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Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
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. The ingredients used inside sushi are called gu and are, typically, varieties of fish ...
A sushi platter. Sushi (寿司, 鮨, 鮓) is a vinegared rice topped or mixed with various fresh ingredients, usually seafood or vegetables. Nigirizushi (握り寿司): Sushi with the ingredients on top of a block of rice. Makizushi (巻き寿司): Translated as "roll sushi".
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It rolls out sushi and sashimi as well as favorites including teriyaki, tempura, udon, spring rolls, and even hibachi entrees. There's no buffet or lines — staff bring your choices to your table.
Sushi rolls were born in the mid-Edo period. [5] It is thought to have originated in Kamigata between 1750 and 1776. [6] While thick sushi rolls were the norm in the Kamigata region, thin sushi rolls became the preferred sushi in Edo (present-day Tokyo). [7] [8] In Edo, thin sushi rolls made of kanpyō, became the most common type of sushi rolls.
What to order at a sushi restaurant, according to a chef and restaurant owner.
Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known as gyoku in sushi parlance, connoisseur customers would order the tamago sushi prior to starting their meal to assess the sushi chef's skills. [10] Large futomaki ...
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