What Fish Is Used In Sushi

Traditional Japanese dish of vinegared rice

"Sushi-ya" redirects here. For the magazine originally known by this name, run into Neo (mag).

Sushi

Place of origin	Nippon
Main ingredients	Vinegared rice Nori
Cookbook: Sushi Media: Sushi

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 past a diverseness of ingredients ( ねた , neta ), such every bit seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, merely the i key ingredient is "sushi rice", also referred to equally 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 blazon of sushi most known today, in which seafood is placed on paw-pressed vinegared rice, around 1824 in the Edo period (1603–1867). Information technology was the fast food of the chōnin class in the Edo flow.^{[2] [3] [4]}

Sushi is traditionally made with medium-grain white rice, though it tin be prepared with brownish rice or brusque-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.^[5]

History [edit]

A dish known every bit narezushi ( 馴れ寿司, 熟寿司 , "salted fish"), stored in fermented rice for possibly months at a time, has been cited as i of the early influences for the Japanese do of applying rice on raw fish.^[vi] The fish was fermented with rice vinegar, salt and rice, after which the rice was discarded. The process tin be traced back to the early domestication of rice in the Neolithic cultures of China.^{[ citation needed ]} Fermentation methods following similar logic in other Asian rice cultures include prahok ( ប្រហុក ), pla ra ( ปลาร้า ), burong isda , sikhae ( 식해 ), and amazake ( 甘酒 ).^{[vi] [7]}

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 overflowing during the rainy season and fish would get caught in the rice paddy fields. Pickling was a way to preserve the backlog fish and guarantee food for the side by side months, and narezushi became an important source of protein for Japanese consumers. The term sushi literally means "sour-tasting", equally the overall dish has a sour and umami or savoury gustation. The term comes from an blowsy し shi last-form conjugation, no longer used in other contexts, of the adjectival verb sui ( 酸い , "to exist sour"),^[eight] resulting in the term sushi ( 酸し ).^[9] Narezushi even so exists equally a regional specialty, notably as funa-zushi from Shiga Prefecture.^[10] Vinegar began to be added to the preparation of narezushi in the Muromachi period (1336–1573) for the sake of enhancing both gustatory modality and preservation. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would exist farther developed in Osaka, where over several centuries it became oshi-zushi or hako-zushi ; in this training, the seafood and rice were pressed into shape with wooden (typically bamboo) molds.

It was non until the Edo period (1603–1868) that fresh fish was served over vinegared rice and nori. The particular manner of today's nigirizushi became popular in Edo (gimmicky Tokyo) in the 1820s or 1830s. One mutual story of nigirizushi 'southward origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his store in Ryōgoku.^[10] The dish was originally termed Edomae zushi as it used freshly caught fish from the Edo-mae (Edo or Tokyo Bay); the term Edomae nigirizushi is still used today as a past-give-and-take for quality sushi, regardless of its ingredients' origins.^{[xi] [12]}

The primeval written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi every bit "a roll of cold rice with fish, body of water-weed, or another flavoring".^{[xiii] [fourteen]} At that place is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873,^[fifteen] and an 1879 commodity on Japanese cookery in the journal Notes and Queries.^[sixteen]

Types [edit]

Sushi platter in a takeaway

The mutual ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely.^[17]

Due to rendaku consonant mutation, sushi is pronounced with zu instead of su when a prefix is attached, as in nigirizushi .

Chirashizushi [edit]

Chirashizushi with raw ingredients

Chirashizushi ( ちらし寿司 , "scattered sushi", besides referred to equally barazushi ) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is commonly eaten because it is filling, fast and easy to make.^{[ citation needed ]} It is eaten annually on Hinamatsuri in March and Kodomonohi in May.

• Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients in an artful system.
• Gomokuzushi (Kansai-way sushi) consists of cooked or uncooked ingredients mixed in the trunk of rice.
• Sake-zushi (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice, and is topped with shrimp, bounding main bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.

