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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]
Onigiri (お握り or 御握り), also known as omusubi (お結び) or nigirimeshi (握り飯), is a Japanese rice ball made from white rice.It is usually formed into triangular or cylindrical shapes, and wrapped in nori (seaweed).
Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It may also simply be called pickled ginger . In Japanese cuisine, it is considered to be essential in the presentation of sushi.
Negitoro is so named because it is a combination of negi (green onion) and toro, which is the fatty parts of tuna. [11] Since the 1980s, with the appearance of new toro sushi combined with pungent vegetables, [12] the well-matched taste and combination of toro, green onion and nori seaweed have become popular.
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.
Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps , pickled ginger, and green onion.
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The popularity of wasabi in English-speaking countries has coincided with that of sushi, growing steadily from about 1980. [8] Due to constraints that limit the Japanese wasabi plant's mass cultivation and thus increase its price and decrease availability outside Japan, the western horseradish plant is widely used in place of wasabi.