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比特钱包下载地址|suchi

比特钱包下载地址|suchi

  • 作者: 比特钱包下载地址
  • 2024-03-07 21:18:19

寿司(古老食品)_百度百科

老食品)_百度百科 网页新闻贴吧知道网盘图片视频地图文库资讯采购百科百度首页登录注册进入词条全站搜索帮助首页秒懂百科特色百科知识专题加入百科百科团队权威合作下载百科APP个人中心寿司是一个多义词,请在下列义项上选择浏览(共4个义项)展开添加义项寿司播报讨论上传视频古老食品收藏查看我的收藏0有用+10寿司(sushi,zushi)是日本传统美食,也是源自中国的一种古老食品。 [5-6]在日语中,“寿司”只是音读,意思是醋饭(sumeshi),而相应的汉字,除了“寿司”,还有“鮨”(yì)或“鮓”(zhǎ)的写法。经考证,这两个源自中国典籍的汉字,隋唐时代随留学僧东传日本。 [5]中文名寿司外文名Sushi、Zushi别    名鮨,鲊主要原料米饭,醋,海鲜,寿司醋,芥末,酱油,寿司海苔,肉松,黄瓜,火腿肠是否含防腐剂否主要营养成分蛋白质,碳水化合物,钠盐主要食用功效低油低盐,营养均衡适宜人群男女老少储藏方法常温或冷藏配    菜鸡蛋、鳗鱼、黄瓜、沙拉、甜虾、八爪鱼等目录1发展历史2饮食文化3食用方法4寿司分类▪常见分类▪派别5寿司调料6生产制作▪选料▪配比▪佐味料▪配料▪蒸米技巧▪醋调法▪煮法▪外卷做法▪内卷做法7特色寿司▪手捏寿司▪紫菜卷寿司▪紫菜包饭▪鲍鱼寿司▪飞鱼子寿司▪梅花寿司▪蔬果寿司8注意事项▪食用指南▪禁忌9主要功效10营养成分发展历史播报编辑日文中的“鮨”是指生鱼片,中文古汉语的“鮨”是指小火熬成的鱼酱。中国辞典《尔雅·释器》,其中记载“肉谓之羹,鱼谓之鮨。”意指肉酱叫羹(也叫醢,hǎi,ㄏㄞˇ),而搅碎熬熟的鱼肉酱叫鮨(音“ㄧˋ”)。日文中的“鲊”是指米卷裹生鱼片(主要是三文鱼或金枪鱼),中文古汉语的“鲊”则是一种米拌熟鱼粒,后引进高句丽的米拌鱼段、米拌鱼饼,所以在后汉即以后时期,“鲊”也指一种米拌鱼饼。刘熙的《释名·卷二·释饮食第十三》中记载:“鲊滓也,以盐米酿之加葅,熟而食之也。”意指鲊滓是种用盐、米等腌制,让鱼肉发酵后剁碎,煮熟后进食。汉字传入日本初期,日本加进自己对汉字的理解,将日本的一些食物用与之意义相近或相异的汉字来替代,于是日本的“Sushi”就变成了“鲊”,“Sashimi”就变成了“鮨”。关于寿司的起源众说纷纭,在古代东南亚、中国沿海都有和寿司制作工艺相似的食品,但形态却不同。日本寿司以紫菜或海苔卷米粒与生鱼片、黄瓜、肉松、焦葱为主,配上芥末、辣根、酱油、醋。而在中国沿海有一种利用糯米、蛋黄、脆皮、花生、蔬菜、熟虾仁做成的圆柱形饭团,叫做糍饭棒,用一层熟面皮包裹,方法和握寿司有点像,但是材料和形状不同。相传糍饭棒来自春秋时期的越国(浙江地区),属于古越民的传统美食。而在高句丽臣服中国后的公元200年即后汉年代,中国已开始流传鲊这种食品。在辞典中的解释为以盐、醋、米及蒸熟的鱼段腓制而成的食品。有时采用炸脆鱼条作为主料和饭团拌在一起,形状是一个椭圆的球形,形似橄榄球。但大多数时候没有固定形状,鲊又作粉蒸鱼排或米蒸鱼排,用的却是熟米,可以加热使用,也可以和熟鱼冷拌。宋朝年间,中国战乱频仍,这正好为逃难的充饥食品,而品种更多,由菜蔬类,鱼类,肉类等组合捏制而成。汉字传入日本初期,日本加进自己对汉字的理解,将日本的一些食物用与之意义相近或相异的汉字来替代,于是日本的“すし(sushi,读作“丝西”)”就变成了“鲊”,“さしみ(sashimi,读作“撒西咪”)”就变成了“鮨”。后汉时代日本也出现了用米饭生鱼和酱汁做成的一口就可以吃掉的小型食品,比中国的鲊要小得多。这便是后来日本寿司的祖宗。而同时期的中国的鲊(米拌鱼条)可以看作是寿司的兄弟或邻居。只是现今没有广泛流传和普及。公元700年,即奈良年代,日本早期的小型食品被命名为寿司,当成节日食品来使用。寿司逐渐普及为日常食品,特别是一些渔夫用一些醋腌制过的饭团,加上一些海产或肉类,压成一小块,整齐地排列在一个小木箱之内,作为沿途的食粮。镰仓幕府时代,寿司已广泛流传,成为一种普通的物品和日本饮食文化的象征。饮食文化播报编辑日语名:すし,Sushi,也作“鮨”或“鮓”音(sushi或zushi)既可以作为小吃也可以作正餐,花色种类繁多。配料可以是生的,也可以是熟的,或者腌过的。似乎配料的不同,使得寿司的价格、档次差距甚大。日本常说“有鱼的地方就有寿司”,这种食物据说来源于亚热带沿海及海岛地区,那儿的人发现,如果将煮熟的米饭放进干净的鱼膛内,积在坛中埋入地下,便可长期保存,而且食物还会由于发酵而产生一种微酸的鲜味,这也就是寿司的原型(即:鲋寿司)。日本的寿司,主要是由专门的寿司店制作并出售。店中身着白色工作服的厨师,会根据顾客的要求,将去了皮的鲜鱼切成片和其它好材料码在等宽的米饭块上,由于各类鱼虾的生肉颜色不同,寿司也是五颜六色,十分好看。另外,日本家庭也会在特殊的场合,自制寿司款待宴客;但作法大都比较简单,并可在卷米饭的同时加入烤紫菜或鸡蛋片,咸菜之类。 寿司在日本以外地区也十分流行,世界各地回转寿司式的寿司店也多不胜数。不过外国人有时会误把“寿司”与“刺身”(sashimi,生鱼片)混为一谈,这也是日本料理典型的印象之一。不管是传统还是现代的寿司店,醋饭和鱼生的组合给了天才厨师最多的创意可能,超低的热量、无火的生食方式、有机的食材、新鲜的味道、漂亮的造型,寿司满足了人们一切想象。以简单为美味,以自然为美味,日本料理之所以逐渐在世界各地蔚然成风,受到越来越多人的喜爱,原因在此。而这其中,寿司尤其是这种美食简约哲学的极致表现。日本最早的寿司是用米饭生鱼和酱汁做成的一口就可以吃掉的小型食品,现今寿司则很多种,可以放一大堆东西,不过必须是一口可以吃掉的。日本寿司在公元九二七年完成的平安时代法典《延喜式》中,就已有记载。当时的寿司指的是一种保存鱼的方式。在鱼身上抹上盐,用重物压紧,使之自然发酵。当产生酸味后,即可食用,其味非常好,就是有点像中国的臭豆腐,闻起来特别臭,但吃起来味道很好。这种方式起源于日本本土。但这种方式费时费力,不久便发展成干脆用醋泡鱼肉的方式。经过发展的寿司则是指凡是在拌过醋的饭内加进其他馅的食物。流行的日本寿司,除“握鮨”外(即街上常吃到的寿司),还有“卷鮨”与“箱寿司”。“卷鮨”是把饭、小黄瓜、鲔鱼、鸡蛋与腌萝卜等用紫菜包着,此外可分为大卷与细卷,即大小之分。寿司卷通常一根用米九十克,煮成饭大约二百克,用紫菜包后食用。有时也可用薄炒蛋皮替代紫菜。用一整张紫菜包的寿司卷叫“太卷”(即粗卷),只用半张包的就叫“细卷”。寿司卷里一般夹煮过的甜寒天、黄瓜、香肠、蘑菇、炒蛋皮、鱼松或鸭儿芹。食用方法播报编辑寿司(5张)寿司是在饭里放醋做主材料的日本料理,寿司和其他日本料理一样,色彩非常鲜明。制作时,把新鲜的海胆黄、鲍鱼、牡丹虾、扇贝、鲑鱼籽、鳕鱼鱼白、金枪鱼、三文鱼等海鲜切成片放在雪白香糯的饭团上,一揉一捏之后再抹上鲜绿的芥末酱,最后放到古色古香的瓷盘中……如此的色彩组合,是真正的“秀色可餐”。吃寿司,讲究的是食用的完整,就是整块寿司要一口吃下,唯其如此,才能真正的品味出寿司的美味,寿司的饭香与生鱼片的香味才能完全相融,将齿颊间填得满满,不留一丝缝隙,那浓香的滋味无处可逃,在口中久久徘徊。卷鮨寿司在公元九二七年完成的平安时代法典《延喜式》中,就已有记载,为日本传统食品,诞生于弥生时代末期。当时的寿司指的是日本列岛先民保存鱼的一种方式。在鱼身上抹上盐,用重物压紧,使之自然发酵。当产生酸味后,即可食用,其味甚佳(即鱼鮨寿司)。这种方式起源于日本本土。这种方式费时费力,不久便发展成干脆用醋泡鱼肉的方式。广义上的寿司则是指凡是在拌过醋的饭内加进其他馅的食物。当时是一些商旅,用醋腌制饭团,再加上海产或肉类,压成一小块,作为沿途的食粮,广泛流传于日本,但在其他地区却罕见。当时的配料更用上各种刺身(生鱼片),并名为“江户散鮨”亦称“握鮨”(即握寿司),即是现今最受欢迎的寿司。寿司“SUSHI”、“酸”即是酸腌制的食物。公元700年,即奈良年代,当时的日本人,用一些醋腌制过的饭团,加上一些海产或肉类,压成一小块,整齐地排列在一个小木箱之内,作为沿途的食粮。镰仓幕府时代,寿司开始在日本广泛流传,经久不衰,成为一种普通美味的食品,并受到人们的欢迎。寿司分类播报编辑常见分类寿司图片(5张)箱寿司“箱寿司”则是先将饭放入木盒中,铺上各式配料,加盖力压,然后把木盒寿司拍出来,切开一块块,状若箱子,因而得名。卷寿司(maki-zushi 巻きずし),在小竹帘上面铺一层海苔(紫菜),再铺一层米饭,中间放上配料,卷起来成一长卷,然后切成小段。太卷(futo-maki 太巻き),是直径比较长的一种卷寿司,通常有数种配料。寿司(2张)细卷(hoso-maki 细巻き),顾名思义,就是比较幼细的,通常只含一种配料。手卷(te-maki 手巻き),把寿司卷成圆锥体状(类似冰淇淋甜筒),“手卷”其实是“卷鮨”的一种,话说十八世纪时,那些日本赌徒终日流连赌场(Tekkaba),赌得性起,又怕饿死,便把鲔鱼(金枪鱼)肉放进饭中,用紫菜将之卷起来。可以大口大口的吃,又避免饭粒黏着扑克和手指,一举两得,故深受赌徒欢迎。这种食物因赌场而生,故名为tekamaki,渐渐演变为现做的手卷,所以通常用手吃。里卷(ura-maki 裏巻き),反过来用海苔裹着最中心的配料,再裹米饭。最外面洒一层或有芝麻、鱼籽、蟹籽等。军舰卷(gunkan-maki 军舰巻き),米饭用海苔裹成椭圆形状,配料放上面。押寿司(oshi-zushi 押しずし),又称做木条寿司或一夜寿司,主要流行于日本关西,是用长型小木箱(押箱)辅助制作寿司。制作者先把配料铺在押箱的最底层,再放上米饭,然后用力把箱的盖子压下去。作成的寿司会变成四方形,最后切成一口块。握寿司(nigiri-zushi 握り寿司),(日本江户时代兴起)制作者用手把米饭握成一口块,涂上一层山葵(日本芥末),最后铺上配料。视配料种类之不同,有时会用一块海苔把两者缚在一起。在日本,若不加说明的话“寿司”一词多是指握寿司。