寿司介绍英语

how to make sushi 怎样做寿司 First,you must know what need to make sushi.首先你必须知道你需要什么材料来做寿司。you need two vegetables such as cucumber or carrot,你需要两种蔬菜比如黄瓜或红萝卜。Sauce，rice and rice vinegar. 酱，米饭和米醋。for best results, use only Japanese rice vinegar.为了制作出效果最好的寿司，最好选用日本米醋。and a thin sheet of seaweed。还有薄薄的紫菜片。 you aslo need a bamboo Mat and sharp knifen你还需要一个小竹帘和一把锋利的刀。 Next,Rolling and Cutting the Sushi.下一步，卷和切寿司。Place seaweed down on the bamboo mat.把紫菜片放在竹帘里，grab the cooked rice and spread it onto the seaweed.把米饭分布在紫菜里.Line up your ingredients in the middle of the seaweed.把蔬菜横着放在紫菜中间。 After that.holding the closest edge of the bamboo mat, roll the sushi.抓着竹帘从最边上开始卷寿司。tighten the roll as you go.卷紧一些,move your full roll to a cutting board.把卷好的寿司转移到菜板。Slice it first down the middle.从中间开始切。from there you can cut it into sixths or eighths, whichever you prefer.你可以根据喜好切成六或八段

In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The common ingredient across all the different kinds of sushi is sushi rice (known as shari in Japanese). The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result.

Main article: History of sushi Sushi by Hiroshige in Edo periodThe traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today[citation needed]. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour",[2] a reflection of its historic fermented roots.The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi."Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (华屋与兵卫; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.