hako-zushi , "sushi box"), is a pressed sushi from the Kansai region, a favorite and specializes in Osaka. A block-shaped piece is formed using a wooden mold, called oshibako . The chef coats the bottom of the oshibako with toppings, covered it with sushi rice, and then presses the print lid down to make a square, square block. The blocks are removed from the mold and then cut into bite-sized pieces. The most famous is ???? ( battera , pressed mackerel sushi) or ??? ( saba zushi ). At oshizushi , all ingredients are either cooked or cured and raw fish are never used.
Western-style Sushi
The increasing popularity of sushi around the world has produced variations typically found in the Western world, but rarely in Japan (the exception to this is the use of salmon, introduced by Bjorn Eirik Olsen, a Norwegian businessman who is in charge of helping the industry Norwegian salmon sold more fish in the early 1980s). Such creations are suited to Western tastes originally driven by the invention of California rolls (a norimaki with crabs (later, imitation crab), cucumbers, and avocados). Various popular scrolls ( norimaki and uramaki ) have evolved since then. The Norwegian roll is another variant of uramakizushi stuffed with tamago (omelette), crab and cucumber, rolled with shiso leaves and nori , topped with Norwegian salmon slices, garnished with lemon and mayonnaise. Uramaki
Uramaki ( ?? , "inside-out roll") is a medium-sized cylindrical piece with two or more contents, and developed as a result of the creation of California scrolls, as a method originally intended to hide the nori. Uramaki is different from others makimono because the rice is on the outside and nori inside it. Charging is in the middle surrounded by nori , then a layer of rice, and optionally an outer layer of some other ingredients such as sesame seeds or roasted sesame seeds. These can be made with different fillings, such as tuna, crabmeat, avocado, mayonnaise, cucumber, or carrots.
Examples of variations include a rainbow coil (the inside of which is given a thin slice of maguro, hamachi, ebi, sake and avocado) and a caterpillar roll (the outside on top with a thinly sliced ​​avocado). Also often found is "rock and roll" (reel inside with freshwater eel and grilled avocado with roasted sesame seeds outside).
In Japan, uramaki is a common type makimono ; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be very difficult to handle with the fingers.
American-style Makizushi
Futomaki is a more popular sushi variation in the United States, and comes in variations that take their name from their original place. Other rolls may include a variety of ingredients, including minced shells, spicy tuna, beef or teriyaki rolls, okra, and assorted vegetables such as cucumber and avocado, and "tempura roll", where the shrimp tempura is inside a roll or whole roll fried and fried in tempura style. In the southern United States, many sushi restaurants prepare bread rolls using crawfish. Sometimes, rolls are made with brown rice or black rice, which appears in Japanese cuisine as well.
Regulations Per Food and Drugs, raw fish presented in the United States should be frozen before serving to kill the parasites. Due to this and the relative difficulty of obtaining fresh seafood compared to Japan, raw seafood (eg, sashimi) is not so prevalent of a component in American-style sushi.
Since rolls are usually made to order, it is not uncommon for customers to specify the exact ingredients desired (eg salmon rolls, rolls, avocado rolls, shrimp/tuna tempura rolls, tuna rolls, etc.). Although dish-menu names often vary by restaurant, some examples include:
Materials
All sushi have a specially prepared rice base, complemented with other ingredients.
Sushi-meshi
Sushi-meshi ?? (also known as Su-meshi ?? , shari ?? , or gohan ?? ) is the preparation of white, short grain, Japanese mixed with a sauce consisting of rice vinegar, sugar, salt, and sometimes - sometimes kombu and sake . It should be cooled to room temperature before it is used to refill sushi or else it will become too sticky when it is seasoned. Traditionally, mixing is done by hanging, round, flat wooden tub or barrel, and wooden oar (shamoji).
The sushi rice is prepared with short Japanese rice rice, which has a distinct consistency from long lines such as from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. Essential quality is sticky or sticky, although the kind of rice used for sushi is different from sticky rice. The freshly harvested rice ( shinmai ) usually contains too much water, and takes additional time to dry the rice cooker after washing. In some fusion cuisine restaurants, short-grain red rice and rice are also used.
