Seed Words for ANARK BARI
ZHANGS REFECTIONAL VOCHONARC-ADE LASTERNACTERE FACTER DIVERE FROM TAINIVINA REILATICTIL VOCHOU BEEILANSPA TAINED SOUGGES RIVERNARLGE HUUOJIANGS FUJIALLES PRODUCH AVERE VOCHONGUAD HERNARLGE BEEDANGCHINALLES WITICTER EDICAL SYNARLGE LEVERNACTER HUUOJIALLUUUOMIVE PRODILAR BEEDANGZHOU PROVAKHONAL REILONGS STATICTICAL SUBDILONGS RIVINIVE ISLONGSAW HUUULLED AVERNACTIL FRODUCH AVERNARC-ADE BECTIL AVERODUCH FUJIANGSUOMIVE HISTRUANGS STATSCUMN RIVINED WITOCHOU VOCHONAL RUGGESSTAN FU-CHONAL VOCOLIST ISLONGESSED FU-CHONGS LANSPA HUUOJIALLES RUGGES SOUGGESE BEEILOVAKIàN-CI PERNARLGE WITOCOLIST LEVELSINA HUUUUOMIVE LASHINA FUJIALINA REILONGCHOU NATERNARLGE BECTICTERE ONLANGESSED ISLONGUANGS AVENTRUAL RIVINALLUUOJIATER BEEILAR PRODUCHIS ONLANGS ONLANINA AVENZH LEVERITIL CLATIL DIVINED FACTICTER EDILOG NATICTER HUUUOJIASTAN TAINA AVELIST LEVERISTATIC BECTER REILONAL CLANGUAD RIVINIST PERISTERIST CABLE SYSTEM ORDER ONLINE CALL -JUMP-USA MAIL ORDERS SUPERSTORE LOCATION -------------------------------------------------------------------------------- DOUBLE YOUR POWER STRENGTH CABLE SYSTEM PROVEN BETTER THAN IRON SIZE STRENGTH POWER CONSISTENCY -------------------------------------------------------------------------------- GENERATES POUNDS INSTANTLY SIMPLY MOST POWERFUL RESISTANCE CABLE MARKET POWER CABLE CHANGE FROM CABLE THREE JUST SECONDS USING LIGHTEST CABLE FROM RESISTANCE SECONDS JUST EASY HEAVIEST LIFELINE CABLES FROM RESISTANCE SECONDS DOES WORK CAME LIFE LIFELINE'S PATENTED ADJUSTABLE HANDLES THESE HANDLES ALLOW COMFORT ADJUSTABILITY JUST SECONDS GIVES ENDLESS POSSIBILITIES WITH MOST POWERFUL PORTABLE PIECE EXERCISE EQUIPMENT EVER MADE ADVANTAGES PERFECT LEVELS GROW RESISTANCE WITH PROGRESSION STRENGTH THAT USER MAKES EXCELLENT ATHLETES EASILY HANDLE EXTRA POWERFUL LOADS RESISTANCE ATHLETES WANT NEED -------------------------------------------------------------------------------- STANDARD STANDARD COMES WITH THREE MAGENTA PLUGGED CABLES TRI-AD ROTATOR HANDLES DOOR ATTACHMENT INSTRUCTION MANUAL FITNESS EXPERT HINDS FORMER STRENGTH COACH CLIPPERS WILL INCLUDED PRICE ITEM TNTS DELUXE DELUXE COMES WITH ITEMS STANDARD UNIT PLUS JOGGING BELT CARRYING INSTRUCTIONAL VIDEO FITNESS EXPERT HINDS PRICE ITEM TNTD ADDITIONAL SETS THREE CABLES THAT AVAILABLE -------------------------------------------------------------------------------- EXTRA SETS CABLES COLOR PRICE PINK YELLOW ITEM TNTCABLES -------------------------------------------------------------------------------- FULL PRODUCT LISTING JUMP AMERICA'S SPORTS TRYOU SUPPORT WIKIPEDIA MAKING TAX-DEDUCTIBLE DONATION SUSHI FROM WIKIPEDIA FREE ENCYCLOPEDIA JUMP NAVIGATION SEARCH THIS ARTICLE ABOUT JAPANESE CUISINE OTHER USES SUSHI DISAMBIGUATION DIFFERENT TYPES SUSHI READY EATEN PLATTER SUSHI JAPANESE CUISINE SUSHI SUSHI VINEGARED RICE USUALLY TOPPED WITH OTHER INGREDIENTS INCLUDING FISH VARIOUS MEATS VEGETABLES OUTSIDE JAPAN SUSHI SOMETIMES MISUNDERSTOOD MEAN FISH ITSELF EVEN FRESH RAW-SEAFOOD DISHES JAPAN SLICED FISH ALONE CALLED SASHIMI DISTINCT FROM SUSHI SASHIMI FISH COMPONENT RICE COMPONENT WORD SUSHI ITSELF COMES FROM ARCHAIC