Sushi and Ethereum

1. 1. There are many kinds of sushi in Japan. According to the method of making sushi, it can be divided into outer roll and inner roll. According to the shape, it can be divided into holding sushi, hand roll, rice lotus sushi and so on. There is only one kind of Korean laver roll
2. Different processes are similar to the above. According to different proction processes, Japanese sushi also has many categories. There is only one kind of Korean laver roll - wrapping rice with laver and then cutting it into small pieces (the method is a bit similar to roll sushi). The biggest difference lies in the package method of laver. The most similar package between sushi and laver roll is small roll, but the size of laver roll is generally larger. Except for small roll, the package method is not similar to laver roll. The warship roll with slightly similar shape is kneaded first and then wrapped laver, while sushi is not wrapped laver
secondly, sushi has requirements on shape, size and other specifications, but laver rolls don't pay attention to this aspect. Don't make it into a cake
3. Different ingredients
the first is rice. Japanese rice is the best choice for Sushi (a certain proportion of glutinous rice can also be mixed), which is full and sticky. Japanese rice itself can be used as a kind of cuisine (most sushi restaurants in China don't use Japanese rice, so the cost is too high), while Korean laver rolls don't have too many requirements in this respect, You can use glutinous rice or even ordinary rice
it's also rice. The rice used in sushi needs special rice vinegar, so when eating sushi, you will feel a little sour. The quality of the vinegar used affects the taste of sushi rice to a great extent. It's light, tasteless and heavy, but it's bad. The laver roll has almost no such requirement
secondly, sushi is mainly seafood, and laver rolls are mainly pickled food (such as radish, cucumber, and sometimes eggs)
the third is laver. Laver in sushi is required to be a little tough and keep it crispy, while laver rolls don't pay attention to this aspect<

4. Different dipping materials
sushi uses mustard or wasabi sauce and soy sauce. If you are particular, you should first eat a piece of vinegar ginger, while Porphyra roll generally does not use dipping materials or according to your personal preference
5. Different ways to eat sushi
the authentic way to eat sushi is to hold it by hand (a bit like the gesture of holding go pieces with the cooperation of other fingers). When dipping in the sauce, only one side of the ingredients is dipped (but now basically chopsticks are used). There are no requirements for laver rolls
6. Japanese sushi has sashimi, but Korean sushi will never
7. In Korean laver rolls, crispy radish and pickle are common, but it is rare in Japan for the first time< Japanese sushi is dipped in horseradish and soy sauce, while Korean sushi is usually just soy sauce or nothing
9. Japanese sushi includes holding sushi, sushi roll and warship, while laver roll only has & quot; Sushi roll & quot; One. And it's also sushi roll. Japanese style is more exquisite than Korean style. For example, Japanese style laver roll will use more bamboo curtains, while Korean style is less.

2. The differences are as follows:
different shapes, rice balls are mainly rice, then round, sushi is cylindrical, with laver wrapped outside
different in size, the rice balls are bigger and the sushi is smaller

rice ball is a traditional food in Japan. The main ingredient is rice and the main ingredient is fish fillets. Procers can add ingredients according to their own preferences, and can also make a variety of styles of rice balls according to their own preferences
sushi is one of the traditional Japanese cuisines, and later spread to North Korea, South Korea and other places. Its main ingredients are rice pieces seasoned with sushi vinegar to maintain human body temperature, and fish, seafood, vegetables or eggs as ingredients. It tastes delicious and is very popular among the people. Sushi was recorded in the Japanese Heian code "Yanxi style" completed in 927. Sushi was a way to preserve fish. Put salt on the fish and press it with heavy objects to make it ferment naturally. When the sour taste is proced, it can be eaten by wrapping with Japonica Rice (japonica rice should be repeatedly rolled after being cooked and cooled).

