A report on Sushi

President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro
Sushi by Hiroshige
Sushi platter in takeway
Chirashizushi with raw ingredients
Three pieces of inarizushi
Funa-zushi (narezushi made from nigorobuna)
Nigirizushi
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
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

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

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Pacific bluefin tuna

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Predatory species of tuna found widely in the northern Pacific Ocean, but it is migratory and also recorded as a visitor to the south Pacific.

Predatory species of tuna found widely in the northern Pacific Ocean, but it is migratory and also recorded as a visitor to the south Pacific.

At Osaka Aquarium Kaiyukan, Japan
Pacific bluefin caught near Santa Catalina in 1913

About 80% of the Pacific and Atlantic bluefin tunas are consumed in Japan, and tunas that are particularly suited for sashimi and sushi can fetch very high prices.

Crab meat from crab claws, atop toast

Crab meat

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Meat found within a crab.

Meat found within a crab.

Crab meat from crab claws, atop toast
Brown crab
Crab meat roll (Philippines)
Live crab for sale at a market
Crab Colossal
Crab Lump
Claw Fingers

Imitation crab meat is widely used in America as a replacement for 100% crab meat in many dishes, due to the labour-intensive process of extracting fresh crab meat, and is popularly used in American sushi (e.g. California roll).

Gobi Manchurian is an Indian-Chinese fusion dish, consisting of fried cauliflower. The dish is popular throughout India and Indian restaurants as well as South Asian restaurants around the world.

Fusion cuisine

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Cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures.

Cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures.

Gobi Manchurian is an Indian-Chinese fusion dish, consisting of fried cauliflower. The dish is popular throughout India and Indian restaurants as well as South Asian restaurants around the world.
Example of a fusion dish: combination of smoked salmon wrapped in rice paper, with avocado, cucumber and crab sticks.
Pancit palabok in Filipino cuisine, combines rice noodles and tofu from China with native smoked fish flakes in a shrimp sauce dyed bright orange with annatto seeds from Mexico and garnished with crushed chicharon from Spain. It is served spritzed with native calamansi.
Kaeng phet pet yang (Thai roast duck curry) is an example of early fusion cuisine of the cosmopolitan court of the Ayutthaya Kingdom combining Thai red curry, Chinese roast duck and grapes originally from Persia
Traditional Ethiopian cuisine blended with Texas-style barbeque, including pork, smoked brisket, Texas toast

Similar approaches have been used for fusion-sushi, such as rolling maki with different types of rice and ingredients such as curry and basmati rice, cheese and salsa with Spanish rice, or spiced ground lamb and capers rolled with Greek-style rice and grape leaves, which resembles inside-out dolmades.

Symptoms of parasite infection by raw fish: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium a (cestode/tapeworm), all have gastrointestinal, but otherwise distinct, symptoms.

Diphyllobothriasis

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Infection caused by tapeworms of the genus Diphyllobothrium .

Infection caused by tapeworms of the genus Diphyllobothrium .

Symptoms of parasite infection by raw fish: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium a (cestode/tapeworm), all have gastrointestinal, but otherwise distinct, symptoms.

In recent decades, regions with endemic diphyllobothriasis nihonkaiense have disappeared from Japan, though cases continue to be reported among urbanites who consume sushi or sashimi.

Dried konbu

Kombu

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Edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia.

Edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia.

Dried konbu
Dried kombu sold in a Japanese supermarket
A dish of tsukudani made from kombu
Kombu in Oden
Kobumaki (kombu roll). Usually fish like herring is inside.
Nimono with kombu.

Kombu is also used to prepare a seasoning for rice to be made into sushi.

Gari

Gari (ginger)

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Type of tsukemono (Japanese pickled vegetables).

Type of tsukemono (Japanese pickled vegetables).

Gari

Gari is often served and eaten after sushi, and is sometimes called sushi ginger.

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Salmon as food

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Common food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids.

Common food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids.

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Still Life with Salmon, 1866-1869, by Édouard Manet, shows a white-fleshed salmon
Filet of an Atlantic salmon
Salmon filet as sold in supermarkets
Poached salmon
Salad with ham and smoked salmon
Salmon in marinade
<center>Salmon teriyaki</center>
Grilling salmon
Salmon for sale
Salmon roe, sometimes called red caviar
Salmon roe sushi
Approximately 1.80 lbs or 0.8 kilograms of frozen, farm raised, Atlantic salmon fillet
Home-canned smoked Pacific salmon

Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s.

Mussels and shrimps, Van Gogh 1886

Shrimp and prawn as food

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Shrimp and prawn are types of seafood that are consumed worldwide.

Shrimp and prawn are types of seafood that are consumed worldwide.

Mussels and shrimps, Van Gogh 1886
Shrimp chilled with ice in a market
Split raw shrimp
Frozen shrimp
Thai seafood set, shrimp soup, shrimp salad and deep fried shrimp
Drunken shrimp
Tom yum goong, a Thai prawn soup
A bowl of boiled shrimp
Sashimi

In the subject of Japanese sushi, shrimp has long been valued as the "king of sushi-dane", as its composition can be either raw or cooked, and its latter preparation has often been considered a good introduction or choice for those unfamiliar to eating sushi, especially dishes involving raw fish.

Arctium

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Genus of biennial plants commonly known as burdock, family Asteraceae.

Genus of biennial plants commonly known as burdock, family Asteraceae.

A dish containing a Japanese appetizer, kinpira gobō, consisting of sautéed burdock root and carrot, with a side of sautéed dried daikon
Burdock Kilim motifs

Another is burdock makizushi (sushi filled with pickled burdock root; the burdock root is often artificially coloured orange to resemble a carrot).