Sushi � The Japanese Delicacy
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Chris McCarthy
Mar 27, 2013, 6:10:02 PM3/27/13
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Please consider this free-reprint article written by:
Chris McCarthy
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Article Title: Sushi �ｿｽ The Japanese Delicacy
Author: Chris McCarthy
Word Count: 619
Article URL: http://www.isnare.com/?aid=147944&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=147944
Easy Publish Tool: http://www.isnare.com/html.php?aid=147944
*********************** ARTICLE START ***********************
Sushi is a Japanese dish, popular all throughout the world. Sushi lovers, young and old alike, mistakenly think Sushi refers to raw sea fish. Sushi actually means vinegar-flavored rice and the raw food accompanying it are called Sashimi.
Types of Sushi Preparations
There are five kinds of Sushi preparations like Nigiri, Maki, Temaki, Chirashi and Inari Sushis. Sushi rice is the staple ingredient in all of them. The types are determined by the kind of fillings or toppings used. The same ingredients can be served, assembled in both traditional and modern ways.
-Nigiri Sushi is the most popular form of Sushi. It is served with an oblong mound of rice topped by wasabi and a thin slice of egg, seafood or any meat. While the egg is always served cooked, the seafood and the meat may be raw.
-Maki Sushi is served rolled in nori, which is a kind of pressed seaweed. The rice, seaweed and the toppings are rolled into a cylindrical shape using a bamboo mat. The roll is then sliced into various thick and thin pieces. The California and Boston rolls are examples of this Sushi.
-Temaki Sushi is similar to Maki except that it is hand rolled into a cone and is not chopped into small pieces.
-Chirashi Sushi: A rare Sushi, it consists of a bowl of rice with toppings of Sashimi or raw seafood or fish.
-Inari Sushi: Rare than even Chirashi are served as fried pouches of tofu stuffed with rice.
Ingredients for cooking up the best Sushi preparations
Rice: All Sushi preparations use short �ｿｽ grained Japonica rice mixed with a dressing of rice vinegar, sugar, salt, kombu and sake. The right stickiness is its essential quality.
Nori: These are wrappers made from sea weed, a type found in Japan. It is toasted before use. Nori by itself is edible. There are many kinds of �ｿｽnori�ｿｽ but the best quality is used in Sushi.
Toppings used in Sushi
Fish: For culinary, sanitary and aesthetic reasons the fish eaten raw must be fresher and of higher quality than fish which is cooked. In fact, professionals are employed to select the fish. Fish served raw are sea fish like tuna, mackerel and salmon. Fresh water fishes are cooked and never eaten raw since they are likely to contain parasites. The most valued Sushi ingredient is �ｿｽtoro�ｿｽ, the fatty cut of tuna. Toro comes in many qualities.
Sea food: Squid, octopus, shrimp and various shell fishes are used for sea food.
Vegetables: Pickled Daikon radish, pickled vegetables, fermented soya beans, asparagus, yam, tofu and gourd are some of the topping vegetables.
Red meat: Beef, ham, sausage and horse meat, often lightly cooked, are used for toppings.
Eggs: Slightly sweet layered omelettes and raw quail eggs are used as toppings.
Condiments used for preparing Sushi
The three main condiments are:
- shoyu which is soy sauce
- �ｿｽwasabi�ｿｽ which is the grated root of the �ｿｽwasabi�ｿｽ plant. Real �ｿｽwasabi�ｿｽ, called �ｿｽhon-wasabi�ｿｽ has anti-bacterial property which prevents food poisoning.
- �ｿｽgari�ｿｽ which is sweet pickled ginger, cleanses the palette and aids in digestion.
Presentation is most important
Traditionally Sushi is served in an austere style in single or double tone colored plates. In smaller Japanese restaurants, plates are dispensed with, and the dish is had straight from the wooden counter. However in many places, particularly in U.S., a European sensibility has been imparted in to Sushi serving, resembling French cuisine.
