Sushi
Template:Short description Template:Other uses Template:Redirect Template:Distinguish Template:Pp-pc Template:Use American English Template:Use mdy dates Template:More citations needed Template:Infobox prepared food
Template:Nihongo is a traditional Japanese dish made with Template:Nihongo, typically seasoned with sugar and salt, and combined with a variety of Template:Nihongo, such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as Template:Nihongo, or Template:Nihongo.<ref>Template:Cite web</ref>
The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref>
Sushi is traditionally made with medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Certain types of sushi are vegetarian. It is often served with Template:Nihongo, wasabi, and soy sauce. Daikon radish or Template:Nihongo are popular garnishes for the dish.
Sushi is sometimes confused with sashimi, a dish that consists of thinly sliced raw fish or occasionally meat, without sushi rice.<ref>Template:Cite web</ref>
History
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Narezushi
[edit]A dish known as Template:Nihongo3, stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded.<ref name="worldcat1993">Template:Cite book</ref> Template:Transliteration is also called Template:Transliteration, meaning "fully fermented", as opposed to Template:Transliteration, meaning "partially fermented", a type of sushi that appeared in the Muromachi period.<ref name="jst140223"/>
Fermented fish using rice, such as Template:Transliteration, originated in Southeast Asia where it was made to preserve freshwater fish, possibly in the Mekong River basin, which is now Laos, Cambodia, Thailand, and Vietnam, and in the Irrawaddy River basin, which is now Myanmar.<ref name="jst140223" /> The first mention of a Template:Transliteration-like food is in a Chinese dictionary thought to be from the 4th century, in this instance referring to salted fish that had been placed in cooked or steamed rice, which caused it to undergo a fermentation process via lactic acid.<ref>Template:Cite book</ref><ref name="sanchez2008" /> Fermentation methods following similar logic in other Asian rice cultures include Template:Lang, Template:Lang, and Template:Lang of the Philippines; pekasam of Indonesia and Malaysia; padaek (Template:Lang) of Laos; Template:Transliteration (Template:Lang) of Thailand; sikhae (Template:Lang) of Korea; and Mắm bò hóc or cá chua of Vietnam.<ref name="sanchez2008">Template:Cite book</ref><ref name="worldcat1993"/><ref name="The Guardian, UK- 'Chopsticks at dawn for a sushi showdown'">Template:Cite news</ref><ref>Template:Cite journal</ref><ref>Template:Cite web</ref>Template:Overcite
The lacto-fermentation of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. Pickling was a way to preserve the excess fish and guarantee food for the following months, and Template:Transliteration became an important source of protein for Japanese consumers. The term sushi literally means "sour-tasting", as the overall dish has a sour and umami or savory taste. The term comes from an antiquated Template:Lang Template:Transliteration terminal-form conjugation, no longer used in other contexts, of the adjectival verb Template:Nihongo3,<ref>1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan</ref> resulting in the term Template:Nihongo.<ref>Template:Cite journal</ref> Template:Transliteration still exists as a regional specialty, notably as Template:Transliteration from Shiga Prefecture.<ref name="tsukiji">Template:Cite book</ref>
In the Template:Nihongo of 718, the characters for "鮨" and "鮓" are written as a tribute to the Japanese imperial court, and although there are various theories as to what exactly this food was, it is possible that it referred to Template:Transliteration.<ref>Template:Cite web</ref>
Namanare
[edit]Until the early 19th century, sushi slowly changed with Japanese cuisine. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development of rice vinegar.<ref name="Moritzen">Template:Cite book</ref>
During the Muromachi period (1336–1573), the Japanese invented a style of sushi called Template:Transliteration or Template:Transliteration (Template:Lang), which means "partially fermented". The fermentation period of Template:Transliteration was shorter than that of the earlier Template:Transliteration, and the rice used for fermentation was also eaten with the fish. In other words, with the invention of Template:Transliteration, sushi changed from a preserved fish food to a food where fish and rice are eaten together. After the appearance of Template:Transliteration, sake and sake lees were used to shorten fermentation, and vinegar was used in the Edo period.<ref name="jst140223">Template:Cite web</ref>
Hayazushi
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During the Edo period (1603–1867), a third type of sushi, Template:Nihongo3, was developed. Template:Transliteration differed from earlier sushi in that instead of lactic fermentation of rice, vinegar, a fermented food, was mixed with rice to give it a sour taste so that it could be eaten at the same time as the fish. Previously, sushi had evolved with a focus on shortening the fermentation period, but with the invention of Template:Transliteration, which is simply mixed with vinegar, the fermentation process was eliminated and sushi became a fast food. Many types of sushi known in the world today, such as Template:Nihongo3, Template:Nihongo3, Template:Nihongo3, and Template:Nihongo3, were invented during this period, and they are a type of Template:Transliteration. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. A 1689 cookbook describes Template:Transliteration, and a 1728 cookbook describes pouring vinegar over Template:Nihongo3 (square sushi made by filling a wooden frame with rice).<ref name="jst140223"/>