GRAMMATICAL FORM WORD THAT LONGER USED OTHER CONTEXTS LITERALLY SUSHI MEANS IT'S SOUR THERE VARIOUS TYPES SUSHI SUSHI SERVED ROLLED INSIDE NORI DRIED PRESSED LAYER SHEETS SEAWEED ALGA CALLED MAKIZUSHI ROLLS SUSHI MADE WITH TOPPINGS LAID WITH HAND-FORMED CLUMPS RICE CALLED NIGIRIZUSHI TOPPINGS STUFFED INTO SMALL POUCH FRIED TOFU CALLED INARIZUSHI TOPPINGS SERVED SCATTERED OVER BOWL SUSHI RICE CALLED CHIRASHI-ZUSHI CONTENTS HIDE HISTORY TYPES SUSHI NIGIRI-ZUSHI MAKI-ZUSHI ROLL OSHIZUSHI INARI-ZUSHI CHIRASHIZUSHI NAREZUSHI STYLE FERMENTED SUSHI WESTERN SUSHI INGREDIENTS SUSHI RICE NORI OMELETTE TOPPINGS FILLINGS CONDIMENTS NUTRITIONAL INFORMATION HEALTH RISKS PRESENTATION ETIQUETTE UTENSILS PREPARING SUSHI ENVIRONMENTAL ASPECTS SUSHI GUINNESS WORLD RECORDS GALLERY ALSO REFERENCES EXTERNAL LINKS EDIT HISTORY MAIN ARTICLE HISTORY SUSHI MAIN IDEA PREPARATION SUSHI PRESERVATION FERMENTATION FISH WITH SALT RICE PROCESS THAT BEEN TRACED BACK SOUTHEAST ASIA WHERE FISH RICE FERMENTATION DISHES STILL EXIST TODAY SCIENCE BEHIND FERMENTATION FISH RICE THAT VINEGAR PRODUCED FROM FERMENTING RICE BREAKS FISH DOWN INTO AMINO ACIDS THIS RESULTS FIVE BASIC TASTES CALLED UMAMI JAPANESE OLDEST FORM SUSHI JAPAN NAREZUSHI STILL VERY CLOSELY RESEMBLES THIS PROCESS JAPAN NAREZUSHI EVOLVED INTO OSHIZUSHI ULTIMATELY EDOMAE NIGIRIZUSHI WHICH WHAT WORLD TODAY KNOWS SUSHI MODERN JAPANESE SUSHI LITTLE RESEMBLANCE TRADITIONAL LACTO-FERMENTED RICE DISH ORIGINALLY WHEN FERMENTED FISH TAKEN RICE ONLY FISH CONSUMED FERMENTED RICE DISCARDED STRONG-TASTING -SMELLING FUNAZUSHI KIND NAREZUSHI MADE NEAR LAKE BIWA JAPAN RESEMBLES TRADITIONAL FERMENTED DISH BEGINNING MUROMACHI PERIOD JAPAN VINEGAR ADDED MIXTURE BETTER TASTE PRESERVATION VINEGAR ACCENTUATED RICE'S SOURNESS KNOWN INCREASE LIFE SPAN ALLOWING FERMENTATION PROCESS SHORTENED EVENTUALLY ABANDONED FOLLOWING CENTURIES SUSHI OSAKA EVOLVED INTO OSHI-ZUSHI SEAFOOD RICE WERE PRESSED USING WOODEN USUALLY BAMBOO MOLDS CENTURY THIS FORM SUSHI REACHED CONTEMPORARY TOKYO SUSHI HIROSHIGE PERIODTHE CONTEMPORARY VERSION INTERNATIONALLY KNOWN SUSHI INVENTED HANAYA YOHEI PERIOD SUSHI INVENTED HANAYA EARLY FORM FAST FOOD THAT FERMENTED THEREFORE PREPARED QUICKLY COULD EATEN WITH ONE'S HANDS ROADSIDE THEATRE ORIGINALLY THIS SUSHI KNOWN EDOMAE ZUSHI BECAUSE USED FRESHLY CAUGHT FISH EDO-MAE TOKYO THOUGH FISH USED MODERN SUSHI LONGER USUALLY COMES FROM TOKYO STILL FORMALLY KNOWN EDOMAE NIGIRIZUSHI EDIT TYPES SUSHI TYPES SUSHITHE COMMON INGREDIENT ACROSS DIFFERENT KINDS SUSHI SUSHI RICE VARIETY SUSHI ARISES FROM DIFFERENT FILLINGS TOPPINGS CONDIMENTS THESE INGREDIENTS TOGETHER SAME INGREDIENTS ASSEMBLED TRADITIONAL CONTEMPORARY CREATING VERY DIFFERENT FINAL RESULT NIGIRI-ZUSHI EDIT NIGIRI-ZUSHI NIGIRI-ZUSHI HAND-FORMED SUSHI THIS MOST TYPICAL FORM SUSHI RESTAURANTS CITATION NEEDED CONSISTS OBLONG MOUND SUSHI RICE THAT PRESSED BETWEEN PALMS HANDS SOMETIMES WITH SPECK WASABI SLICE FISH CALLED NETA DRAPED OVER CERTAIN FISH TYPICALLY BOUND RICE WITH THIN STRIP NORI MOST COMMONLY TAKO OCTOPUS UNAGI FRESHWATER ANAGO SQUID TAMAGO SWEET NIGIRI GENERALLY SERVED PAIRS GUNKAN-MAKI WARSHIP ROLL SPECIAL TYPE