日本寿司料理—春节旅游去日本必品尝的美味
日本寿司料理—春节旅游去日本必品尝的美味
Japanese sushi cuisine - Spring Festival travel to Japan will taste delicious
日本这个国度，有着很多和中国相似的文化，尽管如此，但日本的饮食文化还是和中国大不一样的。尤其是日本料理，举世闻名！！现在就让我和大家一起分享我所了解的日本美食！！希望对大家今年春节去日本旅游有所帮助！
Japan this kingdom, there are many and China similar culture, even so, but the Japanese diet culture or and China very different. Especially Japanese cuisine, world-famous!! Now let me share with you together I know Japanese cuisine!! Hope this Spring Festival on everyone traveling to Japan help!
glamour寿司
sushi
寿司是在饭里放醋做主材料的日本料理，味道鲜美，彩非常鲜明。制作时，把新鲜的海胆黄、鲍鱼、牡丹虾、扇贝、鲑鱼籽、鳕鱼鱼白、金鱼、三文鱼等海鲜切成片放在雪白香糯的饭团上，一揉一捏之后再抹上鲜绿的芥末酱，是真正的“秀可餐”。日本寿司分两大派别：
一、江户派，握寿司；二、关西派，箱寿司(大阪的最有名)，相比之下，握寿司更让大家青睐。由于不使用任何模具，全靠寿司师傅手工握制而成，这样不仅可以保证米的颗粒圆润，同时有效的保持米的醇香。
Sushi is put in a bowl of rice vinegar advocate material of Japanese cuisine, delicious taste, color is very bright. When making, fresh sea urchins yellow, abalone, peony shrimp, scallops, salmon roe, cod YuBai, tuna and salmon seafood sliced put incense waxy rice ball snow-white, knead a pinch again after wipe on fresh green mustard sauce, is really the "leaves". Japanese sushi is divided into two parts: first, edo pie, grip sushi, Second, the kansai pie, box of Osaka sushi (most name), by contrast, grip sushi more let everybody favour. Because do not use any mould, whole depend sushi master hand grip from the system, so can not only ensure meters of particles, and fruity efficiently keep meters of mellow.







还有一种值得一提的是乡土寿司，它被喻为是家乡的美味。
There is a remarkably vernacular sushi, it is named my hometown is delicious.
其中比较具有代表性的有北海道、青森县的鲑鱼寿司，鲑鱼寿司是将新鲜的生鲑鱼(即三文鱼)片与萝卜一起加饭和曲渍制成。 石川县的萝卜寿司是将冬天用盐渍过的萝卜切面薄片与生鲑鱼片、米饭、曲渍制成、萝卜寿司是日本最具代表性的腌鱼类寿司。 另外还有秋田县的鰰鱼寿司，千叶县的沙丁鱼寿司等等。
Compare among them representative have Hokkaido, aomori county of salmon sushi, salmon sushi is will fresh raw salmon (i.e. salmon) pieces and turnip together with rice and curved stains is made. Ishikawa prefecture turnip sushi is will have turnip with saline winter with raw salmon slices cut-side chip, rice, curve stains made, turnip sushi is Japan most representative fish class sushi. Another akita county 鰰 fish sushi, kanto region Monday morning sardines sushi, etc.
寿司必须的材料是米饭。正宗日式寿司用的是肥小而稍带甜味的日本珍珠米。米饭煮熟后，加入适量的寿司醋、糖、盐等调味，待降温后才用来制作寿司。
Sushi must material is rice. Authentic Japanese sushi use is fat small, sweetish Japan ZhenZhuMi. Rice cooked, adding an appropriate amount of sushi vinegar, sugar, salt, etc for cooling ability after seasonings, used to make sushi.
卷寿司(maki-zushi)：在小竹帘上面铺一层海苔(紫菜)，再铺一层米饭，中间放上配料，卷起来成一长卷，然后切成小段。
Roll sushi (maki - zushi) : in small bamboo shade above put a layer of seaweed (laver) and then put a layer of rice, put among the ingredients, roll up into a scroll and cut into small pieces.
