0_Wizard
I really love to eat Japanese sushi! Are you a fan of sushi?
This early type of sushi became an important source of protein for its Japanese consumers.
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Sushi
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Sushi
Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish.
History of sushi
The history of sushi began with paddy fields in Southeast Asia, where fish was fermented with salt and rice, after which the rice was discarded. The dish is today known as "narezushi", and was introduced to Japan around the Yayoi period. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than fermented rice began to be used. In pre-modern times and modern times, it has become a form of fast food strongly associated with Japanese culture. The earliest form of sushi, a dish today known as narezushi, has its probable origin with paddy fields along the Mekong river in Southeast Asia.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Kazunori Nozawa
Kazunori Nozawa (born c. 1945) is a Japanese sushi chef and restaurant owner. In 1963, he apprenticed with a master sushi chef in Tokyo at the age of 18 before eventually opening his own restaurant in Japan. After emigrating to the United States as a sushi consultant, he opened Sushi Nozawa in 1987 in Studio City, California, with the goal of educating Americans on Edo-style sushi. Sushi Nozawa, which operated until his retirement in 2012, helped popularise "omakase"-style sushi in Southern California. Nozawa's gruff demeanour and reputation for adhering strictly to "omakase" principles earned him both fans and critics, with customers nicknaming him the "Sushi Nazi", in reference to "Seinfeld's" "Soup Nazi" character.
Conveyor belt sushi
, literally "rotation sushi", also called , is a form of sushi restaurant common in Japan. In Australasia, it is also known as a sushi train. Kaiten-zushi is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table, counter and seat. Customers may place special orders, but most simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The final bill is based on the number and type of plates of the consumed sushi. Some restaurants use a fancier presentation such as miniature wooden "sushi boats" traveling small canals or miniature locomotive cars.
Sushi machine
A sushi machine or sushi robot is a mechanical device that automatically creates various styles of sushi. Several are electrically powered. Some sushi machines produce mounds of sushi rice for creating nigiri. This style of sushi machine may use a hopper that is filled with sushi rice, from where the rice is fed into the machine and the sushi rice mounds are formed and then ejected. After the rice mounds are ejected, sashimi and other ingredients are then manually placed atop them. Some sushi machines can produce sushi rolls, whereby the machine automatically flattens rice into sheets, adds various ingredients such as sashimi, nori (edible seaweed) and vegetables, rolls them up and then slices the rolls into separate pieces.
Sushi pizza
Sushi pizza is a variant of Japanese sushi served in Canada and the Northeastern United States. It uses a slightly crispy yet chewy fried rice patty as the base and is topped with a layer of sliced avocado, a layer of sliced salmon, tuna or crab meat, a drizzle of blended mayonnaise and wasabi powder and is served in wedges. Nori, pickled ginger and roe are sometimes also served as toppings or sides. The origins of Sushi Pizza are debatable but a Japanese sushi chef at Atami Sushi Restaurant in Montreal, Quebec, claimed in 1992 that she was the inventor of the dish. Due to the popularity and wide availability of the dish in Toronto it has quickly become one of the city's signature dishes, along with the Peameal Bacon Sandwich.
1_Apprentice
Yes sushi is very good! I like maki, sashimi, and nigiri. What is your favorite type of sushi?
0_Wizard
I love to get conveyor belt sushi from a place called "Sushi Train." My favorites are the ones with tempura fried shrimp and lots of wasabi
In Australasia, it is also known as a sushi train.
self_Conveyor_belt_sushi_1
Conveyor belt sushi
self_4_Conveyor_belt_sushi
Conveyor belt sushi
, literally "rotation sushi", also called , is a form of sushi restaurant common in Japan. In Australasia, it is also known as a sushi train. Kaiten-zushi is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table, counter and seat. Customers may place special orders, but most simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The final bill is based on the number and type of plates of the consumed sushi. Some restaurants use a fancier presentation such as miniature wooden "sushi boats" traveling small canals or miniature locomotive cars.
