May 25, 2015 This is the true technique of Edomae-Sushi. How to order, eat and pay for sushi in Japan (at a conveyor belt sushi restaurant) - Duration: 24:51. Slow Easy English 2,168,024 views. We have been the top sushi suppliers for nearly 30 years. We cover many clients, from high-end customers to newly opened restaurants.
To many food lovers, sushi has become a near religion, and a cornerstone of the faith is that the fish is extraordinarily fresh. Its priests are chefs with seemingly mystical abilities to summon fresh fish from all corners of the globe.But because of health concerns and growing demand, 50 to 60 percent of sushi in the United States is frozen at some point in its journey from the ocean, according to wholesalers. And rare is the sushi restaurant that tells customers upfront that they may be eating fish that has been in deep freeze for up to two years.Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States.Food and Drug Administration regulations stipulate that fish to be eaten raw - whether as sushi, sashimi, seviche, or tartare - must be frozen first, to kill parasites. 'I would desperately hope that all the sushi we eat is frozen,' said George Hoskin, a director of the agency's Office of Seafood. Tuna, a deep-sea fish with exceptionally clean flesh, is the only exception to the rule.
But tuna is often frozen, too, not necessarily to make it safe, but because global consumption of sushi continues to rise. Frozen fish usually costs about half as much wholesale as fresh. And some cuts, like the prized fatty toro, are not always available fresh.Naomichi Yasuda, the owner of Sushi Yasuda, the acclaimed sushi restaurant in New York City, said he imported fresh tuna but froze it himself, selling it for $10 a piece.' 'American customers don't want to hear that something is out of season' he said with a shrug.
'People want toro every day.' 'At the Elizabeth, N.J., warehouse of True World Foods, a manager, Ken Kawauchi, recently readied a room-size freezer to receive eight more tons of premium tuna frozen with sophisticated technology that chefs say preserves the texture and flavor of the fish.' 'This product is better than fresh,' he said. 'We start freezing it almost before it's dead.' 'At 76 degrees below zero, you can feel your hair follicles freeze.
A 20-pound chunk of premium bluefin tuna is rock hard and cold enough to burn a blister on your finger. Sabine Marangosian, who works in Midtown Manhattan, said she ate sushi 'at least once a week.' ' 'I guess I would understand that some sushi is frozen,' she said. 'But I would hope that's not the case at Nobu.' 'But Shin Tsujimura, the sushi chef at Nobu, closer to Wall Street, said he froze his own tuna. 'Even I cannot tell the difference between fresh and frozen in a blind test,' he said.Even Masa Takayama, whose sushi temple Masa, in the Time Warner Center, charges a minimum of $300 to worship, said he used frozen tuna when fresh is unavailable.Many sushi bars, in Japan and elsewhere, routinely use frozen fish when fresh is unavailable or more expensive than the market will bear.' 'In Japan,' Mr.
Kawauchi said, '50 percent of the sushi and sashimi is frozen. Only my American customers are so concerned with fresh fish.' 'Americans have clearly overcome the initial resistance that greeted sushi when.
'Sushi' inJapanese name壽司寿司TranscriptionssushiSushi ( すし, 寿司, 鮨, pronounced or ) is a of prepared vinegared rice ( 鮨飯, sushi-meshi), usually with some sugar and salt, accompanying a variety of ingredients ( ネタ, neta), such as, vegetables, and occasionally. Styles of sushi and its presentation vary widely, but the one key ingredient is 'sushi rice', also referred to as shari ( しゃり), or sumeshi ( 酢飯).Sushi is traditionally made with, though it can be prepared with. It is very often prepared with seafood, such as,.
Many types of sushi are. It is often served with ( gari),. Or ( takuan) are popular for the dish.Sushi is sometimes confused with, a related dish in Japanese cuisine that consists of thinly sliced, or occasionally, and an optional serving of rice. Sushi by inSushi originates in a dish, known as ( 馴れ寿司, 熟寿司 – 'salted fish'), stored in fermented rice for possibly months at a time. The of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish. This early type of sushi became an important source of protein for its Japanese consumers.
The term sushi literally means 'sour-tasting' and comes from an し ( shi) terminal-form conjugation, 酸し sushi, no longer used in other contexts, of the 酸い sui 'to be sour'; the overall dish has a and or savoury taste. Narezushi still exists as a regional specialty, notably as funa-zushi from. Osaka-style sushi, also called 'Oshi-zushi' or 'hako-sushi'Vinegar began to be added to the preparation of narezushi in the (1336–1573) for the sake of enhancing both taste and preservation.
