At the Sushi Restaurant | Watching the Sushi Master Skills...Japanese Cuisine
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At the Sushi Restaurant |
At the Sushi Restaurant | Watching the Sushi Master Skills...
#sushi (すし, #寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).[1]
The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.[2][3][4]
Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish or pickled daikon (takuan) are popular garnishes for the dish.
Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat.
#japanesecuisine
The increasing popularity of sushi around the world has resulted in variations typically found in the Western world, but rarely in Japan. A notable exception to this is the use of salmon. Historically, the Japanese have eaten salmon since prehistory; however, caught salmon in nature often contains parasites and must be cooked or cured for its lean meat to be edible - therefore, unsuitable as raw meat. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The big breakthrough was when they figured out how to raise salmon in net pens in the sea. Being farm raised, the Atlantic salmon reportedly showed advantages over the Pacific salmon, such as no parasites, easy animal capture and could be grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon, they ended up with a surplus. The country of Norway has a small population and limited market, therefore they looked to other countries to export their salmon. The first Norwegian salmon was imported into Japan in 1980, accepted in the conventional way, for grilling, and not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s.[40][41][42] Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between a Norwegian businessman tasked with helping the Norwegian salmon industry and the Japanese food supplier Nichirei.[43][44][39]
Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll (a norimaki with crab or imitation crab, cucumber, and avocado). A wide variety of popular rolls (norimaki and uramaki) have evolved since. 'Norway roll' is another variant of uramakizushi filled with tamago (omelette), imitation crab and cucumber, rolled with shiso leaf and nori, topped with slices of Norwegian salmon, garnished with lemon and mayonnaise.[45]
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#sushi (すし, #寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).[1]
The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.[2][3][4]
Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish or pickled daikon (takuan) are popular garnishes for the dish.
Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat.
#japanesecuisine
The increasing popularity of sushi around the world has resulted in variations typically found in the Western world, but rarely in Japan. A notable exception to this is the use of salmon. Historically, the Japanese have eaten salmon since prehistory; however, caught salmon in nature often contains parasites and must be cooked or cured for its lean meat to be edible - therefore, unsuitable as raw meat. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The big breakthrough was when they figured out how to raise salmon in net pens in the sea. Being farm raised, the Atlantic salmon reportedly showed advantages over the Pacific salmon, such as no parasites, easy animal capture and could be grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon, they ended up with a surplus. The country of Norway has a small population and limited market, therefore they looked to other countries to export their salmon. The first Norwegian salmon was imported into Japan in 1980, accepted in the conventional way, for grilling, and not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s.[40][41][42] Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between a Norwegian businessman tasked with helping the Norwegian salmon industry and the Japanese food supplier Nichirei.[43][44][39]
Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll (a norimaki with crab or imitation crab, cucumber, and avocado). A wide variety of popular rolls (norimaki and uramaki) have evolved since. 'Norway roll' is another variant of uramakizushi filled with tamago (omelette), imitation crab and cucumber, rolled with shiso leaf and nori, topped with slices of Norwegian salmon, garnished with lemon and mayonnaise.[45]
===============================================================
Want to make a donation?
Here is my bitcoin address 3NbvUroYjMRoUQkqPPPBWkNXvj4gaAUcUN
===============================================================
Copyright © Thermo Man. All rights reserved
@thermoman7878
Playlist
Shopping Playlist
Walking around Dubai Airport Duty Fre...
Beach Playlist
Grand Bassam Beach on the Weekend | V...
Food Playlist
Colombia Street Food and Nightlife. N...
Walking around
Video
Visiting Dubai
Walking around Dubai Spice market (Sp...
Ivory Coast Videos
Drivinng From Marcory To Attoban, Pon...
Driving Playlist
Night Drive around Tokyo. Shibuya. Ro...
Visit Japan
Night Drive around Tokyo. Shibuya. Ro...
USA and Canada
Video
Landing and Leaving
Souvenir of Italy, Leaving Venice, vi...
2 سال پیش
در تاریخ 1401/08/08 منتشر شده
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