Often used in sushi, which Japanese delicacy consists of very fresh raw seafood, sliced into thin pieces and served with a dipping sauce?
"include horse meat rice noodles (; Pinyin: ""mǎròu mǐfěn"") in Guilin and horse meat hot pot (; Pinyin: ""mǎròu huǒguō"") in Huishui County in Guizhou Province. In Indonesia, one type of satay (chunks of skewered grilled meat served with spicy sauce) known as horse satay (Javanese:""sate jaran"", Indonesian:""sate kuda"") is made from horse meat. This delicacy from Yogyakarta is served with sliced fresh shallot, pepper, and sweet soy sauce. In Japanese cuisine, raw horse meat is called or because of its pink color. It can be served raw as ""sashimi"" in thin slices dipped in soy sauce, often with ginger"
"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"
"sauce, called mentsuyu. Lately it may also be served on a flat dish even in Hakodate, Hokkaido, and eaten with wasabi and soy sauce, which is then no different from squid sashimi ""ito-zukuri"" style. At port towns where the caught squid are brought ashore, the freshly caught squid are semi-translucent, have excellent texture, and are ""marvelously sweet, especially the morning-caught squid shipped alive"". In Japan, the abundantly caught ""surume ika"" or Japanese flying squid, available from early summer onwards, is used to make this dish. In practice, other (more expensive) squid species are sometimes substituted, such as the ""yari ika"""
"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"","
"is cut into small, thick cubes that are on each side. The ito-zukuri cut, which translates into ""thread slice,"" is the style in which the fish is cut into thin sheets, less than thick. The fish typically cut with the ito-zukuri style include garfish and squid. The most popular main ingredients for sashimi includes: Some sashimi ingredients, such as octopus, are sometimes served cooked given its chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw. ""Tataki"" (たたき or 叩き, ""pounded"") is a type of sashimi. It is quickly and lightly seared on the outside, leaving it"
"Unagi Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, ""Anguilla japonica"" (""nihon unagi"" 日本鰻 ). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese. Unagi is served as part of ""unadon"" (sometimes spelled ""unagidon"", especially in menus in Japanese restaurants in Western countries), a ""donburi"" dish with sliced eel served on a bed of rice. A kind of sweet biscuit called ""unagi pie"" made with powdered unagi also exists. Unagi is high in protein, vitamin A, and"
"Japanese sushi, shrimp has long been valued as the ""king of sushi-dane"", as its composition can be either raw or cooked, and its latter preparation has often been considered a good introduction or choice for those unfamiliar to eating sushi, especially dishes involving raw fish. Many various dishes are prepared using shrimp as a primary ingredient. ""Ebiko"" - Shrimp roe, sometimes translated as ""Shrimp Flakes"", is used as an ingredient in the preparation of sushi. Shrimp and prawn as food Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders"
"Ikizukuri Ikizukuri (), also known as ""ikezukuri"" (), (roughly translated as ""prepared alive"") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served. The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to"
"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"
"used in Japanese raw fish dishes. About 80% of the caught Atlantic and Pacific bluefin tunas are consumed in Japan. Bluefin tuna sashimi is a particular delicacy in Japan. For example, an Atlantic bluefin caught off eastern United States sold for US$247,000 at the Tsukiji fish market in Tokyo in 2008. This high price is considerably less than the highest prices paid for Pacific bluefin. Prices were highest in the late 1970s and 1980s. Japanese began eating tuna sushi in the 1840s, when a large catch came into Edo [old Tokyo] one season. A chef marinated a few pieces in"
"abalone. The popularity of abalone, along with many other fish and shellfish, increased as the exposition exhibited 365 varieties of fish with cooking demonstrations, and a 1300-seat dining hall. In Japan, live and raw abalones are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of ""tottsuru"", a local dish from Honshū. ""Tottsuru"" is mainly enjoyed with sake. In California, abalone meat can be found on pizza, sautéed with caramelized mango, or in steak form dusted with cracker meal and flour. Tasmania supplies about 25% of"
