Food in Japan – Sushi

Sushi is a Japanesed food consisting of cooked vinegared ricecombined with other ingredients , usually raw fish or other seafood. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is vinegared rice. . Raw meat (usually but not necessarily seafood) sliced and served by itself is sashimi. Many non-Japanese use the terms sashimi and sushi interchangeably, but they are not synonymous. Sushi refers to any dish made with vinegared rice.

The original type of sushi, known today as nare zushi was first made in Southeast Asia possibly along what is now known as the Mekong river. The term sushi comes from an

archaic grammatical form no longer used in other contexts; literally, sushi means “sour-tasting”, a reflection of its historic fermented roots. The oldest form of sushi in Japan, narezushi, still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice

Sushi-meshi 鮨飯 or Su-meshi 酢飯 is a preparation of white, short-grained, japanese rice mixed with a dressing consisting of rice vinegar sugar salt and occasionally kombu and sake.. The rice also called shari 舎利 or gohan ご飯. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being  seasoned. Traditionally, the mixing is done with a hangiri, which is a round,flat bottom wooden tub or barrel, and a wooden paddle

The black seaweed wrappers used in makimono are called Nori . Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Today, the commercial product is farmed, processed, toasted, packaged, and sold in shee.

Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce.The flavored variety, however, tends to be of lesser quality and is not suitable for sushi

For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish which is to be cooked.This is called as Neta Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly used fish are tuna (maguro, shiro-maguro), japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut

Otherwise, other ingredients such as egg, tofu, shrimp, cucumber, ell, and many more is often use during special occasion or request