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Sushi and Sashimi

Cooking Term


Sushi and Sashimi: Often confused, sushi is a rice ball, flattened and filled with fish, seafood or shellfish, ginger, vegetables and then wrapped with Nori Algae Seaweed.
Sashimi on the other hand, is very thinly cut fish or sliced shellfish that has been marinated in Sake and is eaten uncooked or raw and is sitting on a mound of steamed rice.
They are both served with Daikon, a Japanese radish variety, ginger slices, Japanese Soy Sauce Kikkoman and Wasabi, a green radish root which is quite piquant.


Comments (4)

Sashimi does not require the fish to be set on a mound of rice, nor does it require marinating in sake.
Sushi covers things as different as nigiri(sushi), maki(sushi), and temaki(sushi). The forming of these different sushis uses very different techniques. The definition above should be reviewed as it makes a confusion between nigiri and maki.
Besides, I never heard about ginger being used in sushi, but I might be wrong on this one.
This definition clearly comes from the Kikkoman people. It has a LOT of problems. Somebody really should rewrite. I have written an entry on sashimi, but I am no expert on sushi. What I do know is that sushi is basically vinegared, seasoned rice, usually combined with something else -- fish, pickle, vegetable, egg, whatever. In addition to the styles already listed by colombochute, there is also chirashizushi (stuff scattered on top of sushi rice), Kansai-style mackerel sushi (mackerel wrapped around strong sushi rice and preserved briefly), pressed sushi, preserved sushi, and on and on. I would fix this, but I'm not sufficiently knowledgeable.
Seriously, nobody knows enough to do a basic rewrite?
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