Inarizushi [edit]

Three pieces of inarizushi

稲荷寿司 ( Inarizushi ) is a pouch of fried tofu typically filled with sushi rice lone. Tales tell that inarizushi is named after the Shinto god Inari. Foxes, messengers of Inari, are believed to have a fondness for fried tofu, and an inarizushi ringlet has pointed corners that resemble fox ears.^[18]

Regional variations include pouches made of a thin omelette ( 帛紗寿司 , fukusa-zushi , or 茶巾寿司 , chakin-zushi ) instead of tofu. It should not exist confused with inari maki , which is a roll filled with flavored fried tofu.

Cone sushi is a variant of inarizushi originating in Hawaii that may include greenish beans, carrots, or gobo along with rice, wrapped in a triangular abura-historic period piece. It is frequently sold in okazu-ya (Japanese delis) and as a component of bento boxes.^{[nineteen] [twenty] [21] [22]}

Makizushi [edit]

Makizushi ( 巻き寿司 , "rolled sushi"), norimaki ( 海苔巻き , "nori roll", used generically for other dishes as well) or makimono ( 巻物 , "multifariousness of rolls") is a cylindrical piece formed with the help of a bamboo mat known every bit a makisu ( 巻き簾 ). Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy newspaper, cucumber, or shiso (perilla) leaves. Makizushi is usually cutting into six or eight pieces, which constitutes a single ringlet order. Short-grain white rice is usually used, although short-grain brown rice, like olive oil on nori, is now becoming more than widespread amidst the health-conscious. Rarely, sugariness rice is mixed in makizushi rice.

Nowadays, the rice in makizushi can exist many kinds of black rice, boiled rice and cereals. Besides the mutual ingredients listed above, some varieties may include cheese, spicy cooked squid, yakiniku , kamaboko , 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 makizushi may be lightly fried with egg coating.

Below are some common types of makizushi , but many other kinds be.

• Futomaki ( 太巻 , "thick, large, or fat rolls") is a large, cylindrical style of sushi, usually with nori on the exterior.^[23] A typical futomaki is five to six centimetres (2 to 2+ 1⁄2  in) in bore.^[24] They are oftentimes fabricated with two, iii, or more fillings that are chosen for their complementary tastes and colors. Futomaki are often vegetarian, and may utilize strips of cucumber, kampyō gourd, takenoko (bamboo shoots), or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian fillings.^[23] 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 cucumbers, lettuces, and takuan ( 沢庵 , pickled radish).
• Tamago makizushi ( 玉子巻き寿司 ) is makizushi is rolled out by a thin egg.
• Tempura makizushi ( 天ぷら 巻き寿司 ) or agezushi ( 揚げ寿司ロール ) is a fried version of the dish.
• During the evening of the festival of Setsubun ( 節分 ), information technology is traditional in the Kansai region to eat a particular kind of futomaki in its uncut cylindrical grade, chosen ehōmaki [ja] ( 惠方巻 , "lucky direction roll").^[25] By 2000 the custom had spread to all of Japan.^[26] Ehōmaki is roll composed of seven ingredients considered to exist lucky. The typical ingredients include kanpyō , egg, eel, and shiitake. Ehōmaki ofttimes include other ingredients besides. People usually eat the ehōmaki while facing the management considered to exist auspicious that yr.^[27]
• Hosomaki ( 細巻 , "thin rolls") is a blazon of small cylindrical sushi, with nori on the exterior. A typical hosomaki has a diameter of near 2.five centimetres (1 in).^[24] They by and large contain only 1 filling, often tuna, cucumber, kanpyō , nattō , umeboshi paste, and squid with shiso (Japanese herb).
  • Kappamaki ( 河童巻 ) is a kind of hosomaki filled with cucumber. It is named afterwards the Japanese legendary water imp, addicted of cucumbers, called the kappa . Traditionally, kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, and then that the flavors of the fish are distinct from the tastes of other foods.
  • Tekkamaki ( 鉄火巻 ) is a kind of hosomaki filled with raw tuna. Although it is believed that the word tekka , meaning "carmine hot atomic number 26", alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to consume in gambling dens called tekkaba ( 鉄火場 ), much like the origins of the sandwich.^{[28] [29]}
  • Negitoromaki ( ねぎとろ巻 ) is a kind of hosomaki filled with negitoro, aka scallion ( negi ) and chopped tuna ( toro ). Fatty tuna is often used in this style.
  • Tsunamayomaki ( ツナマヨ巻 ) is a kind of hosomaki filled with canned tuna tossed with mayonnaise.
• Temaki ( 手巻 , "paw curlicue") is a large cone-shaped fashion of sushi with nori on the exterior and the ingredients spilling out the wide end. A typical temaki is nigh x centimetres (iv in) long, and is eaten with the fingers because it is as well awkward to pick information technology upwards with chopsticks. For optimal gustation and texture, temaki must exist eaten quickly after beingness made because the nori cone soon absorbs wet 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.^[thirty]

