The materials used are mainly in the "meter" part with obvious differences.

2. The rice used for Japanese sushi is steamed by mixing glutinous rice and rice at the ratio of1:5, and then mixing the rice and sushi vinegar at the ratio of 6:1.

3. The rice used for Korean kimbap is pure rice, and the rice is mixed with sesame seeds and sesame oil during the production process.

Except "rice", other auxiliary materials are not absolute, but there are some differences.

Japanese sushi is raw. For example, eel sushi, lobster sushi, salmon sushi and so on are mostly raw seafood.

Kimbap is cooked food, which contains various dishes, such as ham and fried eggs.

Second, the appearance is different

1, Japanese sushi has a variety of shapes, not necessarily wrapped in laver, but wrapped in fresh salmon or cuttlefish or fish eggs with rice in a round or rectangular shape. The Japanese call it SUSHI.

2, South Korea's kimbap, as the name implies, is wrapped in a round shape with kimbap granules. Koreans call it KIMBAP (RICE ROLL in English, which means rice balls).

Third, the taste is different

1, Japanese sushi tastes are diversified, mainly depending on the collocation of materials. And when eating, it is often accompanied by green mustard and Japanese soy sauce.

2. Korean kimbap tastes sweet and has a faint sesame oil flavor. When eating, you don't need to stick auxiliary seasonings. Generally, it is served with egg drop soup.