The Japanese food is gaining popularity worldwide and India is no exception. A lot of young and health conscious people are taking a liking to it. The growing number of mainstream Japanese restaurants in most cities also has aided in the recent boost in the cuisine’s popularity. Japanese food is quite visual and interesting as they take special care in the dish’s presentation. This cuisine is quite different from most of the other cuisines we come across mostly; their meals are light and usually consists of rice, soup, gyoza (dumplings), fish or any other meat and a vegetable or a bean dish. Sushi is one of the most popular Japanese dishes in the world. Iit mainly consists of cooked vinegar rice with a combination of raw/cooked seafood and vegetables. Sushi has many different variants based on ingredients used and the dish’s presentation. For example, Maki is ‘rolled sushi’ i.e. rice is wrapped in nori (dried seaweed) whereas Inari sushi is a pouch of fried tofu filled with sushi rice.

Some of the other popular dishes from this cuisine are: A host of popular restaurants such as Sushiya and Tamura in Delhi, Sushi and More in Mumbai, Rocket Chef in Gurgaon etc. have made Japanese Cuisine easily accessible. You can now enjoy fine flavours and tasty dishes from the finest Japanese restaurants delivered right in the comfort of your home. You can order online your favourite Sushi, Yakitori, miso soup, sashimi etc. whatever you are craving for with foodpanda. All you have to do is enter your location (city and area), select your favourite Japanese restaurant and within few clicks online, you can place your order online. Now relax and enjoy while your order is delivered at your doorstep with ease of both online payment and cash at delivery options available. Whether you're in the mood for some Japanese noodles like udon, ramen or soba, craving snacks like wasabi peas or Hi-Chew candies, or ready to create your own Japanese cuisine with sushi and stylish dinnerware, our selection of Japanese food features all this and more.

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Sushi Essentials & ExtrasSushi: All sushi contains some kind of sticky rice held together with sweet Japanese rice vinegar. buy one get one sushi caryThe sushi chef expertly shapes the rice (a process that takes seconds to do and years to learn) and tops it with sliced raw fish, a cooked whole shrimp, fish roe, a slice of Japanese omelet (tamago), or a vegetable. The chef also prepares sushi rolls by rolling the fish or other ingredients in the rice with nori seaweed (the California roll puts the rice on the outside). The restaurant serves the sushi pieces and cut up pieces of roll on a wooden block with a dipping sauce. Toro (fatty tuna) is the most popular fish, but the topping can be anything from unagi (eel) to ikura (salmon eggs). The term sashimi refers to a plate of sliced raw fish or other seafood served on its own with a sauce, with neither rice nor seaweed. Because raw seafood is involved (as well as a great deal of precise knife work), both sushi and sashimi require reliable sources of the highest quality ingredients and highly skilled preparation.

In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes.[1] In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an archaic grammatical form of a word that is no longer used in other contexts; literally, "sushi" means "it's sour".There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or algae) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.CondimentsShoyu - The common name for soy sauce. In sushi restaurants, it may also be referred to as murasaki (lit.

Wasabi - A piquant paste made from the grated root of the wasabi plant. Real wasabi (hon-wasabi) is Wasabi japonicaChicago is a good place to find quality sushi bars and restaurants. I really enjoy going out for a fantastic sushi meal, but only on occasion since it can be quite pricey. Last week, I got really psyched to roll my own sushi, and went out on a quest to find all of the right ingredients. If you have the backbone of what you need to roll your own (sushi mat/roller, sushi rice, rice wine vinegar, wasabi powder, nori sheets, pickled ginger), then making it yourself is fairly inexpensive and a lot of fun. I started my quest of finding ingredients in Uptown, at the intersection of Argyle and Broadway. This is known as Little Vietnam (I know, a far cry from the sushi homeland of Japan, but I swear they have almost everything you need to make sushi). I went to two stores, Hoa My Market on Argyle Street and Tai Nam on Broadway (they’re less than a five minute walk from one another).

Both stores carry five to twenty pound bags of sushi rice (I think I paid less than $3 for a five pound bag), a ten pack of nori sheets for less than $2, large bottles of rice wine vinegar for less than $3 and wasabi powder for around $3.50. The pickled ginger, however, I could only find at Hoa My Market, where they had both the pink pickled ginger and the yellow pickled ginger. The difference between the two is that the pink ginger is slightly younger than the yellow. Some brands use beet juice to dye the ginger, if it is too mature during the pickling process. Hoa My doesn’t carry sushi mats, but Tai Nam had them for super cheap (I had to ask for assistance to find these, as they were hidden somewhere near the back of the store). Between both stores, I spent around $20 for the basic sushi ingredients that I needed. As for the fish, I chose to go to the trusty Whole Foods Market in Lakeview. I’m a little unsure of purchasing fish at either of the markets previously mentioned, especially if I’m eating it raw (I’m pretty sure they don’t carry sushi grade fish at Hoa My or Tai Nam).

Here’s the thing with Whole Foods and sushi grade fish - they don’t normally carry sushi grade, but they do take orders and can bring in whatever type you’re looking for, within reason. Unfortunately, I wasn’t aware of this until the guy behind the counter told me. By this point though, I was on a mission and wasn’t going to wait a day or two for a fish order. The next step was to sweet talk the employee at the sushi counter in the prepared foods section of the store. At the counter they had pre-packaged sashimi (thin slices of raw fish, not prepared into a sushi roll) priced a little under $10. Instead of buying that, I kindly asked the lady behind the counter if she had any fish that wasn’t sliced into sashimi and that she’d be willing to weigh out for me and sell. This lady was my hero for the day, because she sold me a lovely quarter-pound piece of tuna for a couple dollars less than the sashimi package. Next time I go to buy fish, I probably won’t do this again (I don’t want the people at Whole Foods to catch on), but instead I’ll just order it ahead of time.

There are also other local options such as Hooked on Fish and Wixter Market. As for the vegetables, I picked up a small cucumber, daikon radish and an avocado while I was at Whole Foods. I would’ve liked to buy some asparagus, but it’s not the right season for that. After several hours of shopping, I was finally home with all of the ingredients I needed to roll sushi (including a couple bottles of sake, because you shouldn’t eat sushi without it). I made a spicy tuna roll (diced tuna fish mixed with a little sesame oil, Sriracha hot sauce, and sliced green onion), a tuna inside out roll (which I topped with a mixture of Sriracha and mayonnaise to add a little heat), and a couple of veggie rolls. Rolling sushi at home is a really fun activity and great practice if you want to look like a pro while entertaining in your home. Now that my kitchen is fully stocked with the backbone ingredients, it will be an affordable option to make more often. I would go through the process of making sushi, from the rice to the rolling, but The Chopping Block's Owner/Chef Shelley Young covers that in her How to Make Sushi at Home post.