Today's style of Template:Nihongo3, consisting of an oblong mound of rice with a slice of fish draped over it, became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of the origin of Template:Transliteration is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku.<ref name="tsukiji"/> The Template:Transliteration of this period was somewhat different from modern Template:Transliteration. The sushi rice of this period was about three times the size of today's Template:Transliteration. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called Template:Nihongo3, was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar. Seafood served over rice was prepared in a variety of ways. This red vinegar was developed by Nakano Matazaemon (中野 又佐衛門), who is the founder of Mizkan, a company that still develops and sells vinegar and other seasonings today.<ref name="jst140223"/>
The dish was originally termed Template:Transliteration as it used freshly caught fish from the Template:Transliteration (Edo or Tokyo Bay); the term Template:Transliteration is still used today as a by-word for quality sushi, regardless of its ingredients' origins.<ref>Template:Cite book</ref><ref>Template:Cite book</ref>
Conveyor belt sushi
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In 1958, Yoshiaki Shiraishi opened the first Template:Nihongo named "Genroku Zushi" in Higashi-Osaka. In conveyor belt sushi restaurants, conveyor belts installed along tables and counters in the restaurant transport plates of sushi to customers. Generally, the bill is based on the number of plates, with different colored plates representing the price of the sushi.<ref name="magnier">Template:Cite news</ref><ref name="walker14224">Template:Cite web</ref><ref name="genroku11223">Template:Cite web</ref>
When Genroku Sushi opened a restaurant at the Japan World Exposition, Osaka, 1970, it won an award at the expo, and conveyor belt sushi restaurants became known throughout Japan. In 1973, an automatic tea dispenser was developed, which is now used in conveyor belt sushi restaurants today. When the patent for conveyor belt sushi restaurants expired, a chain of conveyor belt sushi restaurants was established, spreading conveyor belt sushi throughout Japan and further popularizing and lowering the price of sushi. By 2021, the conveyor belt sushi market had grown to 700 billion yen and spread outside Japan.<ref name="magnier"/><ref name="walker14224"/><ref name="genroku11223"/>
Sushi in English
[edit]The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring".<ref>"Sushi," Oxford English Dictionary, Second edition, 1989; online version December 2011. Accessed 23 December 2011.</ref><ref>Template:Cite book</ref> There is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873,<ref>James Curtis Hepburn, Japanese–English and English–Japanese dictionary, Publisher: Randolph, 1873, 536 pages (page 262)</ref> and an 1879 article on Japanese cookery in the journal Notes and Queries.<ref>W. H. Patterson, Japanese Cookery, "Notes and Queries," Publisher: Oxford University Press, 1879. (p.263 Template:Webarchive)</ref> Despite common misconception among English speakers, sushi does not mean "raw seafood."<ref>Template:Cite web</ref>
Types
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The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely.<ref>Template:Cite book</ref>
Due to Template:Transliteration consonant mutation, sushi is pronounced with Template:Transliteration instead of Template:Transliteration when a prefix is attached, as in Template:Transliteration.
Chirashizushi
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Template:Nihongo3 serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make.<ref>Template:Cite web</ref> It is eaten annually on Template:Transliteration in March and Template:Transliteration in May.
- Template:Transliteration (Edo-style scattered sushi) is served with uncooked ingredients in an artful arrangement.
- Template:Transliteration (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice.
- Template:Transliteration (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots, and shredded omelette.
Template:Nihongo is a pouch of fried tofu typically filled with sushi rice alone. According to Shinto lore, Template:Transliteration is named after the god Inari. Foxes, messengers of Inari, are believed to have a fondness for fried tofu and in some regions an Inari-zushi roll has pointed corners that resemble fox ears, thus reinforcing the association.<ref>Smyers, Karen Ann. The Fox and the Jewel: Shared and Private Meanings in Contemporary Japanese Inari Worship (1999), Honolulu: University of Hawaii Press, p. 96.</ref> The shape of Inarizushi varies by region. Inarizushi usually has a rectangular shape in Kantō region and a triangle shape in Kansai region.<ref>Template:Cite web </ref>
Regional variations include pouches made of a thin omelette (Template:Lang, Template:Transliteration, or Template:Lang, Template:Transliteration) instead of tofu. It should not be confused with Template:Transliteration, a roll filled with flavored fried tofu.Template:Cn
Cone sushi is a variant of Template:Transliteration originating in Hawaii that may include green beans, carrots, gobo, or poke along with rice, wrapped in a triangular Template:Transliteration piece. It is often sold in Template:Transliteration (Japanese delis) and as a component of bento boxes.<ref>Ann Kondo Corum, Ethnic Foods of Hawaii (2000). Bess Press: p. 54.</ref><ref>Betty Shimabukuro, "Yama's Fish Market offers more than fish Template:Webarchive (March 20, 2002). Honolulu Star-Bulletin.</ref><ref>Joan Namkoong, Go Home, Cook Rice: A Guide to Buying and Cooking the Fresh Foods of Hawaii (2001). Ness Press: p. 8.</ref><ref>Joan Namkoong, Food Lover's Guide to Honolulu (2006), Bess Press, p. 37.</ref>Template:Overcite Template:Clear
Makizushi
[edit]Template:Nihongo3, Template:Nihongo3 or Template:Nihongo3 is a cylindrical piece formed with the help of a mat known as a Template:Nihongo. Template:Transliteration is generally wrapped in nori (seaweed) but is occasionally wrapped in a thin omelette, soy paper, cucumber, or Template:Transliteration (perilla) leaves. Template:Transliteration is often cut into six or eight pieces, constituting a single roll order. Short-grain white rice is usually used, although short-grain brown rice, like olive oil on nori, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in Template:Transliteration rice.