稻荷寿司(inari-zushi 稲荷寿司),用配料装着米饭。常见配料是油炸豆腐皮、煎鸡蛋、高丽菜(椰菜)等。散寿司(chirashi-zushi ちらし寿司)与之前所描述的寿司稍有不同。 为家常寿司。江户前散寿司(Edomae chirashi-zushi 江戸前ちらし寿司),常见于关东地区,配料洒在盛在碗里的米饭上,有点像盖浇饭。五目散寿司(Gomoku chirashi-zushi 五目ちらし寿司),常见于关西地区,配料拌进盛在碗里的米饭上。PS:1、散寿司说白了就是把生鱼片摆在寿司米饭上而已。2、芥末(からし)和山葵(わさび)不是一个东西。芥末指的是黄芥末,而山葵指的是青芥辣。派别鰹のたたき日本寿司分两大派别:一、江户派,握寿司;二、关西派,箱寿司(大阪的最有名),相比之下,握寿司更让大家喜爱。由于不使用任何模具,全靠寿司师傅手工握制而成,这样不仅可以保证米的颗粒圆润,同时有效的保持米的醇香。其中,“握寿司”,在整个料理领域里,应该可以算是非常独特的一门。最主流、也最讲究的,当属“握寿司”。不同的鱼材,刀法、厚薄、甚至调味、做法便有不同。就像品酒顺序必定是由香槟、白酒、到红酒、甜酒或烈酒一样,吃寿司在先后顺序上也有讲究。就像纪录片《寿司之神》里讲的一样,握寿司的好坏,全掌握在师傅的手里。小野二郎制作的握寿司,上面的配料,在师傅手上腌制或是烘烤的时间是可以精确到秒,切片的厚薄可以精确到毫米。正是这样精益求精的匠人精神,才塑造了握寿司无法动摇的地位。PS:“山葵”并不是“芥末”,两者是根本不一样的东西。“芥末”顾名思义就是“芥菜种子磨成的粉末”,在日文中是叫做“からし(辛子 Karashi)”而“山葵”则是“わさび(山葵 Wasabi)”,也就是一般的青芥辣。山葵中的一些物质可以有效的抑制生鱼片中的微生物,从而做到消毒的结果。但是由于山葵价格昂贵,且产地稀少,所以很多店家会用辣根代替山葵。辣根、山葵、芥末是三种不同的植物。寿司调料播报编辑鲣鱼(Katsuo かつお)Skipjack tuna鲣鱼(Katsuwonus pelamis)又称柴鱼,全球温暖海域均有分布,属上层洄游型鱼类,鱼肉中氧合肌红蛋白含量很高,因此鱼肉呈深红色,赤身鱼的代表。可以直接刺身或经麦秆略微烟熏切片后用酱油轻腌捏成握寿司,有赤身鱼特有的香味。鰹握り鲣鱼握寿司鲣のタタキ(Katsuonotataki)(意思为拍松的鲣鱼刺身),将鱼肉拍松后烤至表皮焦黄,但并不烤透,佐以葱、蒜、大酱,淋上“Ponzu”(ぽんず)(柑橘汁、酱油、味淋混合而成的调制醋)一起食用,肌红素氧化和蛋白质加热变性使得鱼肉呈现通透的紫红色。鲣鱼经煮熟再多次反复烟熏干燥后刨成薄片就是“削り节”也就是俗称的木鱼花,鲜香浓郁,常放进日式高汤里提鲜或直接佐食,比如撒在章鱼小丸子和大阪烧上会“跳舞”的木鱼花。——金枪鱼(Maguroまぐろ マグロ)金枪鱼金枪鱼又称鲔鱼,可谓是最知名的握寿司食材,狭义上金枪鱼有八个品种,最小的仅3公斤重,最大的蓝旗金枪鱼(黑鲔)可以长到4米长800公斤重,但是蓝鳍金枪鱼不能吃,因为保育级别是濒危。金枪鱼为了适应高速巡游的生活节奏,利用泳肌的代谢使体温稍高于环境温度,肌肉中富含肌红蛋白,鱼肉有着红肉般的浓郁口感,当之无愧的赤身之王。根据不同的部位可分为:金枪鱼握寿司(5张)赤身(Akami あかみ),金枪鱼最普通也是肉量最多的部位,通常用酱油略微腌制后捏成寿司,脂肪含量低,口感软嫩,具有清爽香味与淡淡酸味。中腹(Chutoro ちゅとろ)胸鳍后方的鱼腩部位,赤身与鱼脂平衡度最佳,口感肥嫩,香味也较浓郁,最受食客喜爱。大腹(Otoro おとろ)胸鳍附近最肥美的鱼腩部位,鱼脂含量很高,口感滑润,脂香味极其厚重,如同上乘的雪花牛肉,脂肪纹路清晰可见,当然价格也十分昂贵。鱼颈腩(Kama-toro かまーとろ)金枪鱼最顶级的部位,鳃盖后至鳍末端的鱼腩部分,比おとろ更肥美多汁且少腻感,鱼脂含量非常高,质地多孔,所以与空气接触极易变味,该部位很少见,即使空运也难以保鲜。葱腩(Negi-toro ねぎーとろ)金枪鱼腹部碎肉和葱花做成,带有葱香和鱼脂的混合香味,常常做成细卷和军舰卷。白金枪(Shiro maguro しろ まぐろ)又叫鬓金枪(Bin-toro びんーとろ),特制长鳍金枪鱼,该鱼鱼腩味道清淡,口感和中腹相仿,呈淡粉色,并不是白色。国内买到的白色的叫做白金枪的其实是油鱼,跟金枪鱼一点关系也没有。——鰤鱼(Buri ぶり) Japanese amberjack鰤鱼(Seriola quinqueradiata)又称青甘、油甘,分布于台湾、日本海域。日本人对鰤鱼情有独钟,从几厘米的幼鱼长到成鱼的过程中,每增大一点,就会更换一个名字,因而鰤鱼在日本有着百种以上的别称,直到长成在日本人心中地位崇高的“出世鱼”。不同阶段口感也不相同,配合多变的料理形式,仿佛在吃不同品种的鱼。“出世”有加官进爵、出人头地的寓意,日本人爱把鰤鱼当成婚嫁大礼,被当做喜庆的鱼。鰤(4张)幼鰤鱼鰤鱼属洄游性鱼类,每年冬季鰤鱼南下产卵,此时捕捞上来的成年鰤鱼称作“寒鰤”,也是最肥美的时候。日本富山湾冰见海出产的最佳,油脂极其丰富,又叫“冰见寒鰤”。幼鰤(Hamachi はまち),体长30-60厘米的幼鱼,鱼肉白皙有弹性,脂肪含量适中,口感清淡略带甘甜。平政(Hiramasa ひらまさ),体长约1米左右的成年鰤鱼,脂含量丰富,口感肥嫩,味道也较浓郁。间八 かんぱち (Kanpachi かんぱち),体长超过2米的大型鰤鱼,鱼腩部分更加肥美,口感香醇。——竹荚鱼(あじ) Japanese horse mackerel日本竹荚鱼(Trachurus japonicus)又称真鲹、真巴浪鱼,分布于西北太平洋。鱼体沿侧线有高高的棱鳞像用竹片编成一般,因此得名。产量高,价格亲民,夏季是吃竹荚鱼最好的季节,肉质紧致滋味甘甜有嚼劲,一般认为相摸湾出产的竹荚品质最上乘。竹荚鱼(2张)竹荚这类银身鱼脂肪含量不高,反而更突出鱼肉的鲜美。竹荚对新鲜度要求很高,适合捏成握寿司,除了刺身也适合油炸、炭烤。——黄带拟鲹(Shima-aji しまーあじ)黄带拟鲹(Pseudocaranx dentex)又称大竹荚鱼、纵带鲹,温暖海域均有分布。因鱼体侧有一金色宽阔纵带得名。拟鲹属鱼类中最佳鱼种,肉色如羊脂玉般通透,微微泛红,口感与鰤鱼相仿,脂肪含量恰到好处,清新鲜美。在没有实现对其人工养殖的年代里,一直被当做日料中的超高级鱼种。——三文鱼(Sa-mon さーもん ) Salmon大西洋鲑(Salmo salar)就是三文鱼,分布于北大西洋。日本历史上有食用鲑鱼的习惯,三文鱼也是鲑鱼的一种,对于日本人来说却是舶来品,食用历史并不长,但如今也很受喜爱。优质的三文鱼有着肥厚的肌间脂肪层,这在鱼类种并不多见,鱼腩更是嫩滑肥美,对日本传统刺身绝对富有挑衅意味。日本高级寿司店对三文鱼并不买账,因为它不够传统,又“天生丽质”,留给寿司职人发挥空间小,并且三文鱼价格相对传统刺身亲民许多,总之显得它逼格不够,但食客却对它喜爱有加。三文鱼除了直接刺身也经常炙烤。——真鲷(Madai まだい) Red sea bream黄带拟鰺(2张)真鲷(Pagrosomus major)又称加吉、铜盆鱼,分布于西太平洋。印度洋北岸及夏威夷群岛,属暖水性底层鱼类,白身鱼的代表。真鲷体色泛红,体态有武将之风,日语发音与“庆祝”相近,因此被喻为幸福吉祥的鱼,是节日庆贺时不可或缺的鱼种。真鲷的最佳季节在春季,繁育期的真鲷聚集在濑户内海和伊豆海湾,此时真鲷的油脂变得丰富,肉色白里泛红,像樱花一般,所以又有着“樱鲷”的浪漫别名。肉质甘甜清爽富有弹性,品尝鲷鱼寿司时可以不蘸酱油,只需要少许岩盐。真鲷的料理方式很多,刺身、盐烤、红烧、炖汤、蒸饭等等。——金目鲷(きっめだい) Splendid alfonsino金目鲷(Beryx splendens)又称红金眼鲷,分布于日本南部及大西洋。属于热带深海鱼类,体色鲜红,有水晶球一般的金色大眼睛。冬季出产的金目鲷品质最好,肉质细腻,油脂含量适中,整条金目鲷の煮付け(糖、清酒、酱油、味淋一起炖煮)通常只在高级日料店才提供。新鲜的金目鲷适合活造和捏制寿司。——日本真鲈(すずき) Japanese sea bass日本真鲈(Lateolabrax japonicus)又称花鲈、七星鲈,分布于西太平洋淡海水交汇区域(汽水),关西濑户内海出产的鲈鱼品质最佳。鲈鱼的季节在盛夏,鱼肉开始蓄积脂肪,口味也变的鲜美。鱼肉本身清淡,容易沾染河水的气味,因此受到产地等地理环境影响。鲈鱼肉适合炙烤、盐烤、或做成冰镇刺身。——黄盖鲽(Karei かれい) Marbled sole三文鱼(4张)黄盖鲽(P. yokohamae)又称横滨拟鲽、孙鲽,分布于北海道南部及东海北部至黄海,属冷温性底层鱼类。比目鱼的一种,比目鱼是个很宽泛的俗称,通常按鱼口位置分“左鲆右鲽”,如常见的多宝鱼是大菱鲆,鸦片鱼则是格陵兰庸鲽。黄盖鲽味道清淡,用火炙烤后味道更香,鱼身边缘的裙边肉坚韧有嚼劲,属夏季白身鱼的经典。——牙鲆(Hirame ヒラメ) Bastard Halibut褐牙鲆(Paralichthys olivaceus)又称油牙鲆、扁口鱼,分布于朝鲜、日本及库页岛海域,属温性底层鱼类,以长崎出产的最为常见。一般认为比鲽鱼高级一些,半透明的鱼肉富有弹性,口感略微透出甘甜,也适合炙烤,裙边肉富含油脂入口散发出浓香,属于冬季白身鱼的经典。——秋刀鱼(Sanma さんま) Mackerel pike秋刀鱼(Cololabis saira)也叫竹刀鱼,因体型修长如刀而得名,北太平洋广泛分布。秋刀鱼是最具代表性的秋季食材,秋末冬初秋刀鱼随洋流南下产卵,此时鱼肉口感最为浓郁。最著名的做法是盐烧秋刀,整鱼不去除内脏,涂上海盐,在炭火上炙烤,待油脂渗出,鱼肉散发浓香,内脏略带清苦味,佐以萝卜泥、柠檬汁、米饭同食,另外蒲烧秋刀也较常见。黄盖鲽(2张)秋刀鱼极易变质,而本身很廉价,因此舍得花心思做秋刀鱼刺身的通常都是高级馆子。捏寿司的秋刀鱼需要用盐、柠檬汁略微腌制,由于对鱼肉新鲜度要求极高,秋刀鱼寿司通常是纪伊半岛、志摩半岛等沿海产地的区域性食物。