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Use the “Sushi Delivery” button to search for Japanese restaurants nearest to you that delivery food and sushi. It is quick and easy. You can also place your order online, or speak with the call operator and place your delivery order. Delicious sushi will be delivered to your home within an hour.
A Basic Introduction To Sushi
The history of sushi stretches back hundreds of years. Rather than an artful and memorable style of dining, it originated as a simple technique to preserve fish. Historically, the fish used for sushi was dried to extend its useful life and then pressed into vinegar rice in order to further preserve it. Seaweed (nori) was later added to make the meal less sticky and easier to handle.
The name “Sushi”
From a linguistic standpoint, sushi gets its name from the rice involved, not the fish. “Su” is the Japanese word for vinegar, and “shi” is a contraction of “meshi,” the word for rice. Thus “sushi” literally means vinegared rice, and it could technically be applied to any food including that ingredient. Today, though, the word sushi is understood (inside and outside of Japan) to refer to the Japanese style of serving raw fish, usually in finger-sized pieces, with or without rice. Though other nations have produced dishes and cuisines very similar to sushi, it is the Japanese style that dominates all over the world.
Best way to eat Sushi
Sushi can be eaten as served or garnished by being dipping in shoyu (Japanese soy sauce). How sushi appears to the educated consumer is of paramount importance; considerable effort is made to create and serve dishes with incredibly precise looks. The creation of sushi is as much an art form as a style of cooking. Although sushi’s global popularity has led to the rise of “quick and easy” sushi, there is also still a strong demand for painstaking, traditional sushi preparation.
Sushi presentation style
Sushi can be presented in a host of different ways. Some pieces are intended to be eaten by hand, while others are created with the expectation that diners will use chopsticks. Every form of sushi has its own unique style of preparation and shape. The itamae (sushi chef) can serve your sushi in a host of different ways; you may find straightforward sushi pieces plated with simplicity or delicate ingredients arrayed in artful displays. Sushi intended for large groups may be presented as a dazzlingly diverse platter. The itamae’s personal style and intentions will greatly influence your sushi experience, but certain basic forms are common in all types of sushi.
Sashimi, raw fish served on its own, is a personal favorite of mine. Sashimi is not served in rolls or accompanied by rice, but it sometimes comes with shiso and/or daikon. I love the bold, unadulterated taste of the fish you get with sashimi. It’s also an undeniably impressive order to make with newcomers!
There are a number of different traditional cuts that can be used on sashimi based on what will make the fish look and taste the best. The most common rectangular shape is Hira zukuri. Ito zukuri is a thinner cut, going down to a thickness of just a sixteenth of an inch. Kaku zukuri is an even thinner cut; the paper-thin pieces are often laid out in an elaborate pattern.