Japanese sushiSushi was a traditional Japanese food. The main ingredients were cold rice seasoned with vinegar, followed by fish, seafood, vegetables, or eggs.
Common types of Sushi include:
- ** Tuna Ninji Sushi **: Composed of a thin tuna slice and vinegar rice, it is one of the sashimi Sushi that travelers often order.
- ** Salmon Grip Sushi **: It is made from salmon sashimi. First, the salmon is cut into thin slices and placed on soft cooked rice. It can be eaten alone or dipped in soy sauce.
- ** Cucumber Sushi Roll **: Cut the cucumber into thin strips and wrap it in vinegar rice. There is a piece of seaweed on the outside. It is a popular vegetarian Sushi.
- ** Tamago-yaki Sushi **: Tamago-yaki is an omelet, usually square or rectangular, with a rich taste.
- ** Eel Sushi Roll **: Place the grilled eel on the vinegar rice, roll it with seaweed, and pour the sweet and salty sauce over it.
- ** Salmon Roe Sushi **: Made from Salmon Roe and Seaweed. It has a wonderful "explosive" feeling when eaten.
- ** Inari Sushi **: It consists of tofu skin, fried eggs (option), vinegar rice, etc. The rice is wrapped in tofu skin. The skin is slightly sweet, and the rice inside is slightly salty.
- ** Flying Fish Roe Nichu **: Full of fish roe. Flying fish roe is small, has a subtle taste, and the texture is crisper than salmon roe.
In addition, there were some local specialties:
- ** Hokkaido (Red Salmon Rice Sushi)**: Red Salmon sprinkled with seawater salt, cooked Hokkaido rice, mixed with rice yeast, added with carrots, white radishes, ginger and other ingredients, and marinated in a large barrel. The red and white colors are bright, and after fermentation, the taste is rich and moist.
- ** Akita (Eggplant Flower Sushi)**: A local delicacy in Hengte City, Akita Prefecture. It is made with the yellow chrysanthemum, which has been eaten locally for a long time, to create bright colors. The whole chrysanthemum is placed on the eggplant. It is commonly eaten with the local glutinous rice, which is both salty and sweet.
- ** Tokyo (Sasamaki Sushi)**: Sushi ingredients usually include sea bream and prawns that have been processed through multiple processes, as well as white fish and light objects that change with the season. There are also fish meat floss, eggs, and seaweed rolls. The vinegar rice is tightly gripped and the portion is usually larger than other types of sushi-like ingredients.
- ** Kanagawa (Horse mackerel osuki)**: A century-old restaurant, Ofuna Pavilion, was born in Kamakura City's Ofuna Station. It was made by salting the exquisite small horse mackerel caught in the coastal waters of Enoshima and pressing it with vinegar rice.
- ** Tomiyama (Salmon Sushi)**: Originally, it was made from local sakura trout pickled and wrapped in bamboo leaves as a tribute to the lord. However, due to the decrease in the number of sakura trout, they would also use sakura trout produced outside the prefecture and overseas.
- ** Nagano (Wakasasa Sushi)**: Travelers in the Anyuno area use bamboo leaves to wrap Kurobu trout, wasabi leaves, plums, these three ingredients, and the local soft rice. You can enjoy the fragrance of bamboo leaves while tasting the taste of Shinshu.
- ** Gifu (Park Leaf Sushi)**: A traditional dish in the Tono area of Gifu Prefecture. Sushi is wrapped in fresh Park Leaf, and dried Park Leaf can be used to make Park Leaf Miso Yaki.
When it came to making sushi-making, some would first make feather-pot stewed rice, and then adjust the proportion of vinegar according to the climate to make sariras. In some restaurants, there might be flatfish, peony prawns, and other ingredients in the food section. There would be different types and parts of sashimi in the sushi-section, such as Haruko, big-tailed squid, Sakura trout, etc. Different sashimi had different tastes and flavors.
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