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The history of sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period (early Neolithic –early Iron Age). [1]
The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. [6] Narezushi is also called honnare, meaning "fully fermented", as opposed to namanare, meaning "partially fermented", a type of sushi that appeared in the Muromachi period. [7] Fermented fish using rice, such as narezushi, originated in Southeast ...
Funazushi is a type of nare-zushi. [1] Nare-zushi is a food made by salting raw fish for several months, removing the salt, and then mixing it with cooked rice and fermenting it with lactic acid bacteria. Generally, the rice used for fermentation is discarded and only the fish is eaten. [2] Modern sushi is made with rice mixed with vinegar, but ...
Sushi. With its primary ingredients consisting of fresh veggies, fish full of healthy fats and energy-giving rice, sushi certainly has many components that registered dietitians preach the ...
Nattō (納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [ 1 ] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Mirin. Mirin (みりん also 味醂）is an essential condiment used in Japanese cuisine. [1] It is a kind of rice wine similar to sake, but with a lower alcohol content—14% [2] instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), [3] which contains alcohol. The second is shio mirin, which contains alcohol ...
Japanese rice vinegar (米酢 komezu, "rice vinegar" or simply 酢 su, "vinegar") is very mild and mellow compared to conventional western vinegars, with only approximately 5% acetic acid content, and ranges in color from colorless to pale yellow. It is made from either rice or sake lees. These are more specifically called yonezu (米酢 よね ...
Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura. Sake, saké (酒, sake, / ˈsɑːki, ˈsækeɪ / SAH-kee, SAK-ay[4][5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
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