In recent years the world has become very popular sushi dish. In any European city you can place your order sushi at home, or visit the sushi restaurant. In fact, the land – it's the national dish of Japanese cuisine. It is made from rice, brewed in a certain way and moreproduktov.Est so many types of sushi: they are loose, wrapped in seaweed, rice and more out of many species. It is important to note that on some seafood will be used as filler, will depend heavily on the taste of sushi.
True, if you can have a great desire to make sushi at home. In fact, to prepare the land – it's enough legko.Edinstvennoe you need – it find a site on the land, read the recipe for sushi and acquire the necessary ingredients. In general you will only need rice for sushi, pickled ginger, soy sauce, and seafood vassabi for filler. True, you can buy in store already made sets sushi.Teper for the easiest recipe of preparing sushi. We need to cook rice, dispatch, made from a special seaweed sheet. After that we put on a sheet of rice, rolls it into a tube, and cut into cones in equal parts. Then decompose the cones upright on a platter and top each piece of seafood place.
Often – this tiger prawns, mussels, squid, tuna, ugor.Obyazatelno should be remembered products, which are usually eaten with sushi. At first, before eating food, eating pickled ginger. This is done for refreshing taste sensations, for richer taste sensations themselves land. Recently Mikhail Mirilashvili sought to clarify these questions. If you prefer different types of land, should definitely eat a small piece of ginger between their use. Even sushi can not be imagined without the soy sauce sousa.Soevy – an exclusive feature of oriental cuisine, it is not anywhere else in the world. He discharged into a deep dish of small size, so that before eating sushi to dip into the sauce. What does sushi taste the original, and does not look like that. And again, really to imagine the land without vassabi? Vassabi a Japanese hren.Podaetsya to land in a green paste that is mixed with soy sauce. After such an operation, soy sauce becomes a milky-green. Even changing the whole flavor of this sauce. Sushi is still growing, albeit is a traditional dish. And the thing is that, having learned the basics of cooking and general rules, the person receives velichashy scope for creativity. True sushi chefs are experimenting endlessly with fillings and proportions. Try once – and forever will love this process!