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While sashimi is simply the meat, sushi includes rice and often ingredients like seaweed and vegetables. That’s right: What makes sushi sushi is the vinegar-dressed short-grain rice, not the ...
Sashimi on a Shigaraki ware plate. Sashimi combo served on a wooden plate consists of slices of assorted fish flesh.. Sashimi (刺身, English: / s ə ˈ ʃ iː m i / sə-SHEE-mee, Japanese:) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Odori ebi (踊り海老 / 躍り海老, "dancing shrimp") is a sushi delicacy of Japan, and a form of sashimi.The sushi contains baby shrimp that are still alive and able to move their legs and antennae while being eaten.
This is an accepted version of this page This is the latest accepted revision, reviewed on 27 January 2025. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. This article needs additional citations for verification ...
Sashimi is served in Okinawa, but is limited by the inability to retain freshness due to high temperatures on the islands. Sashimi, unlike on the main islands of Japan, is not part of a full course meal. [1] Okinawans make salad, soup, or tempura using seaweeds like mozuku and hijiki.
Sushi that contains raw fish is made with the highest quality (i.e., sushi grade) seafood, which is why it’s pretty much odorless. (If it isn’t, put down your chopsticks and take a hard pass.)