Nowadays, the rice in Template:Transliteration can be many kinds of black rice, boiled rice, and cereals. Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, Template:Transliteration, Template:Transliteration, lunch meat, sausage, bacon or spicy tuna. The nori may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of Template:Transliteration may be lightly fried with egg coating.
Below are some common types of Template:Transliteration, but many other kinds exist.
- Template:AnchorTemplate:Nihongo3 is a large, cylindrical style of sushi, usually with nori on the outside.<ref name="omae">Template:Cite book</ref> A typical Template:Transliteration is Template:Convert in diameter.<ref name=Strada>Template:Cite book</ref> They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. Template:Transliteration are often vegetarian, and may use strips of cucumber, Template:Transliteration gourd, Template:Transliteration (bamboo shoots), or lotus root. Strips of Template:Transliteration omelette, tiny fish roe, chopped tuna, and Template:Transliteration whitefish flakes are typical non-vegetarian fillings.<ref name="omae"/> Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumber, lettuce, and Template:Nihongo3.
- Template:Nihongo is Template:Transliteration is wrapped in a thin omelet.
- Template:Nihongo or Template:Nihongo is a fried version of the dish.
- Template:AnchorDuring the evening of the festival of Template:Nihongo, it is traditional in the Kansai region to eat a particular kind of Template:Transliteration in its uncut cylindrical form, called Template:Nihongo3.<ref>Template:Cite encyclopedia</ref> By 2000 the custom had spread to all of Japan.<ref name="dijitaru">Template:Cite encyclopedia</ref> Template:Transliteration is a roll composed of seven ingredients considered to be lucky. The typical ingredients include Template:Transliteration, egg, eel, and shiitake. Template:Transliteration often include other ingredients too. People usually eat the Template:Transliteration while facing the direction considered to be auspicious that year.<ref>Template:Cite web</ref>
- Template:AnchorTemplate:Nihongo3 is a type of small cylindrical sushi with nori on the outside. A typical Template:Transliteration has a diameter of about Template:Convert.<ref name=Strada/> They generally contain only one filling, often tuna, cucumber, Template:Transliteration, Template:Transliteration, Template:Transliteration paste, and squid with Template:Transliteration (Japanese herb).
- Kappamaki (河童巻) is a kind of Template:Transliteration filled with cucumber. It is named after the Japanese legendary water imp, fond of cucumbers, called the Template:Transliteration. Traditionally, Template:Transliteration 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.
- Template:Nihongo is a kind of Template:Transliteration filled with raw tuna. Although it is believed that the word Template:Transliteration, 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 Template:Nihongo, much like the origins of the sandwich.<ref>Template:Cite journal</ref><ref>Ryuichi Yoshii, "Tuna rolls (Tekkamaki)" Template:Webarchive, Sushi, p. 48 (1999), Tuttle Publishing, Template:ISBN.</ref>
- Template:Nihongo is a kind of Template:Transliteration filled with negitoro, also known as scallion (Template:Transliteration) and chopped tuna (Template:Transliteration). Fatty tuna is often used in this style.
- Template:Nihongo is a kind of Template:Transliteration filled with canned tuna tossed with mayonnaise.
- Template:Nihongo3 is a large cone-shaped style of sushi with nori on the outside and the ingredients spilling out the wide end. A typical Template:Transliteration is about Template:Convert long and is eaten with the fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Template:Transliteration must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film, which is removed immediately before eating.<ref>Template:Cite web</ref>
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Template:Transliteration topped with Template:Transliteration
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Template:Transliteration in preparation
Modern Template:Transliteration
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Template:Nihongo3 is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy Template:Transliteration (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.<ref name=hosking>Template:Cite book</ref>
The most famous variety of Template:Transliteration are the ones offered as a specialty dish of Shiga Prefecture,<ref>Template:Cite book</ref> particularly the Template:Transliteration made from fish of the crucian carp genus, the authentic version of which calls for the use of Template:Transliteration, a particular locally differentiated variety of wild goldfish endemic to Lake Biwa.<ref>Template:Citation</ref> Template:Clear
Nigirizushi
[edit]Template:Anchor Template:Distinguish
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Template:Nihongo3 consists of an oblong mound of sushi rice that a chef typically presses between the palms of the hands to form an oval-shaped ball and a topping (the Template:Transliteration) draped over the ball. It is usually served with a bit of wasabi; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (Template:Transliteration), freshwater eel (Template:Transliteration), sea eel (Template:Transliteration), squid (Template:Transliteration), and sweet egg (Template:Transliteration).
Template:Nihongo3 (ja:軍艦巻) is a special type of Template:Transliteration: 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, Template:Transliteration, oysters, Template:Transliteration (sea urchin roe), sweetcorn with mayonnaise, scallops, and quail eggs. Template:Transliteration was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.<ref>Template:Cite journal</ref><ref>(ja) Template:Nihongo2</ref>
Template:Nihongo3 is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. Template:Clear
Oshizushi
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Template:Nihongo3, also known as Template:Nihongo3, is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an Template:Transliteration. The chef lines the bottom of the Template:Transliteration with the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is Template:Nihongo3 or Template:Nihongo.<ref>Template:Cite book</ref> In Template:Transliteration, all the ingredients are either cooked or cured, and raw fish is never used.<ref>Template:Cite web</ref> The name battera means "small boat" in Portuguese (bateira), as the sushi molds resembled small boats.<ref>Template:Cite web</ref>
Oshizushi wrapped in persimmon leaves, a specialty of Nara, is known as Template:Nihongo.