3. Japanese cuisine includes sushi, which is just one of them

4. With the rapid expansion of Japanese economy, Japanese lifestyle has graally spread to all over the world. As a member of the world cuisine, Japanese cuisine naturally takes root in various countries. Japanese style cabins, tatami, waiters in kimonos, and Japanese food with bright colors and exquisite tableware constitute the unique scenery of the catering world. The taste of Japanese food and the way they eat are also beginning to be widely accepted. The following article introces the characteristics of Japanese food. Japanese cuisine features: light, non greasy, delicate, nutritious, focusing on vision, taste and utensils. Japanese cooking principle: five flavors: sweet, sweet, sour, bitter and spicy. Five colors: white, black, yellow, red and green. Five methods: raw, boiled, roasted, steamed and fried. There are three major categories of Japanese Cuisine: local cuisine - traditional formal Japanese cuisine, which originated from the Muromachi era (about the 14th century), is a proct of the Japanese legal system. At present, the formal "local cuisine" is rare. It only appears in a few formal occasions, such as weddings and funerals, alt ceremonies and ceremonial banquets. The dishes range from five dishes and two soup to seven dishes and three soup. 2. Huaishi cuisine - the origin of the high-grade cuisine [Huaishi] is that the ritual teachers, ring their practice and fasting, forbade hunger and held warm stones to keep warm. Huaishi cuisine was originally used to match the tea ceremony and bring the delicacy of tea into full play. Now it has become synonymous with high-grade cuisine. 3. Banquet Cuisine: Banquet cuisine is not as rigorous as local cuisine and Huaishi cuisine. It is more free to eat. Besides paying attention to delicious food, it enjoys banquet cuisine in a more relaxed way. The cooking characteristics of Japanese Cuisine: Japanese cuisine is recognized as an international delicacy with meticulous cooking. A good cook must be an overseas Chinese association between the consumers and the nature. With the careful cooking of the chef, the guests can taste the most authentic natural delicacy. The characteristics of Japanese cuisine focus on natural original flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. Its cooking method is very delicate and exquisite. The soup, seasoning and cooking methods made from several hours of slow fire are all based on the premise of preserving the original flavor of the food. The secret of Japanese cuisine is basically sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kunbu and so on. Besides tasting the fragrance, taste, touch, vision and smell should not be ignored. In addition to the above cooking and color matching, eating is also learned. It is necessary to eat hot food while it is hot and ice food while it is cold. In this way, the taste, time and ingredients of the food can reflect each other to achieve 100% wonderful taste. Common menu of Japanese cuisine when we go to Japanese restaurants, we often see the following five kinds of menu categories: (1) sashimi: simply speaking, it is all kinds of raw seafood, such as fish, shrimp, shellfish 2 Single order: traditional Japanese cuisine, which is usually distinguished by different cooking methods, such as frying, barbecue, stewing, steaming, soup and pickled vegetables 3 Sushi: including usual hand roll, holding sushi, flower sushi and so on 4 Hotpot: the common ones are Shabu Shabu, paper hotpot, pork hotpot, beef hotpot, Seafood Hotpot and so on 5 Set meal type: simple meal type ordering and formal set meal, etc. Another characteristic of Japanese cuisine is that it is good at making use of local and local ingredients, especially seafood, which plays an important role in Japanese cuisine. At the same time, seafood is also a highly seasonal food. As a result, you can enjoy a variety of Japanese cuisine in a year. If you want to enjoy Japanese food as a single order, but you don't know how to order, it is suggested that you can directly ask the service staff to give you advice or let them provide you with dishes, so that you can enjoy the economic and delicious Japanese food. Otumami, a common menu in Japanese cuisine, is a light appetizer, which can be roughly divided into tsukemono, sumono and Sarada 1 Pickles: Pickles and pickles that we are familiar with. Soak them in vinegar, salt or other condiments for several hours to make them taste good. Besides serving as a wine dish, pickles can also be used as an appetizer in a set meal. The common ones are miso cucumbers, miso white grapes and so on 2 Salad: including vinegar (sumono), salad and all