Makizushi Are Japanese Sushi Rolls With Various Fillings By Setsuko Yoshizuka Updated December 01, 2016. Makizushi is a type of Japanese sushi roll filled with various fillings. The term makizushi refers to the fact that the sushi is rolled, where "maki", means "to roll" and "zushi" is the conjugated version of the word "sushi". Makizushi is the most well-known type of sushi outside of Japan. Makizushi are also referred to "nori maki" or "norimaki", because the sushi rice and fillings are all wrapped up, or rolled inside roasted dried seaweed, or " nori " as it is referred to it in Japanese cuisine. Makizushi and norimaki are often used interchangeably as a general category for sushi rolls, and can also refer to larger or fatter sushi rolls, such as futomaki . On the other hand, thin sushi rolls are referred to as "hosomaki" or thin sushi rolls. Typically, thin hosomaki style sushi rolls have only one filling ingredient.

Versions and Variations of Makizushi Some classic and popular versions of thin makizushi sushi rolls include: Tekka-maki (raw tuna sashimi rolls) continue reading below our video How to Prevent Your Cutting Board from Sliding Kappa-maki (cucumber rolls) Shinko-maki (takuan, yellow pickled daikon rolls) Other variations of makizushi sushi rolls include: Raw salmon sashimi and cream cheese rolls Shibazuke rolls (eggplant pickled with shiso) To make makizushi, sushi rice and various ingredients are rolled in nori (dried seaweed) then sliced into bite-sized pieces, perfect for eating sushi in one small bite. It's the perfect finger food! Makizushi is often dipped in soy sauce, and served with wasabi (Japanese spicy horseradish) and pickled ginger known as "gari shoga". Makizushi is perfect for appetizers or finger food at parties or potlucks. In Japan, it is often prepared for celebrations. Versions of makizushi with vegetable or pickle fillings may also be included in a Japanese bento lunch. Canned tuna, vegetables and eggs may also be used as fillings.

In the refrigerated deli section of supermarkets in Japan, pre-made makizushi is often available. Today, in Japanese grocery stores across the United States, and other countries as well, pre-made makizushi is also being sold. Tips for Making Makizushi Use pre-made dried sushi rice mixes available in packets. Use pre-made, bottled and seasoned sushi vinegar available for sale at Japanese grocery stores. The inside of the makizushi should just be rice, no seaweed. To ensure this, when you put the rice onto the seaweed, don’t place it directly in the middle. You need to leave about a 5-millimeter gap between the rice and seaweed on one side and then on the other has to be about a 3-centimeter gap. You should also layer the rice about 5 millimeters thick and flatten it out so the rice on the ends is slightly thicker than the middle. Sushi History Sign In When most people hear the word, ï¿½Sushiï¿½, they immediately think of raw fish. In truth, dishes made with raw fish are called ï¿½Sashimiï¿½.

What defines Sushi is any dish made with vinegar rice, which may or may not include raw fish. Most often, Sushi will consist of various types of shellfish such as crab or lobster, or cooked fish along with other fresh ingredients wrapped tightly inside the sticky vinegar rice. Although in todayï¿½s society you will find Sushi served most often in a Japanese restaurant, it actually dates back to 7th Century China. As a way of preserving fish, the Chinese people started making Sushi but without modern day refrigerators, they used the natural process of fermentation. To complete the Sushi-making process, only rice and salt were needed. The result was delicious fish, causing Sushi to grow in popularity. In the 1800s, Sushi was made using a process that involved pressing fish in between layers of salt and leaving it for months to ferment. This process is known as narezushi, or ï¿½edomaezushiï¿½, which is still used in some restaurants in Japan. The name narezushi was originally called ï¿½Edomaeï¿½ and shortened to Edo.

This name translates to ï¿½in front of Edoï¿½ which is a reference to fish caught in front of Edo city and used for the making of Sushi. Unlike the Sushi eaten today, Edo was formed in a ball of rice with a slice of the fish. When it came time to eat narezushi, the rice ball was thrown out and only the fish eaten. Today, narezushi is very difficult to find outside of Japan in that it has a unique taste not usually appreciated by Westerners. As time passed and many of the Japanese and Chinese cultures crossed, Sushi became a popular food choice in both countries. Throughout the cities, you would find food stands where various types of Sushi were sold. In fact, during intermission at the various theaters, Sushi was sold as a snack much like the popcorn sold in todayï¿½s theaters. Since Sushi was easy and quick to make, it became a staple for most households in the 19th Century to accommodate the busy lifestyles of the Japanese people. Eventually, a food shortage in Japan changed the way in which Sushi was made. Rather than throw the rice out, it was now eaten along with the fish.