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  Makizushi in preparation

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  Futomaki

• 

  Kappamaki

• 

  Nattōmaki

• 

  Tekkamaki

• 

  Ehōmaki

Mod narezushi [edit]

Narezushi ( 熟れ寿司 , "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are blimp with salt, placed in a wooden barrel, doused with common salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for some other six months or more.^[31]

The well-nigh famous multifariousness of narezushi are the ones offered equally a specialty dish of Shiga Prefecture,^[32] particularly the funa-zushi made from fish of the crucian carp genus, the authentic version of which calls for the use of nigorobuna , a particular locally differentiated diverseness of wild goldfish endemic to Lake Biwa.^[33]

Nigirizushi [edit]

Several types of nigirizushi , rice manus-pressed with various seafood, including tuna, eel, and bounding main urchin roe gunkanmaki

Not to be confused with Onigiri.

Nigirizushi ( 握り寿司 , "manus-pressed sushi") consists of an ellipsoidal mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta ) draped over the brawl. It is usually served with a flake 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 ( tako ), freshwater eel ( unagi ), sea eel ( anago ), squid ( ika ), and sweet egg ( tamago ). 1 order of a given type of fish typically results in 2 pieces, while a sushi fix (sampler dish) may incorporate only one slice of each topping.^{[ original research? ]}

Gunkanmaki [ja] ( 軍艦巻 , "warship roll") is a special blazon of nigirizushi : an oval, hand-formed clump of sushi rice that has a strip of nori wrapped effectually its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such equally roe, nattō , oysters, uni (sea urchin roe), sweetcorn with mayonnaise, scallops, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.^{[34] [35]}

Temarizushi ( 手まり寿司 , "ball sushi") is a manner of sushi made past pressing rice and fish into a ball-shaped form by mitt using a plastic wrap.

Oshizushi [edit]

Oshi-zushi (Pressed sushi)

Oshizushi ( 押し寿司 , "pressed sushi"), also known as hako-zushi ( 箱寿司 , "box sushi"), 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 oshibako . The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cutting into bite-sized pieces. Particularly famous is battera ( バッテラ , pressed mackerel sushi) or saba zushi ( 鯖寿司 ).^[36] In oshizushi , all the ingredients are either cooked or cured and raw fish is never used.^[37]

Oshizushi wrapped in persimmon leaves, a specialty of Nara, is known as kakinohazushi ( 柿の葉寿司 ).

Western-way sushi [edit]

Norway roll ( ノルウェー巻き ). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Nihon in the 1980s.^[38]

The increasing popularity of sushi around the globe has resulted in variations typically found in the Western world, but rarely in Nippon. A notable exception to this is the employ of salmon. Historically, the Japanese have eaten salmon since prehistory; however, defenseless salmon in nature ofttimes 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 globe, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The large breakthrough was when they figured out how to raise salmon in cyberspace pens in the ocean. Existence farm raised, the Atlantic salmon reportedly showed advantages over the Pacific salmon, such equally no parasites, easy animate being capture and could exist grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-costless salmon, they ended upwardly with a surplus. The country of Norway has a small-scale population and limited market, therefore they looked to other countries to export their salmon. The start Norwegian salmon was imported into Japan in 1980, accustomed in the conventional manner, for grilling, and not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s.^{[39] [twoscore] [41]} Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the belatedly 1980s betwixt a Norwegian man of affairs tasked with helping the Norwegian salmon manufacture and the Japanese food supplier Nichirei.^{[42] [43] [38]}