太卷(futo-maki)，是直径比较长的一种卷寿司，通常有数种配料。
Too volumes (futo - maki), is relatively long a coil diameter of sushi, there are usually several ingredient.





细卷(hoso-maki)，顾名思义，就是比较幼细的，通常只含一种配料。
Fine volumes (hoso - maki), as the name suggests, is to compare with delicate, usually contains only one ingredient.
手卷(te-maki)，把寿司卷成圆锥体状(类似冰淇淋甜筒)，比较难用筷子挟，所以通常用手吃。
Hand-rolling (te - maki), the sushi rolls into the cone shape (like ice cream cone), difficult to use chopsticks, so usually carry by hand to eat.
里卷(ura-maki)，反过来用海苔裹着最中心的配料，再裹米饭。最外面洒一层或有芝麻、鱼籽、蟹籽等。
The roll (ura maki), which in turn - with seaweed wrapped the center of ingredients, and then wrapped rice. Most outside sprinkled one layer or have sesame, fish roe, crab roe, etc.
军舰卷(gunkan-maki)，米饭用海苔裹成椭圆形状，配料放上面。
Warships gunkan - volumes maki), with rice wrapped into dashi oval shaped, ingredients put above.
押寿司(oshi-zushi)，又称做木条寿司或一夜寿司，主要流行于日本关西，是用长型小木箱(押箱)辅助制作寿司。制作者先把配料铺在押箱的最底层，再放上米饭，然后用力把箱的盖子压下去。作成的寿司会变成四方形，最后切成一口块。
Joab sushi (oshi - zushi), and called batten sushi or night sushi, main popular in Japanese, it is to use long small wooden cases (joab box) auxiliary to make sushi. First the ingredients producer of bottom spread in custody box, then add the rice, then slammed the box down the lid of the pressure. To finish the sushi will become square, finally cut into one mouthful pieces.
握寿司(nigiri-zushi)，(日本江户时代兴起)制作者用手把米饭握成一口块，涂上一层山葵(日本芥末)，最后铺上配料。视配料种类之不同，有时会用一块海苔把两者缚在一起。在日本，若不加说明的话“寿司”一词多是指握寿司。
Hold nigiri - zushi sushi (), (edo period rise) producer cuffed the rice into one mouthful pieces, holding coated with horseradish (Japanese mustard), and the last
on the shop ingredients. Depending on different types of ingredients, sometimes with a piece of seaweed both tied together. In Japan, if be not added that word "sushi" one word refers to grip sushi.
稻荷寿司(inari-zushi)，用配料装着米饭。常见配料是油炸豆腐皮、煎鸡蛋、高丽菜(椰菜)等。
Rice lotus sushi (inari - zushi), with ingredients containing rice. Common ingredients are Fried bean milk skin, Fried egg, Korean food (broccoli) etc.
散寿司(chirashi-zushi)与之前所描述的寿司稍有不同。
Chirashi - scattered sushi (zushi) and described before the sushi is slightly different.
江户前散寿司(Edomae chirashi-zushi)，常见于关东地区，配料洒在盛在碗里的米饭上。
Edo before Edomae chirashi - scattered sushi (zushi), common in great kanto region, ingredients sprinkled on filled in a bowl of rice.
五目散寿司(Gomoku chirashi-zushi)，常见于关西地区，配料拌进盛在碗里的米饭上。
Five orders chirashi - scattered sushi (Gomoku zushi), common in the kansai regio
n, ingredients mix into filled in a bowl of rice.