In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would be further developed in, where over several centuries it became oshi-zushi or 'hako-zushi'; in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds.It was not until the (1603–1868) that fresh fish was served over vinegared rice and nori. The particular style of today's nigirizushi became popular in (contemporary Tokyo) in the 1820s or 1830s. One common story of nigirizushi's origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in.
The dish was originally termed Edomae zushi as it used freshly caught fish from the Edo-mae (Edo or ); the term Edomae nigirizushi is still used today as a by-word for quality sushi, regardless of its ingredients' origins.The earliest written mention of sushi in English described in the is in an 1893 book, A Japanese Interior, where it mentions sushi as 'a roll of cold rice with fish, sea-weed, or some other flavoring'. There is an earlier mention of sushi in 's Japanese-English dictionary from 1873, and an 1879 article on Japanese cookery in the journal. Chirashizushi with raw ingredientsChirashizushi ( ちらし寿司, 'scattered sushi', also referred to as barazushi) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is commonly eaten because it is filling, fast and easy to make.
It is eaten annually on in March. Edomae chirashizushi (-style scattered sushi) is served with uncooked ingredients in an artful arrangement. Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice. Sake-zushi (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice, and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.Inarizushi ( 稲荷寿司) is a pouch of typically filled with sushi rice alone. Tales tell that inarizushi is named after the Shinto god. Foxes, messengers of Inari, are believed to have a fondness for fried, and an Inari-zushi roll has pointed corners that resemble fox ears.Regional variations include pouches made of a thin ( 帛紗寿司, fukusa-zushi, or 茶巾寿司, chakin-zushi) instead of tofu. It should not be confused with inari maki, which is a roll filled with flavored fried tofu.
In, inarizushi called yubuchobap (유부초밥).Cone sushi is a variant of inarizushi originating in that may include, or along with rice, wrapped in a triangular piece. It is often sold in okazu-ya (Japanese ) and as a component of boxes. Makizushi Makizushi ( 巻き寿司, 'rolled sushi'), norimaki ( 海苔巻き, ' roll') or makimono ( 巻物, 'variety of rolls') is a cylindrical piece, formed with the help of a bamboo mat known as a ( 巻き簾). Makizushi is generally wrapped in (seaweed), but is occasionally wrapped in a thin, soy paper, cucumber, or (perilla) leaves.
Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.Futomaki ( 太巻, 'thick, large or fat rolls') is a large cylindrical piece, usually with nori on the outside. A typical futomaki is five to six centimetres (2 to 2 1⁄ 2 in) in diameter.
They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. During the evening of the festival, it is traditional in the to eat uncut futomaki in its cylindrical form, where it is called ehō-maki ( 恵方巻, lit. Happy direction rolls).
By 2000 the custom had spread to all of Japan. Futomaki are often vegetarian, and may utilize strips of, gourd, takenoko,. Strips of, tiny fish, chopped tuna, and oboro (food) flakes are typical non-vegetarian fillings. Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular protein ingredients are fish cakes, imitation crab meat, eggs, tunas, or shrimps.
Vegetables usually include cucumbers, lettuces, and ( 沢庵) (pickled radish). As a side note, the rice in Korean style is none vinegar, and lightly seasoned with salt and sesame oil/perilla oil, and popular ingredients are carrots, spinaches, beef, takuan.Short grain white rice is usually used, although short-grain brown rice, like on nori, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in makizushi rice.Nowadays, the rice in makizushi can be many kinds of black rice, boiled rice and cereals etc. Besides the common ingredients listed above, some varieties may include cheese, spicy cooked, or spicy. The nori may be brushed with sesame oil or sprinkled with sesame seeds.
In a variation, sliced pieces of makizushi may be lightly fried with egg coating.Tamago makizushi (玉子巻き寿司) is makizushi is rolled out by a thin egg. Tempura Makizushi (天ぷら 巻き寿司) or Agezushi (揚げ寿司ロール) is a fried version of the dish.Hosomaki ( 細巻, 'thin rolls') is a small cylindrical piece, with nori on the outside. A typical hosomaki has a diameter of about 2.5 centimetres (1 in). They generally contain only one filling, often tuna, cucumber, kanpyō, paste, squid with (Japanese herb).
Kappamaki, ( 河童巻) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the. Traditionally, kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods.Tekkamaki ( 鉄火巻) is a kind of hosomaki filled with raw tuna. Although it is believed that the word tekka, meaning 'red hot iron', alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called tekkaba ( 鉄火場), much like the.
