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Home > Art, Film & Photography > Sushi: Wasabi, List of Sushi and Sashimi Ingredients, Conveyor Belt Sushi, History of Sushi, Genji Inc., California Roll, Tofu Skin, Nyotaimori
Sushi: Wasabi, List of Sushi and Sashimi Ingredients, Conveyor Belt Sushi, History of Sushi, Genji Inc., California Roll, Tofu Skin, Nyotaimori

Sushi: Wasabi, List of Sushi and Sashimi Ingredients, Conveyor Belt Sushi, History of Sushi, Genji Inc., California Roll, Tofu Skin, Nyotaimori


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About the Book

Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: Wasabi, List of Sushi and Sashimi Ingredients, Conveyor Belt Sushi, History of Sushi, Genji Inc., California Roll, Tofu Skin, Nyotaimori, International Sushi Day, Itsu, Decouverte Du Sushi, Hanaya Yohei, Omakase, Fuji Food, Seattle Roll, Hangiri, Gari, Odori Ebi, Tobiko, the Sushi Economy, Ch toro, Tare Sauce, Kaitenzushi. Source: Wikipedia. Free updates online. Not illustrated. Excerpt: Sushi ) is cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi (). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (). Sushi by Hiroshige in Edo periodThe traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour," a reflection of its historic fermented roots. The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese. The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi." Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, onl...More: http: //booksllc.net/?id=2827


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Product Details
  • ISBN-13: 9781155846903
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • No of Pages: 94
  • Spine Width: 6 mm
  • Weight: 150 gr
  • ISBN-10: 1155846907
  • Publisher Date: 14 Sep 2010
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Wasabi, List of Sushi and Sashimi Ingredients, Conveyor Belt Sushi, History of Sushi, Genji Inc., California Roll, Tofu Skin, Nyotaimori
  • Width: 229 mm


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