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.
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Wasabi
0 linksPlant of the family Brassicaceae, which also includes horseradish and mustard in other genera.
Plant of the family Brassicaceae, which also includes horseradish and mustard in other genera.
A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods.
Garnish (food)
0 linksItem or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
Item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
Sushi may be garnished with baran, a type of plastic grass or leaf.
Edo period
1 linksPeriod between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.
Period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.
Particularly popular among ordinary people were stalls serving fast food such as soba, sushi, tempura, and unagi, tofu restaurants, teahouses and izakaya (Japanese-style pubs).
List of raw fish dishes
1 linksAbout raw fish or shellfish.
About raw fish or shellfish.
Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax.
Hanaya Yohei
0 linksHanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) is generally credited as the inventor of today's Tokyo-style (Edomae-zushi; 江戸前寿司) nigiri sushi (hand-formed sushi) at the end of Japan's Edo period.
Vegetarian cuisine
1 linksBased on food that meets vegetarian standards by not including meat and animal tissue products .
Based on food that meets vegetarian standards by not including meat and animal tissue products .
Japanese foods such as castella, dorayaki, edamame, name kojiru, mochi, taiyaki, tempura, vegetable sushi and wagashi. Miso soup is made from fermented white or red soy bean paste, garnished with scallions or seaweed. Although most traditional versions are made from fish stock (dashi), it can be made with vegetable stock as well.
Squid as food
0 linksEaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.
Eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.
In Japan, squid is used in almost every type of dish, including sushi, sashimi, and tempura.
Cuisine of Hawaii
1 linksThe 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.
Lomi salmon—sushi-grade salmon cubed combined with tomatoes, Maui onions, and chili pepper
Octopus as food
0 linksPeople of some cultures eat octopus.
People of some cultures eat octopus.
Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki and akashiyaki.
Salmon
1 linksCommon name for several species of ray-finned fish in the family Salmonidae.
Common name for several species of ray-finned fish in the family Salmonidae.
Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.