"used to make sushi such as ""maki-zushi"" or ""temaki-zushi"". The Japanese blue crab (""Portunus trituberculatus"") or the shore swimming crab (""Charybdis japonica"") is typically used. In Italy, the soft-shell of the common Mediterranean crab is a delicacy typical of the Venetian lagoon (called ""moeca"" in the local idiom). Soft shell crabs can have the soft organs along the dorsal cavity removed during cleaning, or they can be left in for consumption. In the latter case, along the US Atlantic coast, the customer asks the vendor to leave “the mustard”, referring to the yellow orange color of the liver-analogue, and the"
"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"
"Niboshi Niboshi (煮干し), often called Iriko (炒り子) in Western Japan, are Japanese dried infant sardines (sometimes incorrectly translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods. In Japan, ""niboshi dashi"" is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of the small sardines permeates the water and makes a"
"Japanese cuisine. It is most commonly served salted and grilled (broiled) whole, garnished with ""daikon oroshi"" (grated daikon) and served alongside a bowl of rice and a bowl of miso soup. Other condiments may include soy sauce, lime, lemon, or other citrus juices. The intestines are bitter, but many people choose not to gut the fish, as many say its bitterness, balanced by the condiments, is part of the enjoyment. Salt-grilled saury is also served in Korea, where it is known as ""kkongchi gui"" (꽁치구이). ""Sanma"" sashimi is becoming increasingly available but is not common. Although rarely used for sushi,"
"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"
"are fed other wild-caught fish, adding another element of unsustainability to current eel farming practices. Unagi Unagi (ウナギ) is the Japanese word for freshwater eel, especially the Japanese eel, ""Anguilla japonica"" (""nihon unagi"" 日本鰻 ). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese. Unagi is served as part of ""unadon"" (sometimes spelled ""unagidon"", especially in menus in Japanese restaurants in Western countries), a ""donburi"" dish with sliced eel served on a bed of rice. A kind of sweet biscuit called ""unagi"
"are much more active than when served as Odori ebi (see below). Odori ebi (""dancing shrimp"") is a type of Japanese sashimi that contains young shrimp, usually only one individual per serving. The shrimp has its shell removed and sometimes its head as well. These can be deep fried and served alongside the rest of the shrimp, which is still moving its legs and antennae while being eaten. The shrimp only dies when chewed. Oysters are the most common animal often eaten raw and alive. A chain of restaurants serves a salad crawling with live ants. The ants are chilled"
"Fried shrimp Fried shrimp or fried prawn is deep-fried shrimp and prawns. is a deep fried dish popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya. A popular ingredient of Japanese ""bento"", is a common menu item at bentō shops. Traditionally ""Kuruma Ebi"" was used, but since a decline in its cultivation, many stores have started using ""black tiger shrimp"" and ""Ise Ebi"". It is thought that ebi furai was created around 1900 in response to the growing popularity of similar dishes such as Tonkatsu and minced meat cutlets in the"
"raw inside. Less common, but not unusual, sashimi ingredients are vegetarian items, such as yuba (bean curd skin), and raw red meats, such as beef (known as ""gyuunotataki)"" or horse (known as ""basashi)"". Chicken ""sashimi"" (known as ""toriwasa)"" is considered by some to be a delicacy; the Nagoya kōchin, French ""poulet de Bresse"" and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of ""Salmonella"". Chicken sashimi is sometimes slightly braised on the outside. As a raw food, consuming sashimi can result in foodborne illness"
"tempura. The most popular seafood tempura is probably ""ebi"" (shrimp) tempura. Types of seafood used in tempura includes: Vegetables tempura is called ""yasai tempura"". The all vegetable tempura might be served as a vegetarian dish. Types of vegetables includes: Cooked bits of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp, shiso leaf, or fritter. The most common sauce is"
"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"
