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Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to takikomi gohan, kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.
Onigiri. Gohan or meshi: plainly cooked white rice.It is such a staple that the terms gohan and meshi are also used to refer to meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/meshi (昼御飯, 昼飯, lunch), and Ban gohan/meshi (晩御飯, 晩飯, dinner).
Okowa or kowa-meshi: glutinous rice cooked or steamed with vegetables; Sekihan: rice cooked with red azuki beans; Maze-gohan: rice cooked with various preferred ingredients; Fried rice; Brown rice; The rice may be seasoned with salt, sesame, furikake, dried shiso flakes, and so on. Onigiri are typically triangular, but can come in many shapes ...
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
Hamaguri cuisine [2] - various dishes made from oriental clams in Kiso Three Rivers estuary ; Tekone-zushi - a type of sushi where slices of raw tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded nori etc. (southern Shima Peninsula in Mie Prefecture)
Gyūdon beef rice bowl (right) and niku shoyu ramen beef noodle (left) Rice has historically been the staple food of the Japanese people. Its fundamental importance is evident from the fact that the word for cooked rice, gohan or meshi, also stands for a "meal". [57] While rice has an ancient history of cultivation in Japan, its use as a staple ...
The time until maturity is 2.5 times that of broiler chicken and its meat is juicy and tender, without a strong scent. Toriwasa: Sashimi made of Nagoya kōchin, from the flesh, liver, heart and gizzard. Uirō: rice dumpling made by mixing rice flour with sugar and then steaming the mixture. The name is said to have come from a Chinese medicine ...