What is the difference between Japanese shousi and Korean gimbap?

Essential ingredients for gimbap:

A small pot of rice, not too hot, it will be hot, not too cold, too hard, and not delicious (can be mixed with rice, glutinous rice, etc., and it will be more fragrant to eat when cooked).

2. A few pieces of Korean seaweed (it is the kind of thin, large and large pieces that are many in Korea, but they are rarely available in China, so it is difficult to do it!) ）

3. The most authentic way to add a few sausages is to add this, but you can also add meat floss or sausage according to your taste

4. A few eggs must be in moderation and not wasted - in fact, I like to eat fried eggs.

Five carrots 1 to 2 are paired with Japanese pickled radish--- it is too salty--- it is recommended that if you can't buy it, you can omit it, because it is not delicious.

Seven pinches of salt, white sesame seeds, sesame oil.

Steps to make gimbap:

First, put salt, white sesame seeds, fragrant sesame oil in the warm rice, and stir it well with your hands, and set it aside to dry.

Then put the egg strips, the carrot strips, the ham strips, the spinach, and finally the Japanese pickled radish.

Four handfuls of nori rolled up.

Be sure to roll tightly, this is the most important thing, because if the roll is not tight, it will loosen when you cut it.

5. Finally, use a knife to cut the gimbap rolled into strips into small slices.

There are many options for sushi.

According to the different materials.

The grades of sushi are also different.

It's rare to get top-notch sushi in China.

Because China doesn't have those raw materials.

What you can eat is average.

The former is very stylish and almost in the mouth.

The sushi is made with seaweed!

Difference Between Gimbap and Sushi.

1. Different types.

There are many types of sushi in Japan, which can be divided into outer roll and inner roll according to the production method, and can be divided into nigiri sushi, hand roll, and Inari sushi according to the shape.

As the name suggests, Korean gimbap is made with gimbap grains wrapped in a round shape. Koreans call it kimbap (riceroll in English, meaning rice balls).

2. The process is different.

According to the different production techniques, there are many types of Japanese sushi, and Korean gimbap is one of them. The biggest difference is in the way the nori is wrapped, sushi and gimbap are most similar in that they are small rolls, while gimbap will be larger, and the others are completely different from gimbap. The ** roll with a slightly similar appearance is kneaded first and then wrapped in seaweed.

It is worth saying that sushi is much more elaborate than gimbap, and there are requirements for shape, size, and other specifications, while gimbap does not need it, just keep it long cylinder.

3. The materials used are different.

The first is rice, sushi is made of Japanese rice (can also be mixed with a certain proportion of glutinous rice), which is full and has a certain stickiness, Japanese rice itself can be used as a dish, while Korean seaweed rolls do not have many requirements for this, glutinous rice or even ordinary rice can be used.

The second is the ingredients, most of the sushi is seafood, and the seaweed rolls are mainly pickled foods (radish and cucumber, and sometimes eggs).

The third is nori, sushi nori requires a bit of toughness while keeping the seaweed crisp, while nori rolls are not particular about this.

4. The dipping sauce is different.

Sushi is served with wasabi or wasabi sauce and soy sauce, and if you are particular about it, you should eat a slice of vinegar and ginger first, while nori rolls are generally not used with dipping sauce or according to personal preference.

5. Different ways to eat.

Sushi is eaten in your hands (a bit like a gesture of holding a Go piece with the cooperation of other fingers), and only one side of the ingredients is dipped in the sauce (although chopsticks are basically used now), and there are no requirements for nori rolls.

6. **Different.

The ** of sushi is much higher than that of gimbap. Especially well-made sushi that you can't eat if you want to. The most famous is the sushi restaurant of Jiro Ono in Japan, which requires a reservation a month in advance, and the ** positioning is also relatively high.

The difference between gimbap and sushi: 1. Gimbap is a Korean food, and sushi is a Japanese food. Gimbap is wrapped in a round shape with gimbap grains, sushi is not necessarily rolled with nori wraps, but can be wrapped with salmon or cuttlefish with rice to form a round or rectangular shape; 2. The sushi is made of Japanese rice, which is full and has a certain stickiness.

And glutinous rice with gimbap or even ordinary rice can be used; 3. Sushi has a variety of flavors, and it will be served with green wasabi and Japanese soy sauce when eating. Gimbap has a sweet taste and does not require additional seasonings when eating.

