About Sushi - Sushi and Sashimi! ™
Pictures of sushi and sashimi! Oishi! If you love the fishy stuff so much as to take a picture of it, then add them here to show the world your love. All we need is love, du, du, du, du, doooo.
This is me (admin) at a kaiten zushi restaurant (and yes, the s changes to a z in Japanese):
This picture of mine is my most "interesting" picture on Flickr:
Oh my god, I really love sushi and sushimi. I think I'm freakin' addicted to the stuff. What about you? Right now as I write these lines, I have some rice cooking in the cooker, and after it's done (in about 30 minutes), I'm going to wolf down some tuna, salmon, and octopus. I love to eat it, cook it, buy it, and just talk about it. And if you love to take pictures of sushi and sashimi, then you must add it here!
Sushi rocks! God I love sashimi! I want to eat this fishy stuff 24/7!
Sushi, sushi, sushi, SASHIMI . . .
From Wikipedia (Sushi):
In Japanese cuisine, sushi (Japanese: 寿司) is a food made of vinegared rice combined with various toppings or fillings.
In Japan the word sushi refers to the rice, not the fish. Sushi toppings or fillings can include seafood, meat, vegetables, mushrooms or egg, Sushi toppings may be raw, cooked, or marinated. In the Western world, sushi is often misunderstood to mean clumps of rice topped with raw fish, or even simply raw seafood, which is properly called sashimi.
There are various types of sushi. Sushi served rolled in nori (seaweed), is called maki (rolls). Sushi made with toppings laid onto hand-formed clumps of rice is called nigiri; sushi made with toppings stuffed into a small pouch of fried tofu is called inari; and sushi made with toppings served scattered over a bowl of sushi rice are called chirashi-zushi, or scattered sushi.
From Wikipedia (Sashimi):
Sashimi (Japanese: 刺身, lit. "pierced body") is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2.5 cm (1 inch) wide by 4 cm (1½ inches) long by 0.5 cm (¼ inch) thick, and served with only a dipping sauce (like soy sauce with hot wasabi paste and thinly sliced ginger root, or ponzu sauce), and a simple garnish like shiso and shredded daikon radish. Some sashimi ingredients, like octopus, are sometimes served cooked due to its rather chewy nature when raw. Most seafood, like tuna, salmon, and squid, are served raw. Less common, but not unusual, sashimi ingredients are vegetarian items such as yuba (bean curd skin) and raw red meats, such as beef or horse. The name sashimi may have come from the practice of sticking the tail of the fish on the slices, to let it be known which fish one was eating.
Sashimi is often the first course in a formal Japanese meal, but also often served as a main course with rice and Miso soup in separate bowls. Many people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavours affect the palate. Sashimi is appreciated due to its refined subtlety of taste and the strong Japanese cultural sensitivity to the finer subtle and sensuous textures of food, expressed in the sensual nature of raw fish which is quite delicate in flavour, but varies greatly in sensation, from the slippery but firm melting nature of salmon, to the creamy warm-like gelatinous character of squid and everything in-between depending on the fish.
In restaurants, sashimi is often prepared at a bar, in close view of the patrons.Sashimi is sometimes served with sushi. Japanese people often mix wasabi paste directly into soy sauce when preparing dipping sauces for sashimi, which is generally not done when eating sushi. However, some purists denounce the practice of mixing Wasabi into soy sauce, saying that this dilutes the sharp hot flavour of Wasabi. The wasabi is put in soy sauce because it is supposed to kill harmful bacteria on the raw fish.
Some of the most popular Sashimi are:
鮭 Sake: Salmon
いか Ika: Squid
えび Ebi: Cooked Shrimp
まぐろ Maguro: Tuna
さば Saba: Mackerel
たこ Tako: Octopus
とろ Toro: Fatty Tuna
はまち Hamachi: Yellowtail
Tataki, (たたき or 叩き lit. "pounded"), is a type of sashimi. The name comes from the fact that sliced onion is placed on top of the uncut piece of fish and tapped with the side of the cutting blade to transfer the flavor. Also it is quickly and lightly seared outside, leaving it still raw inside.
Sashimi-style dishes are not unique to Japan. For instance, the Finnish joulupöytä usually contains sashimi-like slices of salmon, whitefish or pikeperch. Gravlax, raw salmon cured in herbal brine, can also be considered as variant of sashimi.
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