What's the difference between kimbap and Japanese sushi?

Shape difference between kimbap and sushi: Japanese sushi is diversified in shape, not necessarily wrapped in seaweed, but wrapped in fresh salmon or cuttlefish or fish eggs into a round or rectangular shape and eaten with rice. Japanese people call it sushi. South Korea's kimbap, as its name implies, is wrapped in a round shape with kimbap particles. Koreans call it kimbap (RICE ROLL in English, meaning rice balls).

The difference between kimbap and sushi: Japanese sushi has a variety of tastes, mainly depending on the material mix. And it is often served with green mustard and Japanese soy sauce. Korean kimbap tastes sweet and has a faint fragrance of sesame oil. You don't need to stick auxiliary seasoning when eating. Usually served with egg drop soup.

The difference between kimbap and sushi: The rice used in Japanese sushi is made by mixing glutinous rice and rice at the ratio of 65,438+0: 5, and then steaming rice and sushi vinegar at the ratio of 6,65,438+0. Sushi ingredients generally include salmon (salmon), tuna (tuna, tuna), yellow-tailed fish, snapper, mackerel and other sashimi; Shellfish such as cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin and arctic shellfish; Pickled radish, sour plum, natto, avocado (avocado), cucumber (cucumber), fried tofu and red meat such as beef, horse meat and ham, as well as fried eggs and raw quail eggs. It is not difficult to see that the basic ingredients of sushi tend to be "fresh". The rice used for Korean laver rice is pure rice, and sesame seeds and sesame oil are mixed in the production process. Kimbap is cooked food, which contains various dishes, such as eggs, carrots, spinach, carrots, floss and other basic ingredients. There are not as many changes in the form as sushi, and it sounds more "vegetarian" and simpler than sushi.

The difference between kimbap and sushi: Because the materials used in sushi tend to be fresh, sushi is very particular about freshness and hygiene. Sushi seafood is mostly eaten raw, which is likely to carry germs and parasites, especially nematodes. So be sure to choose fresh and safe seafood. The raw materials used to wrap sushi skin are high-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on. And they are not as simple as seaweed rice. The process of rolling sushi is also very similar to kimbap, because there are many kinds of sushi, so the practice can also be changed according to the varieties. The practice of sushi can also be derived: hand-cranked sushi, abalone sushi, flying fish sushi, plum blossom sushi, fruit and vegetable sushi and so on. Generally speaking, the laver used to roll laver rice is the most authentic one from Korea. The production process is also relatively simple. Just dry the laver in a microwave oven for half a minute. Egg skins, carrots and cucumbers are all long strips. Add some floss, crab roe, ham and sausage. Kimbap is simple to cook, but it tastes like sushi. Generally, the temperature of kimbap is slightly lower than the hand temperature. When eating kimbap, you can also do DIY according to your own preferences, such as putting some caviar, eating it with green mustard and Japanese soy sauce, and even salad dressing and tomato sauce can enrich the taste of kimbap.