The common ingredient across all the different kinds of sushi is sushi rice. The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result. In spelling sushi its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called rendaku in Japanese.
Nigirizushi
Nigirizushi (握り寿司, lit. hand-formed sushi) consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anago (sea eel), ika (squid), and tamago (sweet egg). When ordered separately, nigiri is generally served in pairs. A sushi set may contain only one piece of each topping.
Gunkanmaki (軍艦巻, lit. warship roll) is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931; its invention significantly expanded the repertoire of soft toppings used in sushi.
Temarizushi (手まり寿司, lit. ball sushi) is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.
Makizushi or Makimono
Inari-zushiMakizushi (巻寿司, lit. rolled sushi) or makimono (巻物, lit. variety of rolls) is cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻簾). Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.
Also, there are Futomaki (太巻, lit. thick, large or fat rolls, a large cylindrical piece, with nori on the outside) Hosomaki (細巻, lit. thin rolls, a small cylindrical piece, with the nori on the outside) Temaki (手巻, lit. hand rolls, a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end) and Uramaki (裏巻, lit. inside-out rolls, a medium-sized cylindrical piece, with two or more fillings).
Others
Oshizushi (押し寿司, lit. pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. Inari-zushi (稲荷寿司, stuffed sushi) is a pouch of fried tofu filled with usually just sushi rice. Sukeroku (助六, name of a man in Edo period) is the combination set of inarizushi and makizushi, which is served as a single-portion takeout style sushi-pack. Nama-chirashi, or chirashizushi with raw ingredientsChirashizushi (ちらし寿司, lit. scattered sushi) is a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). Narezushi (熟れ寿司, lit. matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more.
Nigirizushi (握り寿司, lit. hand-formed sushi) consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anago (sea eel), ika (squid), and tamago (sweet egg). When ordered separately, nigiri is generally served in pairs. A sushi set may contain only one piece of each topping.
Gunkanmaki (軍艦巻, lit. warship roll) is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931; its invention significantly expanded the repertoire of soft toppings used in sushi.
Temarizushi (手まり寿司, lit. ball sushi) is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.
Makizushi or Makimono
Inari-zushiMakizushi (巻寿司, lit. rolled sushi) or makimono (巻物, lit. variety of rolls) is cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻簾). Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.
Also, there are Futomaki (太巻, lit. thick, large or fat rolls, a large cylindrical piece, with nori on the outside) Hosomaki (細巻, lit. thin rolls, a small cylindrical piece, with the nori on the outside) Temaki (手巻, lit. hand rolls, a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end) and Uramaki (裏巻, lit. inside-out rolls, a medium-sized cylindrical piece, with two or more fillings).
Others
Oshizushi (押し寿司, lit. pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. Inari-zushi (稲荷寿司, stuffed sushi) is a pouch of fried tofu filled with usually just sushi rice. Sukeroku (助六, name of a man in Edo period) is the combination set of inarizushi and makizushi, which is served as a single-portion takeout style sushi-pack. Nama-chirashi, or chirashizushi with raw ingredientsChirashizushi (ちらし寿司, lit. scattered sushi) is a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). Narezushi (熟れ寿司, lit. matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more.
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