Seared oshizushi, or Template:Nihongo, is a popular variety invented in Vancouver, BC in 2008.<ref name="straightaburi">Template:Cite web</ref><ref name="nuvo">Template:Cite web</ref><ref name="vancouver-oshi">Template:Cite web</ref> This involves using a butane torch to sear the sushi, which may contain ingredients such as mayonnaise, various sauces, jalapeños, and avocado in addition to typical sushi ingredients such as salmon and mackerel. The variety has since spread to other cities, such as Toronto.<ref name="torontoaburi">Template:Cite web</ref> Template:Clear
Western-style sushi
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The increasing popularity of sushi worldwide has resulted in variations typically found in the Western world but rarely in Japan. A notable exception to this is the use of salmon. 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. 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 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. 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 conventionally, for grilling, not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s.<ref>Template:Cite news</ref><ref>Template:Cite news</ref><ref>Template:Cite journal</ref> Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the Norwegian salmon industry glut, and the Japanese food supplier Nichirei.<ref>Template:Cite news</ref><ref name="NorwegianSalmonIntroduction">Template:Cite web</ref><ref name=desperate>Template:Cite news</ref>
Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll, a Template:Transliteration which presently almost always uses imitation crab (the original recipe calls for real cooked crab), along with avocado and cucumber.<ref>Template:Cite journal</ref> A wide variety of popular rolls (Template:Transliteration and Template:Transliteration) have evolved since.
The identity of the creator of the California roll is disputed. Several chefs from Los Angeles have been cited as the dish's originator, as well as one chef from Vancouver, British Columbia.
The earliest mention in print of a 'California roll' was in the Los Angeles Times and an Ocala, Florida newspaper on November 25, 1979.<ref name=":1">Template:Cite book</ref> Less than a month later an Associated Press story credited a Los Angeles chef named Ken Seusa at the Kin Jo sushi restaurant near Hollywood as its inventor. The AP article cited Mrs. Fuji Wade, manager of the restaurant, as its source for the claim.<ref name=":1" />
Others<ref name=":2">Template:Cite web</ref><ref name=":3">Template:Cite web</ref><ref name=":4">Template:Cite web</ref> attribute the dish to Ichiro Mashita, another Los Angeles sushi chef from the former Little Tokyo restaurant "Tokyo Kaikan".<ref>Template:Cite book</ref> According to this account, Mashita began substituting the toro (fatty tuna) with avocado in the off-season, and after further experimentation, developed the prototype, back in the 1960s.<ref>Template:Cite book</ref>
Japanese-born chef Hidekazu Tojo, a resident of Vancouver since 1971 is also credited,<ref name=":2" /><ref name=":3" /><ref name=":4" /> claiming he created the California roll at his restaurant in the late 1970s.<ref>Template:Cite news</ref> Tojo insists he is the innovator of the "inside-out" sushi, and it got the name "California roll" because its contents of crab and avocado were abbreviated to C.A., which is the abbreviation for the state of California. Because of this coincidence, Tojo was set on the name California Roll. According to Tojo, he single-handedly created the California roll at his Vancouver restaurant, including all the modern ingredients of cucumber, cooked crab, and avocado.<ref>Template:Cite web</ref> In 2016 the Japanese Ministry of Agriculture, Forestry and Fisheries named Tojo a goodwill ambassador for Japanese cuisine.<ref>Template:Cite web</ref>
The common theme in origin stories is that surrounding the roll in rice made it more appealing to western consumers who had never eaten traditional sushi. This innovation led to the eventual creation of countless rolls across North America and the world.Template:Cn
For example, the 'Norway roll' is another variant of Template:Transliteration filled with Template:Transliteration (omelette), imitation crab and cucumber, rolled with Template:Transliteration leaf and Template:Transliteration, topped with slices of Norwegian salmon, garnished with lemon and mayonnaise.<ref>Template:Cite web</ref>
Uramaki
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Template:Nihongo3 is a medium-sized cylindrical style of sushi with two or more fillings and was developed as a result of the creation of the California roll, as a method originally meant to hide the nori. Template:Transliteration differs from other Template:Transliteration because the rice is on the outside and the nori inside. The filling is surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber, or carrots.
Examples of variations include the rainbow roll (an inside-out topped with thinly sliced Template:Transliteration and avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado). Also commonly found is the "rock and roll" (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside).
In Japan, Template:Transliteration is an uncommon type of Template:Transliteration; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers.<ref name="sushimasters">Template:Cite web</ref>
In Brazil Template:Transliteration and other sushi pieces commonly include cream cheese in their recipe. Although unheard of in Japanese sushi, this is the most common sushi ingredient used in Brazil. Template:Transliteration also often contains a large amount of cream cheese and is extremely popular in restaurants.<ref>Template:Cite web</ref>
American-style Template:Transliteration
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Multiple-filling rolls inspired by Template:Transliteration are a more popular type of sushi within the United States and come in variations that take their names from their places of origin. Other rolls may include a variety of ingredients, including chopped scallops, spicy tuna, beef or chicken teriyaki roll, okra, and assorted vegetables such as cucumber and avocado, and the tempura roll, where shrimp tempura is inside the roll or the entire roll is battered and fried tempura-style. In the Southern United States, many sushi restaurants prepare rolls using crawfish. Sometimes, rolls are made with brown rice or black rice, known as forbidden rice, which appear in Japanese cuisine as well.
