Naha Sushi
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The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603โ1867). It was the fast food of the ch?nin class in the Edo period. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with pickled ginger (gari), wasabi, and soy sauce. Daikon radish or pickled daikon (takuan) are popular garnishes for the dish. The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely. Due to rendaku consonant mutation, sushi is pronounced with zu instead of su when a prefix is attached, as in nigirizushi. Gimbap, similar to makizushi, is a popular take-out food in South Korea. It consists of gim (nori flavored with sesame oil and salt) rolled around rice and a variety of ingredients such as vegetables and meat. All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consisting of rice flavored with vinegar sauce and various raw or cooked ingredients.
Jl. Budi Mulia 3 No.8, RT.5/RW.10, Pademangan Bar., Kec. Pademangan, Kota Jkt Utara, Daerah Khusus Ibukota Jakarta 14420, Indonesia
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