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Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4] [1] [2] [3] Gunkan maki (軍艦巻, battleship roll) is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs [1] [5] [2] [3]
Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi. Seasoned rice vinegar is a condiment made of sake, sugar and salt.
Umeboshi (梅干): small, pickled ume fruit. Usually red and very sour, often served with bento (弁当) lunch boxes or as a filling for onigiri. Tsukudani (佃煮): Very small fish, shellfish or seaweed stewed in sweetened soy for preservation; Sunomono (酢の物): vegetables such as cucumber or wakame, or sometimes crab, marinated in rice ...
The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...
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.
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Today katsuobushi is typically sold in bags of small pink-brown shavings, which vary by thickness: smaller, thinner shavings, called hanakatsuo (花鰹), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki, while the larger thicker, called kezurikatsuo (削り鰹), are favored for making the widely used dashi stock.
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