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Facts & Glossary
Facts Fact 1. Japanese rice is short grain rice and gets sticky when it is cooked. (Supposed to be sticky.) Fact 2. Long rain rice isn't proper for sushi because it is drier and doesn't stick together well. Glossary Japanese Cooking Utensils for preparing Sushi Samoji : Spatula Fukin : Kitchen Cloth Hangiri : Rice Barrel Hocho : Kitchen knives Makisu : Bamboorolling mat Ryoribashi : Cooking chopsticks Shamoji : wooden rice paddle Makiyakinabe : Rectangular omelette pan Oshizushihako : A mold used to make oshizushi
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Types of Sushis