There are regional variations in sushi rice and individual chefs have their own methods. Most of the variations in rice vinegar sauce: Kant? regional versions (or East Japan) of sauce usually use more salt; in the Kansai region (or western Japan), sauce has more sugar.
Nori
The black seaweed wrappers used in makimono are called nori (??). Nori is a kind of algae, traditionally cultivated in Japanese ports. Initially, algae were dredged from the dock pier, rolled into edible thin sheets, and dried in the sun, in a process similar to making rice paper. Currently, these commercial products are being reared, processed, baked, packaged and sold in sheets.
Sheet size nori affects the size of makimono . A full size piece produces futomaki , and half produces hosomakii and temaki . To generate use and some other makimono , the exact pieces of the nori cut are cut from one full sheet.
Nori by itself is a snack that can be eaten and available with salt or seasoned with teriyaki sauce. Flavor varieties, however, tend to be inferior and unsuitable for sushi.
When creating fukusazushi , paper-thin omelettes can replace a sheet as a wrapper. Omelets are traditionally made on a rectangular omelet pan (corny), and are used to form pockets for rice and stuffing.
Neta
For culinary, sanitation and aesthetic reasons, the minimum quality and freshness of fish for raw food should be higher than the fish to be cooked. Sushi chefs are trained to recognize important attributes, including odor, color, firmness, and freedom from parasites that may not be detected in commercial examinations. Commonly used fish are tuna ( maguro, shiro-maguro ), amberjack japan, yellowtail ( hamachi ), snapper ( kurodai ), mackerel saba ), and salmon ( sake ). The most valuable sushi ingredients are toro, fish fat. It comes in various ? Toro (often from bluefin tuna species) and ch? Toro , which means "middle toro", implies that it is halfway into the glory between toro and the usual cut. The style Aburi refers to the sushi nigiri where the fish is partially baked (topside) and partially crispy. Most sushi nigiri will be really raw neta .
Other seafood like squid ( th ), eel ( anago and unagi ), spear stud ( hamo ), octopus ( ebi and amaebi ), shellfish ( mirugai , aoyagi i and akagai ), roe fish ( ikura , mas , kazunoko >), sea urchins ( uni ), crabs ( kani ), and various types of shellfish (abalone, shrimp, shellfish). Oysters, however, are less common, because they do not seem to fit the rice. Kani kama , or stick crab imitation, are usually replaced with original crabs, especially in the rolls of California.
Fermented pickles ( tuan ) at shinko maki , pickled vegetables ( tsukemono ), fermented soybeans ( natt? ) at natt? mice, avocados, cucumbers in kappa maki , asparagus, yam, acar ume ( umeboshi ), pumpkin ( kanpy? ), burdock > gobo ), and sweet corn (perhaps mixed with mayonnaise) are also used in sushi.
Tofu and eggs (in slightly sweet form, layered omelettes called tamagoyaki and raw quail eggs rising as guns-over topping) are common.
Condiments
Sushi is usually eaten with herbs. Sushi can be dipped in sh? Yu, soy sauce, and is usually flavored with wasabi, a savory paste made from grated stems from the plant Wasabia japonica . Japanese-style mayonnaise is a common seasoning in Japan in salmon, pork and other sushi pieces.
True wasabi has anti-microbial properties and can reduce the risk of food poisoning. Traditional lattice tools for wasabi are grated shark skin or samegawa oroshi . An imitation wasabi ( seiyo-wasabi ), made from radish, mustard powder and common green dye. It is found in lower-grade kaiten-zushi restaurants, in sushi bento boxes and in most restaurants outside of Japan. If produced in Japan, it may be labeled "Japanese Horseradish".
Gari (sweet, pickled ginger) is eaten between sushi courses to clear the palate and help digestion. In Japan, green tea ( ocha ) is always served along with sushi. Better sushi restaurants often use a special premium tea known as mecha . In the sushi vocabulary, green tea is known as agari .
