With the rising popularity of Korean and Japanese dramas, the Indian culinary landscape is also witnessing a shift in demand. A few decades back, Italian pizza, Continental burgers, and Indo-Chinese foods were among the delights that Indians included in their once-in-a-while outing at a nearby restaurant in the city.
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However, millennials, Gen-Zs, and boomers are now continuously trying to get a taste of Korean and Japanese cuisines. Among several dishes popular in their countries, Japanese sushi and Korean kimbap are delicacies that foodies like to indulge in. Their small portions feature on menus with options for vegetarians and non-vegetarians.
Despite their high prices, people like to savour them. While Japanese sushi and Korean kimbap look quite similar, they have different origins and styles of preparation. If you are also confused between the two, this guide will help you.
Japanese Sushi Vs Korean Kimbap: Preparation Of Rice
While preparing sushi, rice is often seasoned with sugar, vinegar, and salt to infuse it with sour, salt, and sweet notes. The rice is sticky so that it can be rolled easily and moulded into desired shapes of sushi. For kimbap, the grains are seasoned with salt and sesame oil that enhance the earthy and nutty notes. In comparison to sushi rice, kimbap rice is less sticky.
Japanese Sushi Vs Korean Kimbap: Origins
Sushi originated in Japan as a method of preserving fish by combining it with fermented rice. With the evolution in the culinary scenes, the dish turned into a regional delicacy that became synonymous with the cuisine. It has many regional variants in the country. Kimbap is a modern dish that originated not before the 20th century. It is inspired by sushi but has a separate identity in Korean culture.
Japanese Sushi Vs Korean Kimbap: Ingredients
Sushi is incomplete without featuring raw fish like salmon, tuna, or even shrimp. Its vegetarian variants are quite new and contain vegetables rolled with rice. Some regional variants also include eggs, vegetables, and meat in a roll to complement the fish. On the other hand, kimbap does not have a traditional recipe. Seasoned rice grains are rolled with spiced meat, raw fish, vegetables, eggs, pickled radish, etc.
Japanese Sushi Vs Korean Kimbap: Cultural Significance
Sushi is still a delicacy in Japan, and it enjoys quite a similar importance among Indians and people around the world. The preparation of sushi is not an everyday thing in Japanese homes. Natives believe that one must be a culinary artist to create a perfect blend of ingredients and flavours. However, kimbap is an everyday food consumed by Koreans. They pack it for lunch, work, and even picnics while creating their recipes by altering ingredients.
Japanese Sushi Vs Korean Kimbap: Seaweed Wrapping
Japanese chefs and home chefs do not season the seaweed wrap. It remains bland so that it can absorb the flavours of rice and vegetables while allowing the ingredients to stand out. While making kimbap, Koreans brush the nori (seaweed) with sesame oil to infuse it with nutty flavours and make it appear shiny.
Japanese Sushi Vs Korean Kimbap: Serving
If you have ever ordered sushi, you must have noticed different varieties featured on the menu. The most common ones include temaki (hand rolls), maki (rolls), and nigiri (rice featuring raw fish on the top). Kimbap is cylindrical and accompanied by different kinds of sauces in which you can dip them and enjoy. Some Korean restaurants will also serve these with kimchi and other condiments.