Sushi

Sushi (すし、寿司, 鮨, 鮓, 寿斗, 寿し, 壽司?) is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta).

Contents  [hide] 
1 History
2 Types
2.1 Chirashizushi
2.2 Inarizushi
2.3 Makizushi
2.4 Narezushi
2.5 Nigirizushi
2.6 Oshizushi
2.7 Western-style sushi
3 Ingredients
3.1 Shari
3.2 Nori
3.3 Neta
3.4 Condiments
4 Nutrition
4.1 Health risks
5 Presentation
6 Glossary
7 Etiquette
8 Gallery
9 See also
10 References
11 External links
[edit]History

Main article: History of sushi


Sushi by Hiroshige in Edo period
The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司), was first dev...

The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means "sour-tasting", a reflection of its historic fermented roots.

ISBN 9781558323070.
^ "김밥 [Gimbap]" (in Korean). 한국민족문화대백과[Encyclopedia of Korean National Culture]. "일본음식 김초밥에서 유래된 것으로 [(Gimbap is) derived from Japanese norimaki]"
[edit]External links

Wikibooks Cookbook has a recipe/module on
Sushi
Wikimedia Commons has media related to: Sushi
If you knew sushi (Article at Snopes.com debunking urban legend)
How to Eat Sushi – slideshow by Life magazine
What requirements must be met for fish to be designated as "sushi-grade"?

Nitsume (煮詰め) in standard Japanese.
[edit]Etiquette

See also: list of Japanese cooking utensils


"Hōchō" Japanese kitchen knives, Hōchō is an important element which determines the taste of sushi.

This article is about Japanese cuisine.

Though the menu names of dishes often vary by restaurant, some examples include:
Food Definition
Alaska roll a variant of the California roll with raw salmon in the inside, or layered on the outside.

The FDA recommends that raw fish be frozen before being consumed, as this will kill all parasites (but not all harmful microorganisms).[15]

Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone).

After six months this funazushi can be eaten, remaining edible for another six months or more.[10]
[edit]Nigirizushi


Nigiri-zushi
Nigirizushi (握り寿司?, "hand-formed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it.

California roll consists of avocado, kani kama (imitation crab/crab stick) (also can contain real crab in 'premium' varieties), cucumber and tobiko, often made uramaki (with rice on the outside, nori on the inside)
Dynamite roll includes yellowtail (hamachi) and/or prawn tempura, and fillings such as bean sprouts, carrots, avocado, cucumber, chili and spicy mayonnaise
Hawaiian roll contains shoyu tuna (canned), tamago, kanpyō, kamaboko, and the distinctive red and green hana ebi (shri...

Gunkanmaki (軍艦巻?, "warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.

The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned.

Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods.

A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi".
[edit]Makizushi


Inarizushi


Rolling maki
Makizushi (巻寿司?, "rolled sushi"), Norimaki (海苔巻き?,

Parasite infection by raw fish involves mainly three kinds of parasites: Clonorchis sinensis (a trematode/fluke), Anisakis (a nematode/roundworm) and Diphyllobothrium (a cestode/tapeworm).[citation needed] Infection risk of anisakis is particularly higher in fish which may live in a river such as salmon (shake) in Salmonidae, and mackerel (saba).

Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931;[11][12] its invention significantly expanded the repertoire of soft toppings used in sushi.

They are often made with two or three fillings that are chosen for their complementary tastes and colors.

Gunkanmaki (軍艦巻?, "warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.

Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi).

Today, the commercial product is farmed, processed, toasted, packaged, and sold in standard-size sheets about 18 by 21 centimetres (7.1 by 8.3 in).

Main article: List of sushi and sashimi ingredients
For culinary, sanitary, and aesthetic reasons, fish eaten raw must be fresher and of higher quality than fish which is cooked.

Sushi may be dipped in shōyu, soy sauce, and may be flavored with wasabi, a piquant paste made from the grated root of the Wasabia japonica plant.

In spelling sushi its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called rendaku in Japanese.
[edit]Chirashizushi
Chirashizushi (ちらし寿司?, "scattered sushi") is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi).

Sushi may be dipped in shōyu, soy sauce, and may be flavored with wasabi, a piquant paste made from the grated root of the Wasabia japonica plant.

The Connoisseur's Guide to Sushi.

The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means "sour-tasting", a reflection of its historic fermented roots.

Sushi rolls (left) and salmon sashimi (right)
[edit]Ingredients

All sushi has a base of specially prepared rice, complemented with other ingredients.
[edit]Shari
Shari (also called gohan [ご飯], sushi-meshi, or su-meshi [酢飯]) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake.

Temaki (手巻?, "hand rolls") is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end.

It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned.

Although some[who?] believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (鉄火場)", much like the sandwich.[6][7]

Gunkanmaki (軍艦巻?, "warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.

Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Pakistan, Thailand, and Vietnam.

Nori is a type of algae, traditionally cultivated in the harbors of Japan.

Some non-traditional ingredients such as cream cheese and mayonnaise that are sometimes found in Western-style sushi dishes can add significant amounts of fat to a traditionally lean dish.

Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight.

Imperial College Press. p. 390.