About The Author: Chris McCarthy is the founder of InsaneChicken's http://www.insanechicken.com/hot_sauce.html and http://www.insanechicken.com/bbq_sauce.html Catalog. http://www.insanechicken.com
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=147944
*********************** ARTICLE END ***********************
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- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Chris McCarthy
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=147944
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=147944
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Sushi �ｿｽ The Japanese Delicacy
Author: Chris McCarthy
Word Count: 619
Article URL: http://www.isnare.com/?aid=147944&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=147944
Easy Publish Tool: http://www.isnare.com/html.php?aid=147944
*********************** ARTICLE START ***********************
Sushi is a Japanese dish, popular all throughout the world. Sushi lovers, young and old alike, mistakenly think Sushi refers to raw sea fish. Sushi actually means vinegar-flavored rice and the raw food accompanying it are called Sashimi.
Types of Sushi Preparations
There are five kinds of Sushi preparations like Nigiri, Maki, Temaki, Chirashi and Inari Sushis. Sushi rice is the staple ingredient in all of them. The types are determined by the kind of fillings or toppings used. The same ingredients can be served, assembled in both traditional and modern ways.
-Nigiri Sushi is the most popular form of Sushi. It is served with an oblong mound of rice topped by wasabi and a thin slice of egg, seafood or any meat. While the egg is always served cooked, the seafood and the meat may be raw.
-Maki Sushi is served rolled in nori, which is a kind of pressed seaweed. The rice, seaweed and the toppings are rolled into a cylindrical shape using a bamboo mat. The roll is then sliced into various thick and thin pieces. The California and Boston rolls are examples of this Sushi.
-Temaki Sushi is similar to Maki except that it is hand rolled into a cone and is not chopped into small pieces.
-Chirashi Sushi: A rare Sushi, it consists of a bowl of rice with toppings of Sashimi or raw seafood or fish.
-Inari Sushi: Rare than even Chirashi are served as fried pouches of tofu stuffed with rice.
Ingredients for cooking up the best Sushi preparations
Rice: All Sushi preparations use short �ｿｽ grained Japonica rice mixed with a dressing of rice vinegar, sugar, salt, kombu and sake. The right stickiness is its essential quality.
Nori: These are wrappers made from sea weed, a type found in Japan. It is toasted before use. Nori by itself is edible. There are many kinds of �ｿｽnori�ｿｽ but the best quality is used in Sushi.
Toppings used in Sushi
Fish: For culinary, sanitary and aesthetic reasons the fish eaten raw must be fresher and of higher quality than fish which is cooked. In fact, professionals are employed to select the fish. Fish served raw are sea fish like tuna, mackerel and salmon. Fresh water fishes are cooked and never eaten raw since they are likely to contain parasites. The most valued Sushi ingredient is �ｿｽtoro�ｿｽ, the fatty cut of tuna. Toro comes in many qualities.
Sea food: Squid, octopus, shrimp and various shell fishes are used for sea food.
Vegetables: Pickled Daikon radish, pickled vegetables, fermented soya beans, asparagus, yam, tofu and gourd are some of the topping vegetables.
Red meat: Beef, ham, sausage and horse meat, often lightly cooked, are used for toppings.
Eggs: Slightly sweet layered omelettes and raw quail eggs are used as toppings.
Condiments used for preparing Sushi
The three main condiments are:
- shoyu which is soy sauce
- �ｿｽwasabi�ｿｽ which is the grated root of the �ｿｽwasabi�ｿｽ plant. Real �ｿｽwasabi�ｿｽ, called �ｿｽhon-wasabi�ｿｽ has anti-bacterial property which prevents food poisoning.
- �ｿｽgari�ｿｽ which is sweet pickled ginger, cleanses the palette and aids in digestion.
Presentation is most important
Traditionally Sushi is served in an austere style in single or double tone colored plates. In smaller Japanese restaurants, plates are dispensed with, and the dish is had straight from the wooden counter. However in many places, particularly in U.S., a European sensibility has been imparted in to Sushi serving, resembling French cuisine.
About The Author: Chris McCarthy is the founder of InsaneChicken's http://www.insanechicken.com/hot_sauce.html and http://www.insanechicken.com/bbq_sauce.html Catalog. http://www.insanechicken.com
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=147944
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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