——沙丁鱼(Iwashi イワシ) Sardine沙丁鱼又称鳁、鰯,并不单指一种鱼,而是泛指鲱形目下众多小型鱼类,海洋表层鱼。这里介绍远东拟沙丁鱼(Sardinops sagax)又称青鳞仔。非常普通的鱼种,又极容易变质,很难保鲜,价格与消耗的心力相比,很不划算,也只有高逼格的馆子会把沙丁鱼寿司当做招牌菜。处理后的鱼肉晶莹剔透,上等沙丁鱼的鱼脂在口中融化,配以姜片、葱同食,美味令人心荡神驰。——鱵鱼(さより) Japanses needle-fish牙鲆(2张)日本下鱵鱼(Hyporhamphus sajori)又称小鳞鱵、针鱼。北海道至台湾海域均有分布。鱼体修长纤细,下颔长而尖、上颔呈短三角形,鱼身散发出金属光泽,典型的银身鱼。对新鲜度要求极高,春季出产,新鲜的鱼肉不经过加工直接捏成握寿司才最为鲜美,恬淡清爽。——斑鰶Japanese gizzard shad斑鰶(Konosirus punctatus)又称海鲫仔,西北太平洋广泛分布。斑鰶(jì)寿司 可谓是握寿司中的横纲,也是最耗费心力的寿司食材之一,根据鱼身大小、脂含量,盐和醋的腌制时间,甚至都要精确到秒。通常选用幼鱼,鰶鱼苗(新子Shinko しんこ)一般在5cm左右,制作寿司需要4、5条小鰶,也叫作“四枚付”,等幼鱼长到10cm左右(小鳍 Kohada こはだ)就可以做“两枚付”的寿司了,每条鰶鱼都有自己的个性,所以鰶鱼寿司常常是衡量一个寿司职人技艺的标杆。——鲐(鲭)鱼(Saba さば) Chub mackerel秋刀鱼(3张)日本鲭(Scomber japonicus)又称白腹鲭、青花鱼,印度洋广泛分布。市面上还有另一种常见鲭鱼,花腹鲭(Scomber australasicus)又称澳洲鲭、芝麻鲭,身上的斑点像散落的芝麻。白腹鲭比花腹鲭好吃的多,通常提到鲭鱼寿司一般默认白腹鲭。鲭鱼这类银身鱼易腐败,所以有句日本谚语叫“鲭の生き腐れ”,意思是外表看着新鲜内部却已腐败,鲭鱼通常需要刚刚捕获后立即处理。花腹鲭寒冷季节下出产的鲭鱼鱼脂丰富,经过盐和醋的腌制沉睡后的鱼肉十分惊艳,除了制作握寿司和箱寿司,鲭鱼还适合炭烤。——鱚鱼 きす (Kisu) Sillago少鳞鱚(Sillago japonica)又称青沙鮻、沙肠仔,拥有细长滚圆的体型,特色是尖尖的嘴巴,喜欢在泥沙里钻洞。多分布于日本本州中部以南沿岸,秋季产卵期前的少鳞鱚口感最佳,肉质细腻,清爽鲜美,适合捏成握寿司、盐烤和天妇罗。——星鳗 あなご Whitespotted conger星鳗(Conger myriaster)又称康吉鳗、穴子、在台湾叫繁星糯鳗,喜欢打洞栖息于海底泥沙中。东京湾捕获的星鳗又叫“江户前穴子鱼”也被认为是星鳗中的佳品。星鳗是最难处理的寿司食材之一,金黄色的皮裹着纯白色的鱼肉,口感十分细腻,捏寿司的鱼肉一般经过蒸、煮刷汁儿或直接蒲烧。星鳗的幼鱼也就是星鳗仔(Noresore),较小众的食材,它是星鳗狭首型幼体(leptocephalus)的变态阶段,它通体晶莹剔透,既可以做成军舰卷,也可以直接刺身。——河豚ふぐ (Fugu) Puffer fish日本最常见的河豚是红鳍东方鲀(Takifugu rubripes)又称虎河鲀、红鳍多纪鲀,西北太平洋广泛分布。通常能食用的河豚大约有十七种,其中体型最大最受欢迎的就是虎河鲀。和一般白肉鱼不同,河鲀肉鲜美紧致富有有嚼劲,最佳产地在日本下关。河豚捏制握寿司时,醋饭和鱼肉之间芥末被辣味的红萝卜泥取代,吃的时候通常也不蘸酱油,而是配柚子醋,清爽之余更能突显河豚的鲜美。河豚除了刺身还可以做河鲀锅、油炸,河豚的精囊也就是“白子”,也十分美味。常说的白子有两种,河豚白子和鳕鱼白子(Shirako しらこ ),就是鳕鱼的精囊,鳕鱼品种很多,常见的有黄线狭鳕和太平洋鳕。鳕鱼籽味道清淡甘甜,口感像动物脊髓,也可以做成寿司——鮟肝 あんきも Monkfish liver鮟鱇鱼属(Lophius),典型的深海鱼种,皮质富含胶原蛋白,肉质鲜美,是日本锅料理中不可或缺的冬季食材,因此有“关西河鲀,关东鮟鱇”的说法。鮟鱇鱼的肝脏很独立完整,占身体比例大,常用来做寿司。煮熟后的鮟肝味道醇厚鲜香,与鹅肝类似,但比鹅肝更细腻更有弹性,有海鱼的特殊味道。一般配淡口酱油、果醋、小葱、萝卜泥一起食用。生产制作播报编辑选料寿司的种类很多,而且在原料的选择上范围也很广。寿司常用的主要原料为寿司米和日本粳米,其特点是色泽白净,颗粒圆润,用它煮出的饭不仅弹性好,有嚼头,且具有较大的黏性。包卷寿司的外皮所用的原料,以优质的海苔、紫菜、海带、蛋皮、豆腐皮、春卷皮、大白菜等为常见。寿司的馅料丰富多彩,且最能体现寿司的特色。馅料所用的原料有海鱼、蟹肉、贝类、淡水鱼、煎蛋和时令鲜蔬,如香菇、黄瓜、生菜等等。配比寿司的配比指的是煮寿司饭时米和水的比例,调制寿司醋时盐、糖、醋的比例,以及调制寿司饭时醋和饭的比例。1 米和水的比例寿司米淘洗净,沥干水,盛入电饭锅中,按米和水1∶1的比例掺入清水,煮熟成寿司饭。注意,如果一次煮的寿司饭较多(5份以上),就应适当减少水的用量,例如6碗米只需加5碗水即可。另外,若想增加饭的黏性,亦可在米中加入少量的糯米。2 盐、糖、醋的比例寿司醋是寿司的基本调味料,它是用盐、糖、醋按1∶5∶10的比例调制而成的。调制时将盐、糖、醋和匀,放入锅中加热,晾凉后即可使用。注意,加热时不可令其沸腾,以免降低醋的酸味。3 醋和饭的比例调制寿司饭时,通常是将1碗寿司醋加入到5碗寿司饭中,搅拌均匀即成。注意,寿司饭需保持40℃左右的温度,搅拌时最好使用木勺和木制的盛具,且要用木勺对加了醋的寿司饭进行“排剁”,以将其搅匀。佐味料正宗的寿司可以有酸、甜、苦、辣、咸等多种风味。因此,吃寿司时,应根据寿司的种类来搭配佐味料。例如,吃卷寿司时,因馅料中有生鱼片、鲜虾等,就需要蘸浓口酱油并涂抹适量的绿芥末;而吃手握寿司时则最好不要蘸酱油,这样才能吃出它的原味。除了浓口酱油和绿芥末以外,寿司还有更重要的佐味料——醋姜。吃寿司时佐一片醋姜,不仅有助于佐味,而且能使寿司变得更加清新味美。配料寿司必须的材料是米饭。正宗日式寿司用的是肥小而稍带甜味的日本珍珠米。米饭煮熟后,加入适量的寿司醋、糖、盐等调味,待降温后才用来制作寿司。寿司海苔:全型(19*21cm*cm的烤海苔)、半切(顾名思义,就是全型海苔的1/2大小,一般做手卷寿司用)生鱼片:鲑鱼(三文鱼)、鲔鱼(金枪鱼、吞拿鱼)、鰤鱼(黄尾鱼)、鲷鱼、鰹鱼、鲭鱼各类海鲜:乌贼(墨鱼)、八爪鱼、虾、鳗鱼、鱼籽、海胆、北极贝等介贝类海产果菜:腌萝卜、腌梅子、纳豆、鳄梨(牛油果)、黄瓜(青瓜)、炸豆腐红肉:牛肉、马肉、火腿 寿司其他:煎鸡蛋(奄列)、生鸡蛋、生鹌鹑蛋辅料有:寿司酱油,山葵(芥末/wasabi),紫姜(gari),紫苏叶(shiso),味醂(mirin,煮食用米酒)寿司醋(材料不易买,可自制。方法:取适量白醋放在碗里,加三分之一白醋量的白糖,放适量食用盐,稍加搅拌后倒入锅里,小火慢熬,出现小泡即可。注意,煮的时候需不断搅拌,不能煮开,置凉后使用)蒸米技巧(1)首先是洗米,将米放置盆内,倒入水,倒水的同时用手快速轻轻搅拌米粒,冲洗过后的洗米水立刻倒掉,如此重复两遍。(2)然后再倒入少许水,用左手顺着一定方向慢慢转动盆子,右手则轻轻均匀抓搓米粒。搓米的时候时间不可过长,否则会破坏米中的维他命和纤维素。(3)再然后就是将米放到篮子里沥干水分,静置30分钟~1小时。(4)这些做完之后就是开始蒸了,米与水的比例为1:1(这个也可依个人喜好来调整),蒸好的米饭不要马上开锅,让饭焖个10~15分钟,这样可以让米粒的口感更能发挥出来。醋调法材料:白醋:600cc、白糖:500克、盐:80克做法:将以上三种材料放进锅中,置于炉上小火搅拌至糖溶化即可,醋不可烧开,以免酸度减低。寿司醋的保存法——材料:放置寿司醋的锅或容器是干燥的,置于墙角或阴凉处,夏天可放置三四个月,冬季五六个月。煮法食用米+糯米以10:1比例,即可煮出又软又Q的寿司饭,用水量为一杯米对一杯水,若超过五杯米则减少最后一杯水之1/5水量。一碗饭+一汤匙寿司醋(一杯米可煮二碗饭,依此比例。)1.电饭锅饭煮好约20~25分钟。2.寿司饭在搅拌时须力求均匀,否则置久后没拌到醋的饭会变硬,搅拌均匀后,须置于通风处或用电风扇吹冷。寿司饭若有剩余,可用二条干净湿布盖住即可,接触饭面之湿布不可太湿,略湿即可。寿司饭材料调配表:人数 米量杯 昆布(5CM) (糖 + 白醋 + 盐 )2人份 1.5杯 1枚 大2 大2.5 小2/34人份 3杯 2枚 大4 大5 小1+1/36人份 4.5杯 3枚 大6 大7.5 小28人份 6杯 4枚 大8 大10 小2+2/3五目寿司,稻荷寿司,菜码多的海苔寿司等相称的寿司醋调配表:米 3盒 2盒 1盒白米醋 5大勺细砂糖盐生鱼手握寿司,生鲜类的海苔寿司相称的寿司醋调配表:木禾备注:昆布即海带,十分确认的说。寿司醋的量(大小)表示均为做蛋糕的量勺。调料顺序类推。主料:紫菜6张,寿司米1杯,洋火腿条、腌萝卜条、黄瓜条各6条,鸡蛋1只配料:醋1汤匙,盐1/4茶匙做法:1.米洗净,加水,用电饭煲煮成熟饭,取出拌入调味料。2.烧热油三汤匙,倒入打匀的蛋液,以慢火煎成蛋皮,取出平均切成六条。3.将紫菜铺平放在寿司席上,放入米饭,用勺抹平,再放上黄瓜、腌萝卜、火腿、蛋,将紫菜卷起,再用寿司席卷好,切件供食。卷寿司卷时,紫菜要按直纹卷起,否则紫菜容易裂开,破坏外观。切寿司时,要在刀上先涂些醋,再把刀垂直、用力均匀地一刀切断。做寿司卷宜使用寿司米,因为寿司米黏性料强,这样做好的寿司卷会较美观和不易松散。复杂花式四方寿司卷的做法主料:凉白饭,绿茶粉,紫菜,香肠做法:香肠用紫菜包起,封口处用几粒米饭黏住另取一张紫菜,铺上饭然后放上刚才做好的香肠卷,在卷起把卷好的圆柱对切成4份把绿茶粉加进饭中拌匀,饭变成绿色,然后煎蛋片然后按上面的做法,就可以做出第二款寿司了。迷你日式手卷手卷,是寿司的一种形态。就是锥形状紫菜卷。做法非常简单1.正方形紫菜一张2.蟹籽、腌渍黄瓜、黑白芝麻、海菜等3.把紫菜卷成一个锥形,用几粒饭粘住紫菜接口。然后把东西放进去。外卷做法所谓外卷即是米饭在外层的卷寿司,又称里卷(日本语)、反卷寿司1.外卷用的米饭比较多,大约是内卷的1又1/3。2.将饭从左至右排在紫菜上部。