Sushi(shou si )

Sushi method:

Ingredients for Sushi:

Two cups of rice,

Meat floss 125g,

A piece of pickled ginger,

A piece of shredded gourd,

Half a yellow radish,

Six laver skins,

Appropriate amount of egg skin. Four tablespoons of sugar,

Four tablespoons white vinegar.

Sushi production steps:

① Wash the rice, put it in a container and soak it in two cups of water for 1 hour.

② Soak the shredded gourd in hot water for 30 minutes, remove it, add a teaspoon of sugar and half a cup of soy sauce, cover it with microwave film, put it into the oven with rice, cook it with high heat for 10 minutes, then heat it with medium heat for 12 minutes, take out the rice, let it stand for 3 minutes, then mix in sugar and vinegar while it is hot. Cut the shredded gourd into sections. Cut the ginger and radish into long strips. Set aside.

③ Take a piece of laver skin and lay rice on it. Then lay a proper amount of meat floss, shredded ginger, shredded gourd, shredded radish and egg skin. Roll them into a cylinder and cut them into pieces.

Sushi

Sushi is a kind of traditional Japanese food. Sushi in ancient Japan was salted fish with salt and rice, and then evolved into today's sushi. Sushi, written in ancient Japan, originally meant "salted fish". The name sushi is written in the kana of Wanye.

History and culture

The Japanese word for "Yu" refers to sashimi, while the Chinese word for "Yu" in ancient Chinese refers to fish sauce cooked over low heat.

Erya Shiqi, a Chinese dictionary, records that "meat is called soup, and fish is called fish." It means that the meat sauce is called soup (also called pan, H ǎ I, ㄏ ㄞ), and the fish sauce is called pan (sound "pan a").

In Japanese, "Yu" refers to sashimi wrapped in rice rolls (mainly salmon or tuna). In ancient Chinese, "Yu" is a kind of cooked fish grain mixed with rice, which was later introduced into Koguryo. Therefore, "Yu" also refers to a kind of fish cake mixed with rice in later Han Dynasty.

Liu Xi's Shi Ming · Vol.2 · Shi diet No.13 records that "Zhui is also made of salt and rice, which is cooked and eaten." It means to marinate fish with salt, rice, etc., to ferment fish, chop them up, and eat them after they are cooked.

In the early days of the introduction of Chinese characters into Japan, Japan added its own understanding of Chinese characters and replaced some Japanese food with Chinese characters with similar or different meanings. As a result, "sushi" became "鲊" and "sashimi" became "鮨".

Food culture

Japanese Name: すし, s < iushi < / I, also known as "鮨" or "鮓" (sushi or zushi), can be used as a snack or dinner,

There are many kinds of designs and colors. Ingredients can be raw, cooked or pickled. It seems that different ingredients make the price and grade of sushi very different.

It is often said in Japan that "where there is fish, there is sushi". This kind of food is said to come from the subtropical coastal and island areas. People there found that if the cooked rice is put into a clean fish chamber and buried underground in the jar, it can be preserved for a long time, and the food will produce a slightly sour taste due to fermentation, which is the prototype of Sushi (that is, sushi).

Sushi in Japan is mainly made and sold by special sushi restaurants. The chefs in white overalls in the shop will cut the peeled fish into slices and other good materials on the same width rice pieces according to the requirements of customers. Due to the different colors of raw meat of all kinds of fish and shrimp, sushi is also colorful and very good-looking.

In addition, Japanese families also make sushi for special occasions, but most of the methods are relatively simple, and they can roll rice with baked laver or egg chips, pickles and so on. Sushi is also very popular outside Japan, and there are countless sushi restaurants around the world. However, foreigners sometimes mistakenly confuse "sushi" with "sashimi", which is one of the typical impressions of Japanese cuisine.

Whether it's traditional or modern sushi restaurants, the combination of vinegar rice and sashimi gives talented chefs the most creative possibilities. With ultra-low calorie, no fire raw food, organic ingredients, fresh taste and beautiful shape, sushi meets all people's imagination.

This is the reason why Japanese cuisine has become popular all over the world and is loved by more and more people. Among them, sushi, especially the ultimate expression of the simple philosophy of this food.

