Unfortunately, we do not always understand the whole depth of the traditions of a particular country. Take at least Japan and known to all sushi. Today, almost everyone has tried sushi at least once in my life, or at least imagines how they are preparing.
Everything is quite simple – the main ingredient is a special rice for sushi. Some use ordinary rice, but it is slightly different, so sushi are not quite as necessary. The list of other ingredients is completely dependent on the recipe and fantasy of the cook: fillings and seasonings can be very different.
The manner of serving sushi is also different. The ingredients can be grouped according to the following schemes:
Nigiridzushi. Perhaps this is the most popular type of land. We order them if we need land delivery to the house. A lump of rice with the hands is given an oblong shape, add a little Basabi and a filling, a thin piece of which turns around rice. The filling is also called Net. Such sushi can be tied with thin strips of nori.
Gunkan-Maki. Sushi rice is formed in an oval shape, along the perimeter of which a strip of nori is laid. Sushi themselves are also starting with something like caviar, Nato or pasta salad. These sushi should be similar in shape to a ship.
Makkazushi. These sushi are created in the form of small cylinders using a special bamboo rug. They are wrapped in dry algae, the finest omelet or nori. Makkazusi are designed for six or eight servings.
Futomaki. These are very large sushi of a cylindrical shape -in some cases, their dimensions reach 4 centimeters in thickness and 5 in width. Usually, two types of fillings are placed in them at once, and they are selected not only in taste, but also in appearance. Delivery of sushi of this type is carried out in special boxes, which the product will not be damaged.
Hosomaki. The same as the futromas, only smaller (up to two centimeters). Because of this, only one type of filling is added to them.
Tamaki. Cone-shaped sushi inside which there are any additional ingredients. They turn into an ordinary nori (but at the same time the base of the cone does not close, so that the filling is visible). Such sushi reach a length of ten centimeters, so they eat them with their hands (you see, it would be very inconvenient to take them with ordinary sticks).
Haramaki. Rice rice for sushi and nori inside. There is a filling between Nori and Rice (usually two or three species selected so that they are well combined to taste). The rice itself is fanned in caviar or specially fried sesame seeds.
Osizusi. Sushi in the form of small cubes. They need to be prepared using a special device – Osibako. The filling is laid on the bottom along with rice, then with the help of the press, bruises are formed, which are divided into small parts, which can be completely put in the mouth.
Of course, there are still a lot of different types of land that we have not said – as a rule, they are quite complicated in preparation and require certain products and chef skills. So it’s better to go to a trusted restaurant if you want to try such sushi.