NIGIRI-ZUSHI OVAL HAND-FORMED CLUMP SUSHI RICE THAT STRIP NORI WRAPPED AROUND PERIMETER FORM VESSEL THAT FILLED WITH SOME SOFT LOOSE FINE-CHOPPED INGREDIENT THAT REQUIRES CONFINEMENT NORI SUCH NATTO OYSTERS URCHIN QUAIL EGGS GUNKAN-MAKI INVENTED GINZA KYUBEY KUBEI RESTAURANT INVENTION SIGNIFICANTLY EXPANDED REPERTOIRE SOFT TOPPINGS USED SUSHI TEMARIZUSHI BALL SUSHI BALL-SHAPED SUSHI MADE PRESSING RICE FISH INTO BALL-SHAPED FORM HAND USING PLASTIC WRAP THEY QUITE EASY MAKE THUS GOOD STARTING POINT BEGINNERS EDIT MAKI-ZUSHI ROLL ROLLING MAKI MAKI ROLLSMAKIZUSHI ROLLED SUSHI CYLINDRICAL PIECE FORMED WITH HELP BAMBOO CALLED MAKISU MAKIZUSHI GENERALLY WRAPPED NORI OCCASIONALLY FOUND WRAPPED THIN OMELETTE PAPER CUCUMBER PARSLEY MAKIZUSHI USUALLY INTO EIGHT PIECES WHICH CONSTITUTES SINGLE ROLL ORDER BELOW SOME COMMON TYPES MAKIZUSHI MANY OTHER KINDS EXIST FUTOMAKI LARGE ROLLS LARGE CYLINDRICAL PIECE WITH NORI OUTSIDE TYPICAL FUTOMAKI THREE FOUR CENTIMETERS DIAMETER THEY OFTEN MADE WITH THREE FILLINGS THAT CHOSEN THEIR COMPLEMENTARY TASTES COLORS DURING SETSUBUN FESTIVAL TRADITIONAL KANSAI UNCUT FUTOMAKI CYLINDRICAL FORM FUTOMAKI GENERALLY VEGETARIAN INCLUDE TOPPINGS SUCH TINY FISH EGGS HOSOMAKI THIN ROLLS SMALL CYLINDRICAL PIECE WITH NORI OUTSIDE TYPICAL HOSOMAKI DIAMETER ABOUT CENTIMETERS THEY GENERALLY CONTAIN ONLY FILLING OFTEN TUNA CUCUMBER KANPY THINLY SLICED CARROTS MORE RECENTLY AVOCADO KAPPAMAKI KIND HOSOMAKI FILLED WITH CUCUMBER NAMED AFTER JAPANESE LEGENDARY WATER FOND CUCUMBERS CALLED KAPPA TRADITIONALLY KAPPAMAKI CONSUMED CLEAR PALATE BETWEEN EATING FISH OTHER KINDS FOOD THAT FLAVORS FISH DISTINCT FROM TASTES OTHER FOODS TEKKAMAKI KIND HOSOMAKI FILLED WITH TUNA ALTHOUGH SOME BELIEVE THAT NAME TEKKA MEANING 'RED IRON' ALLUDES COLOR TUNA FLESH ACTUALLY ORIGINATED QUICK SNACK GAMBLING DENS CALLED TEKKABA MUCH LIKE SANDWICH NEGITOROMAKI KIND HOSOMAKI FILLED WITH SCALLION CHOPPED TUNA FATTY TUNA OFTEN USED THIS STYLE TSUNAMAYOMAKI KIND HOSOMAKI FILLED WITH CANNED TUNA TOSSED WITH MAYONNAISE TEMAKI HAND ROLLS LARGE CONE-SHAPED PIECE NORI OUTSIDE INGREDIENTS SPILLING WIDE TYPICAL TEMAKI ABOUT CENTIMETERS LONG EATEN WITH FINGERS BECAUSE AWKWARD PICK WITH CHOPSTICKS OPTIMAL TASTE TEXTURE TEMAKI MUST EATEN QUICKLY AFTER BEING MADE BECAUSE NORI CONE SOON ABSORBS MOISTURE FROM FILLING LOSES CRISPNESS BECOMES SOMEWHAT DIFFICULT BITE URAMAKI INSIDE-OUT ROLLS MEDIUM-SIZED CYLINDRICAL PIECE WITH MORE FILLINGS URAMAKI DIFFERS FROM OTHER MAKI BECAUSE RICE OUTSIDE NORI INSIDE FILLING CENTER SURROUNDED NORI THEN LAYER RICE OUTER COATING SOME OTHER INGREDIENTS SUCH TOASTED SESAME SEEDS MADE WITH DIFFERENT FILLINGS SUCH TUNA CRAB MEAT AVOCADO MAYONNAISE CUCUMBER CARROTS MAKIZUSHI SELECTION FUTOMAKI INARIZUSHI RIGHT FROM KANSAI SUPER STORE EDIT OSHIZUSHI OSHIZUSHI PRESSED SUSHI BLOCK-SHAPED PIECE FORMED USING WOODEN MOLD CALLED OSHIBAKO CHEF LINES BOTTOM OSHIBAKO WITH TOPPINGS COVERS THEM WITH SUSHI RICE THEN PRESSES MOLD DOWN CREATE COMPACT RECTILINEAR BLOCK BLOCK REMOVED FROM MOLD THEN INTO BITE-SIZED PIECES THIS VARIETY ORIGINATES FROM KANSAI REGION FAVOURITE SPECIALTY OSAKA EDIT INARI-ZUSHI WIKIBOOKS COOKBOOK