Negitoromaki ( ねぎとろ巻) is a kind of hosomaki filled with ( negi) and chopped tuna ( ). Fatty tuna is often used in this style. Tsunamayomaki ( ツナマヨ巻) is a kind of hosomaki filled with canned tuna tossed with.Ehōmaki ( 恵方巻, 'lucky direction roll') is a roll composed of seven ingredients considered to be lucky. Ehōmaki are often eaten on in Japan. The typical ingredients include, egg, eel, and mushrooms. Ehōmaki often include other ingredients too.
People usually eat the ehōmaki while facing the direction considered to be auspicious that year.Temaki ( 手巻, 'hand roll') is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about 10 centimetres (4 in) long, and is eaten with fingers because it is too awkward to pick it up with.
For optimal taste and texture, temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film which is removed immediately before eating. Funa-zushi ( narezushi made from )Narezushi ( 熟れ寿司, 'matured sushi') is a traditional form of fermented sushi.
Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.The most famous variety of narezushi are the ones offered as a specialty, particularly the funa-zushi made from fish of the, the authentic version of which calls for the use, a particular locally differentiated variety of wild to. Not to be confused with.Nigirizushi ( 握り寿司, 'hand-pressed sushi') consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the ball. It is usually served with a bit of; neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly ( tako), freshwater ( unagi), sea eel ( ), ( ika), and sweet egg ( tamago).
One order of a given type of fish typically results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping. Gunkanmaki (, 'warship roll') is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as, oysters, uni ( roe), corn with mayonnaise, scallops, and quail eggs. Gunkan-maki was invented at the Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.Temarizushi ( 手まり寿司, 'ball sushi') is a sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. Oshizushi at a restaurant in Minamata City, Kumamoto PrefectureOshizushi ( 押し寿司, 'pressed sushi'), also known as hako-zushi ( 箱寿司, 'box sushi'), is a pressed sushi from the, a favorite and specialty of. A block-shaped piece is formed using a wooden mold, called an.
The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is バッテラ ( battera, pressed mackerel sushi) or 鯖寿司 ( saba zushi).
In oshizushi, all the ingredients are either cooked or cured and raw fish is never used. Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of as a sushi ingredient to Japan in the 1980s.The increasing popularity of sushi around the world has resulted in variations typically found in the, but rarely in Japan. A notable exception to this is the use of salmon, which was introduced by a Norwegian businessman tasked with helping the Norwegian salmon industry in the 1980s. Such creations to suit the Western palate were initially fueled by the invention of the (a with crab (later, ), cucumber, and avocado). A wide variety of popular rolls ( and ) has evolved since.
Norway roll is another variant of uramakizushi filled with tamago (omelette), imitation crab and cucumber, rolled with leaf and nori, topped with slices of Norwegian, garnished with lemon and mayonnaise. Uramakizushi rollsUramaki ( 裏巻, 'inside-out roll') is a medium-sized cylindrical piece with two or more fillings, and was developed as a result of the creation of the California roll, as a method originally meant to hide the nori. Uramaki differs from other makimono because the rice is on the outside and the nori inside.
The filling is in the center surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as or toasted. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots.Examples of variations include the rainbow roll (an inside-out topped with thinly sliced maguro, hamachi, ebi, sake and avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado). Also commonly found is the 'rock and roll' (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside).In Japan, uramaki is an uncommon type of makimono; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers. American-style makizushi.
Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobikois a more popular variation of sushi within the United States, and comes in variations that take their names from their places of origin. Other rolls may include a variety of ingredients, including chopped, spicy, beef or chicken roll, and assorted such as cucumber and avocado, and the tempura roll, where shrimp tempura is inside the roll or the entire roll is battered and fried tempura-style. In the Southern United States, many sushi restaurants prepare rolls using. Sometimes, rolls are made with or, which appear in Japanese cuisine as well.Per regulations, raw fish served in the United States must be frozen prior to serving in order to kill parasites. Because of this and the relative difficulty of acquiring fresh seafood compared to Japan, raw seafood (e.g., sashimi) is not as prevalent a component in American-style sushi.Since rolls are often made to-order it is not unusual for the customer to specify the exact ingredients desired (e.g. Salmon roll, cucumber roll, avocado roll, tuna roll, shrimp or tuna roll, etc.). Though the menu names of dishes often vary by restaurant, some examples include.
