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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]
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.
Generally, the bill is based on the number of plates, with different colored plates representing the price of the sushi. [22] [23] [24] When Genroku Sushi opened a restaurant at the Japan World Exposition, Osaka, 1970, it won an award at the expo, and conveyor belt sushi restaurants became known throughout Japan. In 1973, an automatic tea ...
Tojo also says that in keeping with the traditional philosophy for sushi to use fresh local fish, he used Dungeness crab in his roll, and finished the dish with avocado, spinach, egg and sesame seeds.
Craving sushi but you're not dining anywhere near the water? Don't worry — there are outstanding sushi restaurants in every state (and some even fly in fresh fish from Japan).
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