華閱文章網1.求壽司的英文介紹
Sushi originates from the practice of preserving fish by fermenting it in rice for months, a tradition which can be traced back to ancient China. It was originated during Tang Dynasty in China, though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food. The Japanese name "sushi" is written with kanji (Chinese characters) for ancient Chinese dishes which bear little resemblance to today's sushi. When the fermented fish was taken out to be eaten, only the fish was eaten and the rice was discarded. The strong-tasting narezushi which is made near Lake Biwa resembles the traditional fermented dish. Starting in the Muromachi Period (1336–1573) in Japan, rice vinegar was added to the mixture which accentuated the sourness of the dish and made its life span longer, while allowing the fermentation process to be shortened and eventually abandoned. The following centuries saw the development of oshi-zushi in Osaka, where seafood and rice were pressed into wooden moulds, and this dish arrived in Edo (present-day Tokyo) in the middle of the 18th century. It was in Edo that this evolved into what is known as Edo-mae zushi in the early 19th century, using fish freshly caught in "Edo-mae" (Edo Bay). At the time, it was considered a cheap meal for the common people. It is this Edo-mae zushi which is popular today throughout Japan and the world.。
2.壽司的中英文簡介
壽司春秋戰國時稱為叫（鮨），漢代叫做（鲊），因為這種食品易于攜帶，適合做為旅途中的食物，因此唐代時，曰本來華商人學會了傳回國內，宋朝時這種食物還大行其道，但是到明代時，就徹底從中國人的菜譜中消失了，反而在曰本大行其道。
壽司（日語平假名：すし，sushi，也作“鮨”或“鲊”音（SUSI）或（sushi）：是日本人最喜愛的傳統食物之一，。主要材料是用醋調味過的冷飯（簡稱醋飯），再加上魚肉，海鮮，蔬菜或雞蛋等作配料。
既可以作為小吃也可以作正餐，花色種類繁多。配料可以是生的，也可以是熟的；或者腌過的。
視乎配料的不同，不同壽司的價格、檔次差距甚大。壽司在日本以外地區也十分流行，世界各地回轉壽司式的壽司店也多不勝數。
不過外國人有時會誤把“壽司”與“刺身”（sashimi，生魚片）混為一談。日本人常說“有魚的地方就有壽司”，這種食物據說來源于亞熱帶地區，那兒的人發現，如果將煮熟的米飯放進干凈的魚膛內，積在壇中埋入地下，便可長期保存，而且食物還會由于發酵而產生一種微酸的鮮味，這也就是壽司的原型。
現在日本的壽司，主要是由專門的壽司店制作并出售。店中身著白色工作服的廚師，會根據顧客的要求，將去了皮的鮮魚切成片和其它好材料碼在等寬的米飯塊上，由于各類魚蝦的生肉顏色不同，壽司也是五顏六色，十分好看。
另外，日本家庭也會在特殊的場合，自制壽司款待宴客；但作法大都比較簡單，并可在卷米飯的同時加入烤紫菜或雞蛋片，咸菜之類。 壽司在日本以外地區也十分流行，世界各地回轉壽司式的壽司店也多不勝數。
不過外國人有時會誤把“壽司”與“刺身”（sashimi，生魚片）混為一談，這也是日本料理典型的印象之一。 壽司雖然是日本食品，但原本來自中國。
壽司亦作「鮨」，這個字首先出現于公元前3至4世紀的中國辭典《爾雅.釋器》，其中記載「肉謂之羹，魚謂之鮨。」意指肉醬叫羹（也叫醢，hǎi，ㄏㄞˇ），而攪碎的魚肉叫鮨（qí，ㄑ-ˊ）。
壽司的另一寫法「鮓」出現在五百多年后，公元2世紀中國漢朝的另一本辭典。劉熙的《釋名.卷二.釋飲食第十三》中記載「鮓滓也，以鹽米釀之加葅，熟而食之也。
」意指鮓滓是種用鹽、米等腌制，讓魚肉發酵后剁碎，煮熟后進食。 一百年后，漢字傳到日本，鮨、鮓兩字已混為一談；中國也停止用米來釀制食品，到了明代，鮨、鮓更從中國菜中消失了。
壽司是在飯里放醋做主材料的日本料理，味道鮮美，很受日本民眾的喜愛。壽司和其他日本料理一樣，色彩非常鮮明。
