0_Wizard
Sushi is great on white 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.
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
oh yeah it definitely is. I need some avocado in there too
0_Wizard
as long as its prepared with raw seafood im good
It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are vegetarian.
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.
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.
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.
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.
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".
Seafood pizza
Seafood pizza is pizza prepared with seafood as a primary ingredient. Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some retail pizza chains, as well as smaller restaurants, offer seafood pizzas to consumers. Various seafood can be used to prepare the dish, such as fish (including salmon, tuna, anchovy), shellfish, clams, scallops, mussels, shrimp, squid, lobster and scungilli (sea snail), among others. Imitation seafood may also be used. Fresh or frozen seafood may be used, and some versions use canned seafood, such as canned tuna. "Frutti di Mare" is an Italian type of pizza that may be served with scampi, mussels or squid.
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.