THE WORLD OF SUSHI

Question 1

[ DEFINITION ]
Sushi is a traditional Japanese dish, consisting of a v____ rice called sushi-m____ or sushi-meshi combined with another ingredient called n___ which is usually raw fish or seafood.

Answer 1

1. vinegar
2. sushi - meshi
   neta

Question 2

[ DEFINITION ]
1. This form of culinary art is one of the em____ of Japanese cuisine in the world, while its consumption is only o_____ in Japan.
2. The most consumed types of sushi are ni_____, which consists of a hand-built ball of sushi-m____ covered with a slice of neta
3. Ma______ which are rolls of nori containing sushi-meshi and other ingredients
4. Chirashizushi made up of sushi-meshi covered with various ac_______

Answer 2

1. emblems ( biểu tượng )
   occasional
2. nigirizushi
   sushi-meshi
3. Makizushi
4. accompaniments

Question 3

[ DEFINITION ]
1. It is very often prepared with seafood, such as sq___, e__, yellowtail ( cá cam Nhật), sa____, tuna or imitation c___ meat.
2. It is often served with pickled ginger (g__), wasabi, and s__ sauce.
3. D____ radish or pickled daikon (takuan) are popular gar_____ for the dish.
4. Sushi should not be confused with sashimi, a Japanese dish made from s____ of raw fish.

Answer 3

1. squid
   eel
   salmon
   crab
2. gari
   soy sauce
3. Daikon radish ( củ cải trắng )
   garnishes
4. slices

Question 4

[ THE ORIGIN OF SUSHI]
1. Sushi is said to have originated in China between the ___th and the ___rd centuries BC, as a means of preserving fish in s____.
2. N____, the original form of sushi, has been made in South E____ Asia for centuries, and nowadays, there are still traces of it in some parts.

Answer 4

1. 5th and 3rd
   salt
2. Narezushi
   East

Question 5

[ THE ORIGIN OF SUSHI ]
1. Narezushi appeared in Japan in the __th century, and still survives today in the form of foods such as c___ sushi.
2. Narezushi was primarily a means of food pr______, and each Japanese region developed its own ve____.
3. In those days sushi was eaten during f___ days and fes_____, and was also an in____ part of the celebration.

Answer 5

1. 8th
   carp sushi
2. preservation
   version
3. feast
   festivals
   integral

Question 6

[ THE ORIGIN OF SUSHI ]
Generally speaking, narezushi was made of r___ and f___ pickled together, mixed with rice v_____ and sake, laid under a large stone to prevent d____ and left to ferment.
However, the rice was used primarily to encourage f_____, and was discarded ( bị thải ra) so that only the fish was eaten.

Answer 6

rice
fish
vinegar
decay
fermentation

Question 7

[ THE ORIGIN OF SUSHI ]
Over the following centuries, the dish slowly began to change.
The Japanese began eating ___ meals a day, boiling their r___, and using rice v______ to help ferment the rice more quickly.
The smell of the preserved fish was still s____ but a faster fermentation process helped reduce the time it took to create the Japanese sushi dish

Answer 7

3
rice
vinegar
strong

Question 8

[ THE ORIGIN OF SUSHI]
By the m____ of the 18th century, sushi spread to Edo, where three famous sushi restaurants :
1. Matsuno-zushi
2. Kenuki-zushi
3. Yohei-zushi
were opened.
Many more followed where one writer in 1___2 said that for every ___ ×____ meter square block (cho) in Edo, there were 1-2 sushi restaurants.
However, sushi was not the same as modern day sushi, It was often cooked due to a lack of r_______ and served in larger p_____.

Answer 8

middle
1852
100x100
refrigeration
piecies

Question 9

[ THE ORIGIN OF SUSHI ]
The Chef H_____ Y___ changed the world of sushi completely. Instead of just throwing out the rice, it could be t____ with a bit of vinegar, and a small s_____ of fish could be placed on top, making a fl_____, bite-sized treat that was delicious, portable, and af_____ for the masses.
Thus, nigiri was born and the history of todays sushi began in Japan.

Answer 9

1. Hanaya Yohei
2. tossed ( tung hất)
   3.sliver ( miếng, mảnh vụn)
3. flavorful
4. affordable

Question 10

[ THE ORIGIN OF SUSHI ]
Sushi had been introduced to the W___ by the early 1___s, following Japanese im______ after the Meiji Restoration ( cải cách Minh Trị) .
However, it was not popular among anyone except the u____-class, and as Japanese immigration declined in the late 1900s, it became much less common.

Answer 10

West
1900s
Immigration
Upper - class

Question 11

[ THE ORIGIN OF SUSHI ]
Sushi became more popular again in the U____ St____ a few years after the conclusion of World War ___, when Japan once again became open for in_____ trade, tourism, and bu_____.
In the 19___s, this trend began to take hold in America in earnest ( đứng đắn, nghiêm chỉnh) , and m____-class Americans began trying sushi for themselves.