How to eat

Sushi is a Japanese food with vinegar as the main ingredient. Like other Japanese food, sushi has very bright colors. When making, cut the fresh sea urchin yellow, abalone, peony shrimp, scallop, salmon seed, COD white, tuna, salmon and other seafood into pieces, put them on the snow-white glutinous rice ball, knead them, knead them, then spread the fresh green mustard sauce, and finally put them on the antique porcelain plate Such a combination of colors is really "delicious". When eating sushi, we should pay attention to the integrity of the food, that is, the whole piece of sushi should be eaten in one gulp. Only in this way can we really taste the delicious sushi. Only in this way can the rice aroma of sushi and the smell of sashimi be completely integrated, filling the teeth and cheeks full without leaving a trace of gap, can the strong flavor linger in the mouth for a long time.

Sushi has been recorded in the Heian era code "Yanxi style" completed in 927 ad. it is a traditional Japanese food and was born at the end of the Yasunari era. Sushi at that time refers to a way for the ancestors of the Japanese archipelago to preserve fish. Put salt on the fish and press it with heavy objects to make it ferment naturally. When the sour taste is produced, it can be eaten, and the taste is very good (i.e. fish and fish sushi). This approach originated in Japan. This method is time-consuming and laborious, and soon developed into a way of simply soaking fish with vinegar. In a broad sense, sushi refers to the food with other fillings in the rice mixed with vinegar. At that time, some business travelers pickled rice balls with vinegar and pressed them into small pieces of Shanghai made or meat as food along the way, which was widely spread in Japan, but rare in other regions. At that time, various kinds of sashimi (sashimi) were used as ingredients, and it was also called "Edo Sanlu" (holding sushi), which is the most popular sushi nowadays.

Sushi "sushi" and "acid" are pickled foods. In 700 A.D., that is, the Nara era, the Japanese at that time, with some vinegar pickled rice balls, plus some seafood or meat, pressed into a small piece, neatly arranged in a small wooden box, as food along the way. In the era of Kamakura shogunate, sushi began to spread widely in Japan and became a common delicious food. And it's very popular.

Japanese sushi

The earliest sushi in Japan was a small food made of rice, raw fish and sauce, which can be eaten in one bite. Nowadays, there are many kinds of sushi, which can put a lot of things, but it must be eaten in one bite. Japanese sushi has been recorded in the Heian era code "Yanxi style" completed in 927 ad. Sushi was a way to preserve fish. Put salt on the fish and press it with heavy objects to make it ferment naturally. When it has a sour taste, it can be eaten. Its taste is very good, just like stinky tofu in China. It smells very stinky, but it tastes good. This approach originated in Japan. However, this method is time-consuming and laborious, and soon developed into a way of simply soaking fish with vinegar. After the development of sushi refers to all in the mixed vinegar rice with other fillings of food. The popular sushi in Japan is not only "holding sushi" (sushi we often eat on the street), but also "Roll Sushi" and "box sushi". In addition, it can be divided into large and small rolls, that is, the size. Sushi roll is usually 90 grams of rice, cooked into about 200 grams of rice, with Porphyra package after eating. Sometimes we can use the thin scrambled egg skin instead of Porphyra. A sushi roll wrapped with a whole sheet of laver is called "Tai roll" (thick roll), and a sushi roll wrapped with only half a sheet is called "thin roll". Sushi rolls usually contain boiled sweet cold days, cucumbers, sausages, mushrooms, scrambled egg skins, fish floss or duck celery.

history

There are many different opinions about the origin of sushi. In Ancient Southeast Asia and the coastal areas of China, there are foods similar to the sushi production process, but with different shapes. Japanese sushi is mainly composed of Porphyra or seaweed rolled rice, sashimi, cucumber, meat floss and scorched onion, with mustard, horseradish, soy sauce and vinegar. In China's coastal areas, there is a cylindrical rice ball made of glutinous rice, egg yolk, crispy skin, peanuts, vegetables and cooked shrimp. It is called cifan stick. It is wrapped with a layer of cooked dough. The method is similar to holding sushi, but the material and shape are different. It is said that cifanbang came from Yue State (Zhejiang area) in the spring and Autumn period, which is a traditional food of ancient Yue people.

In the later Han Dynasty, 200 ad after gaogoulichen served in China, this kind of food began to spread in China. It is said that this kind of food was introduced by the marine nationalities in Northeast Asia (Fuyu, Donghui, Mahan, etc.). It is interpreted in the dictionary as food made of salt, vinegar, rice and steamed fish. Sometimes, fried crisp fish sticks are used as the main material to mix with rice balls, which is oval and spherical in shape, similar to football. But most of the time, it doesn't have a fixed shape. It is also used as steamed fish steak with flour or rice. It uses cooked rice, which can be heated or mixed with cooked fish. During the Song Dynasty, there were frequent wars in China, which provided food for refugees

Chinese PinYin : Shou Si