3.由上至下铺好,将紫菜翻过来,饭朝下放在砧板上,放之前先用湿抹布擦一下砧板(防粘),馅料如内卷一般放在紫菜中间。4.将紫菜卷起。5.包好6.用保鲜膜包住卷,再用竹帘轻轻地定型,不要把米饭摁紧实。7.好了!撕去保鲜膜。8.再撒上自己喜欢的调味料,比如芝麻,蟹籽之类的,做一点点缀。9.像切内卷一样,一刀落,保持切口平整。10.成品。内卷做法1.将米放入电饭煲中,水量与米量的比例为1:1,煮好的米饭先不要开锅,可以先等一下,然后再开锅,让饭闷个10至15分钟,趁热将所需的米饭盛在大盆中,将适量的寿司醋和适量的牛肉粉倒入盆中, 因为热的饭在拌醋的时候才能入味,更美味。待醋味充分浸入饭后,将米饭用扇子扇凉冷却备用。2.小黄瓜洗净,去掉头和尾部,切成长条,用盐搓洗备用,只是洗一下,并不是泡着。3.将平底锅烧热,涂上黄油,做成薄的鸡蛋饼,再切条备用。4.将烤海苔铺在卷帘上,前端预留1厘米,其余平铺一层寿司醋饭,均匀撒上肉松,摆上黄瓜条, 鸡蛋条,然后卷成寿司卷即可。5.成品,或者再添一些配料。注意事项(1)为了提升口味,在大米中加配糯米的时候,需要注意比例,推荐比例为大米:糯米 7:3。(2)米饭蒸制的时候注意要稍微偏硬点,因为熟了需要拌入寿司醋。(3)米饭蒸熟,盛入一个大些的容器里拌上寿司醋。拌醋的过程中需要注意向一个方向操作,避免弄烂米饭。拌好后用干净的湿毛巾盖住。(4)要等到寿司米凉至手温的时候你可以开始动手卷寿司了。(5)在最后切寿司的时候,一定要选择锋利的刀具。切制方法;要拉锯式的切,不能直接压下去那种一刀切寿司是容易散的。(6)一定要注意卫生。寿司的鱼多是生吃,这些鱼很可能携带病菌和寄生虫,尤其是线虫。所以一定要新鲜和选择安全的鱼。 [1]特色寿司播报编辑手捏寿司水果寿司主料:鸡蛋、苹果醋、蟹籽、小块的紫菜、白饭做法:1.白饭放凉备用。可以适量在白饭中放进苹果醋,搅拌均匀。正宗的寿司饭是要加醋的。不过专用的寿司醋太贵了,改用苹果醋。2.打匀蛋液,煎个蛋片。3.洗干净双手,然后用一点冷开水弄湿手掌,这样饭粒就不会粘住手了。抓适量的饭捏成四四方方的样子。4.把蛋片切开,放在饭团上,再剪一条紫菜捆着它们,注意紫菜的接口在饭团底部哦!这样就做成煎蛋寿司了。正宗的煎蛋寿司蛋片是非常厚的,大家可以想办法弄厚一点。5.从步骤3跳至此,做好饭团后,拿一片紫菜(高度比饭团高出一点)包围饭团,粘实。再剪一条捆着中间做一个分界。6.两边分别放上蟹籽和煎蛋。搞掂!一个橙黄鲜艳的双色寿司就OK了!紫菜卷寿司主料:蟹肉、日本黄萝咸菜、芦笋、三文鱼条适量。做法:1.蒸米饭之前要将米浸泡一二个小时,米饭要蒸得软硬适中。2.要等到米饭温度略低于手温时再铺在紫菜上。3.铺米饭的过程,尽量快速完成,不然紫菜会因吸收过多水分而变软,无法成型。4.包裹的时候,米饭不要外露,松紧要适中。5.制作寿司的过程中可以在身边摆放一盆水,随时用清水蘸蘸就不会粘手了。6.将紫菜平铺在展开的竹帘上,把米饭握在手中捏软,迅速将米饭均匀地平摊在紫菜上(米饭厚度大约0.5cm),压瓷实,并空出上端2cm左右的紫菜。再将人造蟹肉、日本黄萝咸菜、芦笋、三文鱼条放置于米饭的中央。7.用竹帘裹住紫菜和米饭卷紧,然后撤走竹帘。8.把卷好的寿司切成段装盘。紫菜包饭材料:米饭(蒸) 200克 紫菜(干) 50克鸡蛋 150克 胡萝卜 100克 火腿肠 100克 菠菜 100克 猪肉松 50克做法:1.首先在温热米饭中放进盐、白芝麻、芝麻油,用手搅拌均匀,放在一边晾着。2.蛋打散后加少许盐调味,入平底锅中煎成蛋皮后切作长条。3.火腿、胡萝卜切成长条,入热油锅,炒至变软,盛出备用。4.拿出两张紫菜铺好,米饭倒在上面,用手弄散,铺满紫菜的四分之三的每个角落。5.然后一次放上鸡蛋条、胡萝卜条、火腿条、菠菜、肉松等。6.把紫菜卷起来,一定要卷紧。7.最后再用刀把卷成条形的紫菜包饭切成1.5cm的小片就可以了。鲍鱼寿司[口味]:清淡爽口鲍鱼寿司[制作过程]:1.用蔬菜汤煮珍贵的黑米并与白面豉酱混合。2.将生鲍鱼切成片并放在黑米上。3.用薄紫菜片或海苔片包。4.将寿司摆盘并用盐渍姜和芥末做饰菜。【绿果烤鳗寿司】1.海苔铺饭(半张);2.反过来放上蛋和黄瓜等;3.反卷;4.反卷反5.把迷核桃和烤鳗切片摆放在反卷上;6.铺上保鲜模7.在卷一次后切片8.成品。飞鱼子寿司主料:米饭,飞鱼子,黄瓜芥末,醋海鲜酱油做飞鱼子寿司的步骤:1.黄瓜用削土豆皮的刀竖着从黄瓜上削下来,一片可以包一个寿司;2.把米饭握成小扁圆型,外边包上削下来的黄瓜长片,中间点上些芥末;3.最后,在上面放上飞鱼子,即可。梅花寿司主料:白寿司米饭比例是:3杯生米加三杯水煮熟米醋盐糖拌匀加6大匙醋,2大匙糖,2小匙盐,拌匀辅料:把一张做寿司用的海苔五等分用剪刀剪成五条一碗拌好的白寿司米饭韩国辣酱芝麻油步骤1.把一张做寿司用的海苔五等分,用剪刀剪成五条。取一碗拌好的白寿司米饭,加韩国辣酱,加几滴芝麻油,拌匀,即成红色的米饭。2.把剪开的海苔小条平铺在寿司帘上,上面铺一薄层辣酱米饭。3.把海苔的两边向上略提,卷成一个未完全封闭的小筒。4.同样的法子,把剩下的四条海苔小条都卷成小筒,放旁边备用。然后另取一整张海苔,上面铺一层拌好的白寿司米饭,同时把事先煎好的鸡蛋皮卷放在手边备用。5.把两个卷了辣米饭的小筒摆在铺了米饭的海苔中央。6.两个小筒中间的位置放一个鸡蛋皮卷。7.另外剩下的三个小筒扣在鸡蛋皮卷的两侧和中间,海苔面朝外。8.用手托起寿司帘,把铺了白米的海苔两端朝中间铺了小卷的地方靠拢。9.等两端拢在一起的时候,用寿司帘卷紧,整形。10.切的时候,用寿司帘卷着,只露出要切的部分,然后用刀切,会更容易切。11.注:1)蛋皮的卷法:蛋液加盐调匀。锅热油少许,倒入薄薄一层蛋液,成形后用筷子顺势卷起,成圆筒。可以用方形锅或圆锅。做出来的蛋皮卷如果太长,用刀切成跟海苔同样的长短即可。2)那五个小圆筒以及蛋皮卷都不要卷太粗,以免最后合起来的时候太粗,用一张完整海苔把它们卷合在一起的时候就会卷不过来了。如果不小心做得实在太粗,用一张海苔皮实在难以卷住它们的话,也不能功亏一篑地放弃,可以在“缺口”处添一层寿司米,然后剪一块跟缺口大小差不多的海苔贴上去“打补丁”即可。蔬果寿司原料:白饭适量、雪里红叶子2片、卤香菇4朵(大的2朵)、白萝卜片2片、黄秋葵2支、水果适量、海苔1/2张、醋姜少许、寿司醋、米醋1/3杯、糖2大匙、盐1大匙,调味料:酱油、绿芥末各适量制作:1.黄秋葵烫过漂凉。2.寿司醋先煮开待凉后,加入热的白饭中拌匀再捏成小饭团,抹少许芥末,再铺上各类蔬果材料,容易滑动的就用海苔卷起来固定。注意事项播报编辑食用指南酱油碟中不要倒入过多酱油,否则是很失礼的,也会引旁人侧目。1、手握寿司在吃手握寿司时,要把下面米饭的部分反过来,用生鱼片部分蘸酱油。日本人吃东西讲究优雅和完整性,如果把米饭部分来蘸酱油,料理师傅精心捏出来的寿司形状就会破坏,米饭部分就会散开来,使酱油碟里都是米饭。手握寿司吃法用手和筷子都是一样的蘸酱油方式。用筷子将寿司平放,将鱼片部分倒向自己,然后用筷子夹起。直接夹寿司的话,鱼片部分不容易蘸酱油。将鱼片部分朝下,蘸取少量酱油即可食用。2、太卷、细卷太卷、细卷寿司蘸酱油的方法:将太卷、细卷稍微倾斜,用米饭和海苔的边缘微微沾取一些酱油后品尝。注意不要用米饭部分直接蘸取酱油,避免过量。第二种方法,吃寿司时,都会赠送姜片。可以用姜片沾取适量酱油之后,将姜片上的酱油过渡到食材上,就像刷子一样,轻轻刷一下。3、军舰吃军舰寿司时,就是用第二种方法。军舰寿司无法像手握寿司一样反过来蘸酱油,也没有办法用米饭部分蘸,这样米饭也会散开来。军舰寿司食用方法 [2]4、散寿司首先将芥末放入鱼片等食材上,然后夹起来蘸取酱油后,再放回米饭上,再跟筷子将鱼片等食材与米饭一起夹起,放入口中。一直用这个方法,直到把所有东西都吃完。把酱油芥末直接洒到食材和米饭也是不礼貌的,因此要注意啦。禁忌稻米:大米不宜与马肉、蜂蜜、苍耳同食。寿司图册(5张)鸡蛋:鸡蛋不宜与糖同煮;与糖精、红糖同食会中毒;与鹅肉同食损伤脾胃;与兔肉、柿子同食导致腹泻;同时不宜与甲鱼、鲤鱼、豆浆、茶同食。猪肉(瘦):猪肉不宜与乌梅、甘草、鲫鱼、虾、鸽肉、田螺、杏仁、驴肉、羊肝、香菜、甲鱼、菱角、荞麦、鹌鹑肉、牛肉同食。食用猪肉后不宜大量饮茶。牛奶与瘦肉不合适同食,因为牛奶里含有大量的钙,而瘦肉里则含磷,这两种营养素不能同时吸收,国外医学界称之为磷钙相克。钙磷最佳比为1:1到1:1.5之间,此时互相促进吸收。胡萝卜:酒与胡萝卜不宜同食,会造成大量胡萝卜素与酒精一同进入人体,而在肝脏中产生毒素,导致肝病。另外萝卜主泻、胡萝卜为补,所以二者最好不要同食。紫菜(干):紫菜不宜与柿子同食;不宜与酸涩的水果共同食用,易造成胃肠不适。 [4]主要功效播报编辑寿司的七大好处1.这种多彩的、精致的食物所含热量低、脂肪低。2.它非常美味,根本原因是你吃的是最新鲜的鱼生。3.享用方式的多样化。你可以要一个现成的套餐,或要求厨师按你的想法定做寿司。4.它有相当广泛的口感。因为有各种各样的海鱼、河鱼和湖鱼及贝壳类,你能体验的美味将是无穷无尽的,加上各种其他成分的自由组合,惟一的限制也许就是你的想象力。5.寿司不仅仅是食物,它更是精妙的艺术。鱼生的美丽、色彩的和谐以及充满创造力的拼盘组合,使你光看到它们就已胃口大开。6.寿司店本身就是一个造访的好去处。看着厨师做出你想要的款式,会令你感觉秀色可餐。当寿司厨师切、捏、装饰一个寿司时,他不仅仅是一个大厨,更像一个优美的表演者,来娱乐顾客。7.你可以自己做寿司,许多种类的寿司可在家庭里完成,你还可以开发出独特的新品种,体验创造的快乐。营养成分播报编辑每100克金针菜所含热量143大卡。具体营养素含量详见下表: [3]所含营养素含量(每100克)单位热量143大卡碳水化合物29.9克脂肪0.42克蛋白质4.3克纤维素0.8克新手上路成长任务编辑入门编辑规则本人编辑我有疑问内容质疑在线客服官方贴吧意见反馈投诉建议举报不良信息未通过词条申诉投诉侵权信息封禁查询与解封©2024 Baidu 使用百度前必读 | 百科协议 | 隐私政策 | 百度百科合作平台 | 京ICP证030173号 京公网安备110000020000