Sushi
Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as "narezushi" ( – "salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish.
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Tempura
A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture to become soft and dough-like when fried.
YO! Sushi
YO! Sushi is a company that owns, operates, and franchises conveyor belt sushi restaurants, principally in the United Kingdom, United States, Europe, the Middle East and Australia. YO! Sushi was founded in 1997, by British entrepreneur Simon Woodroffe. The current owner is Mayfair Equity Partners and members of the YO! Sushi Senior Management team. YO! Sushi opened its first restaurant in Soho, London in January 1997. A second restaurant followed opening in Harvey Nichols. In 2000, Robin Rowland became CEO, and in 2002, YO! Sushi opened their first restaurant outside London, in Manchester's Selfridges.
History of sushi
The history of sushi began with paddy fields in Southeast Asia, where fish was fermented with salt and rice, after which the rice was discarded. The dish is today known as "narezushi", and was introduced to Japan around the Yayoi period. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than fermented rice began to be used. In pre-modern times and modern times, it has become a form of fast food strongly associated with Japanese culture. The earliest form of sushi, a dish today known as narezushi, has its probable origin with paddy fields along the Mekong river in Southeast Asia.
Conveyor belt
A conveyor belt is the carrying medium of a belt conveyor system (often shortened to belt conveyor). A belt conveyor system is one of many types of conveyor systems. A belt conveyor system consists of two or more pulleys (sometimes referred to as drums), with an endless loop of carrying medium—the conveyor belt—that rotates about them. One or both of the pulleys are powered, moving the belt and the material on the belt forward. The powered pulley is called the drive pulley while the unpowered pulley is called the idler pulley. There are two main industrial classes of belt conveyors; Those in general material handling such as those moving boxes along inside a factory and bulk material handling such as those used to transport large volumes of resources and agricultural materials, such as grain, salt, coal, ore, sand, overburden and more.
1_Apprentice
Wasabi is great! One time I convinced my friend to eat spoonful of it. It was hilarious. I like spicy salmon 
0_Wizard
That is very funny. It can make you cry but I think I've developed somewhat of a tolerance. Are there other parts of Japanese Cuisine you like? I'm a huge fan of Ramen with udon.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
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Japanese cuisine
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
Japanese noodles
Noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and "kansui", a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji Period. "Ramen" noodles have a firm texture and are usually pale yellow in color. The noodles may vary in shape, width, and length. They are served in a broth. Examples of "ramen" dishes are "Shoyu ramen", "Shio ramen", "Miso ramen", "Tonkotsu ramen", and "Curry ramen". Shirataki are clear noodles made from "konnyaku".
Ramen
The origin of ramen is unclear. Some sources say it is of Chinese origin. Other sources say it was invented in Japan in the early 20th century. The word "ramen" is a Japanese borrowing of the Chinese "lamian" (拉麵). Until the 1950s, ramen was called "shina soba" (支那そば, literally "Chinese soba") but today "chūka soba" (中華そば, also meaning "Chinese soba") or just "ramen" (ラーメン) are more common, as the word "支那" ("shina", meaning "China") has acquired a pejorative connotation. By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand-pulled), a few toppings, and a broth flavored with salt and pork bones.
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
Japanese Chinese cuisine
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by "nominally" Chinese restaurants popularized in Japan in the late 19th century and more recent times. There is much confusion as both Japanese and Chinese reject that this food is the pure form of their own cuisine, however, it is clear this food is found primarily in Japan, though now it is re-popularized throughout Asia from Japan as "Japanese cuisine". This style of food is again different from modern Chinatown Chinese food in Japan, e.g. Yokohama Chinatown. is the adjective for "Japanese" style "Chinese" dishes, or the restaurants in Japan which serve them.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
I've never had authentic ramen but I would like to try it. One of these days I want to make shoyu ramen. I found a recipe on youtube but it takes all day to make
0_Wizard
That sounds delicious. The best recipes are the ones that take forever to make.
