The world of Sushi!

Have you ever eaten Sushi?
It is a typical dish of the Japanese cuisine.

What does it consist of?
A sushi is made of rice, which is the main ingredient together with raw or cooked fish. Everything may be accompained by seaweed, vegetable or eggs.

How to prepare it?
There are many ways to prepare a sushi. The methods are very simple. For instance, you can just lay the fish over rice or you can roll it all into a strip of a seaweed.
Thanks to the large variety of ingredients that can be protagonist of a sushi, there are many type of this delicious Japanese dish.

Here there is a list, which contains the most popular types of sushi:

We have to mention the “father” of the various types of sushi: the Makizushi “rolled sushi” (in Japanese 巻 き 寿司). This type of sushi has cylindrical or conical shape, which is formed with the help of a bamboo rug called makisu. Makizushi is the kind of sushi more familiar to most Westerners. It is usually wrapped in the nori, a dried up sheet of algae that encloses rice and filling. Depending on the shape and structure it takes the name of:

  • Futomaki “wide rolls” (in Japanese 太 巻 き).  It is a cylindrical “meatball”, with the nori outside, typically two or three inches wide and four or five inches wide. It is often made with two or three fillings chosen to complement each other in taste and color.
  • Temaki “hand rolls” (in Japanese 手 巻 き) It is a cone-shaped “meatball”, with nori on the outside and the ingredients protruding from the wide end. Larger, traditionally ten centimeters long, it is eaten with bites by holding it with your fingers, because it would be too difficult to lift with sticks.
  • Uramaki “inner-outer rolls” (in Japanese 裏 巻 き) It is a cylindrical “meatball” with nori inside, medium in size and with two or more fillings. The filling is in the center surrounded by a nori sheet, then a layer of rice and an outer seal of another ingredient, such as fish eggs or toasted sesame seeds.
  • Hosomaki “thin rolls” (in Japanese 細 巻 き) It is a cylindrical “meatball”, with the nori outside, typically two inches high and two wide. Generally it has only one type of filling (salmon) but can also contain tuna or, rarely, avocado.
  • Oshizushi “sushi pressed” (in Japanese 押 し 寿司) This type of sushi is formed using a wood form called oshibako. The chef aligns the achixake bottom with the gasket, covers it with sushi rice and presses the shape lid to create a compact and rectangular block. The block is removed from the shape and cut into pieces of the size of a bite.
  • Gomokuzushi “Kansai style sushi” (in Japanese 五 目 寿司) Here the ingredients can be raw or cooked and mixed with rice in the bowl.
  • Funazushi (in Japanese 鮒 寿司) It involves the anaerobic lactic fermentation of a freshwater fish, named funa.
  • Nigirizushi “shaped hand-shaped sushi”( in Japanese 握 り 寿司). It consists of small hand-pressed rice chop, often with a tip of wasabi, with a slim slit of over seal. In contrast to the others, this type of sushi is a bit hard to prepare.
  • Gunkanzushi “Battle Ship Sushi” (in Japanese 軍艦 寿司) This sushi has an oval shaped chicken meat, surrounded by a nori streak, with the adding of other ingredients such as fish eggs.
  • Inari / Inarizushi “stuffed sushi” (in Japanese 稲 荷 寿司) It is a sort of a small “pocket” made up of of fried tofu or a thin omelette. Everything is filled by sushi rice and other ingredients.
  • Chirashizushi “scattered sushi” (in Japanese 散 ら し 寿司) It consists of a bowl of sushi rice with the other mixed ingredients.
  • Edomae chirashizushi “Sushi littered with Edo’s style” (in Japanese 江 戸 前 散 ら し 寿司) Here, raw ingredients are mixed with art over rice in a bowl.
  • Narezushi (in Japanese な れ 鮨) is an older form of sushi. Here, the chefs remove the internal organs and scales from the fish, then fill them with salt, put in a wooden barrel, mixed with salt and pressed with a heavy tsukemonoishi or a stone. They have to to ferment for more than ten days. Afterwards, they are immersed in water for an uncertain time that could variate from fifteen minutes to one hour. Finally, they are placed in another layered barrel with cold boiled rice and fish.
    In conclusion, you can eat this type of sushi many months later!
    It’s an incredible thing!

    Where can you eat these specialties?
    Japanese restaurants based in other countries of the world do not offer every type of this specialty,
    Surely, in Japan you will find all of them!

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