Difference Between Gimbap and Sushi.

Difference 1: Shape

Sushi is a Japanese food, and gimbap is a Korean food. Sushi in Japan is a variety of shapes, not necessarily made with nori wraps, but can be made with salmon or cuttlefish or fish roe, wrapped in a round or rectangular shape with rice. In Korea, there is only one type of gimbap, which is wrapped in gimbap grains into a circle.

Difference 2: Materials

Gimbap and sushi are very similar to eating, but they are actually made with different ingredients. The sushi is made of Japanese rice, which is plump and sticky. And gimbap does not have many requirements in this regard, and glutinous rice or even ordinary rice can be used.

Difference three: taste

In terms of taste, there is also a certain difference between gimbap and sushi. Sushi has a variety of flavors, mainly depending on the combination of ingredients. And when served, it is often served with green wasabi and Japanese soy sauce.

Gimbap has a sweet taste and a faint sesame oil aroma, so it doesn't need any auxiliary seasoning when eating.

The differences between gimbap and sushi are: different types, different ways of making, different ingredients, different dipping sauces, and different prices.

1. Different types.

There are many types of sushi in Japan, and the production method is divided into outer roll and inner roll, depending on the shape, there are also nigiri sushi, hand roll, Inari sushi, etc., but Korean gimbap is wrapped in gimbap grains into a circle, which is a kind of rice ball, so it is very different in type.

2. The production method is different

The production process of gimbap and sushi is also very different, the biggest difference is in the way of wrapping laver, sushi and gimbap have a relatively similar that is, small rolls, gimbap is larger, in addition to other things are different in the process, the appearance is slightly similar ** sushi is first pinched and then wrapped laver, so sushi is more particular than gimbap production.

3. The materials are different

Gimbap and sushi are also made of different ingredients, sushi uses Japanese rice, which is very particular about the stickiness of rice, while Korean seaweed rolls do not have high requirements for rice, and can be made with glutinous rice or ordinary rice. In addition to rice, there are also more ingredients for sushi than for gimbap, which is mainly based on seafood, and gimbap is mostly made with pickled vegetables.

4. The dipping sauce is different.

Gimbap and sushi are also different from the dipping sauce, sushi is known to be dipped in wasabi or wasabi sauce and soy sauce when eating, while gimbap generally does not use dipping sauce, or dips some dipping sauce according to personal taste, which is also different.

5. The price is different

Sushi's ** is much higher than gimbap, this should be well understood by everyone, especially those high-quality sushi, ** is generally very expensive, in Japan, famous sushi restaurants are required to make an appointment, **is also very high, and gimbap is generally based on hunger, ** is also relatively cheap.

Many people think that Japanese sushi and gimbap are the same nature, and they are all breaded with rice in nori and other things. But in fact, these two foods are completely different, and there are big differences in all aspects. Let's talk about the differences

01. The types of materials used are different. The difference in ingredients is first reflected in the rice, and the Japanese sushi has relatively high requirements for rice. It is best to use a certain percentage of glutinous rice in Japanese sushi, because it will feel more sticky and chewy when eaten.

However, Korean gimbap can be made with any kind of rice. The second is reflected in the ingredients, Japanese sushi often has to add a little vinegar to the rice, so that there will be a sour feeling, and the taste will be better; But gimbap doesn't matter.

02. Different classifications. According to common sense, there are many types of sushi in Japan. It can be classified differently according to different shapes, different tastes, and even in terms of production techniques.

But gimbap won't be so particular, it's basically called one name - gimbap. There is almost no big difference in the method, shape, and ingredients.

03. Seaweed is different. The nori of Japanese sushi is demanding, and its nori needs to have a certain toughness, but it also needs to be crispy so that it tastes more delicious. However, the requirements for nori in Korean gimbap are not so high, and it seems that as long as it is seaweed, it is fine.

And the two types of nori wrapping methods are also very different, the nori wrapping methods of Japanese sushi will be more diverse, and the names of different wrapping methods are different. But there are no requirements for gimbap, just wrap it tightly.

In fact, if you look at it, you really think that these two types are similar. But in fact, there is a big difference between the two, and in general, Japanese sushi will be a little more delicate, and it will have a different feeling in terms of taste.