Sushi may be decorated with gobo, grated daikon, thin slices of vegetables, carrots/turnips/cucumbers that have been shaped to look like flowers, native flowers, or seaweed salad.
When arranged close to the tray, different pieces are often separated by green strips called baran or left-zasa (???). This divider prevents the taste of adjacent sushi pieces from mixing and helps to achieve an interesting presentation. Initially, this cut leaves from Aspidistra elatior and Sasa veitchii (< i>) plants, respectively. Using the leaves actually has the added benefit of releasing antimicrobial phytoncides when cut so as to extend the limited sushi shelf life. Sushi bento boxes are a staple of supermarkets and Japanese supermarkets. As these stores began to rise in the 1960s, labor-intensive cut leaves were increasingly replaced by green plastic to lower costs. This coincides with an increase in the prevalence of cooling that acts to extend the life of sushi stores without the need to cut leaves. Today plastic strips are usually used in sushi bento boxes and to a lesser extent in sushi presentations found in sushi bars and restaurants. In packaged or ported sushi packages, plastic leaf strips are often used to prevent rolls from entering into unwanted or unwanted contact with ginger and wasabi supplied with the dish.
Nutrition
The main ingredients are traditional Japanese sushi, raw fish and rice, naturally low in fat, high in protein, carbohydrates (rice only), vitamins, and minerals, as well as gari and nori. Other vegetables wrapped in sushi also offer a variety of vitamins and minerals. Many seafoods also contain omega-3 fatty acids, which have various health benefits. Omega-3 fatty acids found in fish have certain beneficial properties, especially in cardiovascular health, natural anti-inflammatory compounds, and play a role in brain function.
Generally sushi is not a very fattening food. However, rice in sushi contains quite a lot of carbohydrates, plus the addition of other ingredients such as mayonnaise added to the sushi rolls can increase the calorie content. Sushi also has a relatively high sodium content, especially those donated from the soybean dressing spice shoyu .
Health risks
Some ingredients in sushi may pose a health risk. Large marine predictors such as tuna (especially bluefin) can store high levels of methylmercury, which can cause mercury poisoning when consumed in large quantities or when consumed by certain high-risk groups, including women who are pregnant or may become pregnant, breastfeed mothers and young children.
According to recent research, there are about 18 million infections worldwide from eating raw fish. It serves as a major risk to expecting mothers because of the health risks that medical intervention or treatment measures can cause to a developing fetus. Parasitic infections can have a variety of health effects, including bowel obstruction, anemia, liver disease, and more. The effects of this disease alone can pose some of the health problems to expecting mothers and babies, but curative actions that may need to be done to recover, are also a concern as well.
Sashimi or other types of sushi containing raw fish present the risk of infection by three main types of parasites:
- Clonorchis sinensis , a coincidence that can cause clonorchiasis
- Anisakis , roundworm that can cause anisakiasis
- Diphyllobothrium , a tapeworm that can cause diphyllobothriasis
For the above reasons, European Union regulations prohibit the use of fresh raw fish. It should be frozen at temperatures below -20 ° C (-4 ° F) in all parts of the product for not less than 24 hours. Thus, a number of fishing boats, suppliers and end-users "super-frozen" fish for sushi to temperatures as low as -60 ° C. In addition to the destruction of parasites, super-frozen also prevents the oxidation of blood in tuna meat, thus preventing the color changes that occur in temperature above -20 Â ° C.
Some forms of sushi, especially those containing fugu bloated fish and some types of shellfish, can cause severe poisoning if not prepared properly. In particular, fugu consumption can be fatal. Fugu Fish has a lethal dose of tetrodotoxin in its internal organs and, by law in many countries, must be prepared by licensed fugu chefs who have passed the prefecture test in Japan. The licensing examination process consists of a written test, a fish identification test, and a practical test involving fugu preparation and separating toxic organs. Only about 35 percent of applicants graduate.
Sustainable sushi
Sustainable Sushi is sushi made from sustainable fish or livestock sources or whose future production does not significantly harm the ecosystem from which it is obtained. Concerns over sushi sustainability arise from greater concern over environmental, economic and social stability and human health.