Other sushi creations to arrange 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 ) accept evolved since. 'Norway roll' is another variant of uramakizushi filled with tamago (omelette), simulated crab and cucumber, rolled with shiso leaf and nori , topped with slices of Norwegian salmon, garnished with lemon and mayonnaise.^[44]

Uramaki [edit]

Uramaki ( 裏巻 , "within-out scroll") is a medium-sized cylindrical mode of sushi with two or more fillings, and was adult every bit a outcome of the creation of the California roll, as a method originally meant to hibernate the nori. Uramaki differs from other makimono considering the rice is on the outside and the nori within. The filling is in the heart surrounded by nori, then a layer of rice, and optionally an outer blanket of some other ingredients such as roe or toasted sesame seeds. It tin 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 maguro, hamachi, ebi, sake and avocado) and the caterpillar whorl (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, uramaki is an uncommon type of makimono ; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers.^[45]

In Brazil, uramaki and other sushi pieces include cream cheese in their recipe. Uncommon for the traditional recipe, this is the virtually mutual type of ingredient used in grooming of sushi in the country. Temaki also oft contains a large amount of cream cheese, and is extremely popular in restaurants.^[46]

American-style makizushi [edit]

Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko

Futomaki is a more popular variation of sushi within the United States, and comes 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 curl or the entire roll is battered and fried tempura-style. In the Southern United States, many sushi restaurants fix rolls using crawfish. Sometimes, rolls are made with brown rice or black rice, known as forbidden rice, which announced in Japanese cuisine also.

Per Food and Drug Administration regulations, raw fish served in the United states of america must exist frozen prior to serving in order to kill parasites.^[47]

Since rolls are often made to order it is non unusual for the client to specify the verbal ingredients desired (e.one thousand. salmon curl, cucumber roll, avocado curlicue, tuna whorl, shrimp or tuna tempura roll, etc.). Though the menu names of dishes often vary by restaurant, some examples include:

Sushi curl name	Definition
Alaskan ringlet	A variant of the California roll with smoked salmon on the inside, or layered on the outside.[48]
Boston roll	An uramaki California roll with poached shrimp instead of false crab.[49]
British Columbia roll	A roll containing grilled or barbecued salmon skin, cucumber, sweet sauce, sometimes with roe. Besides sometimes referred to as salmon skin rolls outside of British Columbia, Canada.[50]
California roll	A roll consisting of avocado, kani kama (imitation crab/crab stick) (also tin can comprise real crab in "premium" varieties), cucumber, and tobiko , often fabricated every bit uramaki (with rice on the exterior, nori on the inside).[51]
Dynamite roll	A roll including yellowtail ( hamachi ) or prawn tempura, and fillings such as bean sprouts, carrots, avocado, cucumber, chili, spicy mayonnaise, and roe.[52]
Hawaiian whorl	A roll containing shōyu tuna (canned), tamago , kanpyō , kamaboko , and the distinctive red and greenish hana ebi (shrimp powder).[53]
Mango scroll	A roll including fillings such every bit avocado, crab meat, tempura shrimp, mango slices, and topped off with a creamy mango paste.[54]
Michigan curlicue	A whorl including fillings such as spicy tuna, smelt roe, spicy sauce, avocado, and sushi rice. Is a variation on spicy tuna whorl.[55]
New United mexican states roll	A roll originating in New Mexico; includes New Mexico green chile (sometimes tempura fried), teriyaki sauce, and rice.[56] [57] Sometimes just referred to as a "green republic of chile (tempura) curl" inside the state.[58] [59]
Philadelphia curlicue	A roll consisting of raw or smoked salmon, cream cheese (the proper name refers to Philadelphia cream cheese), cucumber or avocado, or onion.[60]
Rainbow roll	A California uramaki roll with multiple types of fish (usually yellowtail, tuna, salmon, snapper, white fish, eel, etc.) and avocado wrapped around it.[61]
Seattle scroll	A roll consisting of cucumber, avocado, cream cheese and raw or smoked salmon.[62]
Spicy tuna roll	A curlicue including raw tuna mixed with sriracha mayonnaise.
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.[63]
Sushi burrito	A big, customizable gyre offered in a number of "sushi burrito" restaurants in the United states.[64]

Canada [edit]