SUSHI中文(简体)翻译:剑桥词典

SUSHI中文(简体)翻译:剑桥词典

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sushi 在英语-中文(简体)词典中的翻译

sushinoun [ U ] uk

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/ˈsuː.ʃi/ us

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/ˈsuː.ʃi/

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a type of Japanese food consisting of squares or balls of cold boiled rice, with small pieces of other food, especially raw fish, on top or rolled inside

寿司(一种日本食物)

(sushi在剑桥英语-中文(简体)词典的翻译 © Cambridge University Press)

sushi的例句

sushi

The sight of fishless sushi houses surrounded by fishing fleets and salad-less restaurants surrounded by fields of lettuce and tomatoes prompted many chefs to visit a farm or dock.

来自 Cambridge English Corpus

He works between assignments as a sushi chef.

来自 Wikipedia

该例句来自维基百科,在CC BY-SA许可下可重复使用。

I continued to eat large amounts of sushi, along with vegetables and fruit.

来自 Cambridge English Corpus

Pickled ginger is used as a palate cleanser between sushi pieces.

来自 Wikipedia

该例句来自维基百科,在CC BY-SA许可下可重复使用。

The meat of the clam is used as' strips', chowder, and sushi.

来自 Wikipedia

该例句来自维基百科,在CC BY-SA许可下可重复使用。

There are also other kinds such as a chestnut-rice, sweetfish sushi and meat-and-rice-casserole forms.

来自 Wikipedia

该例句来自维基百科,在CC BY-SA许可下可重复使用。

The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi.

来自 Wikipedia

该例句来自维基百科,在CC BY-SA许可下可重复使用。

We should, likewise, stop fishing for exotic and endangered fish species simply because sushi has become fashionable.

来自 Europarl Parallel Corpus - English

示例中的观点不代表剑桥词典编辑、剑桥大学出版社和其许可证颁发者的观点。

B1

sushi的翻译

中文(繁体)

壽司(一種日本食物)…

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sushi, sushi [masculine, singular]…

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suşi, çiğ balık, sushi…

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survivor

survivor guilt

susceptibility

susceptible

sushi

suspect

suspected

suspend

suspended animation

“每日一词”

veggie burger

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/ˈvedʒ.i ˌbɜː.ɡər/

US

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/ˈvedʒ.i ˌbɝː.ɡɚ/

a type of food similar to a hamburger but made without meat, by pressing together small pieces of vegetables, seeds, etc. into a flat, round shape

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BreakfastBrunchLunchDinnerOnline Options Online Reservations Price Cheap EatsMid-rangeFine DiningTraveler rating 3.0 of 5 bubbles & up4.0 of 5 bubbles & up5.0 of 5 bubbles & upCuisines SushiChineseZhejiangJapaneseShow allDishes SashimiBeefFishHot PotShow moreDietary Restrictions Vegan OptionsVegetarian FriendlyGluten Free OptionsGood for Business meetingsRomanticFamilies with childrenSpecial occasionsShow moreOpen Now Open NowRestaurant Features ReservationsSeatingTable ServiceFree WifiShow allNeighborhood Puxi (Downtown Shanghai)HuangpuPudongXuhuiShow all221 results match your filtersClear all filtersSort by: RelevanceSushi1. HIYA (The Shanghai EDITION)5.0 of 5 bubbles293 reviewsOpen NowJapanese, Sushi$$$$We had a great time at Hiya. Location and set up are top notch, trendy place...Lovely placeReserve2. Tsuru4.5 of 5 bubbles102 reviewsOpen NowJapanese, Sushi$$$$In my opinion the best Japanese food in Shanghai! The food quality is...Very niceReserve3. Wan Dao Japanese Restaurant Yakiniku4.5 of 5 bubbles45 reviewsJapanese, Seafood$$ - $$$The food are so fresh and the tastes are so good. Sea urchin can be eaten as...Teppenyaki in SH4. Sun with Aqua4.0 of 5 bubbles100 reviewsOpen NowJapanese, Seafood$$$$MenuThe presentation is awesome! We ordered a variety of dishes to share. Hard to...Best Japanese restaurant!5. Merchant Kitchen (JW Marriott Marquis Hotel Shanghai Pudong)5.0 of 5 bubbles28 reviewsOpen NowChinese, Seafood$$$$MenuWe had a wonderful romantic lunch today in Merchant Kitchen and did enjoy the...The place to enjoy your meal and serviceReserve6. 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Bao Sushi (Guo Shun Road)5.0 of 5 bubbles3 reviewsOpen NowJapanese, Sushiamazing sushi very close to Fudan University!! the place is very *very* small...大学就一直吃这家29. Sushi Raku3.5 of 5 bubbles15 reviewsJapanese, Sushi$$ - $$$Used to japanese quality food in Shanghai, found a new good place. Hidden in...Sushi the Chinese way.....?!30. Yi Xiu ShouWo Sushi (DaNing GuoJi)4.0 of 5 bubbles4 reviewsJapanese, SushiTheir nigirizushi are fantastic with the longest pieces of fresh salmon and...お手頃価格のお寿司屋さん。12…Showing results 1-30 of 221$ USDUnited States© 2024 Tripadvisor LLC All rights reserved.Terms of UsePrivacy and Cookies StatementCookie consentSite MapHow the site worksContact usThis is the version of our website addressed to speakers of English in the United States. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. m

Ultimate Sushi Guide: Sushi Types, Recipes & Etiquette • Just One Cookbook

Ultimate Sushi Guide: Sushi Types, Recipes & Etiquette • Just One Cookbook

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Home » Ultimate Sushi Guide: Sushi Types, Recipes & Etiquette

Ultimate Sushi Guide: Sushi Types, Recipes & Etiquette

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Party Food Sushi Washoku 101 This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.

Amp up your knowledge with this ultimate sushi guide! You’ll learn about the origin, types of sushi, important ingredients, and etiquette of eating sushi. We also included all the sushi recipes you’ll need to enjoy a true feast at home. 

Alongside ramen, sushi is often taken as synonymous with Japanese cuisine outside of Japan. In fact, sushi is so common these days that you can easily pick up a take-away package at your local grocery store.

Its popularity around the world is evident. But besides what you may already know about sushi, there is so much more to explore. Let’s take a closer look today!

Table of ContentsWhat is Sushi?Origin of SushiSushi TodayTypes of SushiIngredients for Making Sushi1. Sushi Rice (Sumeshi)2. Nori Seaweed3. Sushi Ingredients ( Gu )4. Sushi AccompanimentsEtiquette: How to Eat SushiOther Sushi InspirationsWhere to Buy Sushi Grade Fish (Sashimi)

What is Sushi?

Mention sushi, a lot of people immediately think of raw fish. However, The term sushi (寿司, 鮨) actually refers to rice seasoned with sweetened vinegar, and often topped or filled with a variety of ingredients such as seafood (both raw and cooked) and vegetables. It is also not to be confused with rice balls (onigiri) which also feature rice and sometimes seaweed.

There are so many styles and presentations of sushi, but it’s important to know that the one most essential ingredient is the “sushi rice”, also referred to as sumeshi (酢飯).

Origin of Sushi

This may come as a big surprise, but sushi is said to have originated in Southeast Asia from a dish known as Narezushi, salted fish wrapped in fermented rice. As a method of preservation, the rice prevents the fish from spoiling and can last up to several years. This so-called early sushi was then spread into China and later Japan.

To enhance the taste and to prolong the preservation, the Japanese started adding vinegar into the preparation of Narezushi, and eventually, the fermentation process was no longer needed. It continued on further development, and in Osaka, they began preparing sushi by pressing into shape with bamboo molds.

It was not until the early Edo period (1603–1868) that fresh fish was served over vinegared rice and seaweed, which defines the modern-sushi of today. This particular style of sushi is known as nigirizushi (にぎり寿司), and is still popular today.

Sushi Today

Like all kinds of popular food in Japan, sushi comes in a wide range of varieties that have continued to evolve. There is traditional-style sushi in which pristine slices of fresh raw fish and seafood are atop vinegared warm rice. There is also sushi that is specific to the region.

Then you have the present-day sushi which may be rooted in the Japanese tradition but have gone through some creative makeover or individual rendition by modern chefs. Outside of Japan, you’ll even find trendy western sushi that incorporates new presentations and ingredients like avocado that become popular all over the world.

Types of Sushi

It might be impossible to cover every type of sushi, but here are the popular ones you’ll encounter:

Notes: In Japanese, when a prefix is attached, sushi is spelled with zu instead of su. For example, when we use the word ‘sushi’ with other words like Maki, the ‘su‘ sound for sushi becomes ‘zu‘. Makizushi (sushi roll). We’ll use both types of spelling here.

Sushi Type 1: Makizushi or Maki Sushi (Sushi Rolls)

Makizushi (巻き寿司) is the most well-known type of sushi. Maki means ‘roll’, therefore makizushi refers to rolled sushi. The sushi rice is wrapped in nori seaweed and rolled into one large log (cylinder), and then cut into six or eight serving-size pieces. They come in four basic forms:

Hosomaki

Chumaki

Futomaki

Uramaki

1) Hosomaki

Hosomaki (細巻き) are thin rolls (1″ in diameter), with nori on the outside of the sushi rice, and generally contain 1 single ingredient. The beauty of hosomaki highlights the featured ingredient and allow you to enjoy the fresh, clean taste of the sushi. They should be consumed in a single bite.

You can make hosomaki with many different ingredients, but here are some of the popular ones in Japan:

Tekka maki (鉄火巻き) – Tuna rolls

Kappa maki (かっぱ巻き) – Cucumber rolls

Natto Maki (納豆巻き) – Fermented soybeans rolls

Kanpyo Maki (かんぴょう巻き) – Dried gourd rolls

Oshinko Maki (お新香巻き) – Pickled daikon roll

Umekyu (梅キュウ) – Pickled plum & cucumber roll

Negihama Maki (ネギハマ巻き) – Yellowtail rolls

♥ Get the recipes:

Hosomaki (Sushi Roll)

Yellowtail Sushi Roll

2) Chumaki

Chumaki (中巻き) are medium rolls (1-1.5″ in diameter), containing 2-3 ingredients.

♥ Get the recipes:

California Roll

Dragon Roll

Spicy tuna Roll

3) Futomaki

Futomaki (太巻き) are thick, large rolls (2 inches in diameter), with nori on the outside of sushi rice, and contains two or more fillings. They are often vegetarian, and popular fillings include a mix of pickled radish, bamboo shoots, kampyo gourd strips, marinated shiitake mushrooms, cucumber, and blanched spinach. For non-vegetarian fillings, you can find shredded omelet, tuna, tobiko fish roe being included.

