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Interesting Facts About Sushi Rice






For the Japanese, sushi implies vinegared rice typically topped with meats, fish and vegetables. Outside Japan, sushi is more often mistaken as “raw fish” or “raw seafood.”

In Japan, they call sliced raw fish, sashimi. It is different from sushi because sashimi implies purely on the raw fish part. In Archaic grammar, “sushi” literally means “it’s sour.”

There are several types of sushi. The Nigirizushi sushi consists of toppings laid with “hand-formed” rice clumps. Aside from topping it with vinegared rice, it is also dabbed with wasabi and a bite-size, thin slice of fish, egg or various other seafoods.

Although the egg is cooked, the seafood and fish can be served raw. The types of fish you can use are salmon, tuna, mackerel and eel.

When eating Nigirizushi, make sure that the rice side is not dipped into the soy sauce. The fish side should be the one dipped or it will fall apart. You can do this alternately, not dipping it completely in soy sauce.

Makizushi is a type of sushi rolled inside some “nori,” a pressed and dried layered sheets of alga or seaweed. It can contain vegetables, fish, seaweed and rice. These are rolled into a cylindrical form with the aid of a bamboo mat or makisu. Afterwards, it is cut into suitable widths. Futomaki refers to the thicker rolls. Hosomaki refers to the thinner rools. Uramaki refers to the “inside-out” rolls.

Inarizushi has toppings stuffed inside a tiny pouch of fried tofu. This is more uncommon compared to Chirashi-zushi. You still need to go to a sushi restaurant in Japan to order this type of sushi. Chirashi-zushi has toppings scattered and served over a sushi rice bowl. This is not regularly served in Japanese restaurants outside of Japan. The toppings are either raw seafood or sashimi.

Temaki Sushi is also called the hand roll. It is almost the same as maki except for the part where you roll it into a cylinder and slice it. With Temaki Sushi, you roll it with your hands and form cone shapes. Then, it is eaten as is, not sliced.

In any sushi, the common denominator is always sushi rice. They only vary on toppings, condiments, fillings and the procedure these ingredients are placed together. These ingredients can also be collected using contemporary or traditional ways, making distinct results.

Sushi is not only a favorite dish in Japan. It is well-loved in other countries also. If you want to learn how to make sushi rice, it is easy. First, you need a sushi vinegar called sushi-zu. Mix it with rice vinegar, sugar and salt. Heat the mixture until the sugar dissolves. Stir frequently in the process. Afterwards, let the mixture cool to room temperature. This mixture is called tezu.


Using either a spatula or just a regular spoon, cut and fold the rice as gentle as possible. Avoid smashing the rice grains.

Get a bowl and moisten the sides with tezu. It is ideal to use a wooden bowl because it absorbs moisture. If none is available, any bowl is fine with a flat bottom.

Place the rice in the bowl and add a quarter of sushi vinegar. Mix them together, making sure you follow a folding motion to avoid smashing the rice. Afterwards, fan to dry the mixture for about 5 to 6 minutes. This process will remove the excess moisture and will make the rice look glossy and shiny.

As a tip, a good sushi rice is somewhat chewy in the mouth, and sticky to your touch.

For more information on Sushi Rice and Rice Cookers please visit our website.

Article Source: http://EzineArticles.com/?expert=David_Urmann

Eel Sushi





Have you ever tried eel? Hey, don’t give me that look. You heard me right – have you ever tried eel? Well, if you haven’t, then you’ve been missing out my friend.

Ok, so you are probably thinking, People eat eel? That electrifying long snake thing? Don’t worry. Eel isn’t as bad as it sounds. Beyond the electrifying and snake like appearance, eel meat is pretty much like a thin strip of fish. And when it is roasted – WHEN IT IS ROASTED! – words can not describe its taste (hey but I could try right?).


Sweet, savory, melt-in-your-mouth, rich eel meat.

It tastes way better than any fish fillet I’ve ever eaten. It is so rich and buttery that I almost feel guilty if I eat another bite of it. “Almost,” I said, almost. In actuality, I could probably eat a whole plate of roasted eel by itself breakfast, lunch, and dinner, and still not be sick of it. To me, it’s like candy.

Then, if eel couldn’t get any better – it did. It was put in sushi. Eel sushi is like eating grownup candy. It is sweet, satisfying, and good for you! Eel has A, B1, D, and E vitamins. Eel also has good unsaturated fatty acids that lower blood pressure, promote healthy brain function, and promote good eyesight. Good for you and tastes like candy? You would be crazy not to give eel a try!

Personally, I could eat roasted eel right by itself, but that’s kind of weird. So, here are some suggestions for recipes with eel. The Japanese were right on the money when they made eel sushi. So, definitely give that a try. Simply wrap a block of rice and a piece of roasted eel meat with a thin strip of seaweed. Or incorporate eel, avacado, and cucumber (in any mix) into a sushi roll.

Enjoy!

Daniel N. is the author of his blog.

Article Source: http://EzineArticles.com/?expert=Daniel_N

Allergy Free Cooking Tips

While the thought of cooking allergy free foods may seem challenging, daunting or even unappetizing, in reality can be great fun. The food does not have to be boring and tasteless because it is lacking some of the staple ingredients, which unfortunately are common allergens such as wheat, dairy, shellfish, soy, corn, peanuts, tree nuts, just to name a few.

In fact, you have a chance to become creative as you substitute another ingredient for what the recipe normally calls for. So, if you had an allergy to cow’s milk, you would find a substitute. You might consider goat’s milk, soy milk, or milk made from other nuts such as almond. There is also coconut milk as a possibility. The decision is up to you, based on your tolerances and personal preferences. You may find the recipe is even better with the substitute ingredient.

If you do not want to experiment with your traditional recipes, you will be happy to know that allergy free cookbooks are more readily available now than in the past, as are the foods. Whereas a few years ago, you may have had to order online, you may be able to pick up food items at your local supermarket.

To further give you encouragement and motivation, keep in mind that you will be eating much healthier. You can seek out cookbooks in bookstores online that are tailored to your specific needs. You can also find a variety of recipes online by doing a Google search. Using less processed foods, more natural and organically grown ingredients can only benefit you.

Cooking exclusively with foods that are for you allergy free also enable you to monitor your diet more closely and have a greater awareness of everything that you consume. After all, before you had the allergy you probably would not even look at the ingredients of the foods and products that you consumed.


Now that you have the awareness, you are likely seeking out alternatives, which may spur your cooking creativity. If you are avoiding gluten, then you will pleased to know you can bake some of your favorites with rice flour or garbanzo bean flour. You may find that instead of your morning oatmeal, quinoa is tasty and satisfying.

In fact, your allergies may be a blessing in disguise for you are now forced to go outside of the traditional spectrum of foods. In so doing you will find new foods that are fun, exciting and tantalizing to the taste buds. You will find a wide variety of many different healthy foods to choose.

Imagine eating restaurant style meals that you make right in your own kitchen and no one can tell the foods are for a person who suffers with a food allergy. Yes, it is possible!

The author writes on a variety of subjects on the Internet, including food and health and wellness. Visit Low Carb Chocolate and her newest site Organic Chocolate Bar.

Article Source: http://EzineArticles.com/?expert=Patricia_Harper_Stewart