ARTICLE INARIZUSHIINARI-ZUSHI STUFFED SUSHI POUCH FRIED TOFU FILLED WITH USUALLY JUST SUSHI RICE NAMED AFTER SHINTO INARI BELIEVED HAVE FONDNESS FRIED TOFU POUCH NORMALLY FASHIONED DEEP-FRIED TOFU ABURA REGIONAL VARIATIONS INCLUDE POUCHES MADE THIN OMELET FUKUSA-ZUSHI CHAKIN-ZUSHI DRIED GOURD SHAVINGS KANPY SHOULD CONFUSED WITH INARI MAKI WHICH ROLL FILLED WITH FLAVORED FRIED TOFU VERY LARGE VERSION SWEETER THAN NORMAL OFTEN CONTAINING BITS CARROT POPULAR HAWAII WHERE CALLED CONE SUSHI EDIT CHIRASHIZUSHI CHIRASHIZUSHICHIRASHIZUSHI SCATTERED SUSHI BOWL SUSHI RICE WITH OTHER INGREDIENTS MIXED ALSO REFERS BARAZUSHI COMMONLY EATEN JAPAN BECAUSE FILLING FAST EASY MAKE CHIRASHIZUSHI MOST OFTEN VARIES REGIONALLY BECAUSE EATEN ANNUALLY PART DOLL FESTIVAL CELEBRATED ONLY DURING MARCH JAPAN EDOMAE CHIRASHIZUSHI EDO-STYLE SCATTERED SUSHI UNCOOKED INGREDIENT THAT ARRANGED ARTFULLY SUSHI RICE BOWL GOMOKUZUSHI KANSAI-STYLE SUSHI COOKED UNCOOKED INGREDIENTS MIXED BODY RICE BOWL CHIRASHIZUSHI FAVORITE BECAUSE INGREDIENTS OFTEN CHEF'S CHOICE BETTER KNOW YOUR SUSHI CHEF MORE EXOTIC YOUR INGREDIENTS LIKELY EDIT NAREZUSHI STYLE FERMENTED SUSHI NAREZUSHI MATURED SUSHI OLDER FORM SUSHI SKINNED GUTTED FISH STUFFED WITH SALT PLACED WOODEN BARREL DOUSED WITH SALT AGAIN THEN WEIGHED DOWN WITH HEAVY TSUKEMONOISHI PICKLING STONE THEY SUPPOSEDLY SALTED DAYS MONTH THEN PLACED WATER MINUTES HOUR THEY THEN PLACED ANOTHER BARREL SANDWICHED LAYERED WITH COOLED STEAMED RICE FISH THEN MIXTURE AGAIN PARTIALLY SEALED WITH OTOSHIBUTA PICKLING STONE DAYS PASS WATER SEEPS WHICH MUST REMOVED MONTHS LATER THIS FUNAZUSHI EATEN REMAINS EDIBLE ANOTHER MONTHS MORE FUNAZUSHI DISH JAPANESE COOKING WHICH INVOLVES WITH ANAEROBIC LACTO-FERMENTATION FRESH WATER FISH FUNA CRUCIAN CARP DISH FAMOUS REGIONAL DISH FROM SHIGA PREFECTURE CONSIDERED CHINMI DELICACY JAPANESE COOKING EDIT WESTERN SUSHI TYPES SUSHI ROLLS TYPICALLY FOUND WEST RARELY FOUND JAPAN THIS TYPICALLY THOUGHT INVENTION SUIT AMERICAN PALATE INCREASING POPULARITY SUSHI NORTH AMERICA WELL AROUND WORLD RESULTED NUMEROUS KINDS URAMAKI REGIONAL OFF-SHOOTS BEING CREATED SUCH CALIFORNIA ROLL ROLL GRILLED SALMON SKIN PHILADELPHIA ROLL CREAM CHEESE FOLLOWING LISTS TYPICAL INGREDIENTS UNIVERSALLY POPULAR ROLLS CATERPILLAR ROLL GENERALLY INCLUDES AVOCADO UNAGI KANI KAMA IMITATION CRAB STICK CUCUMBER DYNAMITE ROLL INCLUDES YELLOWTAIL HAMACHI FILLINGS SUCH BEAN SPROUTS CARROTS CHILI SPICY MAYO RAINBOW ROLL TYPICALLY CALIFORNIA ROLL TOPPED WITH SEVERAL VARIOUS SASHIMI SPIDER ROLL INCLUDES FRIED SOFT SHELL CRAB OTHER FILLINGS SUCH CUCUMBER AVOCADO DAIKON SPROUTS LETTUCE SPICY MAYONNAISE PHILADELPHIA ROLL ALMOST ALWAYS CONSISTS SMOKED SALMON CREAM CHEESE CUCUMBER ONION PECKHAM ROLL CONSISTS FOIE GRAS TORO AVOCADO PRESENTED HANDROLL ROLL GRILLED SALMON WITH SWEET SAUCE CUCUMBER NAMED AFTER BRITISH COLUMBIA FAMOUS WILD PACIFIC SALMON CRUNCHY ROLL TYPICALLY CALIFORNIA ROLL WITH SHRIMP TEMPURA WRAPPED INSIDE WITH OTHER INGREDIENTS WITH OUTSIDE ROLL COATED WITH FRIED TEMPURA BATTER CRUMBS OFTEN TOPPED WITH SWEET SAUCE CHILI SAUCE OTHER ROLLS INCLUDE SCALLOPS SPICY TUNA BEEF CHICKEN TERIYAKI ROLL OKRA