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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]
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.
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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.
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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]
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Conveyor belt sushi – a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table and counter seat; Izakaya – an informal Japanese gastropub