"in a range of products. Wakame fronds are green and have a subtly sweet flavour and satiny texture. The leaves should be cut into small pieces as they will expand during cooking. In Japan and Europe, wakame is distributed either dried or salted, and used in soups (particularly miso soup), and salads (tofu salad), or often simply as a side dish to tofu and a salad vegetable like cucumber. These dishes are typically dressed with soy sauce and vinegar/rice vinegar. Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally translated,"
"for sushi containing eel & cucumber. As eel is poisonous unless cooked, eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as ""Shirayaki."" Seafood Watch, a sustainable seafood advisory list, recommends that consumers avoid eating unagi due to significant pressures on worldwide freshwater eel populations. All three eel species used as unagi have seen their population sizes greatly reduced in the past half century. For example, catches of the European Eel have declined about 80% since the 1960s. The Japanese Ministry of"
"ways of preparing them include pan-frying in flour and butter, or deep-frying in batter, and they are sometimes cooked directly out of the water over small stoves in the shacks. Smelt is popular in Japan, as the species ""Sprinchus lanceolatus"", and is generally served grilled, called ""shishamo"", especially when full of eggs. Smelt roe, specifically from capelin, called masago in Japanese, is yellow to orange in color and is often used in sushi. Smelt is also served in ""dim sum"" restaurants, deep fried with the heads and tails attached, identified as ""duō chūn yú"" (多春鱼) or ""duō luǎn yú"" (多卵魚),"
"shellfish, used as a dipping sauce at barbecues, blended with mayonnaise, used to invigorate bananas and other tropical fruits, combined with dark chocolate or added to mincemeat in traditional mince pies at Christmas. Japan imports US$3.6 million of New Zealand blackcurrants for uses as dietary supplements, snacks, functional food products and as quick-frozen (IQF) produce for culinary production as jams, jellies or preserves. The juice forms the basis for various popular cordials, juice drinks, juices and smoothies. Typically blended with apple or other red fruits, it is also mixed with pomegranate and grape juice. Macerated blackcurrants are also the primary"
"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"
"adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the"
"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"
"marinated jellyfish that is thinly sliced. Some Asian airlines serve jellyfish salad as a part of their airline meal fare. Jellyfish sushi is consumed in Japan. In Thailand, a crunchy style of noodle is produced using jellyfish. The Japanese company Tango Jersey Dairy produces a vanilla and jellyfish ice cream. The ice cream is prepared using Nomura's jellyfish (""Echizen kurage"" in Japanese), and involves soaking cubes of the diced jellyfish in milk. It has been described as ""slightly chewy."" Another reaction to the 2009 Japanese Nomura's jellyfish bloom, students in Obama, Fukui designed a Nomura Jellyfish powder to be used"
"them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is (""battera"", pressed mackerel sushi) or (""saba zushi""). In ""oshizushi"", all the ingredients are either cooked or cured and raw fish is never used. The increasing popularity of ""sushi"" around the world has resulted in variations typically found in the Western world, but rarely in Japan (a notable exception to this is the use of salmon, which was introduced by Bjørn Eirik Olsen, a Norwegian businessman"
"only in modern times. Hokkaido native and author Junichi Watanabe remarked in ""Kore wo tabe nakya—watashi no shokumotsushi"" (""Gotta eat this, my food history"", 1995) that the term ""ika sōmen"" came into popular use only recently, adding that it is ""nothing more than thinly sliced squid sashimi"". In 1970, poet described a dish identical to ""ika sōmen"" (""a bowl (donburi) full of raw squid sliced like tokoroten noodles, with grated ginger and soy sauce"") but mentioned that it went by the nickname ""umi no sōmen"" or ""sōmen noodles of the sea"". The squid's fillet is cut into half (or into"
"sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito. Giant octopus, long arm octopus, and webfoot octopus are common food ingredient in Korean cuisine. In Korea, some small species are sometimes eaten raw as a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously. ""Nakji bokkeum"" is another popular dish in Korea. It's a type of stir-fried food made with chopped octopus. ""Miruhulee boava"" is a Maldivian delicacy made of octopus tentacles braised in"