The Adventure Of Sushi

In Southeast Asia, the rice covered with fish in Japanese sushi is discarded during processing; salmon sushi has been around for several decades; And when coming to America, sushi has a new style with seaweed inside, rice wrapped on the outside.Food, Restaurant Previously, sushi was still unfamiliar to many people, but now it is everywhere, from small shops The pavement becomes a luxurious restaurant managed by world-famous chefs. This simple dish of just rice balls and raw fish has an incredible adventure that today's diners are impressed. The pump is not for eating, but for the fish to ferment 8th century, in Southeast Asia appeared a new way of preserving seafood: fish let the whole child remove salt and cover with rice. The main purpose of rice is to prevent fish from spoiling

. Rice will be discarded before the fish is processed into a dish. However, over the years, the fermentation time decreased and people started to eat both fish and rice wrapped with them.Sushi was a form of fast food In the early 1800s, sushi became a type of fast food in Tokyo.



Chef Hanaya Yohei was the one who created a new style for today's sushi. His fish dishes are marinated with soy sauce or cooked to avoid spoiling. Cheap sushi remained ubiquitous until the government introduced food standards and chefs started to open their own restaurants. Salmon sushi first appeared in the 1980s. Japan. It wasn't until the 1980s when the Norwegian first brought salmon sushi, the sushi you know is usually nigiri or makiSushi that comes in dozens of different varieties including chirashi (a bowl of rice with fish on top). , temaki (rice cone rolled seaweed) or oshi (rice, fish arranged and cut into squares) When it comes to sushi, many people definitely think of nigiri (a slice of raw fish wrapped in a small ball of rice) or maki (rice rolled up and sliced).



Sashimi is a raw food that is usually fish or shrimp and crab, sliced thinly. Rice must be mixed with vinegar The rice made of sushi is mixed with vinegar with a wooden patch. Chefs preparing rice need to ensure the correct temperature, stickiness so that the seeds do not drop when the customers pick them up but still dissolve in the mouth while enjoying. It is the pressure of kneading the rice with vinegar that will make the outer layers of the sushi piece thicker than the inside. The sea rolled in rice is not a common type of sushi in Japan At Japanese restaurants abroad, visitors will see it New rolls of dishes with rice on the outside and seaweed rolled inside. Essentially this is an American-style food trend created by chef Ichiro Masahita. The sushi must be eaten by hand. While enjoying sashimi with chopsticks, the sushi you should eat by hand and piece by piece.



Fish is seasoned with vinegar and salt before slicing Like rice, fish is also marinated with two spices of vinegar and salt before slicing and making sushi. The fishy smell will be neutralized by sprinkling vinegar on the fish in the morning before processing. If the fish is too wet, the chef can add salt to reduce moisture. At that time, the fish will have a light color, the meat will be firm, not too moist and no fishy smell. Nigiri sushi (a slice of raw fish wrapped on a small ball of rice) Maki suchi (a style of rice rolled up and sliced.) Chirashi sushi (a bowl of rice with fish on top) Temaki sushi (seaweed cone roll) Oshi sushi (rice, fish arranged and cut into squares) Sashimi is a raw food usually fish or shrimp and crab, sliced thin.

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