What kinds of Japanese sushi are there?

Japanese sushi, wrapped in thin kelp, is full of fragrant rice, mixed with some seafood, or various types of floss. It tastes soft, with a little freshness and seafood flavor. It's delicious.

However, if we talk about the types of Japanese sushi, we may not know that Japan has always been very strict about food, and so is sushi. Each kind of sushi has its own taste and characteristics.

Then, next, Bian Xiao will help you understand the classification of Japanese sushi!

The first type: cooked sushi (cooked れ _ (_), _れ _ (_), なれずし)

Fish pickled with salt and rice and fermented with lactic acid bacteria can be preserved for a long time, but it has a strong smell. Traditional foods in Wakayama County, such as "cooked sushi of crucian carp", cooked sushi of mackerel and cooked sushi of saury, all belong to this category.

The second type: roll sushi.

Spread a layer of laver (laver) on the small bamboo curtain, and then spread a layer of rice with ingredients in the middle, roll it into long rolls and cut it into small pieces. It is also a more convenient "laver rice roll" for our family.

Moreover, sushi rolls can be divided into the following five categories.

Taijuan, a kind of sushi with a relatively thick diameter, usually has several ingredients. To tell the truth, you can get out of anything.

Thin rolls, as the name implies, are relatively thin and usually contain only one ingredient. Such as iron fire roll. There is usually only one kind of raw fish or cucumber strips. It belongs to the "complementary food" in sushi.

Hand roll, roll sushi into a cone (similar to ice cream cone), it is more difficult to use chopsticks, so it is generally eaten by hand. It seems that there are not many fans in China for this kind of sushi. I have only tasted it once or twice, probably because the amount of seaweed is relatively large, which accounts for the taste.

Roll it inside, wrap the central ingredients with seaweed in turn, and then wrap them with rice. Sprinkle sesame, fish eggs and crab eggs on the outermost layer. This kind of roll sushi is the most common sushi in Japanese food stores in China, with mango and avocado on it and cooked eel and fried shrimp inside.

Warship roll, rice wrapped in seaweed into an oval shape, and ingredients placed on it. Specially used for difficult ingredients such as salmon roe and sea urchin.

The third kind: _ Sushi (gambling sushi)

Also known as wooden sushi or overnight sushi, it is mainly popular in Kansai, Japan, and is made with long wooden boxes (boxes) as an auxiliary. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then press the lid hard. Sushi will become square and finally cut into pieces.

The fourth type: holding sushi (holding sushi)

This kind of sushi is the most familiar one. (Raised in the Edo period in Japan) The producer held the rice into pieces by hand, coated it with a layer of wasabi, and finally spread out the ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to combine the two.

In Japan, the word "sushi" mostly refers to holding sushi without explanation.

Fifth: Supi Sushi (_ Lotus Sushi)

Rice is full of ingredients. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli), stewed mushrooms, bamboo shoots, carrots and so on. Generally, tofu skin or egg skin is common in Japanese food stores. The skin is sweet.

Sixth: Sushi (Sushi)

It is slightly different from the sushi described earlier.

Edo Maehara Sushi, which is common in kanto region, is made by sprinkling ingredients on rice in a bowl.

Wumu Sushi (Wumu Sushi) is common in Kansai region, and the ingredients are mixed with rice in a bowl.

After introducing the types of Japanese sushi, the next thing to do is to eat. If you like sushi, use what you have just learned to taste these different sushi!