Additionally, the fermentation process was shortened so the fish although still safe to eat, was a little on the raw side. Because the fermentation process was shortened, the Sushi had a slightly sour taste, which people loved. As people began experimenting, they discovered that by making the rice with a little vinegar the same sour taste was produced and better yet, the fermentation time was dramatically reduced to one or two days. The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. For instance, a typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates. What began as a means of preserving fish has turned into a multi-billion dollar industry with thousands upon thousands of Sushi restaurants dotting the country. If you have never eaten Sushi, you will probably be surprised at how delicious it is.

Sushi has a nice, light taste that leaves you satisfied. Interesting Sushi Facts That Probably You Didn’t Know : Food Trending : Food World News Interesting Sushi Facts That Probably You Didn’t Know Oct 30, 2014 10:02 PM EDT | By ABC There are many interesting Sushi facts that probably people didn't know. Are you fond of dining in a Japanese restaurant just to order Sushi? This popular food from Japan actually did not originated from Japan. Advertisement Although Japan is credited for its popularity, it is believed to have started in China. In the second century A.D., the word 'Sushi' was referred to the way Chinese preserves the fish. Fish is wrapped into the sour rice to ferment so that it can last for longer time. Another Sushi fact that is good to know is that earlier, a Sushi chef (itamae) can only work in a Japanese restaurant after training for ten years. Today, a Sushi chef can start working right after training for two years. Roughly 80 percent of fresh Bluefin Tuna catch worldwide is made only for Sushi and Sashimi.

In Japanese dictionary, ' Sushi' actually means sour rice contrary to the accepted belief that it means raw fish. The blade of a professional Sushi chef is sharpened everyday like the Samurai. This Sushi fact that people probably didn't know is especially done to prepare sashimi to slice thin, raw fish. Another interesting Sushi fact is that even fresh Sushi is also frozen first. The United States Food and Drug Administration and European regulatory board requires the fish used for the dish is frozen at certain degrees of temperature first before eaten to kill the parasites. In Japan, Sushi chefs are highly trained to spot fish problems like parasites and fluke to avoid serving them. In Japan, Japan Agriculture Ministry is the regulatory board that initiates certification system in Japanese restaurants abroad. This is particularly aimed at serving standard Sushi based on Japanese quality. The ministry claims, their aim is to " spread correct Japanese gastronomic culture and improve the reliability of our country's food" in overseas countries. Advertisement You want to know the most expensive Sushi fact?

The most luxurious Sushi grade Bluefin Tuna costs $396,000 for a 754 pound fish ($526/lb) made on January 4, 2011 at the Tsukiji Fish Market in Tokyo. It broke the record of the first most expensive Sushi grade Bluefin Tuna prepared with price of $173,600 for a 444 pound fish ($391/lb) on January 5, 2001. Related Articles What does sushi mean?

This page provides all possible meanings and translations of the word sushi Princeton's WordNet(0.00 / 0 votes)Rate this definition: sushi(noun) rice (with raw fish) wrapped in seaweed Wiktionary(0.00 / 0 votes)Rate this definition: sushi(Noun) An adopted quasi-Japanese delicacy of raw fish as sashimi (just thinly sliced raw fish without rice), sushi rolls (raw fish and/or vegetables, wrapped in sticky white rice, in turn wrapped in seaweed, then cut into several 1u201D pieces), or nigiri sushi (a oblong brick of white rice 2u201D x 1/2u201D x 1/2u201D with wasabi and a gourmet slice of raw fish on top). As he waited for more sake, he watched her play with her sushi, taking each piece in her chopsticks, pushing aside the pickled ginger slices, delicately dipping each piece in the wasabi/soy sauce mixture on the side, then pinching her nose and closing her eyes before eating each bite.

sushi(Noun) A Japanese dish of vinegared, short-grained, sticky white rice with various other ingredients, usually raw fish, other types of seafood, or vegetables. It is prepared in various forms, including nigiri sushi (an oblong, bite-sized rice brick topped with wasabi and a gourmet slice of raw fish or another single high-quality ingredient), sushi rolls (rice and chopped ingredients wrapped as a log in a sheet of dried seaweed, then cut into bite-sized circular pieces), and temaki sushi (rice with multiple other ingredients held in a large crispy cone of dried seaweed). Origin: From 鮨, 鮓, 寿司, すし (sushi, originally refers なれずし (narezushi, "rice fermented with raw fish"), later refers 江戸前寿司 (edomae-zushi, "raw fish and rice flavored with rice vinegar")), from すしめし (sushimeshi, "sour rice"). Freebase(0.00 / 0 votes)Rate this definition: Sushi Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients, usually raw fish or other seafood.