VEGETABLES CHEESE SUSHI ROLLS ALSO MADE WITH BROWN RICE BLACK RICE THESE HAVE ALSO APPEARED JAPANESE CUISINE EDIT INGREDIENTS VARIOUS NIGIRI SUSHI SCULPTURE SUSHI BASE SPECIALLY PREPARED RICE COMPLEMENTED WITH OTHER INGREDIENTS EDIT SUSHI RICE SUSHI MADE WITH WHITE SHORT-GRAINED JAPANESE RICE MIXED WITH DRESSING MADE RICE VINEGAR SUGAR SALT OCCASIONALLY KOMBU SAKE USUALLY COOLED ROOM TEMPERATURE BEFORE BEING USED FILLING SUSHI SOME FUSION CUISINE RESTAURANTS SHORT GRAIN BROWN RICE WILD RICE ALSO USED SUSHI RICE SUSHI-MESHI PREPARED WITH SHORT-GRAIN JAPANESE RICE WHICH CONSISTENCY THAT DIFFERS FROM LONG-GRAIN STRAINS SUCH INDIA ESSENTIAL QUALITY STICKINESS RICE THAT STICKY MUSHY TEXTURE STICKY ENOUGH FEELS FRESHLY HARVESTED RICE SHINMAI TYPICALLY MUCH WATER REQUIRES EXTRA TIME DRAIN RICE COOKER AFTER WASHING THERE REGIONAL VARIATIONS SUSHI RICE COURSE INDIVIDUAL CHEFS HAVE THEIR INDIVIDUAL METHODS MOST VARIATIONS RICE VINEGAR DRESSING TOKYO VERSION DRESSING COMMONLY USES MORE SALT OSAKA DRESSING MORE SUGAR EDIT NORI SHEET NORI SEAWEED WRAPPERS USED MAKI TEMAKI CALLED NORI NORI ALGA TRADITIONALLY CULTIVATED INTO HARBORS JAPAN ORIGINALLY ALGAE SCRAPED FROM DOCK PILINGS ROLLED INTO THIN EDIBLE SHEETS DRIED PROCESS SIMILAR MAKING RICE PAPER WHEREAS JAPAN NORI NEVER TOASTED BEFORE BEING USED FOOD MANY BRANDS FOUND REACH DRYING TEMPERATURES ABOVE DEGREES FAHRENHEIT TODAY COMMERCIAL PRODUCT FARMED PRODUCED TOASTED PACKAGED SOLD STANDARD-SIZE SHEETS ABOUT HIGHER QUALITY NORI THICK SMOOTH SHINY GREEN CITATION NEEDED HOLES WHEN STORED SEVERAL MONTHS NORI SHEETS CHANGE COLOR DARK GREEN-BROWNISH NORI ITSELF EDIBLE SNACK AVAILABLE WITH SALT FLAVORED WITH TERIYAKI SAUCE FLAVORED VARIETY HOWEVER TENDS LESSER QUALITY SUITABLE SUSHI EDIT OMELETTE WHEN MAKING FUKUSAZUSHI PAPER-THIN OMELET REPLACE SHEET NORI WRAPPING OMELET TRADITIONALLY MADE RECTANGULAR OMELET MAKIYAKINABE USED FORM POUCH RICE FILLINGS EDIT TOPPINGS FILLINGS YAKI ANAGO-IPPON-NIGIRI ROASTED SWEET SAUCED WHOLE CONGER MAIN ARTICLE LIST SUSHI SASHIMI INGREDIENTS FISH CULINARY SANITARY AESTHETIC REASONS FISH EATEN MUST FRESHER HIGHER QUALITY THAN FISH WHICH COOKED PROFESSIONAL SUSHI CHEFS TRAINED RECOGNIZE GOOD FISH IMPORTANT ATTRIBUTES INCLUDE SMELLS COLOUR FIRMNESS BEING FREE OBVIOUS PARASITES THAT NORMAL COMMERCIAL INSPECTION DETECT MANY UNDETECTED COMMONLY-USED FISH TUNA MAGURO TORO SHIRO-MAGURO TORO JAPANESE AMBERJACK YELLOWTAIL HAMACHI SNAPPER KURODAI CONGER HAMO MACKEREL SABA SALMON SAKE ANAGO UNAGI MOST VALUED SUSHI INGREDIENT TORO FATTY TUNA THIS COMES VARIETY TORO OFTEN FROM BLUEFIN SPECIES TUNA TORO MEANING MIDDLE TORO IMPLYING THAT HALFWAY INTO FATTINESS BETWEEN TORO REGULAR TUNA MAGURO ABURI STYLE REFERS NIGIRI SUSHI WHERE FISH PARTIALLY GRILLED TOPSIDE PARTIALLY MOST NIGIRI SUSHI WILL COMPLETELY COMMON MISCONCEPTION YELLOWTAIL THAT MEMBER TUNA FAMILY YELLOWFIN TUNA TYPE TUNA YELLOWTAIL HAMACHI ACTUALLY MEMBER JACK FAMILY SEAFOOD OTHER SEAFOODS SUCH SQUID OCTOPUS TAKO SHRIMP AMAEBI CLAM MIRUGAI AOYAGI AKAGI FISH IKURA MASAGO KAZUNOKO TOBIKO URCHIN CRAB KANI VARIOUS KINDS SHELLFISH ABALONE PRAWN SCALLOP MOST POPULAR SEAFOODS SUSHI