When I'm at my scribd account, I happened to read a cook guide about sushi and special rolls. I read the first part but i did not continue reading it. My reading span on e books is totally short. I don't want to read things from the web, it makes my eye strain. That's why i love short to direct articles.
This is what i want to try to my dining experience: SushiHinamatsuri sushi,Sushi Rolls with salmon roe (Ikura),Aburi sushi
The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (1799 to 1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Types of SushiNigirizushi It is consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or other seafood.
Makizushi
is cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order.
Oshizushi
Is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako.
InarizushiIs a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu.
Sukeroku
The combination set of inarizushi and makizushi, which is served as a single-portion takeout style sushi-pack.
ChirashizushiIs a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make.
NarezushiA traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone).
Western sushiThe increasing popularity of sushi in North America as well as around the world has resulted in variations of sushi typically found in the West but rarely if at all in Japan.
photo by aloalo* and bananagranadola of Flckr
source: Wikepedia
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