Japanese is a dish. It is, out of Japan, one of the dishes emblematic of the Japanese Cuisine. It is difficult to date with certainty the appearance of the first sushis. One estimates their blossoming with the neighborhoods of the 5th century before our era, dates to which the rice growing settled in Japan.
Contrairement with a very widespread idea, the sushi is a preparation of rice and not of fish. This rice, especially prepared (with vinegar, historically for a better conservation) can marry with any kind of ingredients.
Types of sushi
There are several kinds of sushi, in particular:
the nigirizushi (握り寿司) is the most known sushi. It consists of a ball of Riz vinegar ( shari ) on which is posed a neta : a section of believed or cooked fish, but also of shrimps, sea urchins, an omelet, vegetables and many other things still. A little wasabi (condiment of taste close to that of mustard) is also added.
the makizushi (巻き寿司) is obtained by taking a sheet alga dried ( Nori ) by spreading out above a layer of rice and on the whole of fish and vegetables. It is then enough to roll the unit and “to stick” the sheet of alga by humidifying it. The roller is then cut out in sections. The model of small diameter is called hoso-makizushi (2cm), of the alternatives of larger diameters are called naka-makizushi (3cm) and futo-makizushi (4cm). The ura-makizuchi is a Californian model with a layer of rice over the sheet of Nori .
the temakizushi (手巻き寿司 Bed. sushi rolled with the hand) is a formed cone of a sheet of dried alga filled with rice and other ingredients (fish, vegetables, etc). One eats temakizushi with the hand.
the Oshizushi (Bed. sushi in a hurry in a mould then cut in squares). It generally consists of two layers of rice between which one lays out the ingredients (fish, vegetables, nori etc) and it is surmounted by another ingredient. The whole is in a hurry in a rectangular mould whose tops and lower part are dismountable. One eats oshizushi with the hand. It is the oldest form of sushi. It is the sushi easiest to assemble.
The Riz with sushi is seasoned of Vinaigre of salt rice and sugar. The sushi are eaten with rods or the fingers. One little to add to him wasabi then one soaks it with back in a cup with sauce of soya. Between each sushi different, one can eat a section of Gingembre marinaded to withdraw the taste of the precedent. The drinks been useful in accompaniment can be the green the (in particular the Bancha Hojicha), of the Saké fresh or tepid, as well as the Bière.
One can eat sushi at the “traditional” restaurant but also in a bar with sushi with the counter or in a kaitenzushi (reads. sushi turning) where the dishes of different colors according to their value turn all around the table. These restaurants have the reputation of less good but quite cheaper beings, at least in Japan. As opposed to what one can think, the sushis are regarded as a luxurious dish in Japan and they do not eat so often only that of it. One of the most appreciated rarest sushis and those are done with otoro (starting from the best piece of Japanese blue fin tuna).
One should not confuse the sushi with the Sashimi .
|Random links:||Palazzo Grassi | Preston Sturges | Hamilton Sundstrand | Charles Quintrec | Government of Charles Konan Banny 1|