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      "entityId": "e_sushi",
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      "description": "Japanese dish of vinegared rice (shari) combined with seafood, vegetables, or egg, typically served with wasabi, soy sauce, and pickled ginger.",
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        }
      ],
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        {
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          "text": "Sushi pairs vinegared rice with raw or cooked seafood, vegetables, or egg, and is typically served with wasabi, soy sauce, and pickled ginger.",
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      "description": "Thinly sliced raw fish or seafood served without rice; the dish foregrounds the freshness, cut, and quality of the protein.",
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          "text": "Sashimi is thinly sliced raw fish or seafood served without rice — knife work and fish quality are the entire dish.",
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      "entityId": "e_nigiri",
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      "description": "Hand-pressed sushi consisting of an oblong mound of vinegared rice topped with a slice of fish or seafood, sometimes bound with a thin strip of nori.",
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          "text": "Nigiri is hand-pressed sushi — a small mound of vinegared rice topped with a slice of fish or seafood, often brushed with wasabi.",
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          "text": "Authentic wasabi comes from the grated rhizome of Wasabia japonica; the vivid neon paste served outside Japan is usually horseradish with green dye.",
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          "text": "Sushi rice is short-grain Japonica seasoned with rice vinegar, sugar, and salt while still warm — the foundation of every sushi form.",
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      "description": "Edible seaweed (Pyropia species) dried into thin sheets and used to wrap maki and temaki, or as a garnish.",
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          "text": "Nori is paper-thin sheets of dried red algae used to wrap maki rolls, form temaki cones, and bind gunkan nigiri.",
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          "text": "Tuna — particularly bluefin and yellowfin — is the most iconic sushi fish, with the fatty belly (otoro and chutoro) prized above the lean akami loin.",
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          "chunkId": "c_bf_1",
          "text": "Bluefin tuna is the most prized sushi tuna — auction records exceed $3M per fish — and the source of the marbled belly cut known as otoro.",
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      "description": "Salmonid fish (genera Salmo and Oncorhynchus); now ubiquitous in modern sushi after Norway introduced farmed Atlantic salmon to Japan in the late 1980s.",
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          "chunkId": "c_salmon_1",
          "text": "Salmon became a sushi staple only after Norway's 'Project Japan' in the late 1980s convinced Japanese chefs that farmed Atlantic salmon was safe to serve raw.",
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          "pageTitle": "Salmon — Encyclopedia",
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      "entityId": "e_uni",
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      "name": "Uni (Sea Urchin)",
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          "text": "Uni is the edible gonad of sea urchins, served as gunkan nigiri or sashimi; Hokkaido bafun and murasaki uni command the highest grades.",
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          "pageTitle": "Uni — Sea Urchin Guide",
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          "text": "'Sushi-grade' is a marketing label, not a legal grade — what it should mean is that the fish has been frozen to FDA parasite-destruction specs (-20°C for 7 days or -35°C for 15 hours).",
          "sourceUrl": "https://eatmeraw.com/encyclopedia/buying-guide",
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      "description": "Premium Japanese beef from four heritage breeds, famed for intense marbling and graded under the JMGA system.",
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          "text": "Wagyu refers to four heritage Japanese cattle breeds whose intense marbling is graded under the Japanese Meat Grading Association system from A1 to A5.",
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          "text": "Edomae sushi is the Tokyo style that defines modern nigiri — fish was originally cured or marinated to survive pre-refrigeration Edo, and many of those techniques persist today.",
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      "@type": "Concept",
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      "description": "Methylmercury accumulates in apex predator fish (notably bluefin, swordfish, king mackerel) and is a health concern for frequent sushi eaters, especially pregnant women.",
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          "text": "Mercury accumulates in apex predator fish — bluefin tuna averages ~0.55 ppm — making frequency, not absolute avoidance, the right framework for raw fish eaters.",
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