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Delicious (game series)
Delicious is a series of time management casual games that is developed by Zylom Studios and later on by Gamehouse Studios. From the 7th game onwards, the games are developed by Gamehouse Studios and Blue Giraffe. The games tell the story of Emily, a waitress who aspires to one day run her own restaurant, and who works in several other restaurants in order to earn the money to eventually make her dream come true. After releasing the first 3 games of the series, Zylom decided to "renew" the series by adding some factors to it to make Emily's world more memorable and natural. As a result of this, from the fourth game onwards, the series received high appreciation and reviews from casual game critics and gamers, such as Gamezebo, who gave the seventh game, "Emily's True Love", a maximum 5/5 star overall review.
Best Recipes Ever
Best Recipes Ever is a Canadian cooking show, which debuted January 4, 2010 on CBC Television. Produced by the CBC in conjunction with "Canadian Living" magazine, the show was hosted by Kary Osmond until January 2013, when Christine Tizzard took over as host. In each half-hour episode the host demonstrates how to make three dishes, all of which fit a specific theme such as 'Best Comfort Food' or 'Best Middle Eastern Take Out'. Reruns of the show air in the United States on the Live Well Network in selected markets as a digital subchannel. On March 18, 2014, CBC announced that "Best Recipes Ever" was cancelled.
Grit (newspaper)
Grit is a magazine, formerly a weekly newspaper, popular in the rural US during much of the 20th century. It carried the subtitle "America's Greatest Family Newspaper". In the early 1930s, it targeted small town and rural families with 14 pages plus a fiction supplement. By 1932, it had a circulation of 425,000 in 48 states, and 83% of its circulation was in towns of fewer than 10,000 population. The publication was founded in 1882 as the Saturday edition of the Williamsport, Pennsylvania, "Daily Sun and Banner". In 1885, the name was purchased for $1,000 by 25-year-old German immigrant Dietrick Lamade (pronounced Lam'-a-dee), who established a circulation of 4,000 during the first year.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
Matt Preston
Matt Preston (born 2nd November 1963) is an English Australian food journalist, Food critic, recipe writer, and television personality. He is known for his role as a judge on Network Ten's "MasterChef Australia" and his weekly national food column appears in NewsCorp's metro newspapers and has a combined reach of over 2.9 million Australians each week. It runs in Stellar magazine every Sunday and in The Adelaide Advertiser. He is also a senior editor for Delicious. and Taste magazines. Matt is also well known, in Australia and internationally, as a judge and co-host on nine series of ratings juggernaught MasterChef Australia (total worldwide audience of 180 million) as well as on Celebrity MasterChef, Junior MasterChef, MasterChef Allstars and MasterChef: The Professionals.
Kate Brew Vaughn
Katherine (Kate) Margaret Brew Vaughn (October 22, 1873 – May 20, 1933) was an American author, lecturer, home economics teacher, newspaper writer, and radio host. Kate Brew was born on October 22, 1873, in Hendersonville, Tennessee, the daughter of Patrick H. O'Gorman Brew (1821–1898) and Catherine "Kate" White (1841–1907). She took special training in child-welfare work at the Peabody College in Nashville. In 1911 Kate Brew Vaughn did her first cooking demonstration at the Tennessee State Fair. After that she went to work for Procter & Gamble in Cincinnati to promote their new product, Crisco.
Kary Osmond
Kary Osmond - Kary Lyndsey Osmond (born October 18, 1979 in Mississauga, Ontario) is a Canadian-based celebrity cook. Kary became a household name in 2009 when she was selected as the host of Canadian Broadcasting Corporation’s daytime cooking show, Best Recipes Ever. Growing up in a family that loves to cook and eat, Kary caught the culinary bug early on and was her mother’s little helper in their family-owned Ukrainian deli. The family moved on to their next culinary venture and opened a successful catering company. Operating out of their home’s basement, Kary was never to be found far from the action and loved helping to roll meatballs, cut bread and even wrap the veggie and fruit platters.