kinds of salad. Vinegar as the main seasoning of small dishes is called vinegar. In addition to vinegar, cold dishes can also be mixed with various seasonings or firewood fish, kunbu, etc. for cooking, such as vinegar with flower branches, cold onion, miso with tuna, cold tofu, etc 3 Salads: in addition to following Western salad practices, Japanese style cooking methods are added to develop Japanese style salad features, such as abalone salad, lobster salad, asparagus shrimp salad, comprehensive salad, etc. More than a thousand years ago, the Japanese used crude salt to make pickles. Today, they have evolved many different flavors of small dishes and become indispensable appetizers in Japanese cuisine. Sashimi, a common menu in Japanese cuisine, is sashimi. Sashimi is a kind of raw food with fresh fish or shellfish cut into pieces according to the proper knife method, and mixed with soy sauce and wasabi paste. Most people think that wasabi mud has bactericidal effect. In fact, it is not. Wasabi mud is only for the purpose of increasing taste. When choosing seafood ingredients for sashimi proction, you must pay attention to the freshness and plumpness. In addition, senior chef should be in charge of it. You must be familiar with the skills of knife work, handling and cooking, seasoning and decoration. Only in this way can you make a sashimi dish that is visually and tastefully praised. At present, the more common species of sashimi in China are: Red Rumex, salmon, tuna, snapper (Ghanaian), swordfish, lobster, asparagus and so on. Among them, the Tuna Sashimi, which is abundant in May every year, is a treasure to many diners. Sashimi is not always raw. Some sashimi dishes are slightly heated, for example: (1) charcoal fire baking: Tuna belly meat is slightly roasted by charcoal fire. The oil ester in the belly of tuna is roasted to make it smell and then sliced in ice 2 Blanching in hot water: the fresh fish is slightly blanched in hot water, immersed in ice water, cooled rapidly, and sliced to present a sashimi that is cooked on the surface but raw inside, with another flavor on the taste and taste. Sashimi cuisine usually appears in the set meal or table dishes, and can also be used as a wine dish, side dish or single order dish. The common menu of Japanese cuisine, the fried food, is called "Yangwu" or "fried food" on the menu of Japanese cuisine. Fried food is mainly used to wrap the top paste. The fried food is fragrant and crisp, but the food wrapped inside is still smooth and delicious. General fried food ingredients are fish, pork, shrimp, taro, oyster, sweet potato, eggplant, bean curd, green pepper, twig, all kinds of vegetables and rhizomes. With the constant innovation of cooking, the variety of fried food is more abundant, such as rian and burdock. Tempura is a well-known food in Japanese cuisine. The main ingredients are white meat, fish and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushroom. In general, all kinds of flavoring and white grapes are added to the food. When you eat, you can add the ingredients to the ingredients and mix them together. Common fried food, fried shrimp, tempura, vegetable tempura, fried pork chop, fried oyster, fried mushroom balls and so on. In addition, the company's research and development of [rian fruit Yang] (fried rian) is a special crisp and delicious Yang thing, which is very popular with customers. The Chinese name of Yakimono, a common menu in Japanese cuisine, is also known as barbecue. It can be said that Yakimono is one of the staple foods in Japanese cuisine. The main ingredients of Shaowu are fish, beef, pork, chicken, shrimp, lamb chop, shellfish, etc. Shaowu can not be reheated, so it must be eaten while it is hot. Common barbecue methods can be roughly divided into the following: first, Vegetarian: the salad coated on the ingredients, directly baked in the oven. 2、 Burn as you like: bake and spread the sauce on the ingredients until the food is ready to eat. 3、 String barbecue: string the food on the bamboo stick, put it directly on the fishing stove net, and barbecue repeatedly. 4、 Teppanyaki: cooking food on a hot, thick plate. 5、 Rock roast: first put the stone or rock on the stove to roast to more than 300 degrees, and then put the food on the hot rock to cook. 6、 Zi Shao: fix the whole fish or shrimp with a bamboo stick and place it in a fire or oven until cooked. 7、 Salt roasting: spread the ingredients with salt, put them on the fire and bake them in the oven. The common ones are roasted fish with salt, roasted shrimp with salt and so on. 8、 Miso roasting: immerse the fish in the miso sauce, marinate for several hours, and then bake in the oven.