Per Food and Drug Administration regulations, raw fish served in the United States must be frozen before serving to kill parasites.<ref>Template:Cite news</ref>
Since rolls are often made to order, it is not unusual for the customer to specify the exact ingredients desired (e.g., salmon roll, cucumber roll, avocado roll, tuna roll, shrimp or tuna tempura roll, etc.). Though the menu names of dishes often vary by restaurant, some examples include the following:
| Image | Sushi roll name | Definition |
|---|---|---|
| Alaskan roll | A variant of the California roll with smoked salmon on the inside or layered on the outside.<ref>Template:Cite web</ref> | |
| Boston roll | An Template:Transliteration California roll with poached shrimp instead of imitation crab.<ref>Template:Cite web</ref> | |
| File:BC Roll.jpg | British Columbia roll | A roll containing grilled or barbecued salmon skin, cucumber, and sweet sauce, sometimes with roe. Also sometimes referred to as salmon skin rolls outside of British Columbia, Canada.<ref>Template:Cite web</ref> |
| File:Maki a un restaurant japonés de Xàbia.jpg | California roll | A roll consisting of avocado, Template:Transliteration (imitation crab/crab stick) (also can contain real crab in "premium" varieties), cucumber, and Template:Transliteration, often made as Template:Transliteration (with rice on the outside, nori on the inside).<ref>Template:Cite web</ref> |
| File:Golden Maki Vegetarian Dragon sushi roll.jpg | Dragon roll | A rolling containing fillings such as shrimp tempura, cucumber, and unagi, and is wrapped distinctively with avocado on the outside. Also commonly called a "Caterpillar Roll", its avocado exterior is said to resemble the scales of a dragon.<ref>Template:Cite web</ref> |
| File:Dynamite rolls.jpg | Dynamite roll | A roll including yellowtail (Template:Transliteration) or prawn tempura, and fillings such as bean sprouts, carrots, avocado, cucumber, chili, spicy mayonnaise, and roe.<ref>Template:Cite web</ref> |
| Hawaiian roll | A roll containing Template:Transliteration tuna (canned), Template:Transliteration, Template:Transliteration, Template:Transliteration, and the distinctive red and green Template:Transliteration (shrimp powder).<ref>Template:Cite web</ref> | |
| Mango roll | A roll including fillings such as avocado, crab meat, tempura shrimp, and mango slices, and topped off with a creamy mango paste.<ref>Template:Cite web</ref> | |
| Michigan roll | A roll including fillings such as spicy tuna, smelt roe, spicy sauce, avocado, and sushi rice. It is a variation on a spicy tuna roll.<ref>Template:Cite web</ref> | |
| New Mexico roll | A roll originating in New Mexico; includes New Mexico green chile (sometimes tempura-fried), teriyaki sauce, and rice.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> Sometimes simply referred to as a "green chile (tempura) roll" within the state.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> | |
| File:Philly roll.jpg | Philadelphia roll | A roll consisting of raw or smoked salmon and cream cheese (the name refers to Philadelphia cream cheese), with cucumber, avocado, and/or scallion.<ref>Template:Cite web</ref> Functionally synonymous with Japanese bagel (JB) roll and Seattle roll.<ref>Template:Cite web</ref> |
| File:Golden Maki Rainbow Roll sushi.jpg | Rainbow roll | A California Template:Transliteration roll with multiple types of fish (commonly yellowtail, tuna, salmon, snapper, white fish, eel, etc.) and avocado wrapped around it.<ref>Template:Cite web</ref> |
| File:Crunchy Spicy Tuna, big eye tuna, shiso panko, togarashi ($21) (32807112472).jpg | Spicy tuna roll | A roll including raw tuna mixed with sriracha mayonnaise. |
| File:Spider Roll 2010.jpg | Spider roll | A roll including fried soft-shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes spicy mayonnaise.<ref>Template:Cite web</ref> |
| File:Sushirrito. Burrito sized sushi rolls. Supersize me ethnic style - 5465986273.jpg | Sushi burrito | A large, customizable roll offered in several "sushi burrito" restaurants in the United States.<ref>Template:Cite news</ref> |
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Australia
[edit]Australian sushi is a thick hand roll made from half a standard sheet of nori. It is similar to Template:Transliteration thick rolls; however, it is often served uncut as a on-the-go snack.<ref name="AusSushi">Template:Cite news</ref> Typical fillings in Australian sushi include teriyaki chicken, salmon and avocado, tuna, and prawn.<ref>Template:Cite news</ref> Australian California rolls are very different from American California rolls, with the nori wraps the rice and fillings always on the outside, and no Template:Transliteration nor cream cheese.