OYSTERS HOWEVER TYPICALLY SUSHI BECAUSE TASTE THOUGHT WELL WITH RICE HOWEVER SOME SUSHI RESTAURANTS ORLEANS KNOWN SERVE FRIED OYSTER ROLLS CRAWFISH ROLLS KANI KAMA IMITATION CRAB STICK COMMON INGREDIENT USED MANY SUSHI BARS PLACE REAL SNOW CRAB KANI KAMA ALMOST ALWAYS MAIN INGREDIENT CALIFORNIA ROLLS COMMON FILLER CRAB EBIFURAI-MAKI FRIED-SHRIMP ROLL VEGETABLES PICKLED DAIKON RADISH TAKUAN SHINKO MAKI PICKLED VEGETABLES TSUKEMONO FERMENTED SOYBEANS NATT NATT MAKI AVOCADO CUCUMBER KAPPA MAKI ASPARAGUS PICKLED UMEBOSHI GOURD KANPY BURDOCK GOBO SWEET CORN MIXED WITH MAYONNAISE MEAT BEEF SPAM SAUSAGE HORSE MEAT OFTEN LIGHTLY COOKED NOTE COMMON MISCONCEPTION THOSE OUTSIDE HAWAII THAT HAWAII FRIED SPAM POPULAR LOCAL VARIATION SUSHI REALITY SPAM MUSUBI DIFFERS FROM SUSHI THAT RICE LACKS VINEGAR REQUIRED CLASSIFY SPAM MUSUBI CORRECTLY CLASSIFIED ONIGIRI OTHER FILLINGS TOFU EGGS FORM SLIGHTLY SWEET LAYERED OMELET CALLED TAMAGOYAKI QUAIL EGGS RIDE GUNKAN-MAKI TOPPING COMMON DATE-MAKI FUTOMAKI WRAPPED WITH SWEET-TAMAGOYAKI EDIT CONDIMENTS COMMON NAME SAUCE SUSHI RESTAURANTS ALSO REFERRED MURASAKI PURPLE WASABI PIQUANT PASTE MADE FROM GRATED ROOT WASABI PLANT REAL WASABI HON-WASABI WASABI JAPONICA HON-WASABI ANTI-MICROBIAL PROPERTIES REDUCE RISK FOOD POISONING TRADITIONAL GRATING TOOL WASABI SHARKSKIN GRATER SAMEGAWA OROSHI IMITATION WASABI SEIYO-WASABI MADE FROM HORSERADISH MUSTARD POWDER DYED GREEN COMMON FOUND LOWER-END KAITEN ZUSHI RESTAURANTS BENTO SUSHI MOST RESTAURANTS OUTSIDE JAPAN MANUFACTURED JAPAN LABELLED JAPANESE HORSERADISH SUSHI RESTAURANTS WASABI REFERRED NAMIDA TEARS GARI SWEET PICKLED GINGER EATEN BOTH CLEANSE PALATE WELL DIGESTIVE PROCESS OCHA JAPAN GREEN OCHA INVARIABLY SERVED TOGETHER WITH SUSHI BETTER SUSHI RESTAURANTS OFTEN DISTINCTIVE PREMIUM KNOWN MECHA SUSHI VOCABULARY GREEN KNOWN AGARI EDIT NUTRITIONAL INFORMATION MAIN INGREDIENTS SUSHI FISH RICE NATURALLY WITH EXCEPTION SOME ROLLS ESPECIALLY WESTERN STYLE ROLLS HIGH PROTEIN CARBOHYDRATES VITAMINS MINERALS SPECIFICALLY FATS MOST SEAFOOD NATURALLY WHAT FOUND THEM GENERALLY RICH UNSATURATED OMEGA- SINCE SUSHI OFTEN SERVED INTRODUCED PREPARATION PROTEINS FISH TOFU SEAFOOD MANY OTHER SUSHI FILLINGS CONTAIN HIGH LEVELS PROTEIN VITAMINS MINERALS THESE FOUND MANY VEGETABLES USED SUSHI EXAMPLE GARI NORI USED MAKE SUSHI BOTH RICH NUTRIENTS OTHER VEGETABLES WRAPPED WITHIN SUSHI ALSO OFFER VARIOUS DEGREES NUTRITIONAL VALUE CARBOHYDRATES THESE FOUND RICE VEGETABLES EDIT HEALTH RISKS SOME FISH SUCH TUNA ESPECIALLY BLUEFIN CARRY HIGH LEVELS MERCURY HAZARDOUS WHEN CONSUMED LARGE QUANTITIES JANUARY QUITE YORK CITY RESTAURANTS OFFER TUNA SUSHI WITH HIGH ENOUGH CONCENTRATION MERCURY THAT WEEKLY REFERENCE DOSE CONTAINED PIECES DEPENDING AMOUNT TUNA SUSHI PERSON'S WEIGHT CONSUMING UNDERCOOKED SEAFOOD PRESENTS RISK ANISAKIASIS UNCOOKED SEAFOOD ALSO OFTEN CARRIES BACTERIUM VIBRIO PARAHAEMOLYTICUS WHICH CAUSE DIARRHEA ALSO SUSHI CARRIES RISK TRANSMITTING PARASITIC INFECTION OTHER PATHOGENS ADDITION SOME FORMS SUSHI NOTABLY PUFFER CAUSE SEVERE POISONING PREPARED PROPERLY SUSHI USUALLY EATEN WITH SALTY CONDIMENTS SUCH SAUCE WHICH ADDED DINER WHATEVER