During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called Ehō-maki (恵方巻). It is made with seven fillings, representing the Seven Deities of Good Fortune. You can choose your favorite ingredients, and roll them up tight to lock in the elements of good health, happiness, and prosperity. It is also very important not to cut the eho-maki sushi roll for this same reason.

♥ Get the recipe: Futomaki

4) Uramaki – “Inside-Out” Rolls

Much western-style sushi is considered uramaki (裏巻き) or inside-out rolls. Invented in the US, the popularity of this sushi has now spread across the world, and you can even find them in kaiten-style (conveyor belt) sushi restaurants in Japan. They are called inside-out sushi because the rice is on the outside of the roll while the nori is in the middle of the filling.

A lot of sushi restaurants create their own version with unique names and combinations. Some of the most popular inside-out rolls are California Roll, Dragon Roll, Spicy Tuna Roll, Rainbow Roll, Spider Roll, and Caterpillar Roll.

♥ Get the recipes:

California Roll

Dragon Roll

Spicy tuna Roll

Sushi Type 2: Temaki (Cone-Shaped Hand Roll Sushi)

Temaki sushi (手巻き寿司), also known as hand rolls, is made by wrapping a crisp sheet of nori seaweed around sushi rice and one or more fillings. You don’t need any special tools to make temaki sushi, and it’s the easiest sushi to prepare for a party. You just need to prepare a platter of sushi rice, nori (seaweed sheet), and fillings such as sashimi-grade fish, vegetables, tempura, or other creative ingredients. At the table, each person makes their hand-rolled sushi based on their favorite mix of ingredients.

♥ Get the recipe: Temaki Sushi (Hand Roll Sushi)

Sushi Type 3: Temarizushi or Temari Sushi (Ball-Shaped Sushi)

Temari Sushi (手まり寿司) are the prettiest and daintiest sushi you can easily make at home! Named after Temari balls, a traditional Japanese embroidered ball, Temari sushi is made with a mix of colorful toppings and sushi rice that are formed into ball shapes. These sushi balls are often served during happy occasions like Hinamatsuri (Girl’s Day) in Japan.

Unlike sushi rolls, you don’t need any practice or expert skill to make Temari Sushi. To form the sushi into a nice round shape, you’ll only need plastic wraps. You don’t even have to worry about getting your hands sticky.

♥ Get the recipe: Temari Sushi

Sushi Type 4: Inarizushi or Inari Sushi (Sushi Wrapped in Fried Tofu Pouch)

Made with sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age, Inari Sushi (稲荷寿司) is one of the fastest and easiest sushi to make at home. The tofu pouches have been seasoned in a sweet and savory dashi-based broth, and complement deliciously with the vinegared rice.

Inari sushi are also vegan and vegetarian friendly and makes a great snack any time of the day. It is also a great item to pack for your bento lunch box!

♥ Get the recipe: Inari Sushi 

Sushi Type 5: Oshizushi (Pressed Sushi)

Oshizushi (押し寿司) are made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly pack sushi stack. They have the perfect rectangular shape!

One of the most popular Oshizushi is Mackerel Pressed Sushi or Saba Oshizushi (鯖の押し寿司). It consists of vinegar cured mackerel, shiso leaves, and sushi rice.

To make pressed sushi at home, you will need an Oshibako (押し箱), a wooden box or mold, for shaping. Alternatively, you can also make them with your own makeshift box like a rectangular container or bento box lined with plastic wrap so you can pull out the sushi later.

♥ Get the recipe: Mackerel Pressed Sushi

Sushi Type 6: Nigirizuhi or Nigiri Sushi

Nigirizushi (握り寿司), or Nigiri for short, is the most venerable in the sushi world. Sushi rice is formed into bite-size pillow shapes and then topped with fresh raw fish like tuna or salmon sashimi.

Popular nigiri includes maguro (tuna), toro (the belly of tuna), hamachi (yellowtail), and ebi (shrimp). Sometimes you can also find cooked items such as unagi (grilled eel) or yakitamago (layered omelet) that top the sushi rice.

Although it is the most common type of sushi served at restaurants, nigirizushi requires practice and experience. In the pursuit of making stellar pieces of nigirizushi, sushi chefs put in many years to perfect the rice and knife skills to get the fish into an impeccable slice. It’s not the type of sushi that Japanese home cooks commonly make.

But, that doesn’t mean we can’t enjoy nigirizuhi at home. Even when the presentation may not live up to the professional standard, your homemade Nigiri Sushi still tastes super delicious and make such a treat! I’ve made Nigiri Sushi at home countless times, and trust me, you’ll only get better with time.

You can find my recommendation on where to get sashimi-grade fish for your sushi below.

Nigiri sushi is considered finger food. You can pick it up with your chopsticks, but your fingers are just fine. When dipping the sushi, partially tilt the fish end so the soy sauce won’t get onto the rice.

♥ Get the recipes: 

Otoro Sushi Two Ways

Scallop sushi

Sushi Type 7: Chirashizushi or Chirashi Sushi

Chirashizushi (ちらし寿司) literally means scattered sushi. Instead of the typically formed sushi, you get a colorful mix of ingredients scattered over the sushi rice that is served in a Hangiri or a large serving platter. If you wish to save the trouble of shaping sushi, this homey, free-style sushi is for you!

Chirashi is often vegetarian and if it is not, it usually contains cooked ingredients like cooked unagi rather than raw fish. Depending on the region, Chirashi Sushi is also called Gomoku Sushi (五目寿司), Gomoku Chirashi (五目ちらし), or Barazushi (ばら寿司).

When you order “Chirashi Sushi” at Japanese restaurants, you’ll get a lacquer box of assorted sashimi nicely plated over the sushi rice. At home, you can make Chirashi Sushi however you like with your preferred ingredients. Thinly sliced omelet, shiitake mushrooms, sugar snap peas, avocado, shrimp, and cucumber are just some of the classic ingredients commonly used in making homestyle Chirashi.

To serve, place the serving platter and a few large serving spoons in the center, everyone can scoop a portion into their own bowls to enjoy.

♥ Get the recipes: 

Chirashi Sushi

Quick & Easy Chirashi Sushi

Sushi Type 8: Sushi Cake

Sushi Cake (寿司ケーキ) is a modern twist on regular sushi rolls. It’s basically Chirashi Sushi in cake form! To make the ‘cake’, use a mold either a round or square container to shape the sushi rice and toppings. You can also adorn it with additional garnishes to resemble a decorated cake.

It’s perfect for occasions such as birthday parties or Doll Festival (Hinamatsuri). When ready to eat, slice the sushi cake like how you’d slice a regular cake.

♥ Get the recipe: Chirashi Sushi Cake

Sushi Type 9: Cup Sushi

Cup Sushi (カップ寿司) is another inventive take on Chirashi Sushi where the sushi is served in cups or fancy glasses. This allows you to serve the sushi into the individual portion, instead of serving the sushi on a large shared platter. This type of sushi is popular for parties, especially where there is a larger crowd. You can be creative with your ingredients, but common toppings include salmon roe, edamame, shredded omelet, and shredded nori. The colorful and elegant presentation is all you’re after for Cup Sushi.

Sushi Type 10: Chakinzushi

This type of sushi is called chakinzushi (茶巾寿司), where sushi rice is wrapped with a thin layer of the egg crepe.

♥ Get the recipe: Chakin Sushi

Sushi Type 11: Gunkan Sushi

Also called Gunkan Maki (軍艦巻き), Gunkan Sushi (軍艦寿司) is another form of nigirizushi. Gunkan means ‘mothership’ or ‘battleship.’ The sushi gets its name as the presentation resembles a boat where the rice is wrapped in a thin band of nori and topped with various ingredients.

The typical toppings include tobiko (flying fish roe), ikura (salmon roe), and uni (sea urchin. Sometimes, you can find vegetable toppings such as pickled ginger, sweet corn, carrots, and cucumbers.

♥ Get the recipe: You can find the instructions in this post (Step 6)

Ingredients for Making Sushi

Here are the most basic ingredients you’ll need to make sushi:

1. Sushi Rice (Sumeshi)

The vinegared Sushi Rice called Sumeshi (酢飯) is the most important aspect of any form of sushi. It’s really easy to make and you’ll need quality Japanese short-grain rice, rice vinegar, sugar, and salt. I also like to flavor the rice with kombu sea kelp for additional depth of flavor.

2. Nori Seaweed

There are many types of nori (海苔). For sushi, you’ll need roasted sheets of nori seaweed. Frankly speaking, outside of Japan, it can be challenging to find quality nori. They tend to lack fragrance and get extremely chewy and gummy when wilted. Our recommendation is to find the most expensive nori available at your local Asian grocery stores or online.

3. Sushi Ingredients (Gu)

Refers to the primary component in a piece of sushi, particularly Nigiri or Temaki (hand roll). Here are some of the popular ones:

Maguro (Tuna) – It implies different species and cuts of tuna. The common tuna for sashimi/sushi includes Honmaguro (bluefin tuna), Minamimaguro (southern bluefin tuna), Kihadamaguro (yellowfin tuna), Mebachimaguro (big-eyed tuna), and Binchoumanguro (albacore tuna).

Toro – The fattiest part of a fish, often from bluefin tuna; it is usually the most expensive and sought-after piece.

Katsuo (Skipjack tuna) – The most widely available and sustainable type of tuna.

Hamachi (Yellowtail fish)

Saba (Mackerel) – Usually sliced with some skin on one side and served as sashimi.

Shake (Salmon) – Pronounced as “sha-keh.”

Unagi (Freshwater eel) – Unagi is usually grilled and drizzled with a sweet sauce rather than eaten raw.

Tako (Octopus)

Ika (Squid)

Ebi (Shrimp)

Kani (Crab) – Real crab, not surimi which is made from fish meat to imitate crab.

Hotate (Scallop)

Uni (Sea urchin)

Tamago (Sweet egg omelet)

Tobiko (Flying fish roe) – The tiny, bright orange roes are often used as the main topping for sushi, or as a garnish to enhance sushi roll, or as an outer coating for sushi.

Ikura (Salmon roe) – Another favorite topping for sushi rolls, chirashi sushi, and sushi cake.

4. Sushi Accompaniments

Soy Sauce – You can use sashimi soy sauce or regular Japanese soy sauce.

Wasabi (Japanese horseradish) – Real Japanese wasabi is expensive and hard to find. Very often, the green paste that is served at your local sushi chains or restaurants is not real wasabi. You can buy real wasabi from online shops such as Real Wasabi or The Wasabi Store. For affordable options, we personally enjoy the powder form from here and the wasabi paste from here.

Gari (Pickled Ginger) – Also called the sushi ginger, gari is often served and eaten while you eat sushi and it’s an essential part of a sushi meal. The lightly sweet, spicy, and refreshing tang of the ginger helps cleanse the palate between pieces of sushi, allowing you to enjoy different kinds of fish and rolls. You can find store-bought pickled ginger or make my homemade recipe.

Edamame – These lightly boiled or steamed soybeans are served as a snack before your sushi is served.

Agari (Green Tea) – Green tea is the most common drink to go with sushi.

Sake – Pronounced as “sah-keh,” not “sah-key”, sake is fermented rice wine served either warm or cold.

Etiquette: How to Eat Sushi

There is a certain etiquette that you should follow when you eat sushi in Japan or dine at high-end restaurants everywhere in the world.

Here’s a quick rundown:

First, clean your hands with the wet towel placed next to you before you eat. Believe it or not? The so-called proper way to eat maki and nigiri sushi is with the fingers, and the chopsticks are for sashimi. But this is not a strict rule. You can choose to use whatever you are comfortable with.

Go easy with the soy sauce, and pour only a little into the bowl (you can add more later). You’re supposed to savor the fresh taste of the fish and rice, not overpowering the sushi with the soy sauce. Look at your Nigiri Sushi carefully before you dip it in the soy sauce. Some Nigiri Sushi may have sauce already brushed on top (typically when you order Omakase-style sushi).

Dip only the fish part of the sushi into the soy sauce. This flavors it more directly. Avoid dipping the rice as it will cause the sushi to fall apart.

Do not mix your wasabi and soy sauce together. In many traditional sushi restaurants, the wasabi is already added inside the sushi, and mixing wasabi with soy sauce will ruin both of these flavors.

Try your best to eat the whole thing in one bite.

Read more on Japanese Dining Etiquette here.

