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The toasted gim is then laid on a gimbal—a bamboo gimbap roller—with a thin layer of cooked rice placed evenly on top. Other ingredients are placed on the rice and rolled into a cylindrical shape, typically 3–4 centimetres (1.2–1.6 in) in diameter. The rolled gimbap is then sliced into bite-sized pieces. [25]
Tenmusu (天むす): rice balls containing fried tempura. Originally from Tsu, Mie, and is well known in Nagoya cuisine. [12] [13] Samgak-gimbap (삼각김밥) — Literally "triangle gimbap". It originates from Japanese onigiri and is sold in convenience stores in South Korea. [14]
Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment [1] sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.
1 ½ cup Japanese rice, cooked to fluffiness. Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball)
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is a dish in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes such as bugak. [3] [4]
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米), is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and ...
Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).