Neta and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is shari. Shari is also referred to as sushi-meshi. Raw meat sliced and served by itself is sashimi. Numerology The numerical value of sushi in Chaldean Numerology is: 9 Pythagorean Numerology Sushi Dictionary - List of Sushi Terms Sushi Dictionary Sushi Dictionary A List of Useful Sushi Terms to Know Would you know the sushi terms for this plate of goodies?. Alexandre Tremblot de La Croix / Getty Images By Greg Rodgers Updated June 23, 2016. Use this sushi dictionary to turn your next session into a learning experience. These sushi terms will help you to better understand what you are eating! First, see the correct way to eat sushi . What Is Sushi? Although the term “sushi” is now used as a generic word to refer to the entire genre of food, the original term was meant only for the sticky, vinegared rice. The uninitiated often refer to raw fish as “sushi,” however, plenty of cooked and even vegan versions of sushi exist.

The correct term for raw fish served without the accompanying rice is sashimi. See 16 interesting facts about sushi that you maybe didn’t know. Types of Sushi Maki: What most Americans think of when they hear the word “sushi,” maki actually means roll in Japanese. Maki refers to any type of sushi in a roll. Hosomaki: The smallest maki rolls, usually with a crunch inside. Futomaki: The largest maki rolls, cut thinner due to their size. Nigiri: A strip of sushi rice with a piece of fish expertly pressed to stick on top. A piece of nori seaweed may sometimes be used to keep the fish on top. Nigiri should be eaten with the fingers. continue reading below our video Best Road Trip Apps Sashimi: Often incorrectly referred to as sushi, sashimi is simply slices of raw fish with no rice. Sashimi is normally eaten with chopsticks. Temaki: A temaki is a cone-shaped hand roll around four inches long made of nori seaweed and filled with rice and fish. Temaki is often eaten as a form of sushi on the go.

Uramaki: Not traditional or Japanese, uramaki rolls are “inside out” with the nori seaweed wrapped around ingredients in the middle and rice on the outside. Sesame seeds or roe are often stuck to the rice. Chirashi: Not too common outside of Japan, chirashi is a bowl of sushi rice topped with a variety of sashimi and garnishes. Sushi Terms Nori: The dried, black-and-green seaweed used in sheets to create sushi. Roe: Fish eggs put on top of sushi to add color, texture, and saltiness. Hashi: The Japanese word for chopsticks. Chopsticks are used for eating sashimi; other forms of sushi should be eaten with the fingers. See the polite way to use chopsticks . Makisu: The bamboo mat used to roll makizushi. Kaiten Zushi: “Sushi train” restaurants where diners select what they want as plates pass along on a conveyor belt. Itamae: The title given to a professional sushi chef. Main Ingredients for Sushi The primary component in a piece of sushi is referred to as the neta. Maguro: Tuna (many different words denote species and cuts of the tuna).

Toro: The fattiest part of a bluefin tuna belly; usually the most expensive and sought-after piece. Hamachi: Yellowtail fish, often a Japanese amberjack. Saba: Mackerel (usually sliced with some skin on in the form of sashimi). Sake: Salmon Unagi: Freshwater eel; anago is sea eel. Unagi is usually grilled rather than eaten raw. Tako: Octopus Kani: Crab (real crab, not surimi) Hotate: Scallop Awabi: Abalone Tamago: Sweet egg; gyoku is used to refer to the sweet, square omelettes. Surimi: Imitation crab or lobster meat made with fish paste. Kani kama is a term for imitation crab meat. Sushi Accompaniments Wasabi: A term used for the spicy, green paste provided with sushi. Real Japanese wasabi root is perishable and expensive, so dyed horseradish is often substituted instead. Wasabi was originally used as an antimicrobial agent to accompany raw fish. The correct amount of wasabi is already applied by sushi masters; adding more in a nice restaurant is bad form. Gari: Sliced, pickled ginger served with sushi.

Gari is used to clean the palette between different types of pieces. Ginger also aids digestion and helps to kill microbes in the raw fish. Daikon: Not to be confused with ginger, daikon is a white radish with a mild taste that is often grated as a garnish and to provide a crunchy texture. Daikon is referred to as takuan in Japanese. Edamame: Young soybeans steamed or boiled in the pod are often served as a snack to accompany sushi. Sake: Properly pronounced "sah-keh" not "sah-key." Fermented rice wine served either warm or cold. Sake can have an alcohol content as high as 20 percent. In some authentic sushi experiences, you can complement the chef by buying the two of you a shot of sake. Read more about drinking etiquette in Japan . Agari: Green tea Sushi Terminology for Beginners By Bethany Moncel Updated November 07, 2016. The first time in a sushi restaurant can be intimidating. The menu, although written in English characters, is in a language all its own.