Contrary to sushi in Japan and other countries being a high-end food, it is widely available in affordable takeaway joints in Australia.<ref>Template:Cite news</ref> Sushi in Japanese restaurants has existed in Australia since the 1950s, but the first Australian-style sushi only appeared in 1995, in a stall called Sushi-Jin in the Target Centre food court at 246 Bourke Street, Melbourne. The owner, Toshihiro Shindo, started selling takeaway sushi rolls which he adapted to Australian tastes. The store closed in 2008.<ref>Template:Cite web</ref> As of 2024, Japanese cuisine is the most popular cuisine in Australia with sushi as the third overall most popular food item, after hot dogs and pizza.<ref>Template:Cite news</ref>
Australian sushi has grown in popularity in recent years, with its influence extending beyond Australia into the United Kingdom<ref>Template:Cite news</ref> and United States, which has sparked an online controversy after the opening of Sushi Counter in West Village, New York City. People accused the owner of cultural appropriation and left negative reviews,<ref>Template:Cite news</ref><ref>Template:Cite news</ref> prompting Google to remove all spam ratings from the restaurant location.
Canada
[edit]
Many of the styles seen in the United States are also seen in Canada and their own. Doshi (a portmanteau of donut and sushi) is a donut-shaped rice ball on a deep-fried crab or imitation crab cake topped with sushi ingredients.<ref>Template:Cite web</ref> Maki poutine is similar to Template:Transliteration in style except it is topped with cheese curds and gravy and contains duck confit, more cheese curds, and sweet potato tempura.<ref>Template:Cite web</ref> Sushi cake is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice, then torched with spicy mayonnaise, barbecue sauce, and balsamic reduction, and dotted with caper and garlic chips.<ref>Template:Cite web</ref> Sushi pizza is deep-fried rice or crab/imitation crab cake topped with mayonnaise and various sushi ingredients.<ref>Template:Cite web</ref>
Mexico and the Western United States
[edit]Sinaloan sushi originated in Sinaloa, Mexico and has been available in the Western United States since 2013.<ref>Template:Citation</ref>
Similar dishes in Asia
[edit]South Korea
[edit]Template:Transliteration, similar to Template:Transliteration, is an internationally popular convenience food of Korean origin.<ref name="Alexander">Template:Cite news</ref> It consists of Template:Transliteration (the Korean version of nori) rolled around rice seasoned with sesame oil, instead of vinegar, and a variety of ingredients such as vegetables, like Template:Transliteration, and meat, like Template:Transliteration.<ref name="Salon-Gimbap">Template:Cite web</ref>
Ingredients
[edit]
All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consists of rice flavored with vinegar sauce and various raw or cooked ingredients.
Sushi-meshi
[edit]Template:Further Template:Nihongo (also known as Template:Nihongo, Template:Nihongo, or Template:Nihongo) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky while seasoned. Traditionally, it is mixed with a hangiri (a round, flat-bottom wooden tub or barrel) and a Template:Transliteration (a wooden paddle).
Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi differs from glutinous rice. Freshly harvested rice (Template:Transliteration) typically contains too much water and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short-grain brown rice and wild rice are also used.
There are regional variations in sushi rice, and individual chefs have their methods. Most of the variations are in the rice vinegar dressing: the Kantō region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.
Nori
[edit]
The dark green seaweed wrappers used in Template:Transliteration are called Template:Nihongo. Nori is a type of red algae, typically in the family Bangiaceae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, similar to making rice paper.<ref>Template:Cite book</ref> Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.
The size of a nori sheet influences the size of Template:Transliteration. A full-size sheet produces Template:Transliteration, and a half produces Template:Transliteration and Template:Transliteration. To produce Template:Transliteration and some other Template:Transliteration, an appropriately-sized piece of nori is cut from a whole sheet.
Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.
When making Template:Transliteration, a paper-thin omelet may replace a sheet of nori as the wrapping. The omelet is traditionally made on a rectangular omelet pan, known as a Template:Transliteration, and used to form the pouch for the rice and fillings.<ref>Template:Cite book</ref>
Gu
[edit]
The ingredients used inside sushi are called Template:Transliteration and are, typically, varieties of fish.<ref name=":0">Template:Cite book</ref> For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish that is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in a commercial inspection. Commonly used fish are tuna (Template:Transliteration), Japanese amberjack, yellowtail (Template:Transliteration), snapper (Template:Transliteration), mackerel (Template:Transliteration), and salmon (Template:Transliteration). The most valued sushi ingredient is [[toro (sushi)|Template:Transliteration]], the fatty cut of the fish.<ref>Template:Cite book - Archived url, live status.</ref> This comes in a variety of Template:Transliteration (often from the bluefin species of tuna) and Template:Transliteration, meaning "middle toro", implying that it is halfway into the fattiness between Template:Transliteration and the regular cut. Template:Transliteration style refers to nigiri sushi, where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will have completely raw toppings, called Template:Transliteration.<ref name=":0" />
Other seafoods such as squid (Template:Transliteration), eel (Template:Transliteration and Template:Transliteration), pike conger (Template:Transliteration), octopus (Template:Transliteration), shrimp (Template:Transliteration and Template:Transliteration), clam (Template:Transliteration, Template:Transliteration and Template:Transliteration), fish roe (Template:Transliteration, Template:Transliteration, Template:Transliteration and Template:Transliteration), sea urchin (Template:Transliteration), crab (Template:Transliteration), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters are less common, as the taste is thought to not go well with the rice. Template:Transliteration, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.<ref>Template:Cite web</ref>
Pickled daikon radish (Template:Transliteration) in Template:Transliteration, pickled vegetables (Template:Transliteration), fermented soybeans (Template:Transliteration) in Template:Transliteration, avocado, cucumber in Template:Transliteration, asparagus,<ref>Template:Cite book</ref> yam, pickled Template:Transliteration (Template:Transliteration), gourd (Template:Transliteration), burdock (Template:Transliteration), and sweet corn (sometimes mixed with mayonnaise) are plant products used in sushi.
