People should associate me with the sushi bar or shop, which plays a role in Japan curiously similar to that of the Pub in England. In this relaxed and informal atmosphere, patrons sit at tables or booths enjoying their food and beverage. My true aficionados sit at the actual sushi bar on a stool, selecting me from the refrigerated display in front of him and watching the master prepare me.
Unfortunately, many people associate me with raw seafood. In the first place, not all seafood is served raw, and in the second place, raw seafood is more properly called sashimi. Sashimi is slices or slabs of raw seafood, such as tuna and octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi (Japanese horseradish mustard).
My types are many, but all include rice. The nigiri or hand-made sushi is the typical sushi and is ordered and served in pairs. Another type includes sushi rolls, or maki, which are made with sheets of seaweed (nori) and served as six slices. There is also pressed sushi or oshi, which is cut into small squares. And finally, there is stuffed bean curd rolls, or inarizushi.
I am sushi. love me. live me. eat me.