While there are hundreds of sushi related terms, you can use this quick guide to the most common sushi vocabulary to help you navigate your first few sushi experiences. Bara - Sushi ingredients mixed together in a bowl as a rice salad. Daikon - A white radish that is often served sliced into thin strips and pickled. This can be served in salad or as a garnish. Daikon has a very mild flavor. Dashi - A Japanese soup stock made from seaweed or other ingredients. This broth is the base for many soups and has a distinct umami flavor. Futo Maki - Large or giant sushi rolls. These rolls incorporate many ingredients and are often served as a main dish or focal point. This type of roll has become especially popular in the United States. Maki Sushi - Sushi in the form of a roll. Sushi rice and other ingredients are rolled inside a sleeve of nori seaweed, or sometimes other "wrappers" like rice paper or even cucumber. continue reading below our video How To Make Vegetarian Sushi Mirin - A Japanese wine that is slightly sweet. This wine is mostly used in cooking and can add depth of flavor to sauces and marinades.

Miso - Fermented soy bean paste that is used in many soups, sauces, and marinades. Miso not only offers nutritional benefits, but it also provides a strong umami flavor to balance dishes. Nigiri Sushi - A slice of fresh fish which tops a mound of vinegar seasoned sushi rice. A small dab of wasabi is sometimes placed between the fish and rice or a thin ribbon of nori seaweed may be wrapped around both. Nori - Thin sheets of seaweed that have been dried and toasted to enhance flavor. Nori is the classic dark green seaweed that is often seen wrapped around the outside of sushi rolls. Panko - Light, crispy Japanese bread crumbs. These unique bread crumbs are shaped more like flakes than crumbs, which gives them their unique texture. Panko is used as a crunchy topping or coating in sushi rolls and more. Ponzu - A light, sweet sauce that is usually used for dipping. Roe - Fish eggs or caviar. Roe is often used to top or coat sushi rolls. They provide texture and a nice salty flavor. Sake - Rice wine that can be served either hot or cold. Unlike regular wine, sake is distilled and should not be aged.

Sashimi - Sliced, fresh fish. Although sashimi may be served with a bowl of plain rice, it is not served in combination with rice or any other ingredient. Shoyu - Soy sauce. Soy sauce is made from fermented soy beans and gives a nice salty or briny flavor to food. It is used lightly only to accent other flavors. Soba - Buckwheat noodles. Soba noodles are hearty and often served cold and seasoned. Sushi - The word sushi refers to rice that has been seasoned with vinegar and sugar. A small amount of sugar dissolved in vinegar is sprinkled over freshly cooked rice and then folded in. The vinegar and sugar provide a uniquely light flavor and texture. Any seafood, vegetable, or other ingredient served in combination with this rice can be referred to as sushi. Tamago - The ​Japanese word for egg. Tamago is often served as a sweetened omelet which is then sliced and set atop a mound of sushi rice. Tataki - Finely chopped. Tempura - Battered and deep fried. Many American sushi restaurants now serve tempura platters or tempura shrimp or vegetables inside of traditional sushi rolls. Tofu - Soybean curd.

Tofu alone has a very mild flavor, but is often marinated and will absorb the flavors of the food around it. Tofu can be eaten fresh, fried, grilled, or sautéed. It is often used as a vegetarian source of protein. Wakame - A wide leafed seaweed with an almost chewy texture. This seaweed is often made into a salad with sesame seeds, sesame oil, and chili flakes. Wasabi - Japanese horseradish. This green paste is usually served along with sushi to add a burst of heat and flavor. Sushi;What it is,how to make it・・・ | Japan Trend Ranking What is sushi? The representative food of Japanese cuisine Sushi is a representative Japanese dish that is eaten worldwide. Although there are various types of sushi, such as oshi-zushi (lightly pressed pieces of sushi topped with cooked ingredients) and maki-zushi (sushi rolls), the most famous sushi type is nigiri-zushi (hand-rolled sushi). It is a bite-size food where fish fillets about 7-10cm in length called neta are placed on a handful of shari, rice sprinkled with vinegar.

It is often eaten with soy sauce and a hot condiment called wasabi. There are about 100 different types of neta, such as tuna, salmon and squid. In particular, the section of tuna which is called otoro (tuna belly) has a tenderness that seems to melt the instant you put it into your mouth. Therefore, it is known as a high-end neta among Japanese people. Furthermore, high season for seafood varies by region and season. Furthermore, it is said that the taste of sushi is greatly influenced by the freshness of the neta. Because of this, it is generally perceived that sushi that uses fresh seafood that has just been caught, rather than frozen seafood, is more delicious. Therefore, the areas near famous fishing ports and fish markets are bustling with sushi restaurants. Tokyo has the famous Tsukiji Market, with many different types of sushi restaurants located in its surroundings, ranging from inexpensive conveyor-sushi places to expensive high-class restaurants. Many customers, from tourists to office workers, crowd this area during lunchtime. In particular, a restaurant called Sushi Dai is so popular that customers have to queue up to two hours even in the morning.

