Page 322 - (DK Eyewitness) Travel Guide: Japan

320  TR A VELERS ’ NEEDS

Sushi and Sashimi

Newcomers to Japan are often both fascinated and
intimidated by these native dishes. The term “sushi” applies
to a variety of dishes (usually written with the suffix “-zushi”)
in which cold, lightly sweet ened and vin egared sushi
rice is topped or wrapped up with raw fish or other items
such as pickles, cooked fish, and meat. Sliced fillets of
raw fish served with out rice are called sashimi. Even those
visitors used to Japanese restaurants abroad may be
surprised at how ubiquitous such foods are in Japan.
There is no need to worry unduly about hygiene: Japan’s
highly trained chefs always use fresh fish, and the vinegar Sushi bar counter and sushi chefs with
in sushi rice is a preservative. years of training
Hotate Wasabi (Japan ese Gari (ginger), eaten
Shredded daikon Hirame (halibut) Ebi (shrimp) (scallop) horseradish) separately
radish

Nigiri-Zushi
Here, thin slices of Hokkigai (type
raw fish are laid over of clam)
molded fingers of
sushi rice with a
thin layer of wasabi Suzuki (sea
(green horseradish) bass)
in between. Using
chop sticks or fingers, Kazunoko
pick up a piece, dip (salted
the fish lightly in soy
sauce, and con sume herring roe)
in one mouthful.
Toro (belly flesh Maguro Shimesaba (salted,
of a tuna) Aji (jack) (tuna) vinegared mackerel) Ika (squid)

Tamagoyaki (sweetened egg omelet), Denbu, flakes of shrimp and
a popular non-fish item often whitefish that have been boiled,
accompanying sushi and sashimi then dried and seasoned

Kazunoko (prepared Ebi (shrimp)
herring roe)
Chirashi-Zushi
Aji (jack) The “scattered” style of sushi
involves a colorful combination
of toppings arranged artfully
with a deep bed of cold sushi
Uni (the ovaries rice. There are two main
of a sea urchin), region al variations. In Tokyo,
a highly prized slices of raw fish, fish roe,
delicacy in Japan chunks of omelet, and other
raw or cooked vegetables
are placed on top of the rice
Ikura (salmon roe) (as shown). In Osaka, the fish
Gari (ginger) and vegetable toppings are
cooked, then mixed with
Slice of kamaboko, a type of steamed fish-paste Thin slice of ika the rice and overlaid with
roll with pink-dyed rim (squid) strips of omelet.

320-321_EW_Japan.indd 320 08/08/16 3:09 pm
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 18th October 2012
Size 125mm x 217mm