A report on Soy sauce and Sushi

A bowl of soy sauce
Shoyu ramen
President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro
Soy sauce is made from soybeans
Sushi by Hiroshige
Soy and wheat with Aspergillus sojae cultures to brew soy sauce
Sushi platter in takeway
A bottle of commercially made light soy sauce
Chirashizushi with raw ingredients
Toyomansi, a typical Filipino dipping sauce composed of soy sauce and calamansi spiced with siling labuyo
Three pieces of inarizushi
Left, ABC brand Kecap manis sweet Indonesian soy sauce is nearly as thick as molasses; right, Kecap asin
Funa-zushi (narezushi made from nigorobuna)
Japanese supermarket soy sauce corner
Nigirizushi
Traditional Korean soy sauce
Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki
Soft serve usually topped with Thai sweet soy sauce served at Yaowarat, Bangkok, Thailand
Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture
Oshi-zushi (Pressed sushi)
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.
Uramakizushi rolls
Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko
Sushi chef preparing nigirizushi, Kyoto, Japan
Sheets of nori
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
Ebifurai-maki (エビフライ巻き) – fried-shrimp roll
Sushi in shops are usually sold in plastic trays.
Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan
Sushi in restaurant in Vienna, Austria
Meat sushi
{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}
{{transl|ja|Makizushi}} in preparation
{{transl|ja|Futomaki}}
{{transl|ja|Kappamaki}}
{{transl|ja|Nattōmaki}}
{{transl|ja|Tekkamaki}}
{{transl|ja|Ehōmaki}}
{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}
{{nihongo|Salmon roll|巻き鮭}}
{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi
{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette
{{nihongo|Sushi plate|盛り合わせ}}
{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}
{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi
{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi
{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo
{{nihongo|Assorted sushi|盛り合わせ}}
{{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}}
{{transl|ja|Gari}} (ginger)
Wasabi
thumb|right|{{transl|ja|Tamago}} sushi

It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping.

- Soy sauce

It is often served with pickled ginger, wasabi, and soy sauce.

- Sushi
A bowl of soy sauce

3 related topics with Alpha

Overall

Sashimi combo served on a wooden plate, consists of slices of assorted fish flesh

Sashimi

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Sashimi combo served on a wooden plate, consists of slices of assorted fish flesh
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).
A plate of dolphin sashimi
A plate of horse sashimi (basashi)
thumb|Beef sashimi
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.

Some modern Hawaiian dishes. From top left, clockwise: tripe stew (ʻōpū kū), rice (laiki), ʻopihi poke, laulau, squid lūʻau, pipikaula shortribs, kālua puaʻa (kālua pig), and poi in the center.

Cuisine of Hawaii

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The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

Some modern Hawaiian dishes. From top left, clockwise: tripe stew (ʻōpū kū), rice (laiki), ʻopihi poke, laulau, squid lūʻau, pipikaula shortribs, kālua puaʻa (kālua pig), and poi in the center.
Taro, Colocasia esculenta, was brought to Hawaii by the Polynesians
Kukui foliage, flowers, and nut (candlenut) was brought to Hawaii by Polynesians.
Hawaiian man pounding taro to make poi. Taro plants can be seen growing behind him
Hawaiian shave ice, believed to have been introduced to Hawaii from Japan by Japanese immigrants who ate kakigōri
Royal Hawaiian Hotel was one of the first hotels built along the shores of Waikīkī
Seared ahi and wasabi beurre blanc sauce
Hala, the fruit of the Pandanus tectorius tree
Spam musubi, a fusion of Japanese sushi that uses fried Spam instead of raw fish. Spam was brought to Hawaii with American GIs and popularized on the islands. Spam musubi was developed in the 1980s
poke bowl, Maui, Hawaii
Tako (octopus) poke with tomatoes, green onion, maui onion, soy sauce, sesame oil, sea salt, chili pepper
A loco moco plate lunch, with fried saimin and macaroni salad
Ahi tuna limu (seaweed) ahi poke
Spam musubi
Wonton saimin

The Japanese brought bento and sashimi, and, although many of their vegetable seeds would not grow in the climate of the islands, they succeeded in making tofu and soy sauce.

