What is sushi?
A: Sushi is a Japanese dish of prepared vinegared rice usually with some sugar and
salt, accompanying a variety of ingredients such as seafood,
vegetables, and occasionally tropical
Styles of sushi and its presentation vary widely, but the one key ingredient is what?
A: “Sushi rice", also referred to as shari or sumeshi.
The term sushi is no longer used in its original context, what did it literally mean?
Sushi is traditionally made with what type of rice?
A: Medium-grain white rice, though it can be prepared with brown rice or short-grain rice.
It is very often prepared with
seafood such as what?
A: Calamari, eel, or imitation crab meat.
It is often served with pickled ginger (gari), wasabi, and what?
A: Soy sauce.
Daikon radish or pickled daikon (takuan) are popular what?
A: Garnishments for the dish.
Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of what?
A: Thinly sliced raw fish, or occasionally meat, and an optional serving of rice.
Sushi originates in a Southeast Asian dish, known today as what?
A: Narezushi, ("salted fish"), stored in fermented rice for possibly months at a time.
The lacto-fermentation of the rice prevented the fish from what?
A: Spoiling; the rice would be discarded before consumption of the fish.
This early type of sushi became an important source of what for its Japanese consumers?
Narezushi still exists as a regional specialty, notably as what?
A: Funa-zushi from Shiga Prefecture.
Why did vinegar begin to be added to the preparation of narezushi in the Muromachi period (1336–1573)?
A: For the sake of enhancing both taste and preservation.
In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's what?
A: Longevity, causing the fermentation process to be shortened and eventually abandoned.
The primitive sushi would be further developed in Osaka, where over several centuries it became what?
A: Oshi-zushi or "hako-zushi".
In this preparation, the seafood and rice were pressed into shape with what?
A: Wooden (typically bamboo) molds.
It was not until the Edo period (1603-1868) that fresh fish was served over what?
A: Vinegared rice and nori.
The common ingredient in all types of sushi is what?
A: Vinegared sushi rice.
Chirashizushi, "scattered sushi", also referred to as barazushi, serves the rice in a bowl and tops it with what?
A: A variety of raw fish and vegetable garnishes.
It is commonly eaten because it is what?
A: Filling, fast and easy to make.
It is eaten annually on what in March?
Cone sushi is a variant of inarizushi originating in
Hawaii that may include what?
A: Green beans, carrots, or gobo along with rice, wrapped in a triangular aburage piece.
It is often sold in okazu-ya (Japanese delis) and as a component of what?
A: Bento boxes.
What is nori?
A: Nori is a type of algae, traditionally cultivated in the harbors of Japan.
Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making what?
A: Rice paper.
Today, the commercial product is farmed, processed, toasted, packaged, and sold how?
A: In sheets.
Nori by itself is an edible snack and is available with salt or flavored with what type of sauce?
A: Teriyaki sauce.
When making fukusazushi, what may replace a sheet of nori as the wrapping?
A: A paper-thin omelet.
The omelet is traditionally made on a rectangular omelet pan (makiyakinabe), and used to form what?
A: The pouch for the rice and fillings.
Sushi made of meats other than fish (whether raw or cooked) is a variation often seen where?
A: In Japan.
For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to what?
A: That of fish which is to be cooked.
Sushi chefs are trained to recognize important attributes, including what?
A: Smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection.
What is the most valued sushi ingredient?
A: Toro, the fatty cut of the fish.
Aburi style refers to nigiri sushi where the fish is what?
A: Partially grilled (topside) and partially raw. Most nigiri sushi will have completely raw neta.
Kani kama, or imitation crab stick, is commonly substituted for real crab, most notably in what?
A: California rolls.
Sushi is commonly eaten with what?
Sushi may be dipped in shōyu (soy sauce), and is usually flavored with wasabi, a piquant paste made from the grated stem of what?
A: The Wasabia japonica plant.
True wasabi has anti-microbial properties and may reduce the risk of what?
The traditional grating tool for wasabi is a what?
A: Asharkskin grater or samegawa oroshi.
Why is gari, (sweet, pickled ginger), eaten in between sushi courses?
A: To both cleanse the palate and aid digestion.
In Japan, what beverage is invariably served together with sushi?
A: Green tea (ocha).
Better sushi restaurants often use a distinctive premium tea known as what?
Sushi may be garnished with gobo, grated daikon, thinly sliced vegetables, carrots/radishes/cucumbers that have been shaped to look like what?
A: Flowers, real flowers, or seaweed salad.
When closely arranged on a tray, different pieces are often separated by green strips called what?
A: Baran or kiri-zasa.
Originally, these were cut leaves from what?
A: The Aspidistra elatior haran and Sasa veitchii kuma-zasa plants, respectively.
Using actual leaves had the added benefit of releasing what?
A: Antimicrobial phytoncides when cut thereby extending the limited shelf life of the sushi.
What is tsume?
A: Sweet thick sauce mainly made of soy sauce.
Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with what?
A: The fingers, even in formal settings.
Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a what?
A: A bento, a box with small compartments that hold the various dishes of the meal.
Soy sauce is the usual condiment, and sushi is normally served with a what?
A: A small sauce dish, or a compartment in the bento.
Sushi bento boxes are a staple of what?
A: Japanese supermarkets and convenience stores.
Sushi sold in shops is usually sold in what?
A: Plastic trays.
Many of the seafood ingredients contain omega-3 fatty acids, which have a variety of what?
A: Health benefits.
Sushi has a relatively high sodium content, especially contributed from what?
A: Shoyu soy sauce seasoning.
Sashimi or other types of sushi containing raw fish present a risk of infection by what three main types of parasites?
A: Clonorchis sinensis, a fluke, Anisakis, a roundworm, and anisakiasis Diphyllobothrium, a tapeworm.
For the above reasons, EU regulations forbid the use of what?
A: Fresh raw fish.
It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for how long?
A: No less than 24 hours.
According to recent studies, there have been about how many infections worldwide from eating raw fish?
A: 18 million.
What is narezushi?
A: 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 what?
A: A heavy tsukemonoishi (pickling stone).
As days pass, what seeps out and is removed?
After six months, this sushi can be eaten, remaining edible for how long?
A: Another six months or more.