==The History of Sushi==
When 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 vinegar
rice.
Although in 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 popularity.
In the 1800s, Sushi was made using a
process that involved pressing fish in between layers of
salt and leaving it for months to ferment. This 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 by
Westerners.
As time passed and many of the Japanese
and Chinese cultures crossed, Sushi became a popular
food choice in both countries. Throughout 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 theaters. Since 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.
Eventually, a food shortage in Japan
changed the way in which Sushi was made. Rather than
throw the rice out, it was now eaten along with the
fish. Additionally, 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.
The 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.
What began 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 satisfied.
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