Japan is a country of the most advanced technology. And culinary Japan is various types of sushi and rolls. And if for us these dishes seem exotic, then for the Japanese they are everyday food. It is not known exactly where sushi appeared, because it was a long time ago, somewhere in the 4th century AD. And the homeland of this dish can be China, Thailand or Vietnam. But in the 7-8th century, this recipe reached Japan and since then sushi is considered a Japanese dish. At first, rice was used to ferment raw fish. In a similar way, cabbage is fermented in our area. And the fish fermented in rice, which secretes lactic acid, was stored for up to two years. At first this fermented rice was thrown away. But then, when rice vinegar was invented , the fermentation time of fish was significantly reduced, and rice became suitable for human consumption. So the simplest type of sushi appeared - nari-sushi and this dish consisted only of rice and fish.
Of course, nari-sushi was not a culinary masterpiece. But since then, Japanese culinary science has advanced significantly, and new, tasty and healthy types of sushi have appeared. Rice remained the common ingredient for all these species. But fillers, seasonings, spices, as well as their various combinations, now there are many. They also differ from each other in form and method of preparation. But according to some common features, all types of land are divided into certain groups. And here are some of them.
One of the most popular types of sushi is nigiri. It is now served in almost all sushi bars and Japanese restaurants. Nigiri consists of an oblong piece of rice, which is done in the palms of the hands. And on top of this rice is covered with a slice of raw fish or seafood. This seafood can be shrimp, octopus, squid or tuna. Also, soy sauce and wasabi are mandatory for nigiri. And during the meal, all these ingredients are mixed.
There are also stucco sushi such as gunkan maki. The basis of this dish is an oval ball of rice. It is also pressed in the palms. In shape, these sushi resemble boats and are often used to make sushi with caviar or with chopped filling. The filling may be pasta, chopped salad or natto. And along the perimeter of the gunkan is surrounded by a strip of nori.
Well, sushi futomaki have a cylindrical shape. Outside, they are wrapped in nori seaweed and look very impressive. This type of sushi uses a filling of several products. And the ingredients for it are selected in such a way that a variety of color and taste is obtained. These sushi are quite large. Their width and thickness can reach 4 centimeters.
There are also types of sushi called rolls (in Russian - “thin rolls”). This species includes sushi hosomaki. They are small and cylindrical in shape, and nori are also covered on the outside of the hosomaki. These sushi are made using a bamboo mat Makisa. In one such roll, only one product filling is used. It can be salmon, crab, tiger shrimp, salmon, lacedra, or even cucumber.
And inarizushi is another kind of sushi that looks like a bag filled with rice. This bag is usually made from deep-fried tofu bean curd . Another “material” for such a bag can be a thin omelet or even dried pumpkin. But tirasizushi is friable sushi. Here, the rice is simply laid on a plate and sprinkled with filling.
And the list goes on and on. Sushi, the species of which are presented here, are only a small part of the "land planet". And in order to cook them, it is not necessary to adhere to the recipe exactly. Here you can show your imagination and creativity. Only here, the choice of rice for sushi and its preparation require exact observance of all the rules. And with the filling, you can experiment with the full program and at the same time create your own original sushi.