The Popular Japanese Sushi Facts

Sushi is basically a Japanese food made from vinegared rice and various toppings, which are most commonly seafood but can also include meat, vegetables, or eggs. Sushi has originated from the practice of preserving the fish by fermenting it in rice for months. This was done back in the 4th century BC and has its roots in the Southeast Asia. In ancient times the entire fish was salted and kept in layers of rice. This was the process to preserve the fish, and it did well for months and sometimes up to a few years by pickling the fish. Rice in all was used for the fermentation process which was thrown and only the preserved fish was eaten. This ancient Japanese sushi was called as nare-zushi.

In the 16th century the old process of fermentation of the fish was over with the production of rice vinegar. The lengthy fermentation process was shortened due to vinegar and led to other changes. People began to eat the fish with the vinagered rice, without thoroughly fermenting and with new types of ocean fishes. The rice vinegar allowed a lifecycle of days or weeks. By the 17th century, it became popular to prepare the rice with a wine vinegar solution, which allowed the sushi to be eaten right away instead of waiting for the fish to ferment and flavor the rice through the fermentation process. The fish was wrapped in flavored rice and then eaten.

Methods of cooking sushi have changed over the years. By the nineteenth century, Japanese sushi chefs were serving fresh fish atop sushi rice. It was served most commonly from sushi stalls as an early form of fast food. Recently, a new type of sushi called Kawari-zushi has become popular worldwide. This sushi is a roll with sushi-dane toppings and might be more commonly known as Californian rolls.

The preparation of sushi is a highly developed skill, requiring years of apprenticeship under a master chef, the Itamae-San. Sushi is more than just food - it is an edible art with countless variations in flavor and appearance. Nowadays sushi is always freshly prepared and eaten, typically with shoyu (soy sauce) and typically with a wide variety of toppings consisting of both fishes and vegetables.