Sushi is a Japanese dish that has become loved almost all over the world
Sushi (sushi) is a traditional dish of Japanese cuisine. Its essential ingredients are seafood and rice with vinegar seasoning. It is believed that the dish originally appeared in South Asia, and from there it penetrated Japan through China.
For the first time, rice and fish were combined to preserve the freshness of the seafood. It was sprinkled with salt, mixed with boiled rice, and placed under a press. Fermentation took several months, after which the rice turned into a sticky substance with an unappetizing smell and was thrown away. Only the pickled fish remained, accessible only to the wealthy strata of the population.
Now in Japan, the dish prepared in this way is called narezushi (aged sushi), and it stays fresh for six months. Such a dish is served only in certain regions of Japan; it has not gained popularity due to the specific smell of the fish acquired during the fermentation process.
In ancient times, throwing away rice was considered an unforgivable luxury for ordinary people. But recipes in which rice and fish formed a successful tandem that conquered the world had yet to be invented. Currently, delivery of sushi to Brovary, Kyiv, or any other city and town in Ukraine offers many traditional and original sets for every refined taste.
Now let's return to the history and traditions of the Japanese dish. In the 17th century, sushi began to be made with rice, vegetables, and seafood. The invention of rice vinegar made the fermentation process unnecessary and greatly accelerated and simplified the preparation of the snack.
In the 19th century, an enterprising restaurateur from Tokyo, Yohei Hanaya, decided to use raw fish instead of pickled fish. The sushi he invented, "nigiri," which translates from Japanese as "handful," was the size of an adult's fist. In addition to fish, it contained vinegar-seasoned rice, tamago omelet, Japanese horseradish wasabi, vegetables, and various pickled products. The preparation of the dish was reduced to a few minutes. Such sushi became a form of fast food and was sold on the street in food stalls.
The devastating earthquake in Japan at the beginning of the 20th century forced many Japanese to leave their cities and move to other countries. Thus, the authentic recipe began to spread around the world, conquering America and Europe.
In the 1970s, an ordinary chef, Ichiro Mashita, working in one of the restaurants in Los Angeles, decided to show creativity and change the technology of preparing the dish. He began making rice rolls with a filling of vegetables and seafood, placing the sheet of nori seaweed inside or outside. It was this version that diners loved and brought sushi to the wave of popularity. Today, the "California" and "Philadelphia" rolls are known all over the world. They are suitable both for an office snack and for a romantic dinner or a friendly party.
Japanese cuisine has appealed to many gourmets, and national restaurants and sushi bars have opened all over the world. Perhaps dishes based on ancient traditions will improve even more over time, and new recipes will find their fans.