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Learn about the history and ingredients of spicy tuna roll, a popular sushi dish in the United States. Find out how it was invented by Jean Nakayama in Seattle and how it differs from negitoro.
Toro is the fatty meat of tuna served as sushi or sashimi, usually from the belly or outer layers of the Pacific bluefin tuna. It is subdivided into two grades: ōtoro (very fatty) and chūtoro (medium fatty), and is a seasonal product.
Negitoro is a dish of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, mixed with green onion. It is often used as a sushi ingredient or a rice bowl topping, and has various origin and etymology theories.
For many Americans, a California roll is their first foray into the world of sushi. Purists however have derided the fusion food as “not real sushi” — but to put it bluntly: the roll gets a ...
This canned tuna sushi recipe, often called tuna salad maki or lettuce maki in Japan, has an unusual history. In 1966, the Ippei Sushi restaurant in Miyazaki, Japan, wanted to develop a unique ...
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, meat, or most commonly, seafood, which may be raw or cooked.
A California roll is a type of sushi with avocado, imitation crab, and cucumber, often sprinkled with sesame seeds or roe. Learn about its origin, variations, and popularity in North America and Japan.
A dynamite roll is a type of Western-style sushi with shrimp tempura, avocado, cucumber and other ingredients. Learn about its origin, variations and sauces from this Wikipedia article.