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* [[Sashimi]] |
* [[Sashimi]] |
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* [[Customs and etiquette of Japan#Eating and drinking|Japanese Dining Etiquette]] - [[Itadakimasu]] |
* [[Customs and etiquette of Japan#Eating and drinking|Japanese Dining Etiquette]] - [[Itadakimasu]] |
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* [[Decouverte du Sushi]] |
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* [[Gimbap]], a Korean dish derived from Sushi |
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* [[International Sushi Day]] |
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== References == |
== References == |
Revision as of 14:56, 14 October 2009
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/2007feb-sushi-odaiba-manytypes.jpg/200px-2007feb-sushi-odaiba-manytypes.jpg)
In Japanese cuisine, sushi (寿司, 鮨, or 鮓) is vinegar rice, usually topped with other ingredients, such as fish.[1] In spelling sushi its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called rendaku in Japanese.
Sliced raw fish alone is called sashimi, as distinct from sushi. Combined with hand-formed clumps of rice, it is called nigirizushi (にぎり). Sushi served rolled inside or around nori, dried and pressed layer sheets of seaweed or algae) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (ちらし).
History
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Hiroshige_Bowl_of_Sushi.jpg/200px-Hiroshige_Bowl_of_Sushi.jpg)
The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour",[2] a reflection of its historic fermented roots.
The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi."
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]
The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (華屋与兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Types of sushi
The common ingredient across all the different kinds of sushi is sushi rice. The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result.[5]
Nigirizushi
Nigirizushi (握り寿司, lit. hand-formed sushi) consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anago (sea eel), ika (squid), and tamago (sweet egg). When ordered separately, nigiri is generally served in pairs. A sushi set may contain only one piece of each topping.
Gunkanmaki (軍艦巻, lit. warship roll) is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931;[6][7] its invention significantly expanded the repertoire of soft toppings used in sushi.
Temarizushi (手まり寿司, lit. ball sushi) is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.[8]
Makizushi or Makimono
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Roll_maki.jpg/180px-Roll_maki.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Salmon_skin_maki.jpg/180px-Salmon_skin_maki.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/KansaiSushi.jpg/180px-KansaiSushi.jpg)
Makizushi (巻寿司, lit. rolled sushi) or makimono (巻物, lit. variety of rolls) is cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻簾). Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.
Futomaki (太巻, lit. thick, large or fat rolls) is a large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form, where it is particularly called ehou-maki (恵方巻, lit. happy direction rolls). Futomaki is often vegetarian, but may include non-vegetarian toppings such as tiny fish roe and chopped tuna.
Hosomaki (細巻, lit. thin rolls) is a small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two centimeters (0.75 in). They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. Kappamaki, (河童巻) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods. Tekkamaki (鉄火巻) is a kind of Hosomaki filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (鉄火場)", much like the sandwich.[9][10] Negitoromaki (ねぎとろ巻) is a kind of Hosomaki filled with scallion and chopped tuna. Fatty tuna is often used in this style. Tsunamayomaki (ツナマヨ巻) is a kind of Hosomaki filled with canned tuna tossed with mayonnaise.
Temaki (手巻, lit. hand rolls) is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite.
Uramaki (裏巻, lit. inside-out rolls) is a medium-sized cylindrical piece, with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots. Uramaki has not been so popular in Japan and most of makimono is not uramaki because it is easy to hold makimono with nori skin by fingers. However, since some Western people dislike the black impression of makimono with nori skin, uramaki has become more popular in Western countries than nori-skined makimono[11][12].
Oshizushi
Oshizushi (押し寿司, lit. pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces.
Inarizushi
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png)
Inari-zushi (稲荷寿司, stuffed sushi) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi."
Sukeroku
Sukeroku (助六, name of a man in Edo period) is the combination set of inarizushi and makizushi, which is served as a single-portion takeout style sushi-pack. In a famous Kabuki play Sukeroku, a good looks man Sukeroku is the lover of an Oiran courtesan named Agemaki (揚巻, lit. fry for age and roll for maki). Age and maki which form her name correspond to fried tofu namely inari and makimono, respectively. One rumour of sukeroku-zushi is that takeout style packs of inarizushi and makizushi had served at performances of Sukeroku kabuki in Edo period. Sukeroku is a cheap sushi-pack and often vegetarian.