QUANTITY DESIRED THOSE WITH HYPERTENSION RENAL DISORDERS MUST TAKE CARE MUCH SALT INADVERTENTLY OVERUSING SUCH CONDIMENTS EDIT PRESENTATION SUSHI CHEF PREPARING NIGIRIZUSHI KYOTO JAPAN JAPAN INCREASINGLY ABROAD CONVEYOR BELT SUSHI SUSHI TRAIN KAITEN ZUSHI RESTAURANTS POPULAR COST EFFECTIVE EATING SUSHI THESE RESTAURANTS SUSHI SERVED COLOR-CODED PLATES WITH EACH COLOR DENOTING COST SUSHI SERVING PLATES PLACED CONVEYOR BELT BOATS FLOATING MOAT BELT BOAT PASSES CUSTOMERS CHOOSE THEIR DESIRED PLATES AFTER FINISHING BILL TALLIED COUNTING MANY PLATES EACH COLOR HAVE BEEN TAKEN SOME KAITEN SUSHI RESTAURANTS JAPAN OPERATE FIXED PRICE SYSTEM WITH EACH PLATE CONSISTING USUALLY PIECES SUSHI GENERALLY COSTING BETWEEN MORE TRADITIONALLY SUSHI SERVED MINIMALIST JAPANESE-STYLE GEOMETRIC WOOD LACQUER PLATES WHICH MONO- DUO-TONE COLOR KEEPING WITH AESTHETIC QUALITIES THIS CUISINE MANY SMALL SUSHI RESTAURANTS ACTUALLY PLATES SUSHI EATEN DIRECTLY WOODEN COUNTER USUALLY WITH ONE'S HANDS MODERN FUSION PRESENTATION GIVEN SUSHI EUROPEAN SENSIBILITY TAKING JAPANESE MINIMALISM GARNISHING WITH WESTERN GESTURES SUCH COLORFUL ARRANGEMENT EDIBLE INGREDIENTS DIFFERENTLY FLAVORED SAUCES MIXING FOREIGN FLAVORS HIGHLY SUGGESTIVE FRENCH CUISINE THIS DEVIATES SOMEWHAT FROM MORE TRADITIONAL AUSTERE STYLE JAPANESE SUSHI RECENTLY SUSHI CHEFS HAVE BEGUN CREATE SUSHI MOVEMENT PURPORTEDLY PIONEERED CHEF KAWASUMI RELEASE BOOKS KAWASAMI WRITTEN GUIDES SUSHI RECREATED FAMOUS SUNFLOWERS PAINTING VINCENT GOGH USING SUSHI MEDIUM EDIT ETIQUETTE SUSHI EATEN EITHER HAND USING CHOPSTICKS ALTHOUGH TRADITIONALLY NIGIRI EATEN WITH FINGERS BECAUSE RICE PACKED LOOSELY FALL APART ONE'S MOUTH WOULD DISINTEGRATE CHOPSTICKS CONDIMENTS SAUCE WASABI PICKLED GINGER USED DESIRED CONNOISSEUR COUNSELS ADDING WASABI SAUCE DISASTER REDUCES SPICINESS DRAMATICALLY MASKS TASTE FISH MANY SUSHI RESTAURANTS OFFER FIXED-PRICE SETS SELECTED CHEF FROM CATCH THESE OFTEN GRADED -CHIKU-BAI MATSU PINE CHIKU TAKE BAMBOO WITH MATSU MOST EXPENSIVE CHEAPEST HOUSE SAUCE OFTEN DILUTED WITH DASHI BROTH MADE FROM FISH FLAKES KELP JAPAN STAFF SUSHI RESTAURANTS OFTEN EMPLOY COMPLEX CODE-LIKE VOCABULARY WHERE ALTERNATE WORDS SUBSTITUTED COMMON ITEMS EXAMPLE CALLED GYOKU JEWEL RICE CALLED SHARI BUDDHA'S BONES SAUCE CALLED MURASAKI PURPLE BILL KNOWN O-AISO COURTESY COMPLIMENT CODE WORDS VARY FROM PLACE PLACE OFTEN EVOLVE LOCALLY INCORPORATE PUNS EXAMPLE SHAKO MIGHT CALLED GARAGE BECAUSE JAPANESE WORD SHAKO ALSO REFER VEHICLE DEPOT THESE TERMS WOULD USED EVEN UNDERSTOOD OTHER CONTEXTS REGULAR PATRONS PICK THIS SPECIALIZED TERMINOLOGY THEMSELVES WHILE DINING RESTAURANT EDIT UTENSILS PREPARING SUSHI ALSO LIST JAPANESE COOKING UTENSILS FUKIN KITCHEN CLOTH HANGIRI RICE BARREL HOCHO KITCHEN KNIVES MAKISU BAMBOO ROLLING RYORIBASHI COOKING CHOPSTICKS SHAMOJI WOODEN RICE PADDLE MAKIYAKINABE RECTANGULAR OMELET OSHIZUSHIHAKO MOLD USED MAKE OSHIZUSHI EDIT ENVIRONMENTAL ASPECTS SUSHI SOME ENVIRONMENTAL GROUPS SUCH OTHERS HAVE BEGUN CAMPAIGNS RAISE ATTENTION ISSUE OVERFISHING DRIVING DOWN NATURAL STOCKS FISH WORLD'S OCEANS SPECIES PARTICULAR MEDITERRANEAN BLUEFIN TUNA REPORTED ONLY POPULATION DESPITE