Tofu, eggs (in the form of slightly sweet, layered omelette called Template:Transliteration), and raw quail eggs (as a Template:Transliteration topping) are also common.
Condiments
[edit]Sushi is commonly eaten with condiments. Sushi may be dipped in Template:Transliteration (soy sauce), and is usually flavored with wasabi, a piquant paste made from the grated stem of the Wasabia japonica plant. Japanese-style mayonnaise is a common condiment in Japan on salmon, pork, and other sushi cuts.
The traditional grating tool for wasabi is a sharkskin grater or Template:Transliteration. An imitation wasabi (Template:Transliteration), made from horseradish, mustard powder, and green dye, is common. It is found at lower-end Template:Transliteration restaurants, in bento box sushi, and at most restaurants outside Japan. If manufactured in Japan, it may be labelled "Japanese Horseradish".<ref>Template:Cite book</ref> The spicy compound in both true and imitation wasabi is allyl isothiocyanate, which has well-known anti-microbial properties. However, true wasabi may contain some other antimicrobials as well.<ref>Template:Cite journal</ref>
Template:Transliteration (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, green tea (Template:Transliteration) is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as Template:Transliteration. In sushi vocabulary, green tea is known as Template:Transliteration.
Sushi may be garnished with Template:Transliteration, grated Template:Transliteration, thinly-sliced vegetables, carrots, radishes, and cucumbers that have been shaped to look like flowers, real flowers, or seaweed salad.
When closely arranged on a tray, different pieces are often separated by green strips called Template:Transliteration or Template:Nihongo. These dividers prevent the flavors of neighboring pieces of sushi from mixing and help to achieve an attractive presentation. Originally, these were cut leaves from the Template:Nihongo and Template:Nihongo plants, respectively. Using actual leaves had the added benefit of releasing antimicrobial phytoncides when cut, thereby extending the limited shelf life of the sushi.<ref>Template:Cite news</ref>
Sushi bento boxes are a staple of Japanese supermarkets and convenience stores. As these stores began rising in prominence in the 1960s, the labor-intensive cut leaves were increasingly replaced with green plastic to lower costs. This coincided with the increased prevalence of refrigeration, which extended sushi's shelf life without the need for cut leaves. Today plastic strips are commonly used in sushi bento boxes and, to a lesser degree, in sushi presentations found in sushi bars and restaurants. In store-sold or to-go packages of sushi, the plastic leaf strips are often used to prevent the rolls from coming into early or unwanted contact with the ginger and wasabi included with the dish.<ref>Template:Cite web</ref>
Nutrition
[edit]
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat and high in protein, carbohydrates (the rice only), vitamins, and minerals, as are Template:Transliteration and Template:Transliteration. Other vegetables wrapped in sushi<ref>Template:Cite web</ref> may also offer nutrients.Template:Medical citation needed
Health risks
[edit]Template:See also Potential chemical and biological hazards in sushi include environmental contaminants, pathogens, and toxins.
Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmercury, one of many toxins of marine pollution. Frequent or significantly large consumption of methylmercury can lead to developmental defects when consumed by certain higher-risk groups, including women who are pregnant or may become pregnant, nursing mothers, and young children.<ref>Template:Cite web</ref> A 2021 study in Catalonia, Spain reported that the estimated exposure to methylmercury in sushi consumption by adolescents exceeded the tolerable daily intake.<ref>Template:Cite journal</ref>
A 2011 article reported approximately 18 million people infected with fish-borne flukes worldwide.<ref name="Zoonoses and Public Health">Template:Cite journal</ref> Such an infection can be dangerous for expecting mothers due to the health risks that medical interventions or treatment measures may pose on the developing fetus.<ref name="Zoonoses and Public Health" /> Parasitic infections can have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more.<ref name="Zoonoses and Public Health" /> These illnesses' impact can pose health concerns for the expecting mother and baby.<ref name="Zoonoses and Public Health" />
Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:
- Clonorchis sinensis, a fluke which can cause clonorchiasis<ref>Template:Cite web</ref>
- Anisakis, a roundworm which can cause anisakiasis<ref>Template:Cite web</ref>
- Diphyllobothrium, a tapeworm which can cause diphyllobothriasis<ref>Template:Cite web</ref>
For these reasons, EU regulations forbid using raw fish that had not previously been frozen. It must be frozen at temperatures below Template:Cvt in all product parts for no less than 24 hours.<ref name="EU_rules">Template:Cite journal</ref> Fish for sushi may be flash frozen on fishing boats and by suppliers to temperatures as low as Template:Cvt.<ref>Template:Cite book</ref> Super-freezing destroys parasites, and also prevents oxidation of the blood in tuna flesh that causes discoloration at temperatures above Template:Cvt.<ref>Template:Cite webTemplate:Self-published source</ref>
Calls for stricter analysis and regulation of seafood include improved product description. A 2021 DNA study in Italy found 30%–40% of fish species in sushi incorrectly described.<ref>Template:Cite journal</ref>
Some forms of sushi, notably those containing the fugu pufferfish and some kinds of shellfish, can cause severe poisoning if not prepared properly. Fugu consumption, in particular, can be fatal. Fugu fish has a lethal dose of tetrodotoxin in its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan.<ref>Template:Cite book</ref> Licensing involves a written test, a fish-identification test, and a practical test that involves preparing the fugu and separating out the poisonous organs; only about 35 percent of applicants pass.<ref>Template:Cite news</ref>
Sustainable sushi
[edit]Template:Main Sustainable sushi is made from fished or farmed sources that can be maintained or whose future production does not significantly jeopardize the ecosystems from which it is acquired.