Other Sushi Inspirations

How to Host A Sushi Party

Sushi Skills Seminar

Conveyor Belt Sushi in Japan

Where to Buy Sushi Grade Fish (Sashimi)

If you live near a Japanese grocery store, we recommend checking out their sashimi selections.

If you are in San Francisco, you can place an order from TrueFish for local delivery or pickup. Nami goes to the Suruki Supermarket in San Mateo for sashimi (you can ask for a Temaki-style cut (long, stick shape sashimi) when you make hand rolls at home).

Japanese CultureParty Food Sushi Washoku 101

Published: Dec 15, 2020Updated: Jan 19, 2024Written by Reese Lee

Meet the Author

Reese Lee

Originally from Penang, Malaysia, Reese lives in Minnesota with her husband and their little boy. She previously ran an Asian spice shop, and also worked on UNESCO Heritage projects in Penang in the areas of performing arts, history, and arts education. Reese loves spending time with her family, dancing, listening to podcasts, and reading up on art & design. And of course, dreaming of another trip to Japan to hike mountain trails, eat her favorite street food Okonomiyaki, and discover small-town festivals.

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Yemektarifciniz

2 years ago

Hello, there is no information about sushi in our country, I got excellent information with your article. Thank you for your efforts, I wrote an original article after reading your article.

Last edited 2 years ago by Yemektarifciniz

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Reese Lee

Author

Reply to 

Yemektarifciniz

2 years ago

Thanks!

0

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Ash

2 years ago

This is such a great guide! I’ve linked your blog in one of my recipe pages

http://www.healthyheartywholesome.co.uk/maki-sushi

0

Reply

JoAnn Sinton

2 years ago

Regarding wasabi: if the sushi doesn’t have a smear of wasabi on it, and you really realy think you need it, do you smear it yourself from the restaurant-supplied wasabi? Or, do you assume that the sushi chef doesn’t believe that the sushi needs it so don’t do that?

0

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Reese Lee

Author

Reply to 

JoAnn Sinton

2 years ago

Hi JoAnn – It really depends on where you have the sushi. If you’re talking about sushi chains, then they usually have a jar of wasabi for your own enjoyment. The etiquettes are more casual and less rigid. However, at the authentic (real deal) sushi restaurants or sushi joints in Japan, you’re expected to use the amount of wasabi given to you. This is based on the idea that the chefs has crafted the sushi with care by taking account of every detail and balance of flavors. If you ask for extra wasabi, they will still give it to you, but you’ll be regarded as a sushi beginner.

0

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Didit

2 years ago

Wow! this is a great guide on so many things one would like to know about sushi. Thank you for consolidating them in one very good post, Reese. Love it !

0

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Reese Lee

Author

Reply to 

Didit

2 years ago

Thank you, Didit! Happy to know that you found it a good read and guide:)

0

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Aurora

3 years ago

Wow! Very interesting to learn about the different kinds of sushi in one page! I deeply appreciate the detailed descriptions and photos of each kind. I just know them by their unique great taste and appetizing appearance, now I have a better understanding of their unique characteristics and specific names.

By the way, in the caption of “1. B. Chumaki”, “Medium rolls (1-1.5″ in diameter), nori on the outside, containing 2-3 ingredients”, shouldn’t it be “nori on the inside”?

0

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Reese Lee

Author

Reply to 

Aurora

3 years ago

Hi Aurora – I’m glad that you read this article with interest. Regarding Chumaki, most of the sushi in Japan are nori on the outside. The examples we gave are westernized sushi (that’s why they are inside out). They are still considered Chumaki because of their size. Thanks for bringing it up for our attention. I’ll update it, so it’s clearer.

0

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Josephine

3 years ago

Hi how do I buy the ultimate sushi guide and etiquettes book

0

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Reese Lee

Author

Reply to 

Josephine

3 years ago

Hi Josephine – We do not have a book on sushi, but we do hope this post provides helpful info:) You can also find all the recipes under each sushi type mentioned in the post itself.

0

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Alicia E Stiles

Reply to 

Reese Lee

2 years ago

Hello. Where to buy sashimi-grade fish online, the 2 places you linked are the only places you would recommend?

I live in Kansas and wonder are there other quality vendors to buy sushi grade fish from online?

0

Reply

Reese Lee

Author

Reply to 

Alicia E Stiles

2 years ago

Hi Alicia – yes, we recommend Catalina Offshore as well. They have a good selection that ship nationwide. Here you go:

https://www.catalinaop.com/shop/?ref=70/

0

Reply

Josephine

3 years ago

Hi do you sell the ultimate sushi guide and etiquettes?

0

Reply

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Sushi

Sushi (寿司 or 鮨) is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.

In past centuries, "sushi" referred to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice that has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

Nigiri

Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.

Gunkan

Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.

Norimaki

Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.

Temaki

Temakizushi (literally hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.

Oshizushi

Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular train station lunch box (ekiben).

Inari

Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into small bags of deep fried tofu (aburaage).

Chirashi

Chirashizushi is a dish in which seafood, mushrooms and vegetables are spread over sushi rice. It can resemble seafood domburi with one difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.

Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.

Questions? Ask in our forum.

Links and Resources

English

Sushi Vocabulary

Sushi terminology by the Tokyo Food Page.

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Eel sush

(Photo: Kuraken (CC BY-NC-ND 2.0))

Eel sush

(Photo: Kuraken (CC BY-NC-ND 2.0))

Jun 19, 2015 - 14 min read

All You Need to Know about Sushi

Enjoying Japan's national dish

By Edward Yagisawa

Community writer

Almost synonymous with Japanese cuisine and one of Japan’s major symbols, sushi is one of the most mind-boggling yet delicious types of food in the world. The idea of eating raw fish may make you cringe at first, but there’s a reason why it is the beloved food of the Japanese people for centuries and why it has taken the world by storm in recent years. While the Westernized version of sushi overseas (such as the California roll) have gained popularity, just one bite of Japanese sushi is enough to be a life-changing experience. Low in fat but high in protein, carbohydrates, vitamins, and omega acids, sushi is not only one of the most healthy dishes worldwide, but also has a delicate taste that very few, if any, cuisines can match. Sushi masters, or taisho, take great pride in their work, treating sushi-making almost like an art after decades of training; thus, it’s essential to know the different manners involved in eating sushi and making the most out of the delicious experience. Table of contents History Types of Sushi ​​How to Eat Sushi-ya or Kaiten-zushi Vocabulary Types of Fish History Originally, “sushi” was a form of preserving fish, introduced to Japan in the 8th century from Southeast Asia; this involved wrapping a piece of gutted fish in fermented rice. This allowed for fish to be stored for several months, but surprisingly, the rice was thrown away. Later, the preserved fish was eaten with rice, Japan’s staple food, and was called nare-zushi, which can still be found today. Over the years, nare-zushi evolved according to each region’s specialities; in Osaka, oshi-zushi became popular, while Shiga is still renowned for its funa-zushi from Lake Biwa. Haya-zushi, or “quick sushi,” was invented during the early 19th century by Hanaya Yohei (there is a Japanese chain restaurant named after him), and this is the form of sushi that is known worldwide today, now called nigiri-zushi. Fresh fish from Edo Bay (present day Tokyo) was eaten with vinegared rice, and sushi yatai (food stalls) emerged all over Tokyo. It has been theorized that this form of sushi became popular throughout Japan due to the 1923 Kanto Earthquake, which resulted in the Tokyo sushi chefs evacuating back to their hometowns and spreading the sushi culture there.

A plate of sushi at a formal sushi restaurant; notice the wasabi (bottom left) and shoga (left) (Photo: Charlotte Griffiths)

Types of Sushi Sushi exists in countless variations and forms, with each region specializing in different fish and styles of cooking. Below are some of the basic types of sushi: Nigiri-zushi – The most common type of sushi; involves a slice of raw fish or other topping on top of an oblong mound of rice. Also known as Edo-mae sushi Gunkan-maki – The same as a nigiri-zushi but with a piece of seaweed wrapped around it. Sea urchin and salmon roe are often in gunkan-maki form Maki-zushi – A sushi roll; raw fish and other ingredients wrapped in rice and seaweed and often eaten by hand. They come in different sizes, such as futo-maki (thick roll), and hoso-maki (thin roll) Temaki-zushi – The same as a maki-zushi but has a conical shape and is hand-eaten. Chirashi-zushi – Pieces of raw fish placed on top of a bowl of rice; recommended for those wanting to try a variety of fish or a lot of one kind at a cheap price. Literally “scattered sushi” Inari-zushi – Vinegared rice inside a pouch of flavored fried tofu Nare-zushi – A traditional form of fermented sushi Oshi-zushi – Cured fish and rice pressed into a box or other mold; popular in Osaka and the Kansai region. Literally “pressed sushi” Sashimi – Slices of raw fish (no rice) ​​How to Eat Sushi is usually eaten with three different types of condiments: Soy sauce – Almost all types of sushi are eaten with soy sauce, save for a select few such as anago. Pour some soy sauce into a tiny round dish and dip your sushi there before eating, rather than pouring it directly on the sushi. Wasabi – Most nigiri sushi also come with wasabi, or “Japanese horseradish.” This pungent green paste enhances the deliciousness of the sushi by adding a little kick to it and also reduces the risk of food poisoning, but often polarizes Japanese people and foreigners alike due to its strong taste. Shoga – Another “controversial” condiment essential to sushi is shoga (also called gari), or pickled ginger. Again, its spiciness ostracizes more than a few people, but like wasabi, it has antibacterial properties and is eaten to cleanse your palate. An added bonus: in case didn't find out that you put too much wasabi on your sushi until it was too late, this orange-pink condiment also cancels out its tingling spiciness. Here are some tips and manners for eating sushi (usually applied to when eating at proper sushi restaurants): Do not put on excessive amounts of perfume, as it detracts from the sushi’s delicate taste. Contrary to popular belief, sushi can be eaten either by using hands or chopsticks - both are perfectly fine, except for sashimi - only chopsticks are used. Drenching the rice in soy sauce kills the taste of the sushi. In order to ensure this doesn’t happen, for nigiri-zushi, take the sushi, flip it over and dip roughly one-third or one-half of the fish in the soy sauce. For gunkan-maki and maki-zushi, putting soy sauce on the rice is inevitable - just make sure not to put too much on it; just a tiny dab should be fine. For gunkan-maki, one fancy and foolproof way to apply soy sauce is to dip the pickled ginger into the soy sauce, then use that as a “brush” of sorts. If the gunkan-maki comes with sliced cucumber, dip those into the soy sauce (instead of the entire thing) before eating. It has generally been said that sushi tastes better when eaten rice-up, although this is according to preference. Although there is no correct order of eating sushi, it is generally recommended to start off with subtly-flavored fish (usually white-fleshed, such as flounder or snapper) before moving on to more strong-flavored ones, such as tuna and sea urchin. That being said, you should enjoy sushi your own way. Have some shoga or tea in between pieces of sushi to cleanse your palate and refresh your mouth; like shoga, tea also serves as an antibacterial. This practice originates back to when nigiri-zushi was first introduced; shoga, wasabi, and tea were crucial in a time where preservation methods of raw fish were not as developed. Eat the sushi in one bite, in order to enjoy the harmonious taste of the rice and the ingredient. If you can’t manage it, ask the master for less rice. Do not eat the fish and rice separately (except for chirashi-zushi)! Although there is no need to rush, it is best that the sushi be eaten as soon as it is served, especially for those with seaweed. If you do not like wasabi, be sure to tell the master beforehand - almost all pieces of sushi come with wasabi inside them as default. On the other hand, if you really like wasabi, you can always ask for more (same with shoga). Don’t forget to say “Itadakimasu” before eating and “Gochisousama” after! Tips are not necessary in Japan.

