Wednesday, June 19, 2013

Nihon no Ryouri - 日本の料理 (Japanese Food)

Hello everyone.. Like what I tell you on my post before, I will talk about things related to Japanese Culture..
First, I will talk about, 日本の料理 (Nihon no Ryouri/Japanese Food), Sushi~! 

Who doesn't know Sushi?? I believe everyone ever try it at least once! I'm a Sushi lovers~ But, sometimes I'm suffering because of sushi.. As you know, almost ALL Japanese related things are expensive. And of course, one of the expensive things from Japan is, FOOD~!
Yeah, and I'm talking here about Sushi, an all time favorite food to eat. There are many country that open a Sushi Restaurant because many people love to eat Sushi. Beside its freshness and of course it is much more healthier, because Sushi always use fish like Salmon or Cod fish as their main dishes. 

Now I will tell you about some history and the types of Traditional Sushi. Enjoy it, and be aware of getting hungry..! lol~ ψ(`∇´)ψ

すし/Sushi is a Japanese food consisting of cooked vinegared rice (shari/しゃり) combined with other ingredients (neta/寿司ネタ]), usually raw fish or other seafood. Neta and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is shari. Shari is also referred to as sushi-meshi (寿司飯, "sushi rice"). A raw meat (usually but not necessarily seafood) sliced and served by itself is called 刺身/sashimi.


The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司,) was first made in Southeast Asia, possibly along what is now known as the Mekong River. The sushi cuisine then spread to Southern China before it was introduced in Japan. In Japan, Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed while the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).

Here are the type of Traditional Sushi:

1. ちらし寿司 (Chirashizushi/scattered sushi) is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.


2. 稲荷寿司 (Inarizushi) is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi, or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.

3. 巻き寿司 (Makizushi/rolled sushi), 海苔巻き (Norimaki/Nori roll) or 巻物 (Makimono/variety of rolls) is a cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻簾). Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. 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.


4. 太巻 (Futomaki/thick, large or fat rolls) is a large cylindrical piece, with nori on the outside. A typical futomaki is five to six centimeters (2–2.5 in) in diameter. They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors.


5. 細巻 (Hosomaki/thin rolls) is a small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two and a half centimeters (1 in).


 6. 手巻 (Temaki/hand roll) is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks.


7. 裏巻 (Uramaki/inside-out roll) is a medium-sized cylindrical piece with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds.


8. 熟れ寿司 (Narezushi/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 sushi can be eaten, remaining edible for another six months or more.


9. 握り寿司 (Nigirizushi/hand-pressed sushi) consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it.


10. 軍艦巻 (Gunkanmaki/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, nattō, oysters, sea urchin, corn with mayonnaise, and quail eggs.


11. 手まり寿司 (Temarizushi/ball sushi)
is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.


12. 押し寿司 (Oshizushi/pressed sushi, also known as 箱寿司, hako-zushi, "box sushi"), is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako.


That's all about Sushi. It looks delicious right??
Until the next post~!
Don't forget to credit me if you want to share it to other social page as keirininoo or link to this page.  ( ´ ▽ ` )ノ

The Sushi Book by Celeste Heiter. ThingsAsian Press, Jun 1, 2007.

Thank You

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