Chirashizushi
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Chirashizushi_by_fabichan.jpg/220px-Chirashizushi_by_fabichan.jpg)
Chirashizushi (ちらし寿司, lit. scattered sushi) is a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan. Chirashizushi is sometimes interesting because the ingredients are often chef's choice. Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl.
Narezushi
Narezushi (熟れ寿司, lit. matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more.
Western sushi
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Western_Sushi.jpg/220px-Western_Sushi.jpg)
The increasing popularity of sushi in North America as well as around the world has resulted in variations of sushi typically found in the West but rarely if at all in Japan. Such creations to suit the Western palate[13] were initially fueled by the invention of the California roll. A wide variety of popular rolls has evolved since. Some examples include:
- California roll consists of avocado, kani kama (imitation crab stick), and cucumber, often made uramaki (with rice on the outside, nori on the inside)
- Caterpillar roll generally includes avocado, unagi, kani kama, and cucumber.
- Dynamite roll includes yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayonnaise (In some parts of Canada, especially western Canada, a dynamite roll consists of a tempura-fried shrimp, masago (capelin roe), avocado and cucumber.)
- Rainbow roll is typically a California roll topped with several various sashimi.
- Spider roll includes fried soft shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise.
- Pennsylvania roll has thin pieces of scrapple and ketchup topped with sesame seeds.
- Philadelphia roll almost always consists of smoked salmon, cream cheese, cucumber, and/or onion.
- Salmon roll has grilled salmon skin with sweet sauce and cucumber.
- Crunchy roll a California roll deep fried tempura-style, often topped with sweet eel sauce or chili sauce.
- Seattle roll consists of cucumber, avocado, and raw or smoked salmon.
- B.C. Roll contains salmon skin, roe, cucumber, sweet sauce.
Other rolls may include scallops, spicy tuna, beef or chicken or teriyaki roll, okra, vegetables, and cheese. Sushi rolls can also be made with brown rice and black rice. These have also appeared in Japanese cuisine.
In Hawaii, there is a predominant style of maki sushi that includes shoyu tuna (canned not fresh), tamago, kanpyo, kamaboko, and the distinctive red and green hana ebi (shrimp powder).
Ingredients
All sushi has a base of specially prepared rice, complemented with other ingredients.
Sushi rice
Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.
Sushi rice (sushi-meshi or su-meshi 酢飯) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Thailand, Vietnam. The essential quality is its stickiness or glutinousness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing.
There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Kanto region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.
Nori
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Nori-e54h1337.jpg/220px-Nori-e54h1337.jpg)
The black seaweed wrappers used in makimono are called nori. Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Whereas in Japan, nori may never be toasted before being used in food, many brands found in the U.S. reach drying temperatures above 108 degrees Fahrenheit.
Today, the commercial product is farmed, processed, toasted, packaged, and sold in standard-size sheets about 18 cm by 21 cm (7 in by 8 in). Higher quality nori is thick, smooth, shiny, green,[citation needed] and has no holes. When stored for several months, nori sheets can change color to dark green-brownish.
The standard size of a whole nori sheet mentioned above influences the size of maki-mono. A full size sheet produces futomaki, and a half produces hosomaki and temaki. To produce gunkan and some other makimono, an appropriately sized piece of nori is cut from a whole sheet.
Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.
When making fukusazushi, a paper-thin omelette may replace a sheet of nori as the wrapping. The omelette is traditionally made on a rectangular omelette pan (makiyakinabe), and used to form the pouch for the rice and fillings.
Toppings and fillings
![](http://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Whole-eel.jpg/220px-Whole-eel.jpg)
For culinary, sanitary, and aesthetic reasons, fish eaten raw must be fresher and of higher quality than fish which is cooked. Professional sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly-used fish are tuna (maguro, chūtoro, shiro-maguro, toro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of tuna. This comes in a variety of ōtoro (often from the bluefin species of tuna) and chūtoro, meaning middle toro, implying that it is halfway into the fattiness between toro and regular red tuna (maguro). Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will be completely raw.
