"invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as ""mecha"". In sushi vocabulary, green tea is known as ""agari"". Sushi may be garnished with gobo, grated daikon, 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 ""Aspidistra elatior"" (葉蘭 ""haran"")"
"the year's several harvests) cultivated in Ariake Sea, off the island of Kyushu in Japan. In Japan, over of coastal waters are given to producing of ""nori"", worth over a billion dollars. China produces about a third of this amount. ""Nori"" is commonly used as a wrap for sushi and ""onigiri"". It is also a garnish or flavoring in noodle preparations and soups. It is most typically toasted prior to consumption (""yaki-nori""). A common secondary product is toasted and flavored ""nori"" (""ajitsuke-nori""), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in"
"as nori in sushi. Monostroma kuroshiense Monostroma kuroshiense, a green alga in the division Chlorophyta, is a green seaweed endemic to Kuroshio Coast of Japan. This high-value seaweed is called Hitoegusa or Hirohano hitoegusa (ヒロハノヒトエグサ) in Japanese. Previously this algae was known in binomen ""Monostroma latissimum"", but the latest scientific research based on multilocal phylogeny discovered that this is a new species. This algae is commercially cultivated in East Asia and South America for the edible product ""hitoegusa-nori"" or ""hirohano-hitoegusa nori"", popular sushi wraps. ""Monostroma"" oligosaccharides with degree of polymerization 6 prepared by agarase digestion from ""Monostroma nitidum"" polysaccharides have"
"is the Japanese variety of fast food), sushi is normally cold sticky rice flavored with a sweet rice vinegar and served with some topping (often fish), or, as in the most popular kind in the West, rolled in nori (dried laver) with filling. The filling often includes fish, seafood, chicken or cucumber. Pizza is a common fast food category in the United States, with nationwide chains including Papa John's, Domino's Pizza, Sbarro and Pizza Hut. It trails only the burger industry in supplying children's fast food calories. Menus are more limited and standardized than in traditional pizzerias, and pizza delivery"
"with a thin strip of ""nori"", most commonly octopus (""tako""), freshwater eel (""unagi""), sea eel (""anago""), squid (""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 roe, ""nattō"","
"Onigiri , also known as , , rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ""nori"" (seaweed). Traditionally, an onigiri is filled with pickled ume (""umeboshi""), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide. Despite common misconceptions,"
"it is typically served with takuan. Short grain white rice is usually used, although short-grain brown rice, like olive oil 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 squid, yakiniku, kamaboko, lunch meat, sausage, bacon or spicy tuna. The nori may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of makizushi may be lightly"
"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. The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates (the rice only), vitamins, 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 omega-3"
"Hitachi Province Fudoki (721–721), and nori was harvested in Izumo Province Fudoki (713–733), showing that nori was used as food from ancient times. In ""Utsubo Monogatari"", written around 987, ""nori"" was recognized as a common food. Nori had been consumed as paste form until the sheet form was invented in Asakusa, Edo (contemporary Tokyo), around 1750 in the Edo period through the method of Japanese paper-making. The word """"nori"""" first appeared in an English-language publication in ""C.P. Thunberg's Trav."", published in 1796. It was used in conjugation as ""Awa nori"", probably referring to what is now called aonori. The Japanese"
"piece of nori and rice is pressed into the mold. The grilled spam is placed over the rice before the mold is removed. The nori is then wrapped over the top and around the musubi. It is served sometimes with soy sauce or Japanese mayonnaise. Similar to the Japanese onigiri, variations on the traditional Spam musubi exist. The following are just a few examples of the limitless variations: The spam may also be replaced with hot dog, fried shrimp, chicken teriyaki, chicken katsu, pork cutlet, Portuguese sausage (linguiça), char siu (roast pork), or other proteins instead of Spam. Spam musubi"
"some form of noodles, rice, or meat. In some cases, the food is presented as a smörgåsbord, sometimes self service. The customer chooses the size of the container they wish to buy, and then is free to fill it with their choice of food. It is common to combine several options in one container, and some outlets charge by weight rather than by item. In large cities, these restaurants may offer free delivery for purchases over a minimum amount. Sushi has seen rapidly rising popularity recently in the Western world. A form of fast food created in Japan (where bentō"
