definition of 'Sushi'
handy
From American Heritage:
su·shi (s›“sh¶) n. Small cakes of cold cooked rice wrapped in
seaweed, dressed with vinegar, and topped or wrapped with slices of
raw or cooked fish, egg, or vegetables.
Sure beats most Americans thinking of it as raw fish.
Charles Demas
In article <33f13d1...@news.alt.net>,
handy <ha...@redshift.com> wrote:
>
> From American Heritage:
>
> su·shi (s›“sh¶) n. Small cakes of cold cooked rice wrapped in
>seaweed, dressed with vinegar, and topped or wrapped with slices of
>raw or cooked fish, egg, or vegetables.
Perhaps it's that people confuse sushi with sashimi.
Here's the URL for the EPICURIOUS DICTIONARY. Bookmark it, it's great!
http://www.epicurious.com/db/dictionary/terms/indexes/dictionary.html
From the Epicurious Dictionary:
| sushi [SOO-shee] A Japanese specialty based on boiled rice flavored
| with a sweetened RICE VINEGAR, a mixture called SUSHI MESHI. Once
| cooled, the rice has a glossy sheen and separates easily. There is a
| wide variety of sushi including nigiri sushi (thin slices of raw fish
| seasoned with WASABI and wrapped around or layered with this rice),
| hosomaki (thin sushi rolls) and futomaki (thick sushi rolls). To make
| these rolls, various chopped vegetables, raw fish, pickles, TOFU, etc.
| are enclosed in sushi rice and wrapped in thin sheets of NORI
| (seaweed). The rolls are then cut into slices. Sushi are designed to
| be finger food and can be served as appetizers, snacks or a full meal.
| Soy sauce is often served with sushi for dipping. See also SASHIMI.
|
|
| sashimi [sah-SHEE-mee] Sliced raw fish that is served with CONDIMENTS
| such as shredded DAIKON radish or GINGERROOT, WASABI and SOY SAUCE.
| Because it's served raw, only the freshest and highest-quality fish
| should be used for sashimi. Some Japanese restaurants keep the fish
| alive in water until just before preparing it. Special sashimi chefs
| are trained in slicing the fish in a particular way depending on the
| variety for the best presentation and eating enjoyment. Sashimi is
| usually the first course in the Japanese meal and sashimi bars abound
| in the United States for Westerners with Eastern tastes. See also
| SUSHI.
Chuck Demas
Needham, Mass.
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Gerry
Britannia CD 97:
Sushi:
A staple rice dish of Japanese cuisine, consisting of cooked rice flavoured
with vinegar and a variety of vegetable, egg, or raw seafood garnishes and
served cold. Restaurants specializing in sushi abound in Japan, where
subtleties of preparation find a discriminating clientele.
Nigiri-zushi is a hand-formed oblong of rice topped with sliced raw seafood
and a dab of wasabi, green horseradish paste; the ingredients of oshi-zushi
are pressed to shape in a mold. For maki-zushi, a sheet of nori (laver, a
seaweed) is spread with rice, then with seafood or vegetables and
garnishes. The whole is rolled into a cylinder and sliced. In
chirashi-zushi, a homestyle version, the ingredients are not formed, rather
the vinegared rice is strewn with toppings and garnishes. Vinegar-pickled
ginger root (sushoga) is a traditional palate-clearing accompaniment to
sushi.
\\\--- Gerry
---------------------------------------------------
Guilty until proven wealthy.
Michael J Barnett
Two excellent definitions.
--
Michael J Barnett
remove(-no spam) to reply
handy
Ken Laux
handy wrote:
> From American Heritage:
>
> suｷshi (s專shｶ) n. Small cakes of cold cooked rice wrapped in
> seaweed, dressed with vinegar, and topped or wrapped with slices of
> raw or cooked fish, egg, or vegetables.
>
> Sure beats most Americans thinking of it as raw fish.
The Japanese also eat what they call "chirashi-zushi," in which all the
rice is in a bowl, unpacked, and the fish, egg etc is laid on top. This
is distinguished from "nigiri-zushi," which is the kind popular in the
US and elsewhere.
There are many variations on both types as well. For instance, there is
tekka-donburi, a bowl of vinegared rice with tuna strips on top.
Ken