0_Wizard
Both brown and white rice can be used when preparing sushi.
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.
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.
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.
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.
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.
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.
Rice cooker
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex rice cookers may have many more sensors and other components, and may be multipurpose. The term rice cooker formerly applied to non-automated dedicated rice-cooking utensils, which have an ancient history (a ceramic rice steamer dated to 1250 BC is on display in the British Museum). It now applies mostly to automated cookers. Electric rice cookers were developed in Japan, where they are known as pressure cookers .
1_Apprentice
yes you are correct
0_Wizard
Many times sushi is prepare vegetarian style but 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.
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.
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.
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.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
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.
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.
1_Apprentice
yes i also like the vegetarian style
0_Wizard
Pickled ginger, soy, and wasabi are often served with sushi.
Sushi is often served with pickled ginger, wasabi, and soy sauce.
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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.
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.
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.
Sushirrito
Sushirrito is a fast casual restaurant concept that started in San Francisco in January 2011. It is a blend of traditional sushi with the added convenience of having it to-go. Sushirrito offers Asian-Latin fusion sushi burritos that are made-to-order with a counter service, assembly line setup. As of December 2017, it has 8 locations in the San Francisco Bay Area and New York City. Peter Yen, founder of Sushirrito, worked in downtown San Francisco and was hungry for sushi but did not have time to sit down for a meal. Yen believed that sushi did not have to be a meal where one would have to spend a long time to enjoy – he believed that he could make it more convenient for people on the go.
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).