www.takeigo.com |
|
|
 |
|
[Sushi]
There are different kinds of "Sushi", depending on the locality. The most common
is "Nigiri zushi", originally produced in the Tokyo districet. Nigirizushi
consists of small oval-shaped balls of rice seasoned with vinegar and sugar and
topped with a thin slice of fish or shellfish, mostly raw but sometimes cooked,
or small sliced omelet. Usually horse-radish is spread underneath these slices.
They are eaten lightly dipped in soy souce. Slices of pickled ginger may served
as a condiment. Other kinds of Sushi are rolls, pressed Sushi, Chirashizushi,
Inarizushi, and so forth...
|
 |
[kaiten-zushi]
Kaiten-zushi are inexpensive sushi restaurants where plates of sushi rest
on a circular conveyer belt. You can take any plate that is available or
you can ask the sushi chef to prepare something different orspecial. |
 |
[My favorite neta]
 ebi (Prawn)   Maguro (slices of raw tuna fish)  Tamago (Egg)
 Ika (Squid) Ikura (Salmon roe) Kappa maki (cucumber)
[Sushi Neta in English]
1.Sayori -> Halfbeak
2.Tai -> Sea bream *
3.Akagai -> Ark
shell
4.Shirauo ->Icefish
5.Uni -> Sea urchin
6.Hamachi ->
Young yellowtail *
7.Isaki -> Grunt
8.Katsuo -> Bonito |
9.Kisu -> Sillago
10.Aji -> Horse mackerel
11.Suzuki ->
Perch
12.Anago -> Sea eel *
13.Kurumaebi -> Prawn *
14.Ika ->
Squid *
15.Awabi -> Abalone *
16.Tako -> Octopus *
|
17.Kani ->
Crab *
18.Maguro -> Tuna *
19.Saba -> Mackerel *
20.Buri ->
Yellowtail
21.Kohada -> Punctatus
22.Torigai -> Cockle
23.Hiragai
-> Shell ligament |
 Japan guide sushi
→Japan guideサイトの"すし"紹介ページです。
Sushilinks.com
→すしに関する膨大なリンク集。
Kaitenzushi
→回転寿司の紹介ページ。スシねたの紹介もあります。
|
日本文化トップに戻る |
|
