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In our country, sushi is the most famous dish of Japanese cuisine. However, the sushi we are called not only them, but also rolls, which they are not. Despite the fact that the rolls and sushi are prepared with the same components, in the cooking technology is specificity. So, what is the difference between sushi and rolls? To understand this, it is necessary to understand the features of cooking.
Authentic name sounds like sushi "sushi". It is a traditional food of China, which is made from rice and seafood is molded manually. Each institution has its own subtleties of making sushi, as well as his own recipe and technology. The range of dishes is wide, despite the fact that a set of core components standard. For example, sushi can be different "blind", to add a different kind of fish, and using spices to drastically change the taste.
As for the rolls, their distinctive feature is the form. The rice in this case, wrapped in a pressed sheet of seaweed. It turns out the roll with a stuffing of rice and fish, cut into small pieces and served to the table. During the preparation of the rolls is very important to tightly roll the roll, so after cutting the pieces holding the correct form. It uses a special bamboo Mat. Its spread out on the surface, the top prostrat sheet of nori (seaweed), then rice, piece of fish or other filling, and then tightly wrapped. In the preparation technology can be some nuances.
In the above case, the figure obtained under the sheet of seaweed. Such rolls are called nori-Maki. The other option is that the rice is on the outside of the roll – Uro Maki. As usual, the rolls are prepared from boiled rice and raw fish, but the variant of roasting. The last variation called yaki-Maki.
What to eat sushi and rolls?
The amount of additives, of course, huge. But, as a rule, traditional and the most popular in our country are wasabi, pickled ginger and of course soy sauce.
Thus, the main differences from the sushi rolls this:
- Sushi is prepared only with hands, as the rolls rolled with a bamboo Mat.
- The first form can be diverse: round, oval, oblong. As a rule, they represent the rice with slice of fish on top.
- Rolls – is always small rolls (Maki).
- Rolls in its composition can have many different ingredients, not just rice and fish.
The most popular toppings for sushi
The way sushi can be different, what remains unchanged is the core set of components to this dish – boiled white rice, fish and seafood. The Japanese prefer the least processed components, so the fish used raw for sushi, although it is possible to prepare also from pickled, smoked or canned products. Also important ingredients are vegetables, fruit, crab sticks, eggs (omelet). Often add kelp, greens, seeds.
Characterization of components of food
For the classic version with raw fish is used only oceanic fish. It's salmon, tuna, eel, mackerel and others. As for the river fish, it is always cooked to avoid infestation. Seafood choose sushi, shrimp, squid, octopus, and fish eggs.
Vegetable and fruit component of the dish is presented as pickled and fresh products. It can be cucumber, avocado, corn, asparagus, radish, prunes. Another interesting and very useful representative of the Japanese food is omelet prepared with the addition of mayonnaise, soy sauce, wine, sugar and vegetable oil. Often it is used as nori, they are wrapping up the rice. It is impossible to imagine serving Japanese food without additives such as wasabi, pickled ginger and soy sauce. It is through these three pillars of Japanese food and acquires its characteristic taste. It should be noted that their use is not only new flavors, but also to improve digestion.
Sushi in Russia
Japanese cuisine has successfully taken root in Russia. She became very popular: it creates a network of restaurants, popular sushi delivery at home, in supermarkets sold products to prepare rolls, and the finished portions of the rolls are also often there on the shelves. It is not surprising that Japanese cuisine and sushi as one of their most popular dishes so loved by our fellow citizens, because the history of the cuisine of the ancient and time-tested – it has more than 3 thousand years.
As for the times close to our own, the first Japanese restaurant was opened in Moscow in the early ' 80s. He catered only to foreigners and the Soviet elite. As the first school in modern Russia was opened in 1996, and then there are others. It was a very expensive restaurants that focused on customers with high income level. After a time the sushi was put on stream. Japanese cuisine was becoming more popular and it could afford middle class people.
Interestingly, at first, twisted sushi, the Koreans, and then did the Buryats, as such the Japanese in the restaurants was very small. With the growing popularity of has come a great demand for chefs. Needed really a lot of staff to cope with the flow of wanting to try Japanese food. In order to begin to perform the duties of sushi master in Russia had only years of practice, while in Japan, sushi master studied for 5 years: 2 years to master the craft of cooking rice and 3 years – working with fish. Today Japanese cuisine is no surprise – in Russia, these restaurants very much, the format of the establishments is diverse and continues to evolve. But, despite the fact that Japanese cuisine for many is no longer a "Terra incognito", she continues to love and revere.