Illustrated Sushi Mug Japanese Kanji Romaji Translation Textured Fish Seafood

Description: Japanese Kanji to English Illustrated Sushi MugCondition: This mug is used in excellent pre-owned condition. The mug has no chips, cracks or crazing. Please review the listing photos for the exact condition.Capacity: 9 fluid ouncesHeight: 3 3/8 inchesDiameter: approximately 3 1/8 inchesWhether you're a sushi enthusiast, Japanese culture lover or you appreciate beautiful mug, this illustrated sushi mug is a must-have addition to your drinkware collection. This light gray mug has illustrations of popular sushi rolls (including toro, uni, tako, tamago and futomaki). Each sushi roll illustration has the Japanese kanji, romaji tranlation and English translation adding an educational and aesthetic touch to your cup of coffee or tea! The 9 fluid ounce mug has a unique speckled textured finish. Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, plus a variety of ingredients such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari. The creator 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 (1603–1867). It was the fast food of the chōnin 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.Sushi is sometimes confused with sashimi, a dish that consists of thinly sliced raw fish or occasionally meat, without sushi rice. A dish known as narezushi, stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. Narezushi is also called honnare, meaning "fully fermented," as opposed to namanare, meaning "partially fermented", a type of sushi that appeared in the Muromachi period. Until the early 19th century sushi slowly changed and the Japanese cuisine changed as well. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development of rice vinegar. Today's style of nigirizushi consisting of an oblong mound of rice with a slice of fish draped over it, became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of the origin of nigirizushi origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku. The nigirizushi of this period was somewhat different from modern nigirizushi. The sushi rice of this period was about three times the size of today's nigirizushi. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called aka-su, was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar. Seafood served over rice was prepared in a variety of ways. In 1958, Yoshiaki Shiraishi opened the first conveyor belt sushi restaurant named "Genroku Zushi" in Higashi-Osaka. In conveyor belt sushi restaurants, conveyor belts installed along tables and counters in the restaurant transport plates of sushi to customers. Generally, the bill is based on the number of plates, with different colored plates representing the price of the sushi. When Genroku Sushi opened a restaurant at the Japan World Exposition, Osaka, 1970, it won an award at the expo, and conveyor belt sushi restaurants became known throughout Japan. In 1973, an automatic tea dispenser was developed, which is now used in conveyor belt sushi restaurants today. When the patent for conveyor belt sushi restaurants expired, a chain of conveyor belt sushi restaurants was established, spreading conveyor belt sushi throughout Japan and further popularizing and lowering the price of sushi. By 2021, the conveyor belt sushi market had grown to 700 billion yen and spread outside Japan. The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring". There is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries. The increasing popularity of sushi worldwide has resulted in variations typically found in the Western world but rarely in Japan. A notable exception to this is the use of salmon. The Japanese have eaten salmon since prehistory; however, caught salmon in nature often contains parasites and must be cooked or cured for its lean meat to be edible. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The big breakthrough was when they figured out how to raise salmon in net pens in the sea. Being farm-raised, the Atlantic salmon reportedly showed advantages over the Pacific salmon, such as no parasites, easy animal capture, and could be grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon they ended up with a surplus. Norway has a small population and limited market; therefore, they looked to other countries to export their salmon. The first Norwegian salmon was imported into Japan in 1980, accepted conventionally, for grilling, not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s. Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the Norwegian salmon industry glut, and the Japanese food supplier Nichirei. Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll, a norimaki which presently almost always uses imitation crab (the original recipe calls for real cooked crab), along with avocado and cucumber. A wide variety of popular rolls (norimaki and uramaki) have evolved since. 'Norway roll' is another variant of uramakizushi filled with tamago (omelette), imitation crab and cucumber, rolled with shiso leaf and nori, topped with slices of Norwegian salmon, garnished with lemon and mayonnaise. All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consists of rice flavored with vinegar sauce and various raw or cooked ingredients. The dark green seaweed wrappers used in makimono are called nori. Nori is a type of algae traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, similar to making rice paper. Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets. The size of a nori sheet influences the size of makimono. A full-size sheet produces futomaki, and a half produces hosomaki and temaki. To produce gunkan and some other makimono, an appropriately-sized piece of nori is cut from a whole sheet. Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.When making fukusazushi, a paper-thin omelet may replace a sheet of nori as the wrapping. The omelet is traditionally made on a rectangular omelet pan, known as a makiyakinabe, and used to form the pouch for the rice and fillings.Main article: Sustainable sushiSustainable sushi is made from fished or farmed sources that can be maintained or whose future production does not significantly jeopardize the ecosystems from which it is acquired.Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with the fingers, even in formal settings. Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a bento, a box with small compartments that hold the various dishes of the meal. Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish or a compartment in the bento. Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped to flavor it; the rice—which has already been seasoned with rice wine vinegar, sugar, salt, mirin, and kombu—would otherwise absorb too much soy sauce and would fall apart. Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and the diner should not add more. However, today, wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish. (Wikipedia)

Price: 36.99 USD

Location: Santa Ana, California

End Time: 2024-12-13T12:09:27.000Z

Shipping Cost: 9 USD