The fresh neta and shari that the expert chefs prepare are exquisite. History Sushi first started as a fermented food Sushi’s roots can be traced back to around 700 - 800, and is said to have been introduced from Southeast Asia to China before reaching Japan. According to Japanese literature, the word ‘sushi’ is used for the first time in a historical material called Yororyo that came out in 718. However, sushi at the time was called “narezushi” and it was a preserved food made by fermenting seafood and rice in salt for a long period of time. It was a food item that had a completely different taste and shape to the current nigiri-zushi. As a side note, funa (crucion carp) zushi eaten in Shiga prefecture is said to be the oldest narezushi in Japan that still exists. Raw fish began to be used from around 1820. This style was invented by a chef called Hanaya Yohei in Tokyo during a period referred to as the Edo period (1603-1868).

Although sushi is currently known as a very luxurious food to Japanese people, at the time it was sold from food carts and was a cheap and quick food for commoners. The reason why most sushi restaurants do not have a kitchen and chefs come face to face with customers over the counter is a remnant of this period. Nigiri-zushi was sold mainly in Tokyo, and then was passed on to the rest of Japan with the development of modern facilities, such as refrigerators. In 1958, a semi-self-serve type restaurant called kaiten-zushi made an appearance, where customers can freely take sushi placed on a rotating conveyor belt. Since sushi could be eaten at a cheaper price than sushi restaurants where customers are served at the counter, kaiten-zushi was widely accepted by the general public. Nowadays, such restaurants exist all around Japan. Furthermore, when sushi was introduced as a healthy, low fat, low-cholesterol food in the United States in 1977, sushi bars started to open in the United States one after another. Sushi became a huge hit in the United States, made popular by sushi made with avocado and the Californian roll made with cheese and mayonnaise.

Thus, sushi came to be known as a Japanese food eaten internationally. Preparations Many years of experience are needed before a sushi chef is allowed to hold a knife. There is a saying among sushi chefs since the old days that goes, “three years of being a beginner, becoming the right-hand man in the fifth year, and departing in the seventh year.” This means that the first three years of training to become a sushi chef begin with such duties as washing dishes and pouring tea. In the fifth year, a trainee is finally allowed to hold a knife and in the seventh year, the trainee finally becomes a full-fledged sushi chef. Although it may seem like a dish that is easy to prepare, sushi chefs in Japan are not allowed even to press sushi if they don’t first go through long, arduous training. Because it is a simple dish, detailed care and techniques are required. One example of this is the cutting methods of fish. Fish generally referred to as red-fleshed fish, such as tuna, is cut from the right, and white fish, such as sea bream, is cut from the left.

Furthermore, in order to not lose any savoriness, fish is swiftly chopped off in bite-size pieces without hurting the fibers. The flavor deteriorates if the fibers are cut even slightly at this point. In addition, refined high-level techniques are also necessary when pressing sushi. Methods such as maintaining the hands at a high temperature to make the sushi glisten and moderating how much the fish fillet and the rice come into contact are something a machine cannot imitate at all. It has been reported that in Sukibayashi Jiro in Ginza, Tokyo, which has been awarded three stars by Michelin for six consecutive years, the degree in which the sushi is pressed is moderated according to the hardness of the fish meat. Delicious sushi cannot be made without many years of experience. Regional differences There are many sushi types that aren’t pressed or rolled. Due to large temperature differences between regions in Japan, the crops that can be harvested and the seafood that can be caught differ greatly from region to region. Therefore, there are various types of sushi dishes across Japan. Each region has made developments unique to the region; seafood was used in sushi in regions by the sea while mountain vegetables were used in mountain regions.

Such sushi is commonly known as “kyodo (local) zushi”. In Kansai region such as Kyoto and Osaka, oshi-zushi is a traditional type of sushi. Oshi-zushi is made by putting vinegared rice in a box with ingredients, such as salted mackerel, put on the top. It is then pressed using an inner lid. This type of sushi has a stronger acidic taste than nigiri-zushi and one can taste flavors such as kombu dashi. There is also thick maki-zushi, which is always available during festivals in Chiba, located adjacent to Tokyo. Spinach, carrots and Japanese pickles are added to vinegared rice, which is then rolled using nori (dried seaweed) or tamago-yaki (rolled omelet). Thereafter, when the cylindrical sushi is cut using a knife, beautiful patterns can be seen on the cut ends, such as cherry blossoms and people’s faces. Since no raw fish is used at all, this is sushi that foreigners can eat easily. There are many other sushi types, such as Tago-zushi from Shizuoka where rice is sandwiched with sea bream or abalone.

