A report on Japanese cuisine and Sushi

A Japanese meal including tempura, sashimi, and miso soup

President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro

Breakfast at a ryokan (Japanese inn), featuring grilled mackerel, Kansai-style dashimaki egg, tofu in kaminabe (paper pot)

The use of soy sauce is prevalent in Japanese cuisine

Funa-zushi (narezushi made from nigorobuna)

Japanese boiled spinach salad (Ohitashi)

Tempura battered and deep fried seafood and vegetables

Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki

Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture

Nattō, Japanese soybean-based vegetarian food

Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.

Gyūdon beef rice bowl (right) and niku shoyu ramen beef noodle (left).

Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko

Sushi chef preparing nigirizushi, Kyoto, Japan

Curry is so widely consumed that it can be called a national dish.

Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.

Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel

California roll, a fusion makizushi created outside of Japan.

Ebifurai-maki (エビフライ巻き) – fried-shrimp roll

A branch of Kokoro in Sutton High Street, Sutton, Greater London

Sushi in shops are usually sold in plastic trays.

Chicken teriyaki bento set, including salmon sashimi, gyoza, salad and miso soup, served in a Japanese restaurant in Jakarta.

Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan

Okonomiyaki and takoyaki served in a festival of 2018 Asian Games in Jakarta

Whale meat sashimi, one of the most controversial Japanese dishes

{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}

{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}

{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi

{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette

{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi

{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo

{{nihongo|Assorted Western sushi|盛り合わせ}}

Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})

{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}

{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}

Sushi (すし, 寿司, 鮨, 鮓) is a Japanese dish of prepared vinegared rice (鮨飯), usually with some sugar and salt, accompanied by a variety of ingredients (ねた), such as seafood, often raw, and vegetables.

- Sushi

Seafood is common, often grilled, but also served raw as sashimi or in sushi.

- Japanese cuisine

5 related topics with Alpha

Sashimi

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Assorted sashimi: tuna, cuttlefish, and seabream

Plate of fugu sashimi (thinly sliced puffer fish)

Sashimi bōchō kitchen knives for sashimi

alt=Goat meat served raw as sashimi.|Goat meat served raw as sashimi

alt=Thinly sliced mimiga and chiraga served as sashimi.|Thinly sliced "mimigā" (near) and "chiragā" (far).

Chicken sashimi served lightly braised as tataki

$thumb|Beef liver sashimi served with sesame seed oil and salt{{Efn|Japanese regulation has banned providing or selling raw beef liver for sashimi at restaurants or stores, due to the risk of Hepatitis E and Enterohemorrhagic Escherichia coli, since July 2012.<ref>{{cite web|url= http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html|title=Japanese regulation document|archive-url= https://web.archive.org/web/20150724035815/http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html|archive-date= 24 July 2015}}</ref>|name=bliver2012|group=}}|alt=1$

Sashimi (刺身) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate.

Tempura

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Assorted vegetable tempura served at San-Sada restaurant in Asakusa, Tokyo, Japan

Tentsuyu is the most common sauce consumed with tempura.

Peixinhos da horta ("Little fishes from the garden"), the Portuguese ancestor of Japanese tempura

Tempura (天ぷら or 天麩羅) is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried.

Tempura is considered one of "the Edo Delicacies" along with soba (buckwheat noodles) and sushi which were also food-stall take-outs.

Sesame

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Flowering plant in the genus Sesamum, also called benne.

Sesame Eleusine coracana (L.) Gaertn. from the Seikei Zusetsu agriculture encyclopedia

Sesame seeds are commonly added to baked goods and creative confectionery

Rolled khao phan with black sesame seeds

Til-patti – a sesame brittle-type confection from India

Simit, koulouri, or gevrek, a ring-shaped bread coated with sesame seeds

Sesame oil, particularly from roasted seed, is an important component of Japanese cooking and traditionally the principal use of the seed.

In Asia, sesame seeds are sprinkled onto some sushi-style foods.

Lactic acid fermentation

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Metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

This animation focuses on one molecule of glucose turning into pyruvate then into lactic acid. In the process there is one 6-carbon glucose molecule and 2 NAD+ molecules. 2 phosphates attach to the ends of the glucose molecule, then glucose is split into 2 3-carbon pyruvate precursors. Subsequently, NAD+ molecules are converted into 2 NADH and additional phosphate groups are attached to the carbons. Then ADP comes and takes the phosphates, creating 2 ATP molecules. The pyruvate is turned into 2 lactate molecules, which convert NADH back to NAD+. The process then repeats, starting with another glucose molecule.

Examples of these dishes include burong isda of the Philippines; narezushi of Japan; and pla ra of Thailand.

From left: brown rice, half-milled rice, white rice

Japanese rice

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Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).

A comparison between Koshihikari and Calrose cultivars. Koshihikari on the left, Calrose on the right.

Rice cooker of the Edo period Fukagawa Edo Museum

Ordinary rice, or uruchimai, is eaten in several ways in Japan, most commonly as plain rice lit. "cooked rice" or "meal of any sort" (ご飯) consumed as part of a typical washoku meal accompanied by several okazu dishes (おかず), tsukemono (various pickles), and miso soup.

It is used in sushi (寿司) and onigiri.