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A spicy tuna roll is a makizushi roll that usually contains raw tuna, and spicy mayo or sriracha.The roll is often seasoned with Ichimi togarashi (ground red chile powder). The roll was invented in Seattle, Washington in the 1980s and is one of the more popular sushi rolls in the United States.
Kazunori Nozawa (born c. 1945) is a Japanese sushi chef and restaurant owner. In 1963, he apprenticed with a master sushi chef in Tokyo at the age of 18, before eventually opening his own restaurant in Japan. After emigrating to the United States as a sushi consultant, he opened Sushi Nozawa in 1987 in Studio City, California, with the goal of ...
Nori. Nori (Japanese: 海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. [1] It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri (rice balls).
Nori is a type of edible seaweed that is commonly used in Japanese cuisine and adds a unique flavor and texture to the dish. The process of making norimaki-onigiri involves cooking Japanese rice, seasoning it with vinegar and sugar, and shaping it into a ball or a triangle. [10] The nori seaweed is then wrapped around the rice ball, creating a ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 30 September 2024. 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. Sushi 寿司 Sushi platter Place of origin Japan Region or ...
Arare (あられ, which is named after graupel "snow pellets") is a type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. The size and shapes are what distinguish arare from senbei. The name is chosen to evoke hailstones – smaller arare are similar in size and shape to hailstones, though others can vary ...
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
Green laver (/ ˈleɪvər, ˈlɑːvər /), known as aonori (アオノリ; 青海苔) in Japan, sea cabbage (海白菜) or hutai (滸苔) in China, and parae (파래) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva (Ulva prolifera, Ulva pertusa, Ulva intestinalis). It is commercially cultivated ...