More About Sushi

Sushi has evolved its appearance throughout the years. Amidst its different styles and types, it has nutritional value the Japanese is so proud of.

During the earlier portion of the 19th century, a major change in the creation and appearance of sushi was conceived by Hanaya Yohei. It emerged into two different styles. This includes the following:

-Kansai Style - from the city of Osaka and
-Edo Style - from Tokyo

The Kansai style sushi has seasoned rice mixed with its ingredients. He produced it in decorative packages. It has more history and techniques as compared to Edo style sushi.

Edo style sushi is called Nigiri-sushi today. It is no longer wrapped; instead, it is placed inside a piece of fresh fish atop an oblong-shaped piece of seasoned rice.

Nigiri-sushi is prepared by putting a slice of raw fish into bite sized vinegar flavored rice. Nigiri sushi is also called the following names:

-finger sushi
-edomae sushi

This has become popular with foreigners. It is now the common way of eating Japanese sushi. During those times, sushi was served from sushi stalls along the streets. It was meant as a snack on the go dish. Up to now, it continues to become wildly popular. From Edo, the style has spread throughout Japan.

Sushi is still in its original concept, which is via preserving the fish and fermenting it in boiled rice. Salted fish are then placed in rice that is also preserved through lactic acid fermentation. This prevents the proliferation of the bacteria. The souring of the flavor just happens during the process. Thus, the fish can be eaten once the sticky decomposed rice has been removed.

Some restaurants in Tokyo still served the original recipe of sushi. It is called nare. It is sushi made with freshwater carp.

This original type of sushi is still produced along the surrounding areas of Lake Biwa, in Western Japan. Similar types are also famous in:

-Southwestern China
-Southeast Asia

Sushi has now evolved from the artful dining experiences of unique Japanese culture towards another level. New styles of sushi were influenced by the West. New styles of sushi can be tasted as the California rolls as well. In fact, the demand for sushi still increases as it continues to evolve.

Sushi is Healthy

Sushi is one of the best sources of nutrition available. This is because of its seafood content. It is packed with:

-Dense with nutrients
-Low in fat

Sushi is also the best source of lean protein. Fat is also available is in the form of omega 3 fatty acids. Omega 3 fatty acids not only pose as a nutritional requirement but also promise the re-mediating of many ailments like cardio vascular diseases.

Thus, seaweed wraps used in rolls, called nori, are rich in necessary vitamins and minerals. Wasabi and ginger have antibacterial qualities. Among the two, ginger is generally regarded as the aiding factor in digestion and in improving circulation.

For a long period of time, sushi has gone through an interesting evolution from a simple dish. Sushi was first mentioned in China during the 2nd century, A.D. Back then, they preserved fish by placing it in rice and fermenting it. This makes the fish edible for some time. However, only the fish can be eaten, not the rice. This food preservation method spread throughout China and made its way to Japan during the 7th century.

Since Japan is an island that is surrounded by seas and mountains, they have varieties of fresh fish and shellfish. Their rich lands are cultivated with rice and a few other crops. This is why Japanese people feed themselves with fishes and rice.

Moreover, the concept of fish preparation in Japan is suggested by a proverb that goes: “Eat it raw first then grill it, and boil it as the end resort”. Since the taste and texture of the fish is best appreciated when it is very fresh and eaten raw, cleaned raw fish were still pressed between layers of salt. A stone is also placed on top for added weight. After some weeks, the stone is removed and a light cover will replace it. After few months, the fermented fish and rice can be eaten.

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About The Author, Jayesh Bagde
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