There are also kaki-no-ha-zushi, in which sushi is wrapped with kaki leaves, and bara zushi, in which many ingredients are chopped up into small pieces and added on top. Unlike nigiri-zushi that was mainly developed for food carts, most of kyodo zushi has been eaten as a household food. Although such kyodo zushi dishes can be enjoyed all across Japan, if you would like to know the authentic taste, you could visit different regions and taste different sushi dishes of the regions. 55 Savory Facts about Sushi | FactRetriever.com 55 Savory Facts about Sushi By Karin Lehnardt, Senior Writer Published September 15, 2016 Sushi did not originate in Japan but in the rice-growing region of Southeast Asia over 2,000 years ago along the Mekong River. The technique then spread to other regions, specifically appearing in Japan around the 8th century AD.[13] In AD 8th-century Japan, sushi was so highly prized that people were allowed to use it to pay taxes.[13] The “authentic” sushi that is typically associated with traditional Japanese sushi is called Edomae-zushi.

It is a relatively recent invention that was initially limited to the region around Tokyo.[14] Scholars believe the word “sushi” comes from an older Japanese word meaning “tart” or “acid.”[11] Sushi is traditionally a finger food It is traditional to eat sushi with one’s fingers, not chopsticks. However, it is appropriate to eat sashimi, which is slices of raw fish, with chopsticks. Sushi should be eaten immediately and usually in one or two bites.[13] During the Japanese internment of WW II, Japanese Americans were fed potatoes and processed meats, such as hot dogs or SPAM. While the prisoners disliked the potatoes, they ate the SPAM and adapted it into Japanese American food traditions, such as sushi. Today, SPAM-Nori—a SPAM- based sushi—is still popular.[2] During the U.S. sushi boom in the late 20th century, bluefin tuna—a big costal fish sold for cat food a decade earlier—became a luxury item.[1] In the 1985 cult movie Breakfast Club, rich girl Claire, played by Molly Ringwald, brings sushi for lunch, which adds to her “princess” status.

Her raw-fish lunch highlights how sushi was both becoming more popular in America and also how it was initially seen as an elitist food.[11] The term “sushi” originally referred to the fermented rice that was used to preserve fish.[16] Sushi can be prepared with either brown or white rice, raw or cooked fish. Raw fish sliced and served alone is called sashimi (“pierced body”).[16] Ancient sushi chefs would use nori, or roasted seaweed, to bind rice and fish together.[14] Sushi chefs take as much care in choosing and preparing sushi rice as they do fish and shellfish.[2] Sushi rice should not be dipped in soy sauce and it is considered sloppy if the rice becomes saturated and falls apart. Only the fish part of the roll should be dipped. Additionally, it is considered rude to remove the fish from the rice to dip it in the sauce. A sushi chef has undergone long training to put the sushi and rice together.[13] As a rule, only the fish portion of the sushi should be dipped in soy sauce Wasabi is traditionally from the root of the wasabia japonica plant.

However, most wasabi in restaurants is a mix of green-dyed horseradish and mustard powder.[14] Sushi rice is called sumeshi (vinegar-flavored rice) or shari. Shari literally means “Buddha’s remains” because the very white appearance of the rice reminded people of Buddha’s mortal remains.[14] Sushi isn’t just about flavor. It is about the balance of flavor. The fish must complement the rice and vice versa. If sushi lacks balance, it is not good sushi. When sushi is balanced, it is considered oishii or “delicious.”[2] About 99.99% of all sushi rice that is served in the United States was grown in the United States.[14] According to tradition, Japanese sushi should provide a strong sense of the seasons: spring, summer, fall, and winter. Consequently, many sushi chefs in Japan and America avoid out-of-season cultured fish.

Fish are in season when they are tastiest and fattest, usually when they are preparing to spawn.[13] Sushi should be eaten from light to dark, as dark sushi has a more heavy taste.[14] June 18 is International Sushi Day.[14] Early sushi chefs would pack fish in fermented rice. After months, the rice was thrown out and the fish was eaten alone. Only later, during the Muromachi period (1337–1573), would the rice be consumed with the fish. During the Edo (1603–1868) period, vinegar, rather than fermentation, was used to sour the rice.[13] The modern style of sushi was created by Hanaya Yohei (1799–1858) in 1820 and was sold in fast food stalls. It was considered fast food because this type of sushi was not fermented and could be eaten with fingers or chopsticks.

It was popular to eat in public or as a movie snack.[13] There are six types of sushi: Chirashizushi (scattered sushi), Inarizushi (named after the Shinto god Inari), Makizushi (rolled sushi), Narezushi (matured sushi) Nigirizushi (hand-pressed sushi), and Oshizushi (pressed sushi).[13] "Fugu" is the Japanese word for pufferfish Fugu is a famous type of sushi made from puffer fish. Fugu is particularly difficult to prepare because the organs of the puffer fish produce a lethal neurotoxin that is 1,200 times more toxic than cyanide. Chefs must receive a special license to prepare fugu, and the emperor of Japan is forbidden from even tasting it.[14] Bluefin tuna populations have dropped more than 96%, primarily due to increasing sushi demands.