制作時，把新鮮的海膽黃，鮑魚，牡丹蝦，扇貝，鮭魚籽，鱈魚魚白，金槍魚，三文魚等海鮮切成片放在雪白香糯的飯團上，一揉一捏之后再抹上鮮綠的芥末醬，最后放到古色古香的瓷盤中……如此的色彩組合，是真正的“秀色可餐”。 吃壽司，講究的是食用的完整，就是整塊壽司要一口吃下，唯其如此，飯香與生魚片的香味才能完全相融，將齒頰間填得滿滿，不留一絲縫隙，那濃香的滋味無處可逃，在口中久久徘徊，一波三折。
[編輯本段]壽司特點 還有一種值得一提的是鄉土壽司，它被喻為是家鄉的美味。 其中比較具有代表性的有北海道、青森縣的鮭魚壽司，鮭魚壽司是將新鮮的生鮭魚（即三文魚）片與蘿卜一起加飯和曲漬制成。
石川縣的蘿卜壽司是將冬天用鹽漬過的蘿卜切面薄片與生鮭魚片、米飯、曲漬制成、蘿卜壽司是日本最具代表性的腌魚類壽司。 另外還有秋田縣的鰰魚壽司，千葉縣的沙丁魚壽司等等。
壽司“SUSHI”、“酸”即是酸腌制的食物。在公元200年即后漢年代，中國已開始流傳“壽司”這種食品，在辭典中的解釋為以鹽、醋、米及魚腓制而成的食品，宋朝年間，中國戰亂頻仍，壽司正好為逃難的充饑食品，而品種更多，由菜蔬類，魚類，肉類，甚至貝殼類都有。
公元700年，即奈良年代，出外營商的日本商派將壽司流傳入日本，當時的日本人，用一些醋腌制過的飯團，加上一些海產或肉類，壓成一小塊，整齊地排列在一個小木箱之內，作為沿途的食糧。直到公元1700年，即江戶年間，壽司才于日本廣泛流傳，成為一種普通的食品。
[編輯本段]壽司種類 壽司必須的材料是米飯。正宗日式壽司用的是肥小而稍帶甜味的日本珍珠米。
米飯煮熟后，加入適量的壽司醋、糖、鹽等調味，待降溫后才用來制作壽司。 卷壽司（maki-zushi）：在小竹簾上面鋪一層海苔（紫菜），再鋪一層米飯，中間放上配料，卷起來成一長卷，然后切成小段。
太卷（futo-maki），是直徑比較長的一種卷壽司，通常有數種配料。 細卷（hoso-maki），顧名思義，就是比較幼細的，通常只含一種配料。
手卷（te-maki），把壽司卷成圓錐體狀（類似冰淇淋甜筒），比較難用筷子挾，所以通常用手吃。 里卷（ura-maki），反過來用海苔裹著最中心的配料，再裹米飯。
最外面灑一層或有芝麻、魚籽、蟹籽等。 軍艦卷（gunkan-maki），米飯用海苔裹成橢圓形狀，配料放上面。
押壽司（oshi-zushi），又稱做木條壽司或一夜壽司，主要流行于日本關西，是用長型小木箱（押箱）輔助制作壽司。制作者先把配料鋪在押箱的最底層，再放上米飯，然后用力把箱的蓋子壓下去。
作成。
3.用英語簡單介紹做壽司的步驟,first,
how to make sushi 怎樣做壽司
First,you must know what need to make sushi.首先你必須知道你需要什么材料來做壽司。you need two vegetables such as cucumber or carrot，你需要兩種蔬菜比如黃瓜或紅蘿卜。Sauce,rice and rice vinegar. 醬，米飯和米醋。for best results, use only Japanese rice vinegar.為了制作出效果最好的壽司，最好選用日本米醋。and a thin sheet of seaweed。還有薄薄的紫菜片。 you aslo need a bamboo Mat and sharp knifen你還需要一個小竹簾和一把鋒利的刀。
Next,Rolling and Cutting the Sushi.下一步，卷和切壽司。Place seaweed down on the bamboo mat.把紫菜片放在竹簾里，grab the cooked rice and spread it onto the seaweed.把米飯分布在紫菜里.Line up your ingredients in the middle of the seaweed.把蔬菜橫著放在紫菜中間。
After *g the closest edge of the bamboo mat, roll the sushi.抓著竹簾從最邊上開始卷壽司。tighten the roll as you go.卷緊一些，move your full roll to a cutting board.把卷好的壽司轉移到菜板。Slice it first down the middle.從中間開始切。from there you can cut it into sixths or eighths, whichever you prefer.你可以根據喜好切成六或八段
4.壽司的中英文簡介
壽司（日語平假名：すし，sushi，也作“鮨”或“鲊”音（SUSI）或（sushi）：是日本人最喜愛的傳統食物之一，。主要材料是用醋調味過的冷飯（簡稱醋飯），再加上魚肉，海鮮，蔬菜或雞蛋等作配料。既可以作為小吃也可以作正餐，花色種類繁多。配料可以是生的，也可以是熟的；或者腌過的。視乎配料的不同，不同壽司的價格、檔次差距甚大。壽司在日本以外地區也十分流行，世界各地回轉壽司式的壽司店也多不勝數。不過外國人有時會誤把“壽司”與“刺身”（sashimi，生魚片）混為一談。日本人常說“有魚的地方就有壽司”，這種食物據說來源于亞熱帶地區，那兒的人發現，如果將煮熟的米飯放進干凈的魚膛內，積在壇中埋入地下，便可長期保存，而且食物還會由于發酵而產生一種微酸的鮮味，這也就是壽司的原型。現在日本的壽司，主要是由專門的壽司店制作并出售。店中身著白色工作服的廚師，會根據顧客的要求，將去了皮的鮮魚切成片和其它好材料碼在等寬的米飯塊上，由于各類魚蝦的生肉顏色不同，壽司也是五顏六色，十分好看。