Aji (horse mackerel) - one of the most popular types of fish in Japan (Photo: Jessica A Paje)

Sushi-ya or Kaiten-zushi While you can get a 10-pack of good-tasting sushi for around 800 to 1,000 yen at the supermarket, it goes without saying that eating sushi at a restaurant is one of the must-do activities in Japan. If you have room to splurge, eating at a formal sushi-ya, or sushi bar/restaurant, offers the full “Japanese” experience. But if you’re on a budget, going to a kaiten-zushi (literally “spinning sushi”) place is a unique attraction on its own. Points of note for sushi-ya: They are very formal; while there is no dress code, eating at a sushi restaurant involves more manners than you’d think in order to not offend the master (that’s where the tips above come in handy!). It is better to make a reservation before going; if you don’t speak Japanese, asking someone who does (such as the hotel concierge) may be more helpful. Most places have a counter and tables; the master (usually one or two, along with a few understudies) does his work right in front of the customers at the counter to ensure that his ingredients are fresh. If you’re at the counter, why not enjoy a conversation with the master? If you don’t know what to eat, state your budget to the master and then tell him “omakase de onegaishimasu,” which means leaving the selection of sushi to the master’s recommendation according to which fish are in-season. There are usually three ways of ordering sushi at high-end restaurants - omakase (mentioned above), okimari (set menu), and okonomi (your choice). Okimari menus are usually classified as sho (pine), chiku (bamboo), and bai (plum), in descending order of price. Sushi at formal sushi restaurants may either come in ones or twos, although you may designate your preference; if you want to try a wider variety, there is no problem in asking the master to make you one of each. Some sushi restaurants may offer “full courses,” in which sushi may be preceded by an assortment of other dishes, such as sashimi and grilled fish. Eating at a formal sushi restaurant can cost you as little as 2,000 yen to over 30,000 yen at the most high-end places; usually, prices are in the 5,000 to 15,000 yen range. Many sushi restaurants are only open during the night, though some sushi restaurants offer their services during lunch; some restaurants may even offer a special lunch menu (such as a bowl of chirashi-zushi) at much more reasonable prices. Points of note for kaiten-zushi restaurants: They are most known for their conveyor-belts, which carry plates of sushi to you around the restaurant! That being said, if you want fresher fish or you can’t find what you want on the conveyor-belt, you can always ask one of the masters behind the counter to make one for you. Some places have touch-screen systems for ordering. They are geared more towards families; not only is the sight of sushi plates arriving to you on a conveyor-belt exciting for children and adults alike, but prices are much reasonable, although not nearly as high quality (but still very good). A plate of sushi (usually two of one kind) usually costs from around 100 yen (such as egg) to 600 yen (such as fatty tuna and sea urchin). Thus, you could easily stuff yourself with sushi and not pay more than 1000 or 2000 yen! Kaiten-zushi is a great form of fast food - not only affordable, but also healthy. Sushi at kaiten-zushi often comes in pairs, as opposed to at formal sushi restaurants, which may come in ones or twos. Tea is usually self-served, though they may provide the first cup for you. At most kaiten-zushi, cups and green tea powder can be found at the table, as well as a faucet for hot water. Keep your finished plates at the table - that is how the waiter or waitress calculates how much to charge. The dishes are color- or design-coded according to their prices. Don’t take a plate from the conveyor-belt and then put it back, even if you haven’t touched the sushi. Kaiten-zushi restaurants also tend to have more innovative and non-sushi menus compared to formal sushi restaurants; many have various side dishes and desserts, as well as strange combinations of sushi that seem suspect at first but are actually not bad at all. They have a much more laid-back atmosphere than formal sushi restaurants, although it is still important to know the proper way to eat sushi. One tip when eating at a kaiten-zushi place - if possible, sit so that the master is situated diagonally right from you; since almost all conveyor-belts run clockwise, that is where the sushi is freshest from the chef’s hands.

Various hoso-maki sushi rolls (Photo: Jessica A Paje)

Vocabulary Basic sushi terms aburi-zushi - lightly grilled sushi akami-zakana - “red-fleshed” fish, such as tuna; usually has a stronger taste gohan - rice (also called meshi or sumeshi, which means “vinegared rice”) hikari-mono - “shiny fish,” such as mackerel and sardine kaiten-zushi - belt-conveyor sushi restaurant -kan - counting term for sushi (ikkan, nikan, sankan…) makisu - rolling mat for maki-zushi nori - seaweed ocha - tea otsumami - small dishes served as an appetizer of sorts shoga - pickled ginger shoyu - soy sauce shoyu-zara - dish for soy sauce shiromi-zakana - “white-fleshed” fish taisho - sushi master/chef tane - ingredients (what goes on top of the rice) Advanced lingo These terms are exclusively used by sushi chefs: agari - hot green tea gari - pickled ginger geta - wooden slab on which sushi is served (derived from the Japanese sandals of the same name) gyoku - egg omelette murasaki - another name for soy sauce neta - ingredients (what goes on top of the rice) o-aiso - check/bill shari - vinegared rice tsume - sauce used on anago and other certain types of sushi Types of Fish aji - horse mackerel (also called ma-aji) shima-aji - white trevally anago - grilled conger eel ankimo - cooked monkfish liver ayu - sweetfish buri - adult/large yellowtail hamachi - young/small yellowtail inada - very young/small yellowtail ebi - shrimp ama-ebi - raw “sweet” shrimp botan-ebi - Botan shrimp Ise-ebi - lobster kuruma-ebi - prawn engawa - flounder fin fugu - pufferfish (Note: fugu contains poison so it must be prepared properly) gindara - sablefish hamo - pike conger hatahata - sandfish haze - goby hirame - flounder ika - squid geso - squid tentacles ikura - salmon roe isaki - grunt, striped pigfish iwashi - sardine kai - shell akagai - ark shell aoyagi - round clam awabi - abalone hamaguri - clam hokki-gai - surf clam hora-gai - trumpet shell hotate - scallop kaibashira - scallop or shellfish valve muscles kaki - oyster mate-gai - razor clam miru-gai - surf clam, geoduck clam sazae - horned turban shell taira-gai - pen-shell clam tori-gai - cockle tsubu-gai - whelk kajiki - marlin/swordfish ma-kajiki - blue marlin me-kajiki - swordfish kani - crab kani-miso - miso-like paste found in crab intestines taraba-gani - king crab zuwai-gani - snow crab (also known as Matsuba-gani) kanpachi - amberjack kanpyou-maki - dried gourd roll kappa-maki - cucumber roll karei - flatfish katsuo - bonito kawahagi - filefish kazunoko - herring roe kihada - yellowfin tuna kisu - sillago konoshiro - gizzard shad; a type of sardine kohada - gizzard shad (young konoshiro) kujira - whale maguro - tuna akami - top loin meji - young tuna (also called meji-maguro) tekka-maki - tuna roll toro - tuna belly chuu-toro - medium fatty part of tuna belly negi-toro - minced tuna belly and green onion oo-toro - fattiest part of tuna belly masu - trout niji-masu - rainbow trout mentaiko - spicy cod roe mutsu - bluefish namako - sea cucumber nishin - herring ohyo - Pacific halibut saamon - salmon (also called sake or shake) saba - blue mackerel shime-saba - marinated blue mackerel sanma - saury sawara - Spanish mackerel sayori - halfbeak seigo - young seabass (young suzuki) shako - mantis shrimp shirako - cod milt shirauo - whitebait, icefish shita-birame - sole suzuki - sea bass tai - seabream snapper tako - octopus tamago - egg omelette tarako - cod roe tobiko - flying fish roe unagi - grilled freshwater eel uni - sea urchin

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Sleiman Azizi

4 years ago

I'm still dying to try narezushi. I can't call myself a sushi geek until I do...

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Tyra 'nell Pille-Lu

8 years ago

This is an entertaining and educational read for sushi lovers like myself. Now, my cravings are starting...

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Louis Tan

8 years ago

Tried standing Sushi bar in Japan. This guide certainly helps us in understanding the vocabulary in the topic of Sushi.

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Mandy Bartok

8 years ago

Wow. This is a great, comprehensive guide. Nicely done, Edward!

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Edward Yagisawa

Author

8 years ago

Thank you Mandy!

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Justin Velgus

8 years ago

A very extensive and professional guide! Great work! Even after being in Japan 3 years, I learned some new things!

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Show all 1 replies

Edward Yagisawa

Author

8 years ago

Thanks Justin! I learned so much doing research for this guide and I'm Japanese!

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7 comments in total

 

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86 Sushi Restaurants in Shanghai | SmartShanghai

86 Sushi Restaurants in Shanghai | SmartShanghai

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86 Results

100 Century Avenue

Park Hyatt Shanghai, 91/F, 100 Shiji Dadao, near Dongtai Lu

世纪大道100号上海柏悦酒店91楼,

近东泰路

6888 1234

100 Century Avenue was the world's highest bar, restaurant and private dining room until Burj Khalifa beat it in 2011. In 2020, they closed and changed the bar area into a...

Japanese

BBQ & Steaks

Bars

Pudong

Freshmart

B/F, 1618 Nanjing Xi Lu, near Huashan Lu

南京西路1618号B楼,

近华山路

3217 4838

Supermarket specialising in imported Japanese groceries

Japanese

Imported Groceries

Specialty Products

Jing'an

Tsukiji Aosora Sandaime

1-2/F, 191 Changle Lu, near Maoming Nan Lu

长乐路191号1-2楼,

近茂名南路

5466 1817

Japanese with an emphasis on good quality sushi and sashimi.

Japanese

Huangpu

Sheng Sushi (Yongkang Lu)

53-55 Yongkang Lu, near Jiashan Lu

永康路53-55号,

近嘉善路

138 1641 8701

Sheng Sushi is a cheap and cheerful Sushi bar run by two guys in black porkpie hats who go by Jake and Elwood. If you know which movie this refers to, then this is probably...

Japanese

Hulu Sushi

Xingfu road No.110, unit 101. Changning District

幸福路110号101单元.

186 2164 5159

Hulu is a pocket-size addition to Shanghai’s downtown sushi options from Liu-san, a Jiangxi native who spent seven years working at Sushi Oyama, one of the city’s more...

Japanese

Changning

Yan Japanese

294 Julu Lu, near South Maoming Lu

巨鹿路294号,近茂名南路

6256 0779

Yan Japanese near Found 158 is a quaint restaurant with a few seats downstairs, then a upper level. They have all you can eat sushi as a menu staple for 228rmb per person. The...

All You Can Eat

Japanese

Huangpu

Akasakatei (Xintiandi)

Xintiandi, South Block, 3/F, Lane 123 Xingye Lu, near Madang Lu

新天地南里广场,

兴业路123弄3楼,

近马当路

6387 1717

Japanese

Teppanyaki

Sushi Matsuno (Fenyang Lu)

1/F, Bldg 2, 3 Fenyang Lu, near Huaihai Zhong Lu

汾阳路3号2号楼1层,

近淮海中路

3363 2530

High-end, intimate and EXPENSIVE sushi house.

Splurge

Japanese

Xuhui

Sen Ryo (IAPM)

4/F, IAPM, 999 Huaihai Zhong Lu, near Shanxi Nan Lu

淮海中路999号4楼,

近陕西南路

5466 7806

Sen Ryo is a mid-market Japanese chain serving a broad range of Japanese cuisine. The primary focus is sushi. A conveyor belt, erm, conveys sushi to patrons sitting at the sushi...

Japanese

Izakaya

Xuhui

Akasakatei (Cloud Nine Mall)

Cloud Nine Mall, 7/F, 1018 Changning Lu, near Kaixuan Lu

长宁路1018号,

龙之梦购物中心7楼,

近凯旋路

5566 1717

Japanese

Teppanyaki

Changning

Aoki

Lane 632, No.45-47 Yan'an Zhong Lu, near Maoming Lu

延安中路632弄45-47号,

近茂名路

-

Small, exclusive sushi restaurant with connections to a Michelin-starred restaurant in Tokyo's Ginza district. The menu is omakase style, so it's prix fixe, chef's choice (but...

Japanese

Jing'an District

Koyama

Xintiandi, South Block Plaza, 3/F, Lane 123 Xingye Lu, near Madang Lu

新天地南里广场3楼,

兴业路123弄,

近马当路

5382 1125

Japanese

Huangpu

Sushi Raku (Reel Mall)

Reel Mall, 1/F, 1601 Nanjing Xi Lu, near Changde Lu

南京西路1601号1楼,

近常德路

3253 0711

Japanese

Sherpa's

Jing'an

A Sushi

Reel Mall, B2/F, 1601 Nanjing Xi Lu, near Changde Lu

南京西路1601号芮欧百货B2,近常德路

2230 9788

Popular European-style sushi joint in the basement of Reel Mall that often has queues. Lunch sets are available for 68rmb.

Japanese

Jing'an District

Shari

630 Yongjia Lu, near Wulumuqi Lu

永嘉路630号,

近乌鲁木齐路

5466 0320

Situated in a majestic villa, Shari does contemporary Japanese cuisine, presented in the "capo" or "kaiseki" fine-dining style, that's a multi-course Japanese meal that...

Japanese

Xuhui

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