There is actually a big difference between the two countries' cuisines.

Japan's is called sushi, and Japan's this kind of cooking to do very much, ordinary is wrapped in nori, with a little sauce on top, the other is the rice on the outside, fillings are wrapped inside, there is also a kind of hand-held to eat, and the other does not do more to introduce the difference between and South Korea's is very big. Korean is called purple cabbage wrapped in rice, that is, rice and fillings mixed together, and then wrapped in purple cabbage dishes, and the Koreans usually also call this rice ball.

In addition to being different in shape and name, there is also a big difference in the preparation requirements of the food. Japanese sushi is categorized because there are many types of sushi, but there is only one type of Korean nori bao rice. Moreover, Japanese sushi has strict requirements in terms of shape as well as size and other specifications, but Korean nori rolls do not have this aspect, as long as you don't make a cake. The same thing between the two countries is the size of the dish, except that sushi and nori rolls are most similar to small rolls, but nori rolls are generally larger.

And the ingredients used in making them are also different. The first thing to say is that rice, like Japan to make sushi with the best rice in Japan, because it can ensure that the final presentation of the sushi and the texture, the balls full and with a certain viscosity, and Japanese rice itself can be used as a kind of cooking.

Like domestic words the vast majority of sushi stores with domestic glutinous rice, or directly to the Japanese rice and glutinous rice mixed together, so you can save a little cost, and Korean seaweed roll not too much in this regard, with glutinous rice or even general rice can be. And Japanese sushi basically uses more seafood, but Korean nori rolls use pickles.