寿司的特殊口味
Sushi special taste






以简单为美味，以自然为美味，日本料理之所以逐渐在世界各地蔚然成风，受到越来越多人的喜爱，原因在此。而这其中，寿司尤其是这种美食简约哲学的极致表现。然而，吃寿司的门道却并不简单。
With simple for delicious, to nature for delicious, Japanese cuisine is gradually in the world come into fashion, by more and more people love, cause here. And this among them, sushi especially this gourmet contracted acme of the philosophy of p
erformance. However, eat sushi doorways is not simple.
比起单单切片、沾酱油与山葵生食的生鱼片来，同样以活生鱼鲜为最主体表现的寿司，加上醋饭、山葵以及揉捏、卷切等工夫，依旧是简，却更多了耐人咀嚼的层次、丰富性与艺术性，魅力无敌。尤其深冬季节，所有鱼类为抵抗寒冬，周身积蓄起一层厚厚鱼脂，美味更是不同凡响。
Compared with only slice, with soy sauce and horseradish raw food to the sashimi, same in order to live birth for the subject YuXian performance of sushi, add vinegar rice, horseradish and knead, roll the cut still is Jane work, such as the resistance, yet more people chew level, richness and artistry, the glamour invincible. Especially winter season, all fish for resistance to cold winter, general store up a thick cotton-wadded fish fat, delicious is remarkable.
配料
ingredients
主要配料有：
Main ingredients:
寿司海苔：全型(19*21cm*cm的烤海苔，如：信孚10枚装寿司海苔，江户风味等)、半切(顾名思义，就是全型海苔的1/2大小，一般做手卷寿司用)
Sushi dashi: full type (19 * * 21cm cm roasted seaweed, such as: deal to 10 pieces installed sushi seaweed, edo flavor, etc.), hemisected (not surprisingly, is full of seaweed 1/2 of size, generally do hand-rolling sushi use)
生鱼片：鲑鱼(三文鱼)、鲔鱼(金鱼、吞拿鱼)、鰤鱼(黄尾鱼)、鲷鱼、鰹鱼、鲭鱼
Sashimi: salmon, tuna (tuna, tuna fish), 鰤 fish (fish), yellow tail sauté and Jian fish, mackerel
各类海鲜：乌贼(墨鱼)、八爪鱼、虾、鳗鱼、鱼籽、海胆、北寄贝等介贝类海产
Various seafood: squid (cuttlefish), eight claw fish, shrimp, eel, fish roe, north sea urchin, send bei etc interface shellfish seafood
果菜：腌萝卜、腌梅子、纳豆、鳄梨(牛油果)、黄瓜(青瓜)、炸豆腐
Fruit: marinate radish, pickled plum, accept beans, avocado (avocado), cucumber (cucumber), ZhaDouFu
红肉：牛肉、马肉、火腿
Red meat: beef, horse meat, ham
其他：煎鸡蛋(奄列)、生鹌鹑蛋
Other: Fried eggs (I column), born quail eggs
辅料有：
Accessories are:
寿司酱油，山葵(芥末/wasabi)，紫姜(gari)，紫苏叶(shiso)，味醂(mirin，煮食用米酒)
Sushi soy sauce, horseradish (mustard/wasabi), purple ginger (gari), purple Perilla leaf (shiso), mirin (mirin, boil eat rice wine)
寿司醋(材料不易买，可自制。方法：取适量白醋放在碗里，加三分之一白醋量的白糖，放适量食用盐，稍加搅拌后倒入锅里，小火慢熬，出现小泡即可。注意，煮的时候需不断搅拌，不能煮开，置凉后使用。
Sushi vinegar (material, can not buy homemade. Methods: apply adequate amount to the vinegar in a bowl, add one-third white vinegar amount of sugar, put right amount edible salt, foam up into the pan, small fire slow endured, appear vesicles can. Note that cook, stirring constantly when need not boil, buy cool after use.
你看到这些，是否已经流口水了呢？是不是很想一尝美味啊？今年春节旅游去日本，一起品尝日本的寿司美食！！
You see these, whether you have a drooling? Whether very want a taste delicious? This Spring Festival travel to Japan, Japanese sushi gourmet taste together!!