寿司英文介绍？and toppings served scattered over a bowl of sushi rice called chirashi-zushi.在日本料理，寿司醋饭，通常超过其他成分，包括鱼，各种肉类，蔬菜。在日本，寿司有时是误解意味着原鱼本身，甚至任何新鲜raw-seafood菜。在日本，生鱼片刺身仅被称为是有别于寿司，生鱼片是作为生鱼片的组成部分，那么，寿司英文介绍？一起来了解一下吧。
寿司披萨是一种创意融合美食，它将传统的日本寿司元素与意大利披萨完美结合。以下是关于寿司披萨的英文介绍：
1. Definition and Origin: Sushi Pizza is an innovative dish that combines the elements of traditional Japanese sushi with Italian pizza. It originated as a creative fusion of two distinct culinary cultures, bringing a unique and delightful eating experience.
2. Ingredients and Preparation: Base: The base of sushi pizza is typically a flat, round piece of nori , which serves as the “crust.” Rice: A layer of sushi rice, seasoned with vinegar, sugar, and salt, is spread evenly over the nori base. Toppings: Various sushi toppings such as raw fish , avocado, cucumber, crab sticks, and even eel sauce or soy sauce are placed on top of the rice. Cheese: Some versions of sushi pizza may also include a sprinkle of cheese, usually mozzarella or Parmesan, to add a creamy texture and flavor. Decoration: The pizza is often decorated with sesame seeds, radish sprouts, or other edible garnishes to enhance its appearance and taste.
3. Presentation and Serving: Sushi pizza is presented in a way that resembles a traditional pizza, but with the distinct flavors and textures of sushi. It is usually served with chopsticks or a fork and knife, depending on the diner’s preference.
4. Unique Flavor and Texture: The combination of sushi rice, nori, and various toppings creates a unique flavor and texture that is both savory and slightly sweet. The cheese, if used, adds a creamy and cheesy element to the dish, making it even more indulgent.
5. Popularity and Availability: Sushi pizza has gained popularity in recent years, especially among food enthusiasts who enjoy trying new and innovative dishes. It can be found in some specialty restaurants or sushi bars that offer fusion cuisine.
In summary, sushi pizza is a delightful and unique fusion dish that combines the best of Japanese and Italian culinary traditions. It offers a novel eating experience that satisfies both the taste buds and the desire for culinary adventure.
In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour."
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand formed clumps of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.
在日本料理，寿司醋饭，通常超过其他成分，包括鱼，各种肉类，蔬菜。
中文版
寿司的起源
现在的寿司跟以前的寿司大大不同。寿司的原点是「熟鮨（Narezushi）」。「熟鮨」是将鱼跟饭相互重叠用盐腌制再使用重石压住，放上一段时间，经过发酵后自然而然地呈现酸味所制成的发酵食品（犹如泡菜的作法）。据传「熟鮨」的发源地是东南亚，然后传至中国经过朝鲜半岛后最后传到日本。
「早鮨（hayazushi）」
在日本室町时代（1336～1573年）之后，当时的寿司趋近现在寿司的形状。以乳酸发酵做成的「熟鮨」需要花上数个月的时间，但从醋工业化后，使用醋来发酵的方式取代了传统的发酵方式。这种使用醋发酵而成的寿司称为「早鮨（Hayazushi）」。现在「早鮨」归纳为关西寿司，并且发展成为「押鮨（Oshizushi）」。这种寿司是将寿司饭盛到方形盒中押成形状，再将海鲜类或煎蛋铺在上层押制成的寿司。「押鮨（Oshizushi）」在关西地区（以大阪、京都为中心的地区）的乡土料理中也可以看得到。
握寿司的诞生──江户前寿司
进入江户时代（1603～1867年）后，长得跟现在的寿司几乎一样的江户前寿司诞生了。江户前寿司其名字的由来有许多说法，在此介绍两种。第一种，江户前寿司被认为是因为从江户（现在的东京）前的海边（东京湾）捕获的鱼类，做成江户前寿司而得名，但是其实「江户前」原本是鳗鱼的切割方式。
你要的寿司方面的英语内容，我只找到了这两篇（转帖），单词、句式不复杂，你应该看得懂，希望对你有帮助。
寿司简介：
Sushi (寿司, Sushi?) is a kind of food. Sushi comes from Japan, and has a long history. It's a popular dish in America, the UK, and many other countries.
Sushi is made with rice. All types of sushi have some kind of rice. The rice is mixed with vinegar. There are other things in it like vegetables and raw fish called "neta". Some sushi is wrapped in seaweed (sometimes called "nori"), some is not. Some kinds of fish are safe to eat raw, and do not make people ill.
There are different kinds of sushi. Nigiri sushi is made with fish or vegetables that are put on top of sushi rice. Maki sushi is made with fish or vegetables rolled up inside rice.
Sushi can be eaten with hands or chopsticks. Soy sauce, wasabi, gari (sweet, pickled ginger), and other toppings are often put on sushi.
In Japan, sushi is sometimes sold in “conveyor-belt shops”, where plates of sushi are put on a moving belt which passes by the customers. People freely take the sushi they want as it passes. The color of the plate shows the price of the sushi. At some shops, any plate is 100 yen.
寿司历史：
Main article: History of sushi
Sushi by Hiroshige in Edo periodThe traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today[citation needed]. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "it's sour",[2] a reflection of its historic fermented roots.
The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi."
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]
The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (华屋与兵卫; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients, seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari or sumeshi).
以上就是寿司英文介绍的全部内容，英文版Longevity department de originCurrent longevity department with former longevity department great different. Longevity department de origin is "cooked qi (Narezushi) ".,参考: me,寿司(日文平假名:すし,又写作「鮨」或「鲊」)系传统日本食品,相传系源自古时中国渔民嘅创作。内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