MANAGEMENT CONSERVATION MEASURES INTRODUCED ICCAT INTERNATIONAL COMMISSION CONSERVATION ATLANTIC TUNA BLUEFIN TUNA'S CASE PROBLEM BEEN EXACERBATED SO-CALLED TUNA FARMS WHERE WILD BLUEFIN FATTENED PENS THAT OFTEN SUBSIDIZED EUROPEAN UNION NATIONS WISHING SUPPORT THEIR DOMESTIC AQUACULTURE INDUSTRIES OVERFISHING BEEN DRIVEN PROFIT MOTIVE FISHING ENTITIES CORPORATIONS PURSUE HIGH PRICES PAID CERTAIN SPECIES FISH EDIT GUINNESS WORLD RECORDS JANUARY BLUEFIN TUNA SOLD ALMOST TOKYO JAPAN TUNA REDUCED SERVINGS SUSHI WEALTHY DINERS SERVING GROSS INCOME COUNTING COST FISH COSTS PRODUCING SUSHI TIME FISH HELD RECORD MOST EXPENSIVE FISH OCTOBER LONGEST SUSHI ROLL HUNDRED MEMBERS NIKOPAKA FESTA COMMITTEE MADE KAPPAMAKI CUCUMBER ROLL THAT LONG YOSHII JAPAN EDIT GALLERY EDOMAE NIGIRI SPICY TUNA HAND ROLL SPICY SHRIMP NIGIRI NIGIRI SUSHI SALMON SKIN MAKI ROLLS SALMON NIGIRI SUSHI CALIFORNIA ROLL TUNA ROLL URAMAKI NIGIRI TORO FATTY TUNA BELLY SALMON ROLL KAKINOHA PERSIMMON LEAF SUSHI CHAKIN-SUSHI WRAPPED OMELET SUSHI PLATE NIGIRIZUSHI SALE SUPERMARKET TOKYO EXPERIMENTAL SUSHI SHAPES CARROT APPLE FROM DENMARK IKURA GUNKAN MAKI SUSHI SASAZUSHI CREATIVE SUSHI EDIT ALSO FOOD PORTAL LIST SUSHI SASHIMI INGREDIENTS STYLES SASHIMI JAPANESE DINING ETIQUETTE ITADAKIMASU NYOTAIMORI EDIT REFERENCES KNEW SUSHI URBAN LEGEND REFERENCE PAGES FEBRUARY JAPANESE FOOD CULTURE SUSHI RETRIEVED KOUJI ITOU SHINSUKE KOBAYASHI TOORU OOIZUMI YOSHIAKI AKAHANE CHANGES PROXIMATE COMPOSITION EXTRACTIVE COMPONENTS NAREZUSHI FERMENTED MACKEREL PRODUCT DURING PROCESSING FISHERIES SCIENCE ZSCHOCK LITTLE BLACK BOOK SUSHI ESSENTIAL GUIDE WORLD SUSHI PAGE ISBN KAWASUMI ENCYCLOPEDIA SUSHI ROLLS GRAPH-SHA ISBN CHAD HERSHLER SUSHI THEN WALRUS TEMARIZUSHI NIFTY RETRIEVED ANDY BELLIN POKER NIGHT NAPA FOOD WINE MAGAZINE MARCH RYUICHI YOSHII TUNA ROLLS TEKKAMAKI SUSHI TUTTLE PUBLISHING ISBN AIKO KITAGAWA ACQUIRED TASTE KANSAI TIME SEPTEMBER SUSHIMASTERS SUSHIMASTERS ALL-ABOUT-SUSHI-TYPES-OF-SUSHI TYPES SUSHI RETRIEVED SHIN MASUDA NAOHIDE BACTERICIDAL ACTIVITY WASABI WASABIA JAPONICA AGAINST HELICOBACTER PYLORI FOOD MICROBIOL PMID SHIMBO HIROKO JAPANESE KITCHEN HARVARD COMMONS PRESS ISBN BURROS MARIAN HIGH MERCURY LEVELS FOUND TUNA SUSHI YORK TIMES HTTP NYTIMES DINING SUSHI HTML NYTIMES TUNA FISH STORIES CANDIDATES SPIN SUSHI GOOGLE JAPANESE SUSHI LOVERS SHRUG MERCURY SUSHI PLATE METRO RETRIEVED ISSENBERG SASHA SUSHI ECONOMY GOTHAM BOOKS CORSON TREVOR FISH HARPERCOLLINS EDIT EXTERNAL LINKS WIKIBOOKS COOKBOOK ARTICLE SUSHIWIKIMEDIA COMMONS MEDIA RELATED SUSHIHOW SUSHI WORKS KNEW SUSHI ARTICLE SNOPES DEBUNKING URBAN LEGEND SUSHI EATING HOWTO WHAT REQUIREMENTS MUST FISH DESIGNATED SUSHI-GRADE RETRIEVED FROM HTTP WIKIPEDIA WIKI SUSHI CATEGORIES JAPANESE CUISINE SUSHI HIDDEN CATEGORIES ARTICLES WITH UNSOURCED STATEMENTS ARTICLES WITH UNSOURCED STATEMENTS SINCE JANUARY VIEWSARTICLE DISCUSSION EDIT THIS PAGE HISTORY 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Thanks to OSHEN for these words.
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- Another batch of random words from this seed set.
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