Sushi is a typical Japanese food with over a thousand years of history and tradition. It has become perhaps the most visible example of Japanese cuisine in other countries.
sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients, and many other sorts are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish.
Sushi originates in a Southeast Asian dish, known today as nare-zushi salted fish, stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded for consumption. This early type of sushi became an important source of protein for its Japanese consumers. The term sushi comes from an antiquated grammatical form no longer used in other contexts, and literally means “sour-tasting” the overall dish has a sour and umami or savoury taste. Narezushi is still made in Japan to this day.
THE MAKING OF SHUSHI