0_Wizard
I love eating sushi, but what exactly is sushi anyway/  Is it just raw fish?
It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian.
chosen_Sushi_0
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.
Sashimi
Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. The word "sashimi" means "pierced body", i.e. "刺身" = "sashimi", where 刺し = "sashi" (pierced, stuck) and 身 = "mi" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word "切る" = "kiru" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name could come from the traditional method of harvesting.
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.
Atlantic bluefin tuna
The Atlantic bluefin tuna ("Thunnus thynnus") is a species of tuna in the family Scombridae. It is variously known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies), giant bluefin tuna (for individuals exceeding ) and formerly as the tunny. Atlantic bluefin are native to both the western and eastern Atlantic Ocean, as well as the Mediterranean Sea. Atlantic bluefin have become extinct in the Black Sea. The Atlantic bluefin tuna is a close relative of the other two bluefin tuna species—the Pacific bluefin tuna and the southern bluefin tuna. Atlantic bluefin tuna may exceed in weight, and rival the black marlin, blue marlin and swordfish as the largest Perciformes.
Fish as food
Many species of fish are consumed as food in virtually all regions around the world. Fish has been an important source of protein and other nutrients for humans from time immemorial. In culinary and fishery contexts, "fish" may include shellfish, such as molluscs, crustaceans and echinoderms. English does not distinguish between "fish" as an animal and the food prepared from it, as it does with "pig" vs. "pork" or "cow" vs. "beef". Some other languages do, as in the Spanish " versus ". The modern English word for fish comes from the Old English word "fisc" (plural: "fiscas") which was pronounced as it is today.
History of seafood
The harvesting and consuming of seafoods are ancient practices that may date back to at least the Upper Paleolithic period which dates to between 50,000 and 10,000 years ago. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move.
1_Apprentice
Yes but I believe it have to be very fresh and they use rice and other ingredients too.
0_Wizard
Yeah and it is typically prepared with ginger, wasabi, or soy sauce as well.
Sushi is often served with pickled ginger, wasabi, and soy sauce.
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Sushi
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Soy sauce (酱油) is considered almost as old as soy paste — a type of fermented paste (Jiang, ) obtained from soybeans — which had appeared during the Western Han dynasty and was listed in the bamboo slips found in the archaeological site Mawangdui.
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.
List of Japanese condiments
This is a list of Japanese condiments by type. Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is "hon mirin" (lit. true mirin), which contains alcohol. The second is "shio mirin", which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is "shin mirin" (lit. new mirin), or "mirin-fu chomiryo" (lit. mirin-like seasoning), which contains less than 1% alcohol yet retains the same flavour. Rice vinegar is a very mild and mellow vinegar and ranges in colour from colourless to pale yellow.
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.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and it can have a high calcium or magnesium content, depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
1_Apprentice
I love wasabi, any idea how is it made?
0_Wizard
Well it is a plant, and what we eat is the stem.  But typically they'll slice it, or make it into a powder first.  Sometimes they'll make it into a paste though.
Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a "root" or sometimes even a "rhizome": it is in fact the stem of the plant, with the characteristic leaf scar where old leaves fell off or were collected.
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Wasabi
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Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants. Linnaeus originally described two species which are now known as "Colocasia esculenta" and "Colocasia antiquorum" of the cultivated plants that are known by many names including eddoes, dasheen, taro and madumbi, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is "Colocasia esculenta". Taro () commonly refers to the plant "Colocasia esculenta", the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Opium
Opium (poppy tears, with the scientific name: "Lachryma papaveris") is the dried latex obtained from the opium poppy (scientific name: "Papaver somniferum"). Opium latex contains approximately 12 percent of the analgesic alkaloid morphine, which is processed chemically to produce heroin and other synthetic opioids for medicinal use and for illegal drug trade. The latex also contains the closely related opiates codeine and thebaine, and non-analgesic alkaloids such as papaverine and noscapine. The traditional, labor-intensive method of obtaining the latex is to scratch ("score") the immature seed pods (fruits) by hand; the latex leaks out and dries to a sticky yellowish residue that is later scraped off and dehydrated.
Gunpowder
Gunpowder, also known as black powder to distinguish it from modern smokeless powder, is the earliest known chemical explosive. It consists of a mixture of sulfur, charcoal, and potassium nitrate (saltpeter). The sulfur and charcoal act as fuels while the saltpeter is an oxidizer. Because of its incendiary properties and the amount of heat and gas volume that it generates, gunpowder has been widely used as a propellant in firearms, artillery, rockets, and fireworks and as a blasting powder in quarrying, mining, and road building. Gunpowder was invented in 9th-century China and spread throughout most parts of Eurasia by the end of the 13th century.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
1_Apprentice
I've only tried the paste form of course I can only eat a very small amount at a time since it is so strong.
0_Wizard
Well if you can only eat a little at a time, you ought to try eating a different garnish, like Daikon radish or something.
Daikon radish is popular as a garnish.
chosen_Sushi_0
Daikon
, also known by many other names depending on context, is a mild-flavored winter radish ("" variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves and a long, white, root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia. In culinary contexts, "daikon" or "" (from its Japanese name) is the most common in all forms of English, although historical ties to South Asia permit "mooli" (from its Hindi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used.
Radish
The radish ("Raphanus raphanistrum" subsp. "sativus") is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases.
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.
Takuan
Takuan (, also spelled takuwan) or takuan-zuke (), known as danmuji () in Korean cuisine context, is pickled daikon radish. It is a popular traditional Japanese food. Takuan is often served alongside other types of "tsukemono" in traditional Japanese cuisine. It is also enjoyed at the end of meals as it is thought to aid digestion. The first step in the traditional process of making takuan is to hang a daikon radish in the sun for a few weeks until it becomes dehydrated and flexible. Next, the daikon is placed in a pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu, perhaps chilli pepper and/or dried persimmon peels.
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.
Sakurajima radish
The Sakurajima radish or Sakurajima daikon (, "Sakurajima daikon") is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world. Its regular weight is about , although big ones can be as much as . It grows as large as in diameter. It is also sometimes known in Japanese as "shimadekon" (, "island daikon"). The three varieties are early, middle, and late, but the most commonly encountered form is the late. The seeding period is from last August to first September and the harvest season is from December to February.
Nepalese cuisine
Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography. "Dal-bhat-tarkari" () is eaten throughout Nepal. "Dal" is a soup made of lentils and spices, served over boiled grain, "bhat"—usually rice but sometimes another vegetable curry, "tarkari". Condiments are usually small amounts of extremely spicy pickle ("achaar", अचार) which can be fresh or fermented. The variety of these is staggering, said to number in the thousands. Other accompaniments may be sliced lemon ("nibuwa") or lime ("kagati") with fresh green chili ("hariyo khursani").