Answer 11

1. United States
2. II
3. international
4. business
5. 1960s
6. middle - class

Question 12

[ TYPES OF SUSHI ] CHIRASHIZUSHI
1. Chirashizushi (scattered sushi or b____zushi) serves the rice in a b___ and tops it with a variety of r___ fish and vegetable ga_____.
2. It is commonly eaten because it is fi_____, fast and easy to make.
3. It is eaten annually on Hinamatsuri in M___ and Kodomonohi in M___.

Answer 12

1. Barazushi
   bowl
   raw
   garnishes
2. filling
3. march
   may

Question 13

[ TYPES OF SUSHI ] INARIZUSHI
1. Inarizushi is a pouch of fried t___ typically filled with sushi rice alone.
2. Regional variations include pouches made of a thin om_____ instead of tofu.
3. It should not be confused with i____ maki, which is a roll filled with flavored fried tofu.

Answer 13

1. tofu
2. omelette
3. inari

Question 14

[TYPES OF SUSHI ] MAKIZUSHI
1. Makizushi (rolled sushi), n____maki or makim____ is a cylindrical ( hình trụ) piece formed with the help of a b____ mat known as a makisu.
2. Makizushi is generally wrapped in n____ (seaweed), but is occasionally wrapped in a thin o_____, soy p_____, cucumber, or shiso (perilla) leaves.
3. Makizushi is usually cut into s__ or e___ pieces.

Answer 14

1. norimaki
   makimono
   bamboo
2. nori
   omelette
   paper
3. six or

Question 15

[ TYPES OF SUSHI ] NAREZUSHI
1. Narezushi (matured sushi) is a tr______ form of fermented sushi.
2. Skinned and gutted( ruột) fish are st____ with salt, placed in a w_____ barrel, doused with salt again, then weighed d____ with a heavy tsukemonoishi.
3. As the days’ pass, water s____ out and is removed. After s___ months, this sushi can be eaten, remaining edible for another s___ months or more.

Answer 15

1.

Question 15

[ TYPES OF SUSHI ] NAREZUSHI
1. Narezushi (matured sushi) is a tr______ form of fermented sushi.
2. Skinned and gutted( ruột) fish are st____ with salt, placed in a w_____ barrel, doused with salt again, then weighed d____ with a heavy tsukemonoishi.
3. As the days’ pass, water s____ out and is removed. After s___ months, this sushi can be eaten, remaining edible for another s___ months or more.

Answer 15

1. traditional
2. stuffed
   wooden
   down
3. seeps
   six
   six

Question 16

[ TYPES OF SUSHI ] NIGIRIZUSHI
1. Nigirizushi (h___-pressed sushi) consists of an o_____ mound of sushi rice that the chef presses between the p____ of the hands to form an oval-shaped ball, and a topping d____ over the ball.
2. It is usually served with a bit of wasabi; neta are typically f____ such as salmon, tuna or other seafood.
3.Certain toppings are typically bound to the rice with a thin strip of n____, most commonly octopus (tako), freshwater eel (u____), sea eel (anago), squid (ika), and sweet egg (t_____)

Answer 16

1. hand-pressed
   oblong
   palms
   draped
2. fish
3. nori
   unagi
   tamago

Question 17

[ TYPES OF SUSHI ] OSHIZUSHI
1. Oshizushi (p_____ sushi), also known as hako-zushi, is a pressed sushi from the K____ region, a favorite and specialty of Osaka.
2. A b____-shaped piece is formed using a w____ mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi r____, and then presses the lid of the mold down to create a compact, rectilinear ( Thẳng, phẳng) block.
3. The block is removed from the mold and then cut into bite-sized pieces.

Answer 17

1. pressed
   Kansai
2. block
   wooden
   rice

Question 18

[ WESTERN-STYLE SUSHI ] URAMAKI
1. Uramaki (i____-o___ roll) is a medium-sized cylindrical piece with two or more fillings, and was developed as a result of the creation of the C______ roll, as a method originally meant to hide the n___.
2. Uramaki differs from other makimono because the rice is on the o_____ and the nori i_____.
3. The filling is in the c_____ surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toasted S_____ seeds.
4. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots.

Answer 18

1. inside-out
   California
   nori
2. outside
   inside
3. center
   sesame

Question 19

[ WESTERN - STYLE SUSHI ] AMERICAN - STYE MAKIZUSHI
1. F___maki is a more popular variation of sushi within the United States, and comes in v_____ that take their names from their places of origin.
2. Other rolls may include a variety of ingredients, including chopped s_____, spicy t____, beef or chicken t____ roll, okra, and assorted vegetables such as cucumber and avocado
3. The t_____ roll, where shrimp tempura is inside the roll or the entire roll is b______ and fried tempura-style

Answer 19

1. Futomaki
   variations
2. scallops
   tuna
   teriyaki
3. tempura
   battered