Since you like sushi, you should know more about it. This time, we will spend ten minutes making you a sushi expert. Kansai Sushi: Sometimes in Japanese restaurants, you will meet square sushi. Sushi originated in Osaka and is the predecessor of sushi that we can see every day now. Early sushi was just take-away food. In order to prolong the shelf life, sushi has a strong flavor. Sweet and sour vinegar rice should be added with kelp juice to enhance the taste. Fish or shrimp on the sidewalk must also be pickled or cooked. Therefore, you should be mentally prepared to eat sushi. Kanto Sushi: Most sushi restaurants now offer Kanto-style sushi, that is, Kanto Sushi (or Edo Sushi). Before the end of the curtain era, Tokyo was still the world of sushi. Later, a master had a brainwave and directly kneaded the fish material and vinegar rice into a ball by hand-until today, who that person is is still a mystery. 1923 Great earthquake occurred in Kanto, and Edo sushi chefs were scattered all over the country, and fresh and delicious sushi became the mainstream. Kanto sushi pays attention to the umami flavor of ingredients, and the seasoning is far lighter than Kansai sushi. The other is that it likes to use red meat (tuna, cooked shrimp, scallops, etc. ), while Kansai sushi uses white meat (snapper, squid, etc.). ) Tips for Eating Sushi: Knowing the difference between Kanto Sushi and Kansai Sushi, you won't make a fuss when you meet a square Kansai Sushi next time. Here are five skills to eat sushi, so that you can eat it easily. Dip in soy sauce lightly: Many people often dip in soy sauce from the bottom, which makes the soy sauce black and salty, and the rice grains are scattered all over the floor. The correct way is to push sushi aside and then dip one side of the material in soy sauce. Direct entrance: If sushi itself has been coated with sauce, it should be eaten directly without dipping sauce. Handling warship coils: warship coils are mostly used to wrap subdivided materials (salmon roe, sea urchin, etc.). ), you can't eat backwards. You can dip sour ginger slices in soy sauce and spread them on the stuffing. Grasp the time: the moisture in sushi materials and the vinegar in rice are the key to the taste of sushi, so we should seize the time and kill it as soon as possible before it dries. Don't be superstitious about fried eggs: a generation ago, gourmets thought that ordering fried eggs and sushi in sushi restaurants could tell the chef's skills. At present, most of the fried eggs in sushi restaurants are cooked by apprentices, and even the finished products produced by workshops are used. This method is no longer useful.