A report on Sushi
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.
- Sushi49 related topics with Alpha
Japanese cuisine
5 linksJapanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
Seafood is common, often grilled, but also served raw as sashimi or in sushi.
Sashimi
5 linksJapanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
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.
Soy sauce
3 linksLiquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
Liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping.
California roll
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A California roll or California maki is a makizushi sushi roll that is usually rolled inside-out, and containing cucumber, crab or imitation crab, and avocado.
List of sushi and sashimi ingredients
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There are many sushi and sashimi ingredients, some traditional and some contemporary.
Raw meat
1 linksAnimal used for food.
Animal used for food.
While the majority of meat is cooked before eating, some traditional dishes such as crudos, steak tartare, Mett, kibbeh nayyeh, sushi/sashimi, raw oysters, or other delicacies can call for uncooked meat.
Roe
2 linksFully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid.
Fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid.
A variety of roe types are used in Japanese cuisine, including the following which are used raw in sushi:
Tofu
2 linksFood 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.
![Shichijyu-ichi ban Shokunin Utaawase [七十一番職人歌合] 37, Tofu seller (1500).](https://hyperleap.com/images/0f691b9ce7435b14a6c9c63d5f289228/200-ce892e9bcd678d2d8d25142781ff99ca.jpg)
The thinner variety, called aburaage (油揚げ), develops a tofu pouch often used for inarizushi.
Tuna
2 linksSaltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.
Saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.
Various species of tuna are often served raw in Japanese cuisine as sushi or sashimi.
Rice
0 linksSeed of the grass species Oryza sativa or less commonly Oryza glaberrima (African rice).
Seed of the grass species Oryza sativa or less commonly Oryza glaberrima (African rice).
A stickier short-grain rice is used for sushi; the stickiness allows rice to hold its shape when cooked.