5.

1、 Different methods:

the main ingredients of Roll Sushi are rice, cucumbers, ham, etc. the seasonings are vinegar, salt, sugar, etc. the proction method is to cook the rice, mix the seasonings, attach cucumber, ham and other ingredients on the surface to eat

2. The difference in matching:

Roll Sushi is mainly matched with cucumbers, ham, etc., while holding sushi is a clever combination of fresh ingredients such as raw fish, sashimi, etc. and sushi rice

extended information:

origin

in Japan, at the beginning, people did not eat rice in sushi, sushi was just a way to preserve fish. Salted fish is wrapped in rice and fermented naturally. The lactic acid proced by rice can delay the deterioration of fish. When eating, people only eat the fish and discard the rice. Later, someone found that the rice wrapped in fish was delicious, so they didn't throw it away and ate it with the fish

But at that time, such a natural fermentation process took one or two years, so people thought of a way to rece the fermentation time by squeezing stones. Later, it was found that adding vinegar to rice could speed up the fermentation, so there was the rudiment of modern sushi

in addition to mixing vinegar with rice to speed up fermentation, it is also a famous turning point in the sushi culture process that hand extrusion is used to complete sushi instead of stone. The sushi made in this way is called Edo hand sushi

6.

In fact, the cuisine of the two countries is quite different

and the ingredients used in the proction process are different . The first thing to say is rice. For example, when making sushi in Japan, it uses the best rice in Japan, because only in this way can it ensure the final effect and taste of sushi. Each piece of sushi is full and has a certain viscosity, and Japanese rice itself can be used as a kind of food

in China, the vast majority of sushi restaurants use domestic glutinous rice, or directly mix Japanese rice and glutinous rice, which can save a little cost. However, Korean laver roll does not have many requirements in this respect, glutinous rice or even ordinary rice can be used. Moreover, Japanese sushi mainly uses seafood , but Korean laver buns use pickles

7. There will be differences in the raw materials and seasoning ingredients used. There are more varieties of sushi in Japan than in South Korea. In South Korea, Porphyra rice is mainly used... It is relatively monotonous, and the proction method is not as rich as that in Japan.

so South Korea sushi can not really be called & quot; Sushi & quot; Yes... I think so

above

8. Although it is said that authentic sushi is made with cold rice, ordinary sushi like ours can be made with hot rice, and it tastes good. I have opened several sushi restaurants in Changsha, and they all make hot rice. The business is very good, and most of the customers say that hot food is delicious, but it doesn't matter if you have to eat cold night, because I often eat it myself, Very good. No stomachache or anything like that.

9. Sushi's & 39; Shou and Chen 39; The word originally is "39"; Vinegar;, The pronunciation of Japanese is 39; su' In addition, sushi was originally written as & 39; Yi means fish soaked in vinegar. Remarks: at that time, in Pianan area of Southern Song Dynasty, the port area connecting with Japan, in order to make food that could be stored at sea for a long time, local materials were used to pickle fish with vinegar. At that time, pottery and other tea utensils and bowls, which were popular in Song Dynasty, were also popular in Japan at that time, along with which came "Yi"
in Japan's rope pattern era, Kyoto doctor Matsumoto Shanfu soaked all kinds of seafood in vinegar overnight, and then ate them with rice. It can be said that this was a new attempt to keep food fresh at that time. After that, 150 years later, a man named Hua Wu and Bing Wei, who lived in Edo City, simplified the way of sushi in the sixth year of Wen Zheng (1823), and combined rice with seafood soaked in vinegar, and named it "Fu 39"; And Bingwei Sushi;, Public sale
after reviewing the origin, let's discuss sushi, mixi and vinegar. Do you understand that
if the main question is wrong, it doesn't mean that the main question can't be answered
by simple reasoning. Suppose that Yi was introced into Japan in 1220, while the Portuguese first discovered Japan in 1553. Sushi was first made in 1730. It was popular in Kyoto in 1823. In this way, it is impossible for the Portuguese in Japan to have eaten sushi in 1553. Because it was also called Yi at that time.

10. There are many differences between American sushi and Japanese sushi, for example:
first, the difference in food materials
Japanese sushi mostly uses "sashimi" with "rice ball"< The ingredients of American sushi are much more abundant, for example, avocado and ham sausage are not often used in Japanese sushi.
Second, the taste is different:
Japanese sushi is mostly flavored with "Green Mustard"
American sushi, on the other hand, caters to the taste of Americans. It is mainly seasoned with mayonnaise and cheese or cream
three, different shapes
Japanese sushi rolls, from the outside to the inside, are "laver", "rice" and "sashimi"
American sushi rolls, from the outside to the inside, are "fish seed", "rice", "laver" and "rice". The reason is that Americans don't like the taste of laver very much< Four, different sizes
Japanese sushi is generally pretty
American sushi caters to American eating habits, and sushi rolls are generally larger than Japanese sushi rolls
there are more dishes than Japanese sushi< Five, the names of sushi are different.
Americans have also given many novel names to the new American sushi invented by these Americans, such as: Fei Cheng sushi roll, California sushi roll, Naruto sushi roll, dragon sushi roll, etc.