Many of the styles seen in the U.s.a. are also seen in Canada, equally well as their ain. Doshi (a portmanteau of sushi and doughnut) is a doughnut shaped ball of rice on a deep fried crab or simulated crab block topped with sushi ingredients.^[65] Maki Poutine is similar to makizushi in mode except it is topped with cheese curds and gravy and contains duck confit, more cheese curds, and sweetness potato tempura.^[66] Sushi block is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice then torched with spicy mayo, BBQ sauce, balsamic reduction, and dotted with antic and garlic fries.^[67] Sushi pizza is a deep fried rice or crab/faux crab cake topped with mayo and various sushi ingredients.^[68]

United mexican states and the Western United States [edit]

Sinaloan sushi originated in Sinaloa, United mexican states, and has been bachelor in the Western United states since 2013.^[69]

Sushi in Asia [edit]

South Korea [edit]

Gimbap , similar to makizushi , is a pop take-out food in Republic of korea.^[70] It consists of gim (nori flavored with sesame oil and common salt) rolled around rice and a diversity of ingredients such as vegetables and meat.^[71]

Ingredients [edit]

Video of making sushi without fish

Sushi chef preparing nigirizushi , Kyoto, Japan

All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consisting of rice flavored with vinegar sauce and diverse raw or cooked ingredients.

Sushi-meshi [edit]

Sushi-meshi ( 鮨飯 ) (also known equally su-meshi ( 酢飯 ), shari ( 舎利 ), or gohan ( ご飯 )) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, carbohydrate, salt, and occasionally kombu and sake. Information technology has to be cooled to room temperature earlier being used for a filling in a sushi or else it will get likewise sticky while existence seasoned. Traditionally, it is mixed with a hangiri (a circular, flat-bottom wooden tub or barrel) and a shamoji (a wooden paddle).

Sushi rice is prepared with brusque-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 is different from glutinous rice. Freshly harvested rice ( shinmai ) typically contains too much water, and requires extra time to bleed the rice cooker later on washing. In some fusion cuisine restaurants, short-grain brown rice and wild rice are also used.

In that location are regional variations in sushi rice and individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Kantō region (or East Nippon) version of the dressing normally uses more common salt; in Kansai region (or West Japan), the dressing has more than sugar.

Nori [edit]

Main article: Nori

The dark green seaweed wrappers used in makimono are called nori ( 海苔 ). Nori is a blazon of algae, 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, in a process similar to making rice newspaper.^[72] Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.

The size of a nori sheet influences the size of makimono . A full-size canvas produces futomaki , and a one-half produces hosomaki and temaki . To produce gunkan and some other makimono , an accordingly-sized slice of nori is cut from a whole canvas.

Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, yet, tends to be of bottom quality and is not suitable for sushi.

When making fukusazushi , a paper-thin omelette may replace a canvas of nori as the wrapping. The omelette is traditionally fabricated on a rectangular omelette pan, known every bit a makiyakinabe , and used to form the pouch for the rice and fillings.^[73]

Gu [edit]

Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.

Yaki anago-ippon-nigiri ( 焼きアナゴ一本握り ) – a roasted and sugariness-sauced whole conger eel

Ebifurai-maki ( エビフライ巻き ) – fried-shrimp scroll

The ingredients used inside sushi are called gu , and are, typically, varieties of fish.^[74] For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must exist superior to that of fish which is to be cooked. Sushi chefs are trained to recognize important attributes, including aroma, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly used fish are tuna ( maguro, shiro-maguro ), Japanese amberjack, yellowtail ( hamachi ), snapper ( kurodai ), mackerel ( saba ), and salmon ( sake ). The most valued sushi ingredient is toro  [Wikidata], the fat cut of the fish.^[75] This comes in a variety of ōtoro (often from the bluefin species of tuna) and chūtoro , pregnant "middle toro", implying that it is halfway into the fattiness between toro and the regular cut. Aburi mode refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will have completely raw toppings, called neta .^[74]

