Sushi

An sushi (すし, 寿司, 鮨, 鮓, pigsasayod na [sɯɕiꜜ] or [sɯꜜɕi]) iyo sarong tradisyonal na pagkakang Hapones nin preparadong pigsukaang maluto (鮨飯, sushi-meshi), harus igwa nin pirang asukar sagkod asin, na may kaiba nin mga baryenteng salak (ねた, neta), arug kan pagkakang pangdagat, harus hilaw, asin mga gulay. An mga istilo nin sushi asin an presentasyon kaini iyo manlainlain, pero an sarong susing salak iyo an "sushi rice", inaapod man bilang an shari (しゃり), o sumeshi (酢飯).^[1]

Sushi

Sushi

Sarong dakulang plato nin sushi
Alternatibong ngaran	すし, 寿司, 鮨, 鮓
Kurso	appetizer, pangenot na lutuon
Ginikanang lugar	Hapon
Rehiyon o estado	Subangang Asya
Katakod na nasyunal na luto	Lutuong Hapones
Temperatura nin pagsirbe	malipot
Pangenot na salak	pigsukaang maluto
Salak na harus nagagamit	mga pagkakang pangdagat asin gulay
Cookbook: Sushi   Media: Sushi

Sushi Roll

An sushi iyo tradisyonal na gibosa tahaw na granyulang puting bagas, alagad pwede man ipreparar gamit an kayumangging bagas o halipot na granyulang bagas. Ini iyo pinakaharus pigpepreparar gamit an pagkakang pangdagat, arug kan pusit, eel, yellowtail, salmon, tuna o imitation crab meat. An nagkapirang klase nin sushi iyo vegetarian. Harus ining pigsisirbi gamit an pickled ginger (gari), wasabi, asin tawyo (soy sauce). An daikon radish o pickled daikon (takuan) iyo mga popular na garnish para sa pagkakan.

An sushi iyo minsan na nariribong sa sashimi, sarong relatibong pagkakan sa lutuong Hapones na pigbibilog nin piggiriris na maninipis na hilaw na sira o karne sa okasyonal.^[2]

Uusipon

Nagpoon an sushi sa Hapon, na bistado ngunyan na narezushi (馴れ寿司, 熟寿司 – "daing na sira"), na posibleng nakaimbak sa ibinurong maluto nin pipirang bulan sa sarong pagkakataon. Pinupugolan kan laktopermentasyon kan maluto an pagkalapa kan sira;^[3] inaapon an maluto bago kakanon an sira.^[4] An arug kaining amay na klase nin sushi iyo nagin importanteng pinagkukuanan nin protina sa mga Haponesang konsumidor. An taramong "sushi" iyo nagpopoon sa makalumang pambalarilang klase na dae na ginagamit sa ibang konteksto, asin literal na may kahulugang "maalsom"; an putahe iyo may lasang maalsom asin umami o manamit.^[5] Yaon man giraray an narezushi bilang rehiyonal na espesyalidad, karisa-risa bilang funa-zushi gikan sa Prepektura kan Shiga.^[6]

An pinakaamay na suratong pagsambit nin sushi sa Ingles na dineskribo sa Oxford English Dictionary iyo sa sarong libro kaidtong 1893, A Japanese Interior, kun sain nasambit an sushi bilang "paikot nin malipot na maluto asin sira, pagkakang pangdagat, o iba pang pampanamit".^[7][8] Igwa nin mas amay na pagsambit nin sushi sa diksyunaryong Hapones-Ingles ni James Hepburn gikan sa 1873,^[9] asin sa artikulo kaidtong 1879 manungod sa lutuong Hapones sa pahayagang Notes and Queries.^[10]

Kataytayan nin mga ladawan

• 
  Toro nigiri (fatty tuna belly) (鮪とろ握り)
• 
  Salmon roll (巻き鮭)
• 
  Kakinoha (persimmon leaf) sushi (柿の葉寿司)
• 
  Chakin-sushi, wrapped in thin omelette. (茶巾寿司)
• 
  Sushi plate (盛り合わせ)
• 
  Ikura gunkan-maki (イクラ軍艦巻き)
• 
  Sasa (bamboo leaf) sushi (笹寿司)
• 
  Unagi (teriyaki-roasted freshwater eel) sushi (鰻寿司)
• 
  Nigirizushi na binebenta sa sarong supermarket sa Tokyo
• 
  Assorted sushi (盛り合わせ)
• 
  Assorted Western sushi (盛り合わせ)
• 
  Western spicy tuna hand roll (スパイシーツナロール)
• 
  Western spicy shrimp roll (スパイシー海老ロール)
• 
  Gari (ginger)
• 
  Wasabi

Padagos na pagbasa

• Joro Ono, Masuhiro Yamamoto (2014). 鮨 すきやばし次郎: JIRO GASTRONOMY (in Japanese). Shogakukan. ISBN 978-4093883856.
• Joro Ono, Masuhiro Yamamoto (2016). 匠 すきやばし次郎: JIRO PHILOSOPHY (in Japanese). Shogakukan. ISBN 978-4093884976.
• Mitshuhiro Araki, Chieko Asazuma (2004). 江戸前「握り」 (in Japanese). Kobunsha. ISBN 978-4334032319.

Mga panluwas na takod

• WikiHow page on making sushi rice

Toltolan

1. "Sushi - How-To". FineCooking (in English). 1998-05-01. Archived from the original on 2019-11-04. Retrieved 2019-11-04. Unknown parameter |url-status= ignored (help)
2. "Sashimi vs Sushi – Difference and Comparison | Diffen". www.diffen.com (in English). Archived from the original on 2019-06-05. Retrieved 2019-06-05. Unknown parameter |url-status= ignored (help)
3. "Food History Timeline, Events in Food History, 50,000 BC to 2012". Retrieved 30 Disyembre 2016. Check date values in: |access-date= (help)
4. Hill, Amelia (2007-10-08). "Chopsticks at dawn for a sushi showdown". London: The Guardian. http://observer.guardian.co.uk/uk_news/story/0,,2185313,00.html. Retrieved on 25 September 2011.
5. Kouji Itou; Shinsuke Kobayashi; Tooru Ooizumi; Yoshiaki Akahane (2006). "Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing". Fisheries Science 72 (6): 1269–1276. doi:10.1111/j.1444-2906.2006.01285.x.
6. Bestor, Theodore C. (2004-07-13). Tsukiji: The Fish Market at the Center of the World. p. 141. ISBN 9780520923584.
7. "Sushi", Oxford English Dictionary, Second edition, 1989; online version December 2011. Accessed 23 December 2011.
8. Bacon, Alice Mabel (1893). A Japanese interior. Houghton, Mifflin and Company. p. 271.
   p. 271: "Sushi, a roll of cold rice with fish, sea-weed, or some other flavoring"
   p. 181: "While we were waiting for my lord and my lady to appear, domestics served us with tea and sushi or rice sandwiches, and the year-old baby was brought in and exhibited."
   p. 180: "All the sushi that I had been unable to eat were sent out to my kuruma, neatly done up in white paper."
9. James Curtis Hepburn, Japanese-English and English-Japanese dictionary, Publisher: Randolph, 1873, 536 pages (page 262)
10. W. H. Patterson, Japanese Cookery, "Notes and queries", Publisher: Oxford University Press, 1879. (p.263)