most people hear the word, “Sushi”, they immediately
think of raw fish. In
truth, dishes made with raw fish are called “Sashimi”.
What defines Sushi is any dish made with vinegar
rice, which may or may not include raw fish.
Most often, Sushi will consist of various types of
shellfish such as crab or lobster, or cooked fish along with
other fresh ingredients wrapped tightly inside the sticky
today’s society you will find Sushi served most often in a
Japanese restaurant, it actually dates back to 7th
Century China. As
a way of preserving fish, the Chinese people started making
Sushi but without modern day refrigerators, they used the
natural process of fermentation.
To complete the Sushi-making process, only rice and
salt were needed. The
result was delicious fish, causing Sushi to grow in
1800s, Sushi was made using a process that involved pressing
fish in between layers of salt and leaving it for months to
process is known as narezushi, or “edomaezushi”, which
is still used in some restaurants in Japan.
The name narezushi was originally called “Edomae”
and shortened to Edo. This
name translates to “in front of Edo” which is a
reference to fish caught in front of Edo city and used for
the making of Sushi. Unlike
the Sushi eaten today, Edo was formed in a ball of rice with
a slice of the fish. When
it came time to eat narezushi, the rice ball was thrown out
and only the fish eaten.
Today, narezushi is very difficult to find outside of
Japan in that it has a unique taste not usually appreciated
passed and many of the Japanese and Chinese cultures
crossed, Sushi became a popular food choice in both
the cities, you would find food stands where various types
of Sushi were sold. In
fact, during intermission at the various theaters, Sushi was
sold as a snack much like the popcorn sold in today’s
Sushi was easy and quick to make, it became a staple for
most households in the 19th Century to
accommodate the busy lifestyles of the Japanese people.
a food shortage in Japan changed the way in which Sushi was
than throw the rice out, it was now eaten along with the
the fermentation process was shortened so the fish although
still safe to eat, was a little on the raw side.
Because the fermentation process was shortened, the
Sushi had a slightly sour taste, which people loved.
As people began experimenting, they discovered that
by making the rice with a little vinegar the same sour taste
was produced and better yet, the fermentation time was
dramatically reduced to one or two days.
popularity of Sushi is greater now than ever.
People are much more health conscious and enjoy the
fact that Sushi is low fat, loaded with nutrients, and easy
and quick to make. For
instance, a typical serving of Sushi consists of 8 to 10
pieces, which is around 350 to 400 calories.
Because of the fish, Sushi is high in protein and an
excellent source for Omega 3 fatty acid.
From the seaweed used in Sushi along with the rice,
this food is also rich in iodine and complex carbohydrates.
as a means of preserving fish has turned into a
multi-billion dollar industry with thousands upon thousands
of Sushi restaurants dotting the country.
If you have never eaten Sushi, you will probably be
surprised at how delicious it is.
Sushi has a nice, light taste that leaves you