Sushi roll nameDefinitionAlaskan rolla variant of the with raw salmon on the inside, or layered on the outside.An uramaki with instead of.contains grilled or barbecued salmon skin, cucumber, sweet sauce, sometimes with. Further information: andSushi-meshi 鮨飯 (also known as Su-meshi 酢飯, shari 舎利, or gohan ご飯) is a preparation of white, short-grained, mixed with a dressing consisting of, and occasionally. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle.Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from,. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi is different from. Freshly harvested rice ( shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing.
In some restaurants, short-grain and are also used.There are regional variations in sushi rice and individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the (or East Japan) version of the dressing commonly uses more salt; in (or West Japan), the dressing has more sugar.Nori. Main article:The black seaweed wrappers used in makimono are called (海苔). Nori is a type of, traditionally cultivated in the harbors of Japan.
Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making. Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.The size of a nori sheet influences the size of makimono. A full-size sheet produces futomaki, and a half produces hosomaki and temaki. To produce gunkan and some other makimono, an appropriately-sized piece of nori is cut from a whole sheet.Nori by itself is an edible snack and is available with or flavored with sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.When making fukusazushi, a paper-thin may replace a sheet of nori as the wrapping. The is traditionally made on a rectangular omelette pan, known as a, and used to form the pouch for the rice and fillings.
Main article:The ingredients used inside sushi are called gu, and are, typically, varieties of fish. For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish which is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly used fish are ( maguro, shiro-maguro), yellowtail ( hamachi), ( kurodai), ( saba), and ( sake).
The most valued sushi ingredient is toro, the fatty cut of the fish. This comes in a variety of ōtoro (often from the bluefin species of tuna) and, meaning 'middle toro', implying that it is halfway into the fattiness between toro and the regular cut. Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw.
Most nigiri sushi will have completely raw toppings, called neta.Other seafoods such as ( ika), ( and ), ( hamo), ( tako), ( ebi and amaebi), ( mirugai, aoyagi and akagai), fish ( ikura, kazunoko and tobiko), ( uni), ( kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi., however, are less common, as the taste is not thought to go well with the rice. Kani kama, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.Pickled radish ( takuan) in shinko maki, pickled vegetables ( ), fermented soybeans ( ) in nattō maki, in maki, pickled ( ), ( kanpyō), ( gobo), and sweet corn (possibly mixed with mayonnaise) are also used in sushi.and (in the form of slightly sweet, layered called and raw quail eggs ride as a gunkan-maki topping) are common.Condiments Sushi is commonly eaten with condiments. Sushi may be dipped in , and is usually flavored with, a piquant paste made from the grated stem of the plant. Is a common condiment in Japan on salmon, pork and other sushi cuts.True wasabi has properties and may reduce the risk of food poisoning.
The traditional grating tool for wasabi is a sharkskin grater or samegawa oroshi. An imitation wasabi ( seiyo-wasabi), made from, mustard powder and green dye is common.
It is found at lower-end kaiten-zushi restaurants, in sushi and at most restaurants outside Japan. If manufactured in Japan, it may be labelled 'Japanese Horseradish'.(sweet, pickled ) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, ( ocha) is invariably served together with sushi.
Better sushi restaurants often use a distinctive premium tea known as. In sushi vocabulary, green tea is known as agari.Sushi may be garnished with, grated, thinly sliced vegetables, carrots/radishes/cucumbers that have been shaped to look like flowers, real flowers, or seaweed salad.When closely arranged on a tray, different pieces are often separated by green strips called baran or kiri-zasa (切り笹). These dividers prevent the flavors of neighboring pieces of sushi from mixing and help to achieve an attractive presentation.
Originally, these were cut leaves from the (葉蘭 haran) and Sasa veitchii (熊笹 kuma-zasa) plants, respectively. Using actual leaves had the added benefit of releasing antimicrobial when cut thereby extending the limited shelf life of the sushi.
Sushi bento boxes are a staple of Japanese supermarkets and convenience stores. As these stores began rising in prominence in the 1960s, the labor-intensive cut leaves were increasingly replaced with green plastic in order to lower costs. This coincided with the increased prevalence of refrigeration which acted to extend the shelf life of sushi without the need for the cut leaves.
Today the plastic strips are commonly used in sushi bento boxes and to a lesser degree in sushi presentations found in sushi bars and restaurants. In store-sold or to-go packages of sushi, the plastic leaf strips are often used to prevent the rolls from coming into early or unwanted contact with the ginger and wasabi included with the dish. Nutrition. Sushi in shops are usually sold in plastic trays.The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in, (the rice only), and minerals, as are gari and nori.