"Sushi Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice. It is often prepared with seafood, such as calamari, eel, or imitation crab meat. Many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is sometimes confused with ""sashimi"", a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as ""narezushi"" ( – ""salted fish""), stored in fermented rice for possibly"
"discretion, even when there is wasabi already in the dish. Sushi Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice. It is often prepared with seafood, such as calamari, eel, or imitation crab meat. Many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is sometimes confused with ""sashimi"", a related Japanese dish consisting of thinly sliced raw fish, or occasionally meat, and an optional serving of rice. Sushi originates in a Southeast Asian dish, known today as ""narezushi"""
"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. ""Futomaki"" is a more popular variation of sushi within the United States, and comes in variations that take their names from their place of origin. Other rolls may include a variety"
"takoyaki and yakisoba. Gari (thinly sliced young ginger that has been marinated in a solution of sugar and vinegar) is used between dishes of sushi to cleanse the palate. Rakkyōzuke (a type of onion) is often served with Japanese curry. Rakkyōzuke has a very mild and ""fresh"" taste. It is pickled and used to balance the stronger flavors of some other component in a meal. Fukujinzuke is a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce. Bettarazuke is a kind of pickled daikon popular in Tokyo. Matsumaezuke is a pickled dish (native"
"(), and eaten as a ""namul"" vegetable. Monostroma Monostroma is a genus of marine green algae (seaweed) in the family Monostromataceae. As the name suggests, algae of this genus are monostromatic (single cell layered). ""Monostroma kuroshiense"", an algae of this genus, is commercially cultivated in East Asia and South America for the edible product ""hitoegusa-nori"" or ""hirohano-hitoegusa nori"", popular sushi wraps. ""Monostroma"" oligosaccharides with degree of polymerization 6 prepared by agarase digestion from ""Monostroma nitidum"" polysaccharides have been shown to be an effective prophylactic agent during ""in vitro"" and ""in vivo"" tests against Japanese encephalitis viral infection. The sulfated oligosaccharides"
"in ""makimono"" are called ""nori"" (海苔). ""Nori"" is a type of algae, 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 rice paper. 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"""
"of ingredients, including chopped scallops, spicy tuna, beef or chicken teriyaki roll, okra, and assorted vegetables 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 crawfish. Sometimes, rolls are made with brown rice or black rice, which appear in Japanese cuisine as well. Per Food and Drug Administration 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"
"Hanaya Yohei Hanaya Yoshi (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) is generally credited as the inventor of today's Tokyo-style (""Edomae-zushi""; 江戸前寿司) ""nigiri"" sushi (hand-formed sushi) at the end of Japan's Edo period. Sushi at his time was made from freshly captured fish from the nearby Tokyo Bay. This ruled out many of today's popular materials such as salmon roe (""ikura""; イクラ). Even though Tokyo (とうきょう; 東京) is a coastal city, food safety was still a concern before the invention of refrigeration. To prevent spoilage, Hanaya either slightly cooked or marinated the fish in soy sauce or vinegar. It was quite"
"the world, especially in the countries with coastal areas. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded"
"maki"", pickled vegetables (""tsukemono""), fermented soybeans (""nattō"") in ""nattō maki"", avocado, cucumber in ""kappa maki"", asparagus, yam, pickled ume (""umeboshi""), gourd (""kanpyō""), burdock (""gobo""), and sweet corn (possibly mixed with mayonnaise) are also used in sushi. Tofu and eggs (in the form of slightly sweet, layered omelette called ""tamagoyaki"" and raw quail eggs ride as a ""gunkan-maki"" topping) are common. Sushi is commonly eaten with condiments. Sushi may be dipped in shōyu (soy sauce), and is usually flavored with wasabi, a piquant paste made from the grated stem of the ""Wasabia japonica"" plant. Japanese-style mayonnaise is a common condiment in"
"onigiri is not a form of sushi. Onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. Onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish. In Murasaki Shikibu's 11th-century diary ""Murasaki Shikibu Nikki"", she writes of people eating rice balls. At that time, onigiri were called ""tonjiki"" and often consumed at outdoor picnic lunches. Other writings, dating back as far as the seventeenth century, state that many samurai stored rice balls wrapped in bamboo sheath as"
