壽司的資料,plz. . .. (英文)

This article is about Japanese cuisine. For other uses, see Sushi (disambiguation).

Many types of sushi ready to be eaten.In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi?) is a food made of vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Sushi as an English word has come to refer to a complete dish with rice and toppings; this is the sense used in this article. The original word Japanese: 寿司 sushi, written in kanji, means "snack" and refers to the rice, but not fish or other toppings.[1] Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes [2]. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi.

There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし).

2007-11-13 22:16:22 補充：
壽司的起源現在的壽司跟以前的壽司大大不同。壽司的原點是「熟鮨（Narezushi）」。「熟鮨」是將魚跟飯相互重疊用鹽腌製再使用重石壓住，放上一段時間，經過發酵後自然而然地呈現酸味所製成的發酵食品（猶如泡菜的作法）。據傳「熟鮨」的發源地是東南亞，然後傳至中國經過朝鮮半島後最後傳到日本。

2007-11-13 22:23:35 補充：
握壽司 :握壽司是最受歡迎的種類。基本是將醋飯捏成糰狀，再蓋上切片的魚生，壽司的大小以一口可吃下為標準。握壽司講求材料新鮮，由選購到處理到刀功，師傅的經驗缺一不可。靚的壽司飯不可過實或過鬆，捏的技巧要適可而止，不會入口像石頭，亦不會一夾便散開，調味要剛剛好。

2007-11-13 22:24:09 補充：
卷壽司 :卷壽司是將壽司捲成長條後再切段食用。卷壽司有太卷（粗卷）和細卷，用一整張紫菜包的壽司叫太卷（約 4 cm），常用的材料有鰻魚、雞蛋和黃蘿蔔；只用半張的是細卷（約 2 cm）。製作卷壽司最好緊而不實、鬆而不散，飯也不可過多，否則紫菜很容易破爛。卷壽司的分量不輕，一般人在吃完握壽司和其他菜餚後，才決定要不要點一份卷壽司，因為卷壽司有用來填飽肚子的意思。

2007-11-13 22:26:13 補充：
手卷壽司 :手卷壽司即是壽司飯配魚生或海鮮，再用烤紫菜捲成甜筒狀的壽司。由於以紫菜包著，材料的水分不可太多，否則紫菜很快變腍，失去脆卜卜的口感。好吃的手卷入口要香脆，一定要快吃，時間一耐，材料的水分便會滲出，令紫菜失去鬆脆的口感。食時用筷子蘸些少豉油在手卷內。

2007-11-13 22:27:41 補充：
押壽司 :押壽司是最具代表性的關西風味壽司。特色是以木箱壓成方形飯糰，再切成六個平均整齊的方形壽司。壓的過程要緊實，中間夾著的魚類和昆布都須事先用醋泡過。外形精緻，食時毋須蘸任何調味料。即使在日本，吃箱壽司的食店也愈來愈少。

1.右手先沾濕少量醋水、作用是不會被飯粒黏著手、然後拿一少飯團，用掌心和手指輕壓出一團小飯 團。請記著飯團一記要圓和不能握得飯粒太實。
2.左手用拇子和食子握著魚生片。
3.再用右手食指沾上芥辣。
4.然後放上飯團在魚片上。
5.再用左手拇子輕壓、右手拇子和食子中指定形。右手拇子和左手食指再壓一次。
6.然後倒轉握好的魚片和飯團。
7.再用食指和中指再輕壓魚片。　
8.這樣便完成一粒握壽司了。(請緊記握壽司的次數已最少完成為最好、因為人是有體的，握得魚片太久會令魚片變質 )



The right hand first gets wet the few vinegar water, the function cannot mount by the grain of cooked rice begins, then to take few foods groups, lightly presses out a group rice group with the palm and the finger. Please record a food group summary circle and cannot grasp the grain of cooked rice to be solid too.
2. The left hand grasps the fish fresh piece with fingers sub- and the food.
3. Again uses the right hand index finger to stain the mustard to be spicy.
4. Then puts the food group on the fish fillet.
5. Again uses the left hand fingers sub- light pressure, the right hand fingers sub- and the food sub- middle finger setting. Right hand fingers sub- and left hand index finger recompression.
6. Then reverses grasps the good fish fillet and the food group.
7. Again uses the index finger and the middle finger again light pressure fish fillet. 8. Like this then completed a grain to grasp the sushi. (Please tightly records grasps sushi number of times most little to complete for well, because person has body , grasps fish fillet to be long too can make fish fillet deterioration)

2007-11-13 22:06:08 補充：
壽司的起源壽司"Sushi"、"酸"即是酸醃製的食物。在公元200年即後漢年代，中國已開始流傳"壽司"這種食製，在辭典中的解釋為以鹽、醋、米及魚醃製而成的食品，宋朝年間，中國戰亂頻仍，壽司正好為走難的充饑食品，而品種更多，由菜蔬類、魚類、肉類，甚至貝殼類都有。公元700年，即奈良年代，出外營商的日本商派將壽司流傳入日本，當時的日本人，用一些醋醃製過的飯團，加上一些海產或肉類，壓成一小塊，整齊的排列在一個小木箱之內，作為沿途的食糧。直至公元1700年，即江戶年間，壽司才於日本廣泛流傳，成為一種普通的食品。