Other seafoods such as squid ( ika ), eel ( anago and unagi ), pike conger ( hamo ), octopus ( tako ), shrimp ( ebi and amaebi ), clam ( mirugai , aoyagi and akagai ), fish roe ( ikura , masago , kazunoko and tobiko ), ocean urchin ( uni ), crab ( kani ), and various kinds of shellfish (abalone, prawn, scallop) are the about popular seafoods in sushi. Oysters, however, are less common, every bit the taste is thought to not become well with the rice. Kani kama , or simulated crab stick, is commonly substituted for existent crab, well-nigh notably in California rolls.^[76]

Pickled daikon radish ( takuan ) in shinko maki , pickled vegetables ( tsukemono ), fermented soybeans ( nattō ) in nattō maki , avocado, cucumber in kappa maki , asparagus,^[77] yam, pickled ume ( umeboshi ), gourd ( kanpyō ), burdock ( gobo ), and sweet corn (sometimes mixed with mayonnaise) are plant products used in sushi.

Tofu, eggs (in the form of slightly sweet, layered omelette called tamagoyaki ), and raw quail eggs (as a gunkan-maki topping) are too common.

Condiments [edit]

Sushi is usually eaten with condiments. Sushi may be dipped in shōyu (soy sauce), and is normally flavored with wasabi, a piquant paste made from the grated stem of the Wasabia japonica establish. 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 samegawa oroshi . An imitation wasabi ( seiyo-wasabi ), made from horseradish, mustard pulverization and green dye is common. It is constitute at lower-finish kaiten-zushi restaurants, in bento box sushi and at well-nigh restaurants outside Japan. If manufactured in Japan, it may be labelled "Japanese Horseradish".^[78] The spicy compound in both true and faux wasabi is allyl isothiocyanate, which has well-known anti-microbial properties. However, true wasabi may contain some other antimicrobial besides.^[79]

Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Nippon, green tea ( ocha ) is invariably served together with sushi. Meliorate sushi restaurants often use a distinctive premium tea known as mecha . In sushi vocabulary, green tea is known equally agari .

Sushi may be garnished with gobo , grated daikon , thinly-sliced vegetables, carrots, radishes and cucumbers that have been shaped to expect like flowers, real flowers, or seaweed salad.

When closely arranged on a tray, dissimilar pieces are oftentimes separated by green strips called baran or kiri-zasa ( 切り笹 ). These dividers foreclose the flavors of neighboring pieces of sushi from mixing and aid to achieve an bonny presentation. Originally, these were cut leaves from the Aspidistra elatior ( 葉蘭 , haran ) and Sasa veitchii ( 熊笹 , kuma-zasa ) plants, respectively. Using actual leaves had the added benefit of releasing antimicrobial phytoncides when cutting thereby extending the limited shelf life of the sushi.^[80]

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 in order to lower costs. This coincided with the increased prevalence of refrigeration which acted to extend the shelf life of sushi without the need for the cut leaves. Today the plastic strips are ordinarily used in sushi bento boxes and to a lesser degree in sushi presentations found in sushi bars and restaurants. In store-sold or to-become packages of sushi, the plastic leafage strips are often used to prevent the rolls from coming into early or unwanted contact with the ginger and wasabi included with the dish.^[81]

Nutrition [edit]

Sushi in shops are usually sold in plastic trays.

The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally depression in fat, high in protein, carbohydrates (the rice just), vitamins, and minerals, as are gari and nori . Other vegetables wrapped within the sushi also offer various vitamins and minerals. Many of the seafood ingredients too contain omega-three fat acids, which have a multifariousness of wellness benefits.^[82] The omega-iii fatty acids found in fish has certain benign properties, specially on cardiovascular wellness, natural anti-inflammatory compounds, and play a part in encephalon role.^[83]

Mostly sushi is not a particularly fattening food. Notwithstanding, rice in sushi contains a fair corporeality of carbohydrates, plus the addition of other ingredients such equally mayonnaise added into sushi rolls might increase the caloric content.^[84] Sushi likewise has a relatively high sodium content, particularly contributed from soy sauce seasoning.^[83]

Health risks [edit]

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.^[85] A 2021 study in Catalonia, Spain reported that the estimated exposure to methylmercury in sushi consumption past adolescents exceeded the tolerable daily intake.^[86]

