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Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item [1] [2] [3] [5] Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.
Onigiri (お握り or 御握り), also known as omusubi (お結び) or nigirimeshi (握り飯), is a Japanese rice ball made from white rice.It is usually formed into triangular or cylindrical shapes, and wrapped in nori (seaweed).
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.
Engawa, with sliding glass doors outside, and yukimi shōji (shōji with both paper and glass panes) inside. The solid wood amado leaning up against the corner is a storm shutter, and is usually stored away. An engawa (縁側/掾側) or en (縁) is an edging strip of non-tatami-matted flooring in Japanese architecture, usually wood or
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) was a Japanese restaurateur and chef who is generally credited as the inventor of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end of the Edo period. He is also regarded as the inventor of modern sushi that is widely recognized around the world. [1] [2] [3]
Bowl of Sushi by Hiroshige (1797–1858). Makizushi with rice rolled in tamagoyaki (front) and nigirizushi with shrimp (back).. The history of sushi (すし, 寿司, 鮨, pronounced or) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded.
Seafood Watch, a sustainable seafood advisory list, recommends that consumers avoid eating unagi due to significant pressures on worldwide freshwater eel populations.All three eel species used as unagi have seen their population sizes greatly reduced in the past half century.
Nigori sake is generally the sweet sake, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine.Nigori sake is sometimes unpasteurized namazake, which means that it is still fermenting and has a effervescent quality.