Created by: SanjaMilovanovic44
Number of Blossarys: 5
English (EN) Hosomaki ("thin rolls") is a small cylindrical type of sushi with nori on the outside. Hosomaki ususally measure 2-3cm (1in) in diameter. In general, they hold just one filling such as tuna, ...
Temaki ("hand roll") is a large cone-shaped type of sushi with nori on the outside and the ingredients spilling out the wide end. It is designed to be eaten by hand, rather than using chopsticks, and ...
Odori ebi (literally "dancing shrimp") is a Japanese sashimi dish. The dish contains baby shrimp that are dunked into sake in order to intoxicate it and are then eaten alive, still able to move its ...
Tataki (literally "pounded" or "hit into pieces") is a method of preparing fish or meat in Japanese cuisine. The meat or fish is seared over a hot flame or pan, marinated in vinegar, thinly sliced ...
Basashi is a Japanese term for raw horse meat served as sashimi. The meat can be dipped in soy sauce with the addition of ginger and onions.
Jeon refers to many pancake-like dishes in Korean cuisine. Jeon can be made from several ingredients such as sliced meats, poultry, seafood and vegetables depending on the style and mixed with flour ...
Pajeon is a variety of jeon with green/spring onions as its prominent ingredient. Pa literally means “green/spring onion” in Korean.
