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Sushi is one of the most famous dishes of Japan. Sushi may be eaten with bare hands, but sashimi is eaten with chopsticks. [45] When shoyu (literally, soy sauce) is served together with nigiri-sushi (sushi with a fish topping), pick up the sushi and dip the fish topping, not the rice, into the shoyu.
Typically one kind of sushi and several smaller side dishes. Traditionally served on a square dish measuring eight sun (寸) on each side. Mukōzuke (向付): a sliced dish of seasonal sashimi. Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately. Futamono (蓋物): a "lidded dish"; typically a ...
A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, octagonal, rectangular, or square. It can be made of metal, ceramic, plastic, glass or wood.
Like the tea ceremony, appreciation of the diningware and vessels is part of the experience. In the modern standard form, the first course consists of ichijū-sansai (one soup, three dishes), followed by the serving of sake accompanied by dish(es) plated on a square wooden bordered tray of sorts called hassun (八寸).
A conveyor belt sushi restaurant in Kagoshima, Japan. The distinguishing feature of conveyor belt sushi is the stream of plates winding through the restaurant. The selection is usually not limited to sushi; it may also include karaage, edamame, salad, soup, fruits, desserts, and other foods and drinks.
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.