Other seafoods such as squid (ika), eel (anago and unagi), conger (hamo), octopus (tako), shrimp (ebi and amaebi), clam (mirugai, aoyagi and akagi), fish roe (ikura, masago, kazunoko and tobiko), sea urchin (uni), crab (kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters, however, are less common, as the taste is not thought to go well with the rice. Kani kama, or imitation crab stick, is commonly subsituted for real crab, most notably in California rolls.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Fried-shrimp.jpg/220px-Fried-shrimp.jpg)
Pickled daikon radish (takuan) in shinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) in nattō maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd (kanpyō), burdock (gobo), and sweet corn may be mixed with mayonnaise.
Tofu and eggs (in the form of slightly sweet, layered omelette called tamagoyaki and raw quail eggs ride as a gunkan-maki topping) are common.
Condiments
Sushi is commonly eaten with condiments. Sushi may be dipped in Shōyu, soy sauce, and may be flavored with Wasabi, a piquant paste made from the grated root of the Wasabi japonica plant.
True wasabi has anti-microbial properties and may reduce the risk of food poisoning.[14] The traditional grating tool for wasabi is a sharkskin grater or samegawa oroshi. An imitation wasabi (seiyo-wasabi), made from horseradish and mustard powder and dyed green is common. It is found at lower-end kaiten zushi restaurants, in bento box sushi and at most restaurants outside of Japan. If manufactured in Japan, it may be labelled "Japanese Horseradish".[15]
Gari, sweet, pickled ginger is eaten with sushi to both cleanse the palate and aid in digestion. In Japan, green tea (ocha) is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as mecha. In sushi vocabulary, green tea is known as agari.
Nutrition
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Typical_japanese_sushi_set.jpg/220px-Typical_japanese_sushi_set.jpg)
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates, vitamins, and minerals. The same may not be said categorically of Western-style sushi, which increasingly features non-traditional ingredients such as mayonnaise, avocado, and cream cheese.
Most seafood are naturally low in fat; and what fat is found in them is generally rich in unsaturated fat Omega-3. Since sushi is often served raw, no cooking fat is introduced during its preparation. Some non-traditional ingredients such as cream cheese and mayonnaise that are sometimes found in Western-style sushi dishes can add significant amounts of unhealthy fat to a traditionally lean dish.
Fish, tofu, seafood, egg, and many other sushi fillings contain high levels of protein. Imitation meat such as krab stick may be lower in protein and other nutrition than their natural, unprocessed counterparts.
Vitamins and minerals are found in much of the seafood and vegetables used for sushi. The nutritional content is dependent on the ingredients used. For example, Shrimp are high in calcium and iodine, while salmon are rich in Vitamin D. The gari and nori used to make sushi are both rich in nutrients. Other vegetables wrapped within the sushi also offer various vitamins and minerals.
Carbohydrates are found in the rice and the vegetables. Certain non-traditional ingredients can raise the carbohydrate level quite high, as with the fat level.
Health risks
![](http://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Symptoms_of_Raw_fish_infection.png/200px-Symptoms_of_Raw_fish_infection.png)
As with food in general sushi is not free from health risks, but these risks are minimized with proper preparation and service. Some large fish such as tuna, especially bluefin, can harbor high levels of mercury. This is due to tuna's position in at the top of the food chain (among creatures in the sea). Thus, tuna can lead to mercury poisoning when consumed in quantity.[20]
Parasite infection by raw fish is rare in the modern world (fewer than 40[21] cases per year in the U.S.), and involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm).[21] Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon (shake) in Salmonidae, mackerel (saba). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight. Even Japanese people never eat raw salmon and ikura, and even if they seem raw, these foods are not raw but are frozen overnight to prevent infections from parasites, particularly anisakis.
Some forms of sushi, notably glogfish or puffer fugu and some kinds of shellfish, can cause severe poisoning if not prepared properly. Particularly, fugu has a lethal dose of tetrodotoxin in its internal organs and must be prepared by a licensed fugu chef who has passed the national examination in Japan.
