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Hayashi rice (ハヤシライス, hayashi raisu) is a dish popular in Japan as a Western-style dish, or yōshoku. It usually contains beef , onions , and button mushrooms in a thick demi-glace sauce, which often contains red wine and tomato sauce .
Outside Japan, it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake . Glutinous rice , known in Japan as mochigome ( もち米 ) , is used for making mochi ( 餅 ) , Okowa , and special dishes such as sekihan .
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]
Sakae Sushi – a restaurant chain based in Singapore serving Japanese cuisine, [12] and is the flagship brand of Apex-Pal International Ltd. Aimed at the low to mid-level pricing market, it purveys sushi, sashimi, teppanyaki, yakimono, nabemono, tempura, agemono, ramen, udon, soba and donburi served either à la carte or via a sushi conveyor belt.
Originally from Wahiawa, Hawaii, Hayashi Smith joined the White House curator's office in 1995 and has now served under five presidents. The White House has a new curator. Donna Hayashi Smith is ...
In the U.S., omakase usually refers to an extended sushi dinner, ideally eaten at the sushi counter, where the chef prepares one piece of fish at a time, announces its name and origin, answers your questions, and guesses what else you might enjoy and how much more you'd like to eat. You expect to be brought the most perfect seafood available at ...
By the late 1990s, 80% of the sushi menu had been converted into a plant-based one, [13] and traditional sweetened white rice was replaced with a whole grain brown rice-based blend. In 2005, Miya's introduced its first invasive species menu, featuring locally caught invasive species such as Asian shore crabs and European green crabs .
The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.