Search results
Results from the WOW.Com Content Network
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
Makimono (Japanese 巻物: "rolled thing") may refer to: Makimono, a horizontal type of Japanese handscroll /scroll Emakimono (lit. "picture scroll"), a horizontal picture scroll
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]
Norimaki + Sushi = Makizushi. Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, makizushi (巻き寿司). [1]Other than makizushi, onigiri (おにぎり, rice balls), sashimi, senbei (煎餅, rice crackers) and chikuwa (竹輪, bamboo ring) are also regarded as norimaki if they are wrapped with seaweed.
The sushi rice of this period was about three times the size of today's nigirizushi. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called aka-su (赤酢, "red vinegar"), was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar.
The roll contributed to sushi's growing popularity in the United States by easing diners into more exotic sushi options. [29] Sushi chefs have since devised many kinds of rolls, beyond simple variations of the California roll. It also made its way to Japan ("reverse imported"), [30] where it is often called California maki or Kashū Maki ...
Sushi thus became popular both as a main meal and as a snack food, combining fish with rice. During the late Edo period (early 19th century), sushi without fermentation was introduced. Sushi was still being consumed with and without fermentation till the 19th century when the hand-rolled and nigiri-type sushi was invented. [8]
[1] [2] Makisu are most commonly used to make a kind of rolled sushi called makizushi (巻き寿司), commonly called maki. [3] They are also used to shape other soft foods such as omelets, and to squeeze excess liquid out of food. A makisu is usually 25 cm × 25 cm, although they come in various sizes.