"and as such is a prime ingredient in sushi. In Wales (and to some degree, England), it is used in the traditional food, laver. Like many of the edible seaweed species, it is susceptible to infection by the parasitic oomycete ""Pythium porphyrae"". Pyropia tenera Pyropia tenera, also known as gim or nori, is a red algal species in the genus ""Pyropia"". The specific name, ""tenera"", means ""delicate"" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean. In both Wales"
"Sushi pizza Sushi pizza is a Canadian dish that originated from Toronto and a fusion of sushi and pizza often served in the Greater Toronto Area, invented by Kaoru Ohsada no later than May 1993 as a Nami Japanese Seafood Restaurant chef. It uses a slightly crispy yet chewy fried rice patty as the base and is topped with a layer of sliced avocado, a layer of sliced salmon, tuna or crab meat, a drizzle of blended mayonnaise and wasabi powder and is served in wedges. Nori, pickled ginger and roe are sometimes also served as toppings or sides. Due"
"noodle soup. Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia. Two of the first Japanese restaurants in the United States were Saito and Nippon. Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar. Nippon was also one of the first Japanese restaurants in the U.S. to grow and process their own soba and responsible for creation of the now standard beef negimayaki dish. In Mexico,"
"raw. Most nigiri sushi will have completely raw ""neta"". Other seafoods such as squid (""ika""), eel (""anago"" and ""unagi""), pike conger (""hamo""), octopus (""tako""), shrimp (""ebi"" and ""amaebi""), clam (""mirugai"", ""aoyagi"" and ""akagai""), fish roe (""ikura"", ""masago"", ""kazunoko"" and ""tobiko""), sea urchin (""uni""), crab (""kani""), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters, 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 daikon radish (""takuan"") in ""shinko"
"inexpensive conveyor belt sushi (""kaiten-zushi""; かいてんずし; 回転寿司) has become popular. Hanaya Yohei Hanaya Yoshi (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) is generally credited as the inventor of today's Tokyo-style (""Edomae-zushi""; 江戸前寿司) ""nigiri"" sushi (hand-formed sushi) at the end of Japan's Edo period. Sushi at his time was made from freshly captured fish from the nearby Tokyo Bay. This ruled out many of today's popular materials such as salmon roe (""ikura""; イクラ). Even though Tokyo (とうきょう; 東京) is a coastal city, food safety was still a concern before the invention of refrigeration. To prevent spoilage, Hanaya either slightly cooked or marinated"
"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 tuna (""maguro, shiro-maguro""), Japanese amberjack, yellowtail (""hamachi""), snapper (""kurodai""), mackerel (""saba""), and salmon (""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 ""chūtoro"", 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"
"Japan on salmon, pork and other sushi cuts. True wasabi has anti-microbial 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 horseradish, mustard powder and green dye is common. It is found at lower-end ""kaiten-zushi"" restaurants, in bento box sushi and at most restaurants outside Japan. If manufactured in Japan, it may be labelled ""Japanese Horseradish"". Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, green tea (""ocha"") is"
"""curry ramen"". Shirataki are clear noodles made from ""konnyaku"". These noodles are chewy or rubbery. ""Shirataki"" are used to add texture to dishes such as ""sukiyaki"" and ""oden"". Soba is a noodle made from buckwheat and wheat flour. ""Soba"" noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce. Examples of ""soba"" dishes are ""zaru soba"" (chilled), ""kake soba"", ""tempura soba"", ""kitsune soba"", and ""tororo soba"". Although the popular Japanese dish ""Yakisoba"" includes """"soba"""" in its name, the dish is made with Chinese-style noodles (""chūkamen""). Sōmen noodles are a very thin, white,"
"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 Osaka, 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 Edo period (1603-1868) that fresh fish was served over vinegared rice and nori. The particular style of today's ""nigirizushi"" became popular in Edo (contemporary Tokyo) in the 1820s or"
"Sara udon , literally ""plate noodles"" is a dish native to Nagasaki prefecture, Japan. Consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style Chow Mein. Another variation uses thicker Chinese noodles (called chanpon noodles). The style and thickness of noodles varies between restaurants. Many restaurants outside Nagasaki prefecture serve only thin noodles which has"
"outer portion of the grains (糠, ""nuka"") polished away. Unpolished brown rice (玄米, ""genmai"") is considered less desirable, but its popularity has been increasing. Japanese noodles often substitute for a rice-based meal. ""Soba"" (thin, grayish-brown noodles containing buckwheat flour) and ""udon"" (thick wheat noodles) are the main traditional noodles, while ramen is a modern import and now very popular. There are also other, less common noodles. Japanese noodles, such as soba and udon, are eaten as a standalone, and usually not with a side dish, in terms of general custom. It may have toppings, but they are called . The"