Some sushi ingredients and condiments, such as soy sauce, contain high levels of sodium, posing a risk to those with hypertension or renal disorders, especially if consumed in copious amounts.
Presentation
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Sushichef.jpg/220px-Sushichef.jpg)
Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine.
Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day. These are often graded as shō-chiku-bai (松竹梅), shō/matsu (松, pine), chiku/take (竹, bamboo) and bai/ume (梅, ume), with matsu the most expensive and ume the cheapest.
In Japan, and increasingly abroad, sushi is served kaiten zushi (sushi train) style. Color coded plates of sushi are placed on a conveyor belt; as the belt passes customers choose as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newer kaiten zushi restaurants use RFID tags embedded in the dishes to bill automatically and manage elapsed time after cooked.
Glossary
Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.
- Agari: Green tea. Ocha (お茶) in usual Japanese.
- Gari: Sweet, pickled and sliced ginger, or sushi ginger. Shoga (生姜) in standard Japanese.
- Gyoku: Sweet and cubic-shaped omelette. Tamagoyaki (卵焼, 玉子焼) in standard Japanese.
- Murasaki: Soy sauce. Murasaki is the color name for violet or purple. Shoyu (醤油) in standard Japanese.
- Neta: Toppings on nigiri or fillings in makimono. Ne-ta is from reversal of ta-ne. Tane (種) in standard Japanese.
- Okanjou: Bill or check. Customer should not say Oaiso. Okanjou (お勘定) in standard Japanese as well.
- Otemoto: Chopsticks. Otemoto means the nearest thing from the customer seated. Hashi (箸) or Ohashi in standard Japanese.
- Sabi: Japanese horseradish. Contracted form of wasabi (山葵).
- Shari: Vinegar rice or rice. It may originally be from Sanskrit (zaali शालि) meaning rice and/or Sarira. Gohan (ご飯) or meshi (飯) in standard Japanese.
- Tsume: Sweet thick sauce mainly made of soy sauce. Nitsume (煮詰め) in standard Japanese.
Etiquette
Nigirizushi is traditionally eaten with the fingers, since sushi rice is packed loosely so as to fall apart in one's mouth.[22][23] This is allowed even in formal settings. However, this has become over-etiquette today. Instead, most Japanese now eat sushi with chopsticks.
Soy sauce is poured into a small sauce dish. Normally the rice side is not dipped into the soy sauce; instead the sushi is turned over so that the topping is dipped. The general reason is that the rice is usually loosely packed and might fall apart from applying the soy sauce. If it is difficult to turn the sushi, one can smear soy sauce, using gari as a brush.
Utensils for preparing sushi
- Fukin: Kitchen cloth.
- Hangiri: Rice barrel.
- Hocho: Kitchen knives.
- Makisu: Bamboo rolling mat.
- Ryoribashi: Cooking chopsticks.
- Shamoji: Wooden rice paddle.
- Makiyakinabe: Rectangular omelette pan.
- Oshizushihako: a mold used to make oshizushi.
Environmental aspects of sushi
Some environmental groups, such as the WWF, have begun campaigns to raise awareness of overfishing.[24]
One species in particular, the Bluefin Tuna, is being acutely impacted. It is reported that the Mediterranean bluefin is at only 13% of its 1975 population, despite management and conservation measures introduced by ICCAT (The International Commission for the Conservation of Atlantic Tuna). Worldwide, the bluefin's plight has been exacerbated by "tuna farms," where wild caught bluefin are fattened up in pens often subsidized by European Union nations wishing to support domestic aquaculture.
Gallery
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Edomae Nigiri
[江戸前握り] -
Spicy Tuna Hand Roll
[スパイシーツナロール] -
Spicy Shrimp Roll
[スパイシー海老ロール] -
Ebi Nigiri Sushi
[海老握り] -
Salmon Skin Rolls
[鮭皮巻き] -
Salmon Nigiri
[鮭握り] -
California Roll and Tuna Roll in Uramaki
[カリフォルニア巻き] -
Nigiri Toro (fatty tuna belly)
[鮪とろ握り] -
Salmon roll
[巻き鮭] -
Kakinoha (Persimmon leaf) Sushi
[柿の葉寿司] -
Chakin-Sushi, wrapped by thin omelette.