Presentation
[edit].JPG){kind=link}
Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, keeping with this cuisine's aesthetic qualities.Template:Citation needed
Many sushi restaurants offer fixed-price sets selected by the chef from the catch of the day. These are often graded as Template:Nihongo, Template:Nihongo3, Template:Nihongo3, and Template:Nihongo3, with Template:Transliteration the most expensive and Template:Transliteration the cheapest.Template:Citation needed Sushi restaurants will often have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, most sushi bars offer diners a casual experience with an open dining room concept.
Sushi may be served Template:Transliteration (sushi train) style: color-coded plates of sushi are placed on a conveyor belt from which diners pick as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newer Template:Transliteration restaurants use barcodes or RFID tags embedded in the dishes to manage elapsed time after the item was prepared.<ref>Template:Cite patent</ref>
There is a practice called Template:Transliteration which entails serving sushi on the naked body of a woman.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite news</ref>
Glossary
[edit]Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.
- Template:Transliteration: Template:Lit, refers to green tea. Template:Nihongo in usual Japanese.
- Template:Transliteration: Sweet, pickled and sliced ginger, or sushi ginger. Template:Nihongo in standard Japanese.
- Template:Transliteration: "Jewel". Sweet, cube-shaped omelette. Template:Nihongo in standard Japanese.
- Template:Transliteration: "Violet" or "purple" (color). Soy sauce. Template:Nihongo in standard Japanese.
- Template:Transliteration: Toppings on nigiri or fillings in Template:Transliteration. A reversal of the standard Japanese Template:Nihongo.
- Template:Transliteration: "Compliment". Bill or check. Template:Transliteration may be used in not only sushi bars but also Template:Transliteration.<ref>Template:In lang Osushiyasan no arukikata お寿司屋さんの歩き方 Template:Webarchive, Retrieved February 2012.</ref><ref>Template:In lang 'Ojisan, oaiso' tsuihō undō 「おじさん、おあいそ」追放運動 Template:Webarchive, Retrieved February 2012.</ref> Template:Nihongo or Template:Nihongo in standard Japanese.
- Template:Transliteration: Chopsticks. Template:Transliteration means the nearest thing to the customer seated. Template:Nihongo or Template:Transliteration in standard Japanese.
- Template:Transliteration: Contracted form of Template:Nihongo, also known as Japanese horseradish.
- Template:Transliteration: Vinegar rice or rice. It may originally be from the Sanskrit Template:Transliteration (Template:Lang) meaning rice, or Template:Transliteration. Template:Nihongo) or Template:Nihongo in standard Japanese.
- Template:Transliteration: Sweet thick sauce mainly made of soy sauce. Template:Nihongo in standard Japanese.<ref>Template:Cite web</ref>
Etiquette
[edit]Template:See also Unlike sashimi, which is almost always eaten with chopsticks, Template:Transliteration is traditionally eaten with the fingers, even in formal settings.<ref>Issenberg, Sasha. The Sushi Economy. Gotham Books: 2007</ref> Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a bento, a box with small compartments that hold the various dishes of the meal.
Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish or a compartment in the bento. Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped to flavor it; the rice—which has already been seasoned with rice wine vinegar, sugar, salt, mirin, and kombu—would otherwise absorb too much soy sauce and would fall apart.<ref name=honey>Template:Cite news</ref>
Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and the diner should not add more.<ref name=honey/> However, today, wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish.<ref>Template:Cite book</ref>
Utensils used in making sushi
[edit]| Utensil | Definition |
|---|---|
| Template:Transliteration | Kitchen cloth |
| Template:Transliteration | Rice barrel |
| Template:Transliteration | Kitchen knives |
| Template:Transliteration | Bamboo rolling mat |
| Template:Transliteration or Template:Transliteration | Cooking chopsticks |
| Template:Transliteration | Wooden rice paddle |
| Template:Transliteration | Rectangular omelette pan |
| Template:Transliteration | A mold used to make Template:Transliteration |
Gallery
[edit]-
Template:Nihongo3 sushi
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Template:Nihongo, wrapped in thin omelette
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Template:Nihongo3 sushi
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Template:Nihongo3 sushi
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Template:Transliteration for sale at a supermarket in Tokyo
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Template:Transliteration (ginger)
-
Wasabi
-
Template:Transliteration sushi
-
Otoro sushi (鮪大トロ寿司)
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See also
[edit]- Template:Transliteration, Korean variant of Template:Transliteration
- Customs and etiquette in Japanese dining
- List of sushi and sashimi ingredients
- List of sushi restaurants
- Template:Transliteration, sushi presented on nude female body
- Template:Transliteration, Japanese knife to slice raw fish and seafood
- Spam musubi, Hawaiian variant of Template:Transliteration
- Sushi machine
References
[edit]Further reading
[edit]External links
[edit]Template:Commons Template:Prone to spam
Template:Sushi Template:Japanese food and drink Template:Seafood Template:Authority control