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Japanese traditional rice dish “Sushi”

 2016/02/03 Japanese Food   10 Views

Japanese sushi

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For people in Japan, rice and fish are two of the primary pillars for the diet. Served as sushi, they have long been a favourite delicay. Biting into the rice and its seafood topping, the flavours and textures blend and melt gogether to produce a delectable depth of flavour. This type of sushi is called nigiri-zushi.  Each portion consists of a bite-sized serving of vinegared rice and a topping.  In the sushi world, the topppings are called neta.  Usually, the neta is some kind of seafood.  Many kinds of fish are served, bothe red and white, shrinp and squid, all kinds of shelfish.  There are a tremendous variety of toppings.  In the jargon of sushi shop, the rice base for the sushi is known as the shari.

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recipe of  sushi

The chef blend vinegar into steaming-hot, freshily cooked rice, using a paddle.  It takes skill to mix the vinegar into the rice without crushing the individual grains.  Next the rice must be fanned to blow away the excess moisture as it cools down.  The sugars in the vinegar form a coating around each grain of rice.  This shops them from becoming sticky and seals in the flavour. This is the techinique for preparing sushi: While the neta is held in the left hand, the shari rice is formed with the right hand.  A dab of wasabi horseradish is smeared onto the underside of the neta.  In a matter of seconds, the sushi is ready.

 

History of sushi

In ancient times, sushi was a means of preserving food through a fermentation process.  Originally, only the fish was eaten.  The rice was just for packing around it.  It was in the early years of the 19th cenury that sushi developed into the form that we recognize today.

By this time, peple in the city were starting to enjoy greater affluence, and there was growing demand for greater variety in their diet.  New kinds of food were developed to match the informal style of eating at food stalls. This was how nigir-zushi came into being.  Over time, what began as a method for preserving fish developed into Japan’s most famous food that today is eaten around the world.

 

LIsted on UNESCO Intangible cultural heritage

Japanese traditional cuisine and food culture was listed on UNESCO Intangible cultural heritage.  For the foreign travelers visiting Japan from every country in the world, food is one of the travel pleasures unequaled by anything else.  Food represents the culture of Japan.  In this sense, enjoying a variety of local dishes in various distinct in Japan is the important.

Summary

sushi-596930__180
For people in Japan, rice and fish are two of the primary pillars fo the diet. Served as sushi, they have long been a favorite delicacy.

While the neta is held in the left hand, the shari rice is formed with the right hand.  A dab of wasabi horseradish is smeared onto the underside of the neta.  This is the techinique for preparing sushi.

In ancient times, sushi was a means of preserving food through a fermentation process.  Originally, only the fish was eaten.  The rice was just for packing around it.  It was in the early years of the 19th cenury that sushi developed into the form that we recognize today.

Japanese traditional cuisine and food culture was listed on UNESCO intangable cultural heritage.  
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