[茶巾寿司] -
Sushi plate
[盛り合わせ] -
Experimental Sushi shapes. Carrot and Apple (From Denmark)
-
Ikura gunkan makizushi
[イクラ軍艦巻き] -
Sasazushi
[笹寿司] -
Unagi (teriyaki-roasted freshwater eel) Sushi
[鰻寿司] -
Assorted Sushi
[盛り合わせ] -
Nigirizushi for sale at a supermarket in Tokyo
-
Assorted sushi from Shimbashi Izakaya, San Diego, California.
[盛り合わせ]
See also
- List of sushi and sashimi ingredients and styles
- Sashimi
- Japanese Dining Etiquette - Itadakimasu
- Decouverte du Sushi
- Gimbap, a Korean dish derived from Sushi
- International Sushi Day
References
- ^ "If You Knew Sushi," Urban Legend Reference Pages, February 20, 2007
- ^ Japanese Food Culture. "The History of Sushi". Retrieved 2008-07-26.
- ^ Kouji ITOU, Shinsuke KOBAYASHI, Tooru OOIZUMI, Yoshiaki AKAHANE (2006). "Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing". Fisheries Science. 72 (6): 1269–1276. doi:10.1111/j.1444-2906.2006.01285.x.
{{cite journal}}
: CS1 maint: multiple names: authors list (link) - ^ a b Zschock, Day. The Little Black Book of Sushi: The Essential Guide to the World of Sushi. Page 14-15. 2005. ISBN 1593599617.
- ^ Kawasumi, Ken (2001). The Encyclopedia of Sushi Rolls. Graph-Sha. ISBN 4-88996-076-7.
- ^ Chad Hershler, "Sushi Then and Now", The Walrus, May 2005.
- ^ (ja) 軍カン巻の由来, お寿し大辞典 > お寿し用語集, 小僧寿しチェーン.
- ^ "Temarizushi". nifty. com. Retrieved 2008-09-14.
- ^ Andy Bellin, "Poker Night in Napa", Food & Wine Magazine, March, 2005.
- ^ Ryuichi Yoshii, "Tuna rolls (Tekkamaki)", Sushi, p. 48 (1999), Tuttle Publishing, ISBN 962593460X.
- ^ "Sushi at AllExperts". Retrieved on August 24, 2009
- ^ "Types of Sushi". Sushi Masters. Retrieved 2009-08-24.
- ^ sushimasters.com. "Types of Sushi". Retrieved 2008-07-26.
- ^ Shin, I.S. (2004). "Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori". Int J Food Microbiol. 94 (3): 255–61. doi:10.1016/S0168-1605(03)00297-6. PMID 15246236.
{{cite journal}}
: Unknown parameter|coauthors=
ignored (|author=
suggested) (help); Unknown parameter|month=
ignored (help) - ^ Shimbo, Hiroko (2000). The Japanese Kitchen. The Harvard Commons Press. ISBN 1-55832-176-4.
- ^ For Chlonorchiasis: Public Health Agency of Canada > Clonorchis sinensis - Material Safety Data Sheets (MSDS) Retrieved on April 14, 2009
- ^ For Anisakiasis: WrongDiagnosis: Symptoms of Anisakiasis Retrieved on April 14, 2009
- ^ For Diphyllobothrium: MedlinePlus > Diphyllobothriasis Updated by: Arnold L. Lentnek, MD. Retrieved on April 14, 2009
- ^ For symptoms of diphyllobothrium due to vitamin B12-deficiency University of Maryland Medical Center > Megaloblastic (Pernicious) Anemia Retrieved on April 14, 2009
- ^ Burros, Marian (2008-01-23), "High Mercury Levels Are Found in Tuna Sushi", The New York Times
{{citation}}
: CS1 maint: date and year (link) - ^ a b WaiSays: About Consuming Raw Fish Retrieved on April 14, 2009
- ^ Issenberg, Sasha. The Sushi Economy. Gotham Books: 2007
- ^ Keiichi Masuda, owner and chef, Mikado restaurant
- ^ [1]
External links
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