A 2011 article reported approximately eighteen million people infected with fish-borne flukes worldwide.^[87] Such an infection can be dangerous for expecting mothers due to the wellness risks that medical interventions or treatment measures may pose on the developing fetus.^[87] Parasitic infections tin have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more.^[87] The impact of these illnesses can pose some health concerns on the expecting mother and baby.^[87]

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 tin cause clonorchiasis^[88]
• Anisakis, a roundworm which tin cause anisakiasis^[89]
• Diphyllobothrium, a tapeworm which can crusade diphyllobothriasis^[90]

For these reasons, EU regulations forbid the use of fresh raw fish. Information technology must be frozen at temperatures beneath −20 °C (−4 °F) in all parts of the product for no less than 24 hours.^[91] As such, a number of fishing boats, suppliers and end users flash freeze fish for sushi to temperatures equally depression as −60 °C (−76 °F).^[92] Every bit well every bit parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C (−iv °F).^[93]

Calls for stricter analysis and regulation of seafood include improved production description. A 2021 Deoxyribonucleic acid written report in Italy found thirty%-twoscore% of fish species in sushi incorrectly described.^[94]

Some forms of sushi, notably those containing the fugu pufferfish and some kinds of shellfish, can crusade severe poisoning if not prepared properly. Especially, fugu consumption can be fatal. Fugu fish has a lethal dose of tetrodotoxin in its internal organs and, past law in many countries, must exist prepared by a licensed fugu chef who has passed the prefectural examination in Nippon.^[95] The licensing examination process consists of a written test, a fish-identification test, and a practical exam that involves preparing the fugu and separating out the poisonous organs. Only about 35 percent of the applicants pass.^[96]

Sustainable sushi [edit]

Sustainable sushi is sushi fabricated from fished or farmed sources that tin can be maintained or whose future production does non significantly jeopardize the ecosystems from which it is acquired. Concerns over the sustainability of sushi ingredients arise from greater concerns over environmental, economical and social stability and human health.

Presentation [edit]

Sushi served on a wooden platter at a sushi eating house in Kanagawa Prefecture, Japan

Sushi in restaurant in Vienna, Austria

Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the artful qualities of this cuisine.^{[ citation needed ]}

Many sushi restaurants offer fixed-price sets, selected by the chef from the take hold of of the day. These are often graded equally 松竹梅 ( shō-chiku-bai ), shō/matsu ( 松 , pino), chiku/take ( 竹 , bamboo), and bai/ume ( 梅 , plum), with matsu the near expensive and ume the cheapest.^{[ citation needed ]} Sushi restaurants will oft have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, nigh sushi bars offering diners a coincidental experience with an open dining room concept.

Sushi may be served kaiten zushi (sushi train) style. Color-coded plates of sushi are placed on a conveyor belt; as the chugalug passes, customers choose as they please. After finishing, the neb is tallied by counting how many plates of each color have been taken. Newer kaiten zushi restaurants use barcodes or RFID tags embedded in the dishes to manage elapsed fourth dimension after the particular was prepared.^[97]

There is a do chosen nyotaimori which entails serving the sushi on the naked body of a woman.^{[98] [99] [100]}

Glossary [edit]

Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.

• Agari : lit. 'Rise up', refers to greenish tea. Ocha ( お茶 ) in usual Japanese.
• Gari : Sweet, pickled and sliced ginger, or sushi ginger. Shōga ( 生姜 ) in standard Japanese.
• Gyoku : "Jewel". Sweetness, cube-shaped omelette. 卵焼, 玉子焼 ( Tamagoyaki ) in standard Japanese.
• Murasaki : "Violet" or "purple" (color). Soy sauce. Shōyu ( 醤油 ) in standard Japanese.
• Neta : Toppings on nigiri or fillings in makimono . A reversal of the standard Japanese tane ( 種 ).
• Oaiso : "Compliment". Bill or cheque. Oaiso may be used in not merely sushi bars only likewise izakaya .^{[101] [102]} Okanjō ( お勘定 ) or chekku ( チェック ) in standard Japanese.
• Otemoto : Chopsticks. Otemoto ways the nearest affair to the customer seated. Hashi ( 箸 ) or ohashi in standard Japanese.
• Sabi : Japanese horseradish. Contracted form of wasabi ( 山葵 ).
• Shari : Vinegar rice or rice. It may originally exist from the Sanskrit zaali ( शालि ) significant rice, or Śarīra . Gohan ( ご飯 )) or meshi ( 飯 ) in standard Japanese.
• Tsume : Sweet thick sauce mainly made of soy sauce. Nitsume ( 煮詰め ) in standard Japanese.^[103]

