The same as in English: sushi

サラミ (sarami, "salami") is written in Katakana indicating that it has a foreign origin.

Sushi restaurants sell raw fish as one of their main types of dishes so some people worry about food poisoning. This is unlikely though because the restaurant will maintain high standards of hygiene.

you don't reheat a sushi.. Sushis are eaten cold...

The differences between types of rolls are unique to different restaurants. An order of a roll is normally a set of 6-8 small rolls. A sushi hand roll is about the same amount of food as the other rolls, but served in one cone of seaweed that fits easily in someone's hand.

Hangiri, it absorbs excess moisture and vinegar mix.

I think you should capitalize 'Sushi' but not restaurant. it should be Sushi restaurant.

A hand roll is called a Temaki which is basically a large cone-shaped nori (seaweed sheet) filled with sushi rice and meat and/or vegetable toppings.

A roll is actually a makizushi (literally translates to "rolled sushi) which is nori with sushi rice and fillings rolled into a tube. A popular example would be a California Roll.

Sushi (the seasoned rice mixture) itself can last for a few days before it's overall quality is diminished.

However, sushi in the sense of raw fish with said rice and other ingredients is supposed to be made with fresh fish and should be consumed in a day or so of its making and this only if it has been kept in optimal conditions (not left to sit out at room temperature and kept in a cool place such as a refrigerator)

It really depends on which sushi you get and lso which type. Roll sushi(not 1 piece the whole roll) is on average 35 carbs. For just fish on rice it's about 8.58 and for just straight raw fish most aren't any carbs at all except for egg and fake crab leg. I hope this helps!

Toro is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish.

The two types of toro are:

Chutoro, which is sometimes labeled chu-toro, is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.

Otoro, which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth.

typically no, but there are some cooked ingredients: the rice, always, and sometimes the fish. Unagi, BBQ eel is quite popular for example.

Generally no, people take years of practice to perfect sushi making. Some types of sushi are harder to make than others, but generally sushi is hard to make.

Sushi restaurants can make a lot of money in a year. Sushi restaurants in Japan make more than in the US.

It is not recommended that pregnant woman eat sashimi, although fish is high in Omega 3s and contains essential fatty acids, high in protein and low fat. there is a risk that you may get food poisioning from this. It is advised that you stay away from raw foods such as raw fish, sashimi and sushi.

nobody cares and nobody needs to know ALL us Americans need to know is that it is the best

it depends on what kind of sushi YOU like and not on others. See if I like a food and tell you its good you eat it and it might not be good to you!

Region 1 is composed of Ilocos Norte, Ilocos Sur, La Union,and Pangasinan.......

the famous foods in that region are.....

Pinakbet,Bagnet,Vigan longganisa,empanada and many more......

Pricing varies considerably depending on the type and locations. A small sushi roll, with six pieces, typically will cost about $4. The individual pieces with a bit of fish on them typically cost about $2.

There are about 380 restaurants in Livermore, CA. See the resource for a list of them categorized by cuisine.

1700s

They typically wear food preparation clothing, they are chefs. Most places I go wear white chef's coats and something on their heads. Most wear dark pants and comfortable shoes.

ok let's get this thing started...i researched and came up with these two clippets of info "...the seaweed is harvested, it is washed and shredded before being pressed into molds to dry, forming paper like sheets of seaweed." "Finished products are made by a shredding and rack-drying process that resembles papermaking" soooo look up papermaking...especially paper from shredded plant material, and that should be a start. i, too, am interested in this process, so if anyone has further ideas, please share!! i suggest that you also try drying the seaweed first, then shredding in a blender with water...the way paper is made. haven't tried it yet...

Without question. The best northern suburban sushi restaurant is TSUKASA of TOKYO in Vernon Hills. It has incredible quality, the best specialty rolls, authentic Japanese owners, first class restaurant and reasonable prices... I have eaten there for many years and I have moved to Minnesota... I can tell you that I come back to Chicago on a regular basis and NEVER miss going to TSUKASA... It is great for date night because it has regular tables, great for family and friends night, because it has small to LARGE tipanyaki (sp) shows for the cooked Japanese food... it has a full bar, with great wine and top shelf cocktails.... all this and reasonable... You will go back often!!!