Most of the bluefin tuna fishing occurs off the coast of Japan, which has very few limits on tuna fishing.[21] Ordinary, inexpensive fish used for sushi—such as sardine, mackerel, and horse mackerel—are caught in a net and then immediately placed in iced salt water that both kills and cools them.[13] For expensive sushi fish—such as flounder, sea bass, sea bream, great amberjack, yellowtail, and tuna—ike-jime (proper slaughter) includes quickly cutting through the fish’s spinal column and aorta and then inserting a thin steel wire into the spinal column. This instantly kills the fish, and it is then placed in cold salt water for bleeding and cooling.[13] Sushi became increasingly popular in the U.S. in the 1980s when Americans became more health conscious.[13] The most expensive price ever for a sushi-grade bluefin tuna was $1.8 million for a 222-kilogram fish in Japan. Over 80% of the world’s declining tuna stock are eaten by the Japanese.[3] While salt was initially used to preserve fish in ancient times, the salt hardened the fish.

Using rice as well as salt helped better preserve the fish and imparted a pleasant, sharp, tart flavor. Additionally, the moist rice grains kept the fish tender and moist.[13] Primitive sushi making is still practiced in some rural parts of Japan. For example, funa-zushi is made from local freshwater carp, which is pickled in rice and salt for a year. The strong smell and distinctive taste is compared to mature Roquefort cheese.[13] The first American sushi bar was opened in the early 1960s by Noritoshi Kanai, a Japanese native who ran a food import business in Los Angeles.[13] The California roll, or the inside-out roll, was the first American-born type of sushi.[13] Sushi chefs have one of the most difficult training of all professional chefs. They must know how to prepare raw seafood, know which fish contain harmful parasites, and know how to eliminate parasites. They must also know about biochemical changes that happen after seafood is slaughtered.[14] Women have only recently been allowed to become sushi chefs Until recently, women were forbidden to work as sushi chefs because it was believed that their hair oil and makeup up would alter the taste and smell of sushi.

Additionally women were thought to have a higher body temperature, especially during menstruation, and that their warm hands would spoil the chilled fish.[14] A sushi chef (itamae or “in front of the board”) traditionally could work in a restaurant only after training for 10 years. However, modern sushi chiefs can start working after just 2 years of training.[14] Approximately 80% of fresh bluefin tuna that is caught worldwide is made into sushi and sashimi.[21] While sushi is high in healthy omega-3 fatty acids, regularly eating sushi may lead to overexposure to mercury and an increased risk of heart disease. Larger fish—such as large tuna, swordfish, shark, and mackerel—have higher levels of mercury because they prey on smaller, contaminated fish.[4] Some diseases that can be transmitted by eating sushi include herring worm, roundworms, and other human parasites.

Sushi can also cause several bacterial infections.[7] People with liver disorders or weakened immune systems—such as small children, the elderly, and pregnant women—should avoid eating sushi.[7] A salmonella outbreak linked to raw tuna in sushi sickened over 50 people in 9 states in May 2015.[12] Some people seemingly become addicted to sushi. Researchers believe it is because of the makeup of a fish’s muscle. Fish have a softer and smoother texture when prepared raw. Even when cooked, fish have a lighter feel than beef or chicken.[5] Sushi contains fatty acids that can act as an aphrodisiac Sushi is commonly thought of as an aphrodisiac because two common sushi fish, salmon and mackerel, are high in omega-3s, which are fatty acids that aid in sex-hormone production. Additionally, tuna is a source of selenium, which helps increase a male’s sperm count.[10] The common saying about sushi is that it is like sex: “Even when it’s bad, it’s still pretty good.”[5] “Sushi Monster” is a popular game created by Scholastic. It helps students practice addition and multiplication fluency.

In the game, kids feed the monster numbered plates of sushi. Feeding the monster the wrong sushi causes him to have a temper tantrum.[18] There are about 3,946 sushi restaurants in the U.S. Japan has about 45,000.[17] A standard nigiri sushi roll contains about 350 calories, 10 grams of protein, 40 grams of carbs, 3 grams of unsaturated fat, and 0.5 grams of sodium.[14] Sushi restaurants in the United States generate $2 billion in annual revenue.[19] Sushi represents a “fifth taste” after salt, sweet, sour, and bitter. This fifth taste, or umami, is also found in asparagus, tomatoes, cheese, meat, and kelp.[6] The record for the largest sushi mosaic is 452 feet squared by 140 inches squared. It was created in Ono, Fukui, Japan, on January 31, 2015.

Imitation crab meat and mackerel were used to make the tasty mosaic.[8] The longest sushi roll ever created measured 2,521.74 meters (about 8,270 ft.) and was constructed in Russia in December 2011 at the Sushkof Restaurant.[9] Eighty-six-year-old Jiro Ono is considered to be the world’s best sushi chief. Customers make reservations at his Tokyo restaurant, Sukiyabashi Jiro, up to a year in advanced. His rice is described as a “cloud that explodes in your mouth.” He also holds the Guinness World Record for being the world’s oldest three-Michelin star chef.[15] Unlike American knives that are sharpened on both sides, sushi knives are sharp only on one side Japanese chefs believe that a good sushi knife has a soul that was imbued by the craftsman who made, sharpened, and fitted the blade.