Lomi salmon—sushi-grade salmon cubed combined with tomatoes, Maui onions, and chili pepper

A block of raw silken tofu from Japan

Tofu

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Food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.

Food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.

A block of raw silken tofu from Japan
Shichijyu-ichi ban Shokunin Utaawase [七十一番職人歌合] 37, Tofu seller (1500).
Sun-dubu (extra soft tofu)
Soft tofu
Firm tofu
Dòugān (extra firm tofu)
Pickled tofu
Thawed and sliced frozen tofu
Koya-dofu after soaking in water
Tofu skin
Chinese soft tofu dish, pidan doufu
Prepared dried tofu threads ({{lang|zh|干絲}}, gānsī
Chòudòufu is a very pungent type of tofu
Sichuan-style (málà chòudòufu) numbing spicy stinky tofu
Tofu and potatoes grilled at a street stall in Yuanyang, Yunnan province, China
Douhua ({{lang|zh|豆花}}), is a soft tofu dish. The fresh tofu is served warm and dressed with sweet syrup.
A dish prepared from Sichuan style tofu
Japanese-style silken tofu with soy sauce and a decorative carrot slice
Atsuage, thick fried tofu
Goma tofu, made from sesame seeds and kudzu starch
Yudofu, or tofu in hot water
Inarizushi, tofu skin with various fillings
Tofu in miso soup
Ganmodoki ({{lang|ja|がんもどき}})
Local specialty komo-dofu on sale in a market in Takayama
Pan-fried tofu served with seasoned soy sauce for dipping
Dubu-kimchi (blanched tofu served with stir-fried kimchi)
Boiled sun-dubu (extra soft tofu) served in ttukbaegi
Sundubu-jjigae (spicy soft tofu stew)
Dallae-doenjang-guk (soybean paste soup with wild chives and tofu)
Chilled tofu served with soy sauce seasonings
Crumbled tofu and mashed broccoli salad
Tahu putih (firm white tofu)
Tahu goreng (fried tofu) has its brown skin
Tahu sumedang with bird's eye chili
Tahu gejrot with thin light spicy sauce
Yellow tofu (tofu colored with turmeric) on top of laksa
Tahu bacem, tofu simmered in palm sugar and spices
Kembang tahu, served in sweet ginger syrup
Perkedel tahu goreng (Dutch-Indonesian food based on tofu and Dutch cooking technique) Frikadeller
Tahu isi, Indonesian fried tofu filled with vegetable, shrimp, or chicken served with bird eye chili and sweet shrimp paste
Tahu telor or Tahu tek, omelette tofu served with vegetable, krupuk, peanut sauce, shrimp paste, sweet soy sauce, and sambal
Kupat tahu, tofu served with rice cake, noodle and sweet soy sauce
Tahu campur, tofu soup with beef and tendon served in broth, soy sauce, shrimp paste, vegetable, krupuk and sambal
Tahu bakso or batagor, literally bakso (meatball), tahu (tofu), goreng (fried). Fried tofu filled with fish, tapioca starch, or meat.
Tahu tuna. fried tofu filled with grounded tuna. a delicacy from pacitan, East java.
Tahu gimbal. a tofu-dish with peanut sauce and gimbal (shrimp fritter) from Semarang.
Tahu petis. fried tofu filled with petis (black colored shrimp paste sauce). Originated from Semarang, Central Java.
Tahu aci. fried tofu stuffed with tapioca starch. Originated from Tegal, Central Java.
A cup of taho.
Bún đậu mắm tôm

With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce or chilli sauce, douhua is a popular breakfast dish across China.

The thinner variety, called aburaage (油揚げ), develops a tofu pouch often used for inarizushi.