Etiquette [edit]

Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with the fingers, even in formal settings.^[104] Although it is normally served on a small platter with a side dish for dipping, sushi can also exist served in a bento, a box with modest 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 just the topping is dipped; this is because the soy sauce is for flavoring the topping, not the rice, and because the rice would blot also much soy sauce and would fall apart.^[105] If it is hard to turn the sushi upside-downward, one tin baste the sushi in soy sauce using gari (sliced ginger) as a castor. Toppings that have their own sauce (such as eel) should not be eaten with soy sauce.

Traditionally, the sushi chef will add together an appropriate amount of wasabi to the sushi while preparing it, and etiquette suggests eating the sushi equally is, since the chef is supposed to know the proper corporeality of wasabi to use. Still, today wasabi is more a thing of personal taste, and even restaurants in Nippon may serve wasabi on the side for customers to use at their discretion, even when at that place is wasabi already in the dish.^[106]

Utensils used in making sushi [edit]

Grooming utensils

Utensil	Definition
Fukin	Kitchen fabric
Hangiri	Rice barrel
Hocho	Kitchen knives
Makisu	Bamboo rolling mat
Ryoribashi or saibashi	Cooking chopsticks
Shamoji	Wooden rice paddle
Makiyakinabe	Rectangular omelette pan
Oshizushihako	A mold used to make oshizushi

Gallery [edit]

• 

  Toro nigiri ( 鮪とろ握り , fat tuna belly)

• 

  Salmon roll ( 巻き鮭 )

• 

  Chakin-zushi ( 茶巾寿司 ), wrapped in sparse omelette

• 

  Sushi plate ( 盛り合わせ )

• 

  Ikura gunkan-maki ( イクラ軍艦巻き )

• 

  Sasa ( 笹寿司 , bamboo leafage) sushi

• 

  Unagi ( 鰻寿司 , teriyaki-roasted freshwater eel) sushi

• 

  Nigirizushi for sale at a supermarket in Tokyo

• 

  Assorted sushi ( 盛り合わせ )

• 

  Assorted Western sushi ( 盛り合わせ )

• 

  Western spicy tuna hand roll ( スパイシーツナロール )

• 

  Western spicy shrimp roll ( スパイシー海老ロール )

• 

  Gari (ginger)

• 

  Wasabi

• 

  Tamago sushi

Encounter also [edit]

• Burong isda , Filipino fermented fish and rice like to narezushi
• Gimbap , Korean variant of makizushi
• Customs and etiquette in Japanese dining
• List of sushi and sashimi ingredients
• Listing of sushi restaurants
• Pla ra , Thai fermented fish and rice similar to narezushi
• Nyotaimori , sushi presented on nude female body
• Sashimi bōchō , Japanese knife to slice raw fish and seafood
• Spam musubi, Hawaiian variant of nigirizushi
• Sushi automobile

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Further reading [edit]

• Joro Ono, Masuhiro Yamamoto (2014). 鮨 すきやばし次郎: JIRO GASTRONOMY (in Japanese). Shogakukan. ISBN978-4093883856.
• Joro Ono, Masuhiro Yamamoto (2016). 匠 すきやばし次郎: JIRO PHILOSOPHY (in Japanese). Shogakukan. ISBN978-4093884976.
• Mitshuhiro Araki, Chieko Asazuma (2004). 江戸前「握り」 (in Japanese). Kobunsha. ISBN978-4334032319.

External links [edit]

Wikimedia Commons has media related to Sushi.

• WikiHow page on making sushi rice

What Fish Is Used In Sushi,

Source: https://en.wikipedia.org/wiki/Sushi#:~:text=Commonly%20used%20fish%20are%20tuna,fatty%20cut%20of%20the%20fish.

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