Consequently, Japanese chefs treat their knives with the utmost care and respect, and professional chefs in Japan sharpen their knives every night after closing.[14] Misao Okawa—who was the world’s oldest person until she died a few weeks after her 117th birthday in April 2015—said the secret to long life is “sleep and sushi.” Her favorite meal was sushi, specifically mackerel on vinegar-steamed rice.[20] According to the Oxford English Dictionary, the earliest mention of sushi in English is in an 1893 book titled Japanese Interiors, though there are sporadic references to sushi in other English sources dating back to 1873.[13] Pinnable Facts Keyword Tags Curiosity, Learning, Discovery: Japanese Food- Sushi~~~ Curiosity, Learning, Discovery The curiosity is behind you.. Pages Today we will talk about Japanese popular food, Yeay, sushi... As we know, sushi is a traditional Japanese food that made from rice, fish and nori/ seaweed. Most of people think that sushi equals raw fish, however the word sushi is referred to the sticky, vinegared rice that is essential component.

For the raw fish or meat that have been sliced into thin pieces, we called it sashimi. Sashimi Many types of sushi are made with hen's egg,, tofu, shrimp, smoke eel, smoked salmon and many more. The word " sushi" was found in Chinese dicitonary, around 200 A.D. Sushi was first introduced in Japan in 7th century A.D and evolved in the region around Lake Biwa from somewhat different method of preparation called narezushi. In Japan, there are two style of sushi preparation method. First is Edo Style developed around ancient Edo or now is known as Tokyo in Kanto region. Edo Style And the second style is well known as Kansai Style which was developed around the city of Osaka. and the sushi is well known with name Oshizushi / Hako zushi , a pressed sushi with block shaped. Osaka Style I just take some famous sushi that are well known likes: Chirashizushi Chirashizushi is known as scattered sushi and is served on plates or bowls with colorful toppings. It's often cooked for celebrating special occations, such as festivals, birthdays, and so on. You can use your favorite toppings.

2. Makizushi It's well known as rolled sushi .Sushi rice and various ingredients are rolled in nori (dried seaweed) as maki means rolling in Japanese. Since makizushi are wrapped by nori, they are also called nori-maki. There are many kinds of sushi rolls. Popular sushi rolls in Japan are tekka-maki (tuna sashimi rolls), kappa-maki (cucumber rolls), and more. Makizushi has various types that have been well known such as: Futomaki: a fat rolled sushi or thick sushi rolls with a number of filling, sometimes are often vegetarian. Hosomaki : 細巻/ thin rolls is a small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two and a half centimeters (1 in). They generally contain only one filling, often tuna, cucumber/ kanpyou, thinly sliced carrots, or, more. Hosomaki Tuna Temaki : a hand rolled sushi, which is a form of rolled sushi, created in a cone or roll shape.

Temaki is different from maki sushi, as you do not cut it into pieces Uramaki: Type of rolled sushi in which the rice is on the outside, rather than rolled up inside the nori. Many people call uramaki “inside-out rolls,” 3. Nigirizushi Nigiri sushi is a type of Japanese sushi using raw fish to form a drape or cover over a small ball of rice within, formed by hand. A piece of toasted seaweed (nori) is sometimes used to bind it altogether and keep the fish secure over the rice but it's optional. Nigiri sushi is usually served in a pair, as a sign of peace and harmony. Last week, i got an opportunity to have a sushi cooking class in Sushi Tei on Central Park, Jakarta. I really excited and this was my first time too. They use imported salmon from Norwegia and they teached us how to choose a fresh salmon for sushi. It was a big salmon. If we want to get a fresh salmon, the salmon is not fishy, the skin is moist and glowing and when we touch it, the fish meat is chewy and not left a finger print.

Also it has a clear eyes and fresh reddish gills. After that, we were explained about nigirizushi, gunkan, temaki and uramaki sushi. I made uramaki and temakizushi. hehehe, this is the picture: uramaki with fish abon temaki with tuna ham It's very usefull for me because i got so many information about sushi and a right way to eat sushi is we put a some washibi on your sashimi, it's for retarded bacteria in sashimi so it's safe to eat. And the pickled ginger/ gari is help you to eat sushi tasty. I love it. Well then, that's about my experienced in sushi tei, and thank you for the read. Here my picture's with my friends when we were in Sushi Tei ^_^ Thank's Guys, See you next time Source: The Sushi Book by Celeste Heiter. ThingsAsian Press, Jun 1, 2007. Wikipedia:

Question: The Japanese food word sushi referred originally to?
Answer: Rice