: Sushi originates from the practice of preserving fish by fermenting it in rice for months, a tradition which can be traced back to ancient China. It was originated during Tang Dynasty in China, though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food. The Japanese name "sushi" is written with kanji (Chinese characters) for ancient Chinese dishes which bear little resemblance to today's sushi. When the fermented fish was taken out to be eaten, only the fish was eaten and the rice was discarded. The strong-tasting narezushi which is made near Lake Biwa resembles the traditional fermented dish. Starting in the Muromachi Period (1336–1573) in Japan, rice vinegar was added to the mixture which accentuated the sourness of the dish and made its life span longer, while allowing the fermentation process to be shortened and eventually abandoned. The following centuries saw the development of oshi-zushi in Osaka, where seafood and rice were pressed into wooden moulds, and this dish arrived in Edo (present-day Tokyo) in the middle of the 18th century. It was in Edo that this evolved into what is known as Edo-mae zushi in the early 19th century, using fish freshly caught in "Edo-mae" (Edo Bay). At the time, it was considered a cheap meal for the common people. It is this Edo-mae zushi which is popular today throughout Japan and the world.
5.壽司的英語作文
Source: Simple English Wikipedia
Sushi （壽司， Sushi?） is a kind of food. Sushi comes from Japan, and has a long history. It's a popular dish in America, the UK, and many other countries.
Sushi is made with rice. All types of sushi have some kind of rice. The rice is mixed with vinegar. There are other things in it like vegetables and raw fish called "neta". Some sushi is wrapped in seaweed (sometimes called "nori"), some is not. Some kinds of fish are safe to eat raw, and do not make people ill.
There are different kinds of sushi. Nigiri sushi is made with fish or vegetables that are put on top of sushi rice. Maki sushi is made with fish or vegetables rolled up inside rice.
Sushi can be eaten with hands or chopsticks. Soy sauce, wasabi, gari (sweet, pickled ginger), and other toppings are often put on sushi.
In Japan, sushi is sometimes sold in “conveyor-belt shops”, where plates of sushi are put on a moving belt which passes by the customers. People freely take the sushi they want as it passes. The color of the plate shows the price of the sushi. At some shops, any plate is 100 yen.
