0_Wizard
I love sushi prepared with brown rice!
Sushi can be prepared with either brown or white rice.
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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.
Rice
Rice is the seed of the grass species "Oryza sativa" (Asian rice) or "Oryza glaberrima" (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes). Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.
Japanese rice
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice ("uruchimai") and glutinous rice ("mochigome"). Ordinary Japanese rice, or "uruchimai" () is the staple of the Japanese diet and consists of short translucent grains. When cooked it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake. Glutinous rice, known in Japan as "mochigome" (), is used for making mochi () and special dishes such as sekihan. It is a short-grain rice, and can be distinguished from "uruchimai" by its particularly short, round and opaque grains, its greater stickiness when cooked, and firmer and chewier texture.
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.
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.
Brown rice syrup
Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by culturing cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired consistency is reached. The enzymes used in the saccharification step are supplied by an addition of sprouted barley grains to the rice starch (the traditional method) or by adding bacterial- or fungal-derived purified enzyme isolates (the modern, industrialized method). In traditional practices, brown rice syrup is created by adding a small amount of sprouted barley grains (barley malt) to cooked, whole brown rice in a solution of heated water, similar to the production of beer wort.
Brown rice
Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed. Red rice, gold rice, and black rice (sometimes known as purple rice) are all whole rices, but with a differently-pigmented outer layer. Any type of rice may be eaten whole. Whole rice has a mild, nutty flavor, and is chewier. Rice plants accumulate arsenic, and there have been concerns over excessive arsenic levels in rice. There is more arsenic in the bran, so brown rice contains more arsenic. The European Union has introduced regulations on arsenic in rice, but the United States has not.
1_Apprentice
I love sushi - I like the rolls better than sashimi
0_Wizard
I couldn't eat none when i was pregannt because it is often prepared with raw seafood :(
It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian.
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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.
Ceviche
Ceviche () is a seafood dish popular in the coastal regions of Latin America and the Caribbean. Though the origin of ceviche is hotly debated, the dish is most closely associated with Peru. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with "ají" or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared and consumed fresh to minimize the risk of food poisoning.
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.
Raw bar
A raw bar is a small restaurant or a bar within a restaurant where live raw shellfish are shucked and served. Raw bars typically offer a variety of raw and cooked seafood and shellfish that is served cold. Seafood-based dishes may also be proferred, and additional, non-seafood foods may also be part of the fare. Raw bars may offer alcoholic beverages such as oyster shooters, as well as wine and sake that is paired with various foods. Additional accompaniments may include condiments, sauces and foods such as lemon and lime. Several restaurants in the United States offer raw bars, some of which are seasonal.
Kimchi
Kimchi (; , ), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and "jeotgal" (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to make kimchi. The term "ji" (), which has its origins in archaic Korean "dihi" (), has been used to refer to kimchi since ancient times.
Kinilaw
Kinilaw (literally "eaten raw") is a raw seafood dish native to the Philippines, similar to ceviche. It is more accurately a cooking process that relies on vinegar to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Meat-based "kinilaw" (usually known as kilawin) are more common in the northern Philippines and use blanched and lightly grilled meat (not raw). "Kinilaw" dishes are usually eaten as appetizers before a meal, or as finger food ("pulutan") with alcoholic drinks. The most common "kinilaw" dish is "kinilaw na isda" ("fish "kinilaw"") prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the primary denaturing agent; along with a souring agent to enhance the tartness like calamansi, "dayap", "biasong", "kamias", tamarind, green mangoes, "balimbing", and green "sineguelas".
Korean regional cuisine
Korean regional cuisines () are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces ("paldo") according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces. The central region comprised Gyeonggi, Chungcheong, and Gangwon provinces.
1_Apprentice
yes.  You definitely want to avoid that and things like oysters and clams when pregnant
0_Wizard
Sushi is often served with pickled ginger,wasabi and soy sauce. I really don't like ginger. What about you?
Sushi is often served with pickled ginger, wasabi, and soy sauce.
chosen_Sushi_0
Sushi
chosen_topic_0_Sushi
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.
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.
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.
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.
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).
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.
1_Apprentice
I am not a fan of soy sauce or wasabi.  I did have a friend once who ate wasabi thinking it was guacamole.  That was funny!