Sushi - Traditional Japanese Rice

When Southeast Asians know how to start the letter by means of salted vegetable pickles, the Japanese salted fish, and fish with rice vinegar package (a mixture between rice, salt, sugar, sweet and sour taste). The method is, 1,300 years ago, the Japanese had launched Nare-sushi dishes first.

     From ancient times, the Japanese know how to compost fish, shrimp, rice seafood on hold to keep the taste. When brewed, regular rice vinegar mixed with a little sweet for bitter. But also so that the fish incubated in sushi rice is converted.

    In addition they also have some rice outside the seaweed pieces, seaweed or vegetables to add the vegetables and sweet. There are as many types of sushi california roll, salmon sushi, ...

There are many kinds of sushi, the sushi menu In Japan, there are six basic types of Nigirizushi, Chirashizushi, Makimono, Gunkan, Oshizushi, and Temaki.

    Nigirizushi: is vinegared rice ball, placed on top of a piece of seafood may be salmon, tuna or other seafood and interspersed within a little wasabi. Diners can add spices such as soy sauce, pickled ginger sweet violet.

   Chirashizushi: they made special style that Tokyo and Osaka. It is a rice bowl filled with fish meat, seaweed and eggs (eggs that Tokyo will also Osaka is sliced ​​eggs sliced ​​and sprinkled with just seaweed).

   Makimono: it's almost like the Korean way of gimbap. Raw seafood and vegetables are wrapped in layers of seaweed and cut into small folded.

    Gunkan: Makimono different in that the food will not be mixed with rice wrapped in seaweed, is instead loaded on the outer surface. Materials commonly used common types such as salmon eggs eggs eggs eggs cod or crab.

    Oshizushi: sushi is a specialty of the Kansai region. The chefs will have compacted spicy seafood with vinegared rice in a wooden mold, usually rice class 1 class 2 then cut into small folded.

    Temaki: a layer of seaweed will be briefly grilled, spread vinegared rice and seafood, and vegetables in the middle of the cone shaped. Each locality in Japan has its own definition of processing the sushi.  Something sushi, but not made from seafood and no sumeshi, which is the fried egg mixed up. There are types of sushi rolls with natto but inside, things fermented soybean incubated for Japan's famous.

     Sushi is often dotted with mustard (wasabi) sauce or Japanese then enjoy.

    How to make traditional Japanese rice is poured out a large wooden bowl called "hangiri" spread thin rice to quickly draw moisture wood grain rice that is not finely crushed. No European wood plastic pots can be replaced by a shallow but absolutely do not use metal pots for rice sour in reaction to the metal creates a very unpleasant taste.