Sushi (Japanese Dish)

 

Sushi (Japanese Dish) History:

Here's a brief history of sushi ¹:

• Narezushi: A dish called "narezushi" stored raw fish in fermented rice for months. This is considered one of the first influences of the Japanese practice of putting rice on raw fish.
• Muromachi Period: The Japanese invented "namanare" or "namanari," a type of sushi with a shorter fermentation period than "narezushi."
• Edo Period: "Haya-zushi" was developed, which eliminated fermentation and used vinegar to give rice a sour taste.
• 1824: Hanaya Yohei invented nigiri-zushi, the type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice.

• 1958: Yoshiaki Shiraishi opened the first conveyor belt sushi restaurant.

Sushi (Japanese Dish) Ingredients:

Here are the common ingredients used in sushi:

For Sushi Rice:

• Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
• Rice vinegar
• Sugar
• Salt

For Nigiri and Sashimi:

• Raw fish and seafood (e.g., salmon, tuna, yellowtail, shrimp, octopus)
• Seafood roe (e.g., salmon roe, flying fish roe)

For Maki (Rolls):

• Nori seaweed sheets
• Fillings (e.g., cucumber, avocado, carrot, crab stick, pickled plum)

Other Ingredients:

• Wasabi paste
• Pickled ginger
• Sesame seeds
• Soy sauce
• Miso paste (for soup)
• Dashi (a Japanese cooking stock)

Optional Ingredients:

• Uni (sea urchin)
• Tobiko (flying fish roe)
• Ikura (salmon roe)
• Spicy mayo
• Tempura bits

Note: Ingredients may vary depending on the type of sushi and personal preferences.