What Is Maki Sushi and Sashimi
Japanese food is popular for its wide range of variety and its unmatched taste. As popular as Japanese food is across the world, preparing a particular local dish can be complex and time consuming for a non-Japanese person. There are several varieties of Japanese food, but sushi and sashimi are among the most popular. The two dishes are not only liked by Japanese, but people from other countries also eat dishes at Japanese restaurants and cafes.
Japanese food reflects true Japanese culture and if you are planning to visit Japan in the near future, it will be hard for you not to stuff your mouth with delicious local cuisines.
Instructions
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Maki sushi
Maki sushi, often called maki in Europe and United States, is a culinary specialty Japanese dish in the form of a roll of "dried seaweed nori" around vinegared rice. The rice inside the roll is stuffed with different foods (depends what you want to add). However, the most popular food used with the rice is raw fish or plants. -
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Other sushi
There are several other types of sushi. One of the most popular sushi dishes is Oshi sushi. Oshi sushi usually consists of two layers, and between them, rice has the ingredients (fish, vegetables, nori, etc.) The dish is topped with another ingredient (you can use any food according to your taste). The whole dish is pressed in a rectangular mold, with top and bottom detachable. -
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Sashimi
Sashimi is usually eaten with chopsticks and served with wasabi and soy sauce. Outside of Japan, a sauce made of mustard oil and emulsified, garlic, soy sauce and a few drops of Worcestershire sauce is used in Sashimi. It can be served with a side of vegetables, such as shredded cabbage, celery sticks or white turnip
Sashimi is a great art of cooking, with thinly cut pieces of raw fish, the size of a bite usually. Most common seafood and fish used in the preparation of sashimi are: tuna, whales, mackerel, flounder, salmon, snapper, scallops, Jacques, prawns, octopus, octopus, lobster , crustaceans, etc.
The famous fugu consumption is more exceptional because of the low number of cooks allowed in Japan to prepare. These products are selected according to specific criteria of quality and freshness, then cut and presented in an artistic way. Historically, fish fresh or brackish water were consumed as sashimi, because of parasites (including nematodes) that their flesh may contain, unlike pelagic fish.