Presentations
Traditionally, sushi is served with a minimalist Japanese style, geometric, mono or wooden duo or tack, in accordance with the aesthetic qualities of this dish.
Many sushi restaurants offer a fixed price set, chosen by chefs from the catch of the day. This is often rated as sh? -chiku-bai ( ??? ), sh?/matsu ( ? , pine), chiku/take (< span> ? , bamboo) and ( bai/ume ), with matsu the most expensive and ume the cheapest. Sushi restaurants often have private dining booths, where guests are requested to take off their shoes, leaving them outdoors; However, most sushi bars offer visitors a casual experience with the concept of an open-air dining area.
Sushi can be served kaiten zushi (sushi train) style. A color coded plate of sushi is placed on a conveyor belt; when the belt goes through, the customer chooses as they please. Once completed, the bill is calculated by calculating how many plates of each color have been taken. Newer kaiten zushi restaurants use barcodes or RFID tags embedded in plates to set the elapsed time after items are set up.
Glossary
Some special terms or slang are used in sushi culture. Most of these terms are only used in sushi bars.
- Agari : "Rise up" Green tea. Ocha ( ?? ) in plain Japanese.
- Gari : Ginger sweet, soured and sliced, or ginger sushi. Sh? ga ( ?? ) in standard Japanese.
- Gyoku : "Gems". Sweet and cubic-shaped omelette. Tamagoyaki ( ??, ??? ) in standard Japanese.
- Murasaki : "Violet" or "purple" (color). Soy sauce. Sh? yu ( ?? ) in standard Japanese.
- Neta : Topping in nigiri or fill makimono . Ne-ta comes from a ta-ne reversal. Tane ( ? ) in standard Japanese.
- Oaiso : "Praise". Bill or check. Oaiso can be used not only in sushi bars but also izakaya. Okanj? or chekku ( ??? or ???? ) in standard Japanese.
- Otemoto : Chopsticks. Otemoto means the closest thing to the sitting customers. Hashi ( ? ) or ohashi in standard Japanese.
- Sabi : Japanese radish. Form contract from wasabi ( ?? ).
- Shari : Nasi vinegar or rice. Perhaps originally derived from Sanskrit ( zaali ????) which means rice or ? Ar? Ra . Gohan ( ?? ) or meshi ( ? ) in standard Japanese.
- Tsume : sweet sauce made mainly from soy sauce. Nitsume ( ??? ) in standard Japanese.
Etiquette
Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with fingers, even in formal settings. Although usually served on small plates with side dishes to dip, sushi can also be served in bento , a box with small compartments that accommodate a variety of food dishes.
Soy sauce is an ordinary flavor, and sushi is usually served with a small sauce dish, or a compartment in bento. Traditional etiquette shows that the sushi is reversed so that only topping is dyed; this is because the soy sauce to spice toppings, not rice, and because the rice will absorb too much soy sauce and will fall apart. If it is difficult to turn the sushi upside down, one can smear the sushi in a soy sauce using gari (slice of ginger) as a brush. Toppings that have their own sauce (like eel) should not be eaten with soy sauce.
Traditionally, the sushi chef will add the right amount of wasabi to the sushi while preparing it, and etiquette suggests eating such sushi, because the chef should know the right amount of wasabi to use. However, today wasabi is more a matter of personal taste, and even restaurants in Japan can serve wasabi on the side for customers to use their wisdom, even when there wasabi already on the plate.
Gallery
See also
- Gimbap, Korean makizushi variant
- Itadakimasu, Japanese dining etiquette
- List of sushi and sashimi materials
- List of sushi restaurants
- Nyotaimori, sushi served on the body of a naked woman
- Sashimi b? ch ?, Japanese knives for slicing raw fish and seafood
- Musubi spam, Hawaiian nigirizushi variant
- Sushi Machine
- Sushi burrito
References
External links
- WikiHow page about making sushi rice
Source of the article : Wikipedia
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