6.用英文介紹日本壽司
原發布者：紅姐free
SushiisatraditionalJapanesefood,*veryinterestingorgin,*svinegarricetoppedwithotheringredients,*ietyinsushiarisesfromthedifferentfillingsandtoppings,condiments,*edwithhand-formedclumpsofrice,*ervedrolledinsideoraroundnori,*gsservedscatteredoverabowlofsushiriceiscalledchirashi-zushi.壽司的主要材料是用醋調味的米飯，再加上魚肉等作為配料。種類豐富的壽司源于繁多的餡料、配料和佐料，以及將這些材料混合在一起的做法。將壽司飯捏成團狀的叫手握壽司。在海藻或海苔上鋪上壽司飯并加入不同的食材卷成長條的稱為卷壽司。將壽司飯填滿小塊油炸豆腐的稱為稻荷壽司。將各種食材散鋪在壽司飯上層的則稱為散壽司。*nmaterialis:bigpieceofseaweed,shrimp,salmon,carrots,cucumbers,rice,salt,*akeit?Thefirststep:
7.用英語簡單介紹做壽司的過程,first,
step 1get all the ingredients!
in order to make maki sushi rolls, you need: short grain rice (calrose) rice vinegar salt sugar nori (toasted seaweed) some sort of filling, i used crab and avocado. …
step 2prepare some sushi rice
After burning pots of rice, i decided to make the rice in the oven. it comes out perfect every time, and cannot burn. so, preheat your oven to 375 degrees. measure out two …
step 3add sushi vinegar to the rice
take 1/4 cup rice vinegar in a small saucepan and mic in 2 tbsp sugar and 1 1/2 tsp salt. mix on low heat untill it all dissolves. do not allow it to boil. i actually just …
step 4mix up some filling to put in the center
there are a vast number of things that you can put in sushi, not just raw fish. i used some crab salad and some avocado, but anything from teriyaki chicken to spam to hambu…
step 5spread the rice on the nori
take your bamboo mat and cover it with plastic wrap. then place a sheet of nori on it so the loger sides run parallel to the bamboo. make sure the rough side is facing up. …
step 6place your favorite fillings
flip the rice covered nori over so that the rice side is down if you are making california rolls with crab and avocado. place your fillings on the nori in a stripe. put a s…
step 7roll your sushi
take your mat and begin to roll over the nori on the fillings. when you get all the way around, lift the edge and roll the rest of the way. apply firm pressure to the roll …
step 8slice your sushi roll
take a sharp, preferrably serrated knife, and slice the sushi rolls into either six or eight even slices. how many you slice it into is up to you, but i usually go with eig…
step 9enjoy!
top with some pickled ginger and or wasabi and soy sauce, and enjoy your homemade makizushi.
8.用英文介紹一下日本壽司
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Sushi
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In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour."
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand formed clumps of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi.
9.求用英語介紹壽司的做法
1Measure 2 cups of rice and rinse it with water repeatedly. When the water starts draining clearly, you can move to the next step.2Cook the rice in a rice cooker. Use two cups of water.3If you do not have a rice cooker, cook the rice in a saucepan on the stovetop with two cups of water. Bring the rice and the water to a boil, then reduce it to a gentle simmer. Cover and cook for 10 minutes. Remove it from the heat, and let it steam for 20 minutes.4Spread the cooked rice in a large dish using a spatula so that it cools down. Cool the rice completely.5Combine 1/4 cup rice vinegar, 2 tbsp sugar and 1 tsp salt in a saucepan and heat until the sugar and salt dissolve completely.6Add the vinegar mixture to the rice using a wooden spoon or spatula. Be careful not to press or mash the rice * Sushi Filling7Decide what ingredients you want in your sushi. Some of your options are smoked salmon, cooked shrimp, fresh raw tuna or salmon, tofu, crab, eggs (made into omelet and cut into thin strips), toasted sesame seeds, avocado, carrots, cucumber, mushrooms, snow peas and daikon radish.8Cut your ingredients into thin * Sushi Rolls9Toast the nori (seaweed) sheets lightly on a pan. Use low heat. Excess heat can burn the delicate seaweed.10Put the rolling mat flat on an even surface and place a nori sheet on the mat.11Spread a cup of cooked rice on the sheet evenly using your hand. Leave an empty patch, about 1 inch wide, at one end on the nori sheet. This will help to hold the roll together.12Add wasabi to the rice. Smear it in a straight line near the center of the roll.13Place the filling on the rice in a straight line in the center. Roll the sheet up using the mat.14Gently squeeze the mat to ensure that the sushi roll is tightly packed.15Open the mat and take out the sushi roll.16Cut the roll horizontally into equal pieces and serve with soy sauce, wasabi, and gari (pickled ginger). 剛剛復制有問題，更正。