The main material of sushi is rice slices seasoned with sushi vinegar and keeping human body temperature, plus fish, seafood, vegetables or eggs as ingredients. It tastes delicious and is very popular with the Japanese.

Take sushi (take it)

From the appearance, a piece of sushi is covered on a small piece of vinegar rice remains. But it is more accurate to say that sarira is squeezed into sushi. Sushi Holdings originated in the Edo era. Welcome to join the kitchen shadow super food group, talk about food and enjoy life together! For more exciting content, please pay attention to the official account of WeChat WeChat: Kitchen Shadow Food. Holding sushi is the representative of modern sushi. At the same time, it is also the most famous and popular Japanese cuisine in the world. The characteristics of holding sushi can be summarized as two affixes: simplicity and profundity.

Roll sushi (Japanese sushi)

Roll sushi is another form of sushi before Edo. Although it is not as prestigious as holding sushi. It is the most popular sushi in the world. All countries in the world, except Japan, have made localized variant sushi on the basis of rolled sushi. The sushi roll is mainly made of seaweed rolls, and there is also a prop called the roll screen (まきすだれ in Japan and れきカきききききききき) As far as thickness is concerned, the forms can be divided into three categories: thick roll (too thick), medium roll (medium thick) and thin roll (thin). Edo roll sushi is also called seaweed roll.

Handrolled Sushi (Handrolled Sushi)

Hand-rolled sushi belongs to rolled sushi, but instead of using roller blinds, sarira and utensils are directly rolled into a cone with seaweed. The taste is very casual, and it is a sushi with a relaxed atmosphere. More suitable for family gatherings. The ingredients in hand-held sushi are called "species", the ingredients in rolled sushi are called cores, and the ingredients in hand-rolled sushi are called utensils.

Daohe Sushi (Qihe Sushi)

Daohe Sushi is actually a kind of Yinlong Sushi, which can also be regarded as Edo Sushi (details will be introduced in another Edo Sushi). Daohe sushi takes a kind of processed food called "Youyang げ" (a bit like China's oily tofu, which tastes very sweet) as the crust, and one end is filled with sushi relics. Not only delicious, but also used for sacrifice. This is also a tribute to the fox messenger in charge of Daimyojin's grain. There are sushi dishes all over Japan, but there are some differences in shape and location. There are cylinders, squares and triangles. Stuffing is also divided into vinegar rice and other ingredients mixed stuffing.

Sushi (sushi)

Modern sushi generally refers to sprinkling vinegar lotus root, dried gourd ladle, mushrooms, shredded eggs and other seasonal vegetables on vinegar rice. Seafood is usually cooked shrimp and eel, or sardines marinated in vinegar, which basically has no fresh fish shells and appears as a home-cooked dish. It will also be a festival dish for young people's sacrifice (Girls' Day) on March 3 every year. This kind of sushi is also called "Wu Mu San". The real sushi in front of Edo refers to all kinds of fresh fish and shellfish spread on the relics. The relics are no different from the real ones and sushi, just another expression that does not rub. The form is very similar to the popular seafood dishes, the only difference is whether the relic is vinegar rice or white rice. However, this kind of sushi before Edo did not become synonymous with sushi. For the sake of distinction, it is also called "raw sushi" or "seafood sushi". But if you only talk about sushi, the default is that kind of "five-eye sushi" (assorted sushi).

Pressed sushi (pressed sushi)

It is a sushi in which vinegar rice and fish were pressed together with molds in the early days, which provided a prototype for the birth of sushi in the Edo era. Representative sushi in Kansai, such as バッテラ in Osaka Prefecture, ののののしののしのののしののののののし Edo (now Tokyo) did not continue to develop local sushi, but was replaced by new sushi. The process of making pressed sushi is more complicated than holding sushi, and the conditioning time is longer than holding sushi. Fresh fish is usually salted or cooked, and hard extrusion destroys the prototype of rice to some extent, which is not as delicious as holding sushi for many people. However, Kansai people who have more cultural background and feelings than holding sushi and love tradition still have deep feelings for pressing sushi. Therefore, there is a saying that "Edo is in the east and Linjiang is in the west".

Chajin sushi

A kind of tea with thin boiled eggs and wrapped in vinegar rice is very delicate and unique. It was once misunderstood that Kansai was detailed. But in fact, it was created by Gitaro Ogara, the royal chef, at the Fujian Palace Tea Party in Taisho era. Born in Tokyo.

Shouyi Sushi (Shoutuan Sushi)

A kind of exquisite sushi was born in a relatively late period, but its origin and specific appearance time are not verified. Welcome to join the kitchen shadow super food group, talk about food and enjoy life together! For more exciting content, please pay attention to the official account of WeChat WeChat: Kitchen Shadow Food. But most people think that this is the product of beautifying sushi. Now it is mostly used for family cooking and cooking.

Seiko Sushi (Seiko Sushi and Decorative Sushi)

With the development of the times and the popularity of ingredients in the world, people have higher and higher requirements for food aesthetics. Therefore, Seiko sushi is developed from hand-held sushi, and decorative sushi is developed from rolled sushi to meet people's higher and higher requirements for beauty.

Cooked sushi (cooked sushi)

Fish, salt and rice are put together and fermented with lactic acid bacteria instead of vinegar. It is a form of ancient sushi, and now it has been preserved: Shiga sushi, Wakayama sushi, Akita sushi and so on. Regional sushi will be introduced below.

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