Can anyone tell me what is the difference between Japanese and Korean sushi, I use to eat a lot of "Korean sushis" because my mother, in my youth, prepared me sushis often for diner, and I noticed that she never put any fishes in em unlike Japanese sushis. I really would like to know, being really curious about it.
Difference between Japanese and Korean sushi
- Thread starter Aerain
- Start date
NekoMama7
Crazy Cat Lady
- 20 Mar 2007
- 49
- 3
Rice of Korean version of norimaki (gimbop) is seasoned with sesame oil and salt, I think. Usually include takuan, imitation crab (kani kamaboko), spinich, etc. I like getting them at Korean markets. Probably influenced by futomaki.
There are a variety of Japanese dishes transformed into Korean dishes. If you go to Koreatown, you may find restaurants that serve Korean version of Japanese dishes.
On a separate note, there are lots of "Japanese" or "sushi" restaurants owned and operated by Koreans in the U.S. I find that many of them skimp on the quality of foods, especially rice. They usually advertise on low priced sushi. When I happen to end up with one of these restaurants, I usually stick with chicken teriyaki or bulgoki. They're great at BBQ's!
There are a variety of Japanese dishes transformed into Korean dishes. If you go to Koreatown, you may find restaurants that serve Korean version of Japanese dishes.
On a separate note, there are lots of "Japanese" or "sushi" restaurants owned and operated by Koreans in the U.S. I find that many of them skimp on the quality of foods, especially rice. They usually advertise on low priced sushi. When I happen to end up with one of these restaurants, I usually stick with chicken teriyaki or bulgoki. They're great at BBQ's!
- 19 Feb 2007
- 11
- 0
Oh, I love Korean BBQ *slurp*
D
dark_secrester
Guest
Sushi isn't just fish! Fish sushi is just the best!
Yes, I believe that Korean sushi is just adapted.
Yes, I believe that Korean sushi is just adapted.