Other vegetables wrapped within the sushi also offer various vitamins and minerals. Many of the seafood ingredients also contain, which have a variety of health benefits. The omega-3 fatty acids found in fish has certain beneficial properties, especially on cardiovascular health, natural anti-inflammatory compounds, and play a role in brain function.Generally sushi is not a particularly fattening food. However, rice in sushi contains a fair amount of carbohydrates, plus the addition of other ingredients such as added into sushi rolls might increase the caloric content. Sushi also has a relatively high content, especially contributed from soy sauce seasoning.
Health risks Some of the ingredients in sushi can present health risks. Large marine such as (especially ) can harbor high levels of, which can lead to when consumed in large quantity or when consumed by certain higher-risk groups, including women who are pregnant or may become pregnant, nursing mothers and young children.According to recent studies, there have been about 18 million infections worldwide from eating raw fish. This serves as a great risk to expecting mothers due to the health risks that medical interventions or treatment measures may pose on the developing fetus. Parasitic infections can have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more. The impact of these illnesses alone can pose some health concerns on the expecting mother and baby, but the curative measures that may need to take place to recover, are also a concern as well.or other types of sushi containing raw fish present a risk of infection by three main types of:., a which can cause., a which can cause., a which can causeFor the above reasons, EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours. As such, a number of fishing boats, suppliers and end users 'super-freeze' fish for sushi to temperatures as low as −60 °C.
As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20 °C.Some forms of sushi, notably those containing pufferfish and some kinds of shellfish, can cause severe poisoning if not prepared properly. Particularly, fugu consumption can be fatal. Fugu fish has a lethal dose of in its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan. The licensing examination process consists of a written test, a fish-identification test, and a practical test that involves preparing the fugu and separating out the poisonous organs.
Only about 35 percent of the applicants pass. Sustainable sushi. Sushi in restaurant in,Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine. Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day. These are often graded as shō-chiku-bai ( 松竹梅), shō/matsu ( 松, pine), chiku/take ( 竹, bamboo) and bai/ ( 梅, plum), with matsu the most expensive and ume the cheapest. Sushi restaurants will often have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, most sushi bars offer diners a casual experience with an open dining room concept. Meat sushiSushi may be served (sushi train) style.
Color-coded plates of sushi are placed on a conveyor belt; as the belt passes, customers choose as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newer kaiten zushi restaurants use or tags embedded in the dishes to manage elapsed time after the item was prepared. Glossary Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars. Agari: 'Rise up'. Ocha ( お茶) in usual Japanese.
Gari: Sweet, pickled and sliced,. Shōga ( 生姜) in standard Japanese.
Gyoku: 'Jewel'. Sweet and cubic-shaped. ( 卵焼, 玉子焼) in standard Japanese. Murasaki: 'Violet' or 'purple' (color). ( 醤油) in standard Japanese.
Neta: Toppings on nigiri or fillings in makimono. Ne-ta is from reversal of ta-ne.
Tane ( 種) in standard Japanese. Oaiso: 'Compliment'. Bill or check.
Oaiso may be used in not only sushi bars but also. Okanjō or chekku ( お勘定 or チェック) in standard Japanese. Otemoto:. Otemoto means the nearest thing from the customer seated. ( 箸) or ohashi in standard Japanese. Sabi: Japanese. Contracted form of ( 山葵).
Shari: Vinegar or rice. It may originally be from ( zaali शालि) meaning rice.
Gohan ( ご飯) or meshi ( 飯) in standard Japanese. Tsume: Sweet thick sauce mainly made of soy sauce. Nitsume ( 煮詰め) in standard Japanese.Etiquette. See also:Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with the fingers, even in formal settings. Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a, a box with small compartments that hold the various dishes of the meal.Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish, or a compartment in the bento. Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped; this is because the soy sauce is for flavoring the topping, not the rice, and because the rice would absorb too much soy sauce and would fall apart.
If it is difficult to turn the sushi upside-down, one can baste the sushi in soy sauce using (sliced ginger) as a brush. Toppings that have their own sauce (such as eel) should not be eaten with soy sauce.Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and etiquette suggests eating the sushi as is, since the chef is supposed to know the proper amount of wasabi to use. However, today wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish.
Preparation utensilsUtensilDefinitionFukinKitchen clothRice barrelKitchen knivesBamboo rolling matorCooking chopsticksWooden rice paddleRectangular omelette pana mold used to make oshizushiGallery.