Pronunciation: [ɡˈɔːɹɪs] (IPA) 
The word "goris" is spelled with the letters G, O, R, I, and S. The phonetic transcription of this word is /ɡɔːrɪs/. The first two letters, "GO," are pronounced with an open back rounded vowel sound /ɔː/. The next two letters, "RI," are pronounced with the short "I" sound /ɪ/. The last letter, "S," is pronounced with the voiceless /s/ sound. Together, these phonemes create the sound of the word "goris."
Goris, also known as 'gōris', is a term derived from the words "go" and "ris" and refers to a specific kind of dish or meal in Japanese cuisine. It is a traditional method of preparing sliced raw fish, primarily popularized in sushi restaurants.
Goris typically consists of raw fish, such as salmon, tuna, yellowtail, or shrimp, that has been carefully sliced into thin, bite-sized pieces. These pieces are then arranged and served atop a bed of rice or other complementary ingredients, such as soba noodles or vegetables. The presentation is simple yet elegant, accentuating the natural flavors and textures of the fish.
The incorporation of "goris" into Japanese culinary practices encapsulates the essence of freshness, quality, and artistry. The fish used in goris must be of premium quality, as it will be showcased in its raw form. Additionally, precision is vital during the slicing process, ensuring that each piece is consistent in size and thickness.
Goris is often served with various accompaniments like soy sauce, wasabi, and pickled ginger, allowing diners to personalize their experience by adding different flavor elements to each bite. The dish is commonly enjoyed as part of a sushi platter or as an individual meal in Japanese cuisine.
Overall, goris represents a refined and visually appealing dish that epitomizes the delicate balance of flavors and textures found in traditional Japanese cuisine.
