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When most people
hear the word, “Sushi”, they immediately think of raw fish.
In truth, dishes made with raw fish are called “Sashimi”.
What defines Sushi is any dish made with vinegar rice, which
may or may not include raw fish. Most often, Sushi will consist of various types of shellfish
such as crab or lobster, or cooked fish along with other fresh
ingredients wrapped tightly inside the sticky vinegar rice.
Although in
today’s society you will find Sushi served most often in a
Japanese restaurant, it actually dates back to 7th
Century China. As a way
of preserving fish, the Chinese people started making Sushi but
without modern day refrigerators, they used the natural process of
fermentation. To
complete the Sushi-making process, only rice and salt were needed. The result was delicious fish, causing Sushi to grow in
popularity.
In the 1800s, Sushi
was made using a process that involved pressing fish in between
layers of salt and leaving it for months to ferment.
This process is known as narezushi, or “edomaezushi”,
which is still used in some restaurants in Japan.
The name narezushi was originally called “Edomae” and
shortened to Edo. This name translates to “in front of Edo” which is a
reference to fish caught in front of Edo city and used for the
making of Sushi. Unlike
the Sushi eaten today, Edo was formed in a ball of rice with a slice
of the fish. When it
came time to eat narezushi, the rice ball was thrown out and only
the fish eaten. Today,
narezushi is very difficult to find outside of Japan in that it has
a unique taste not usually appreciated by Westerners.
As time passed and
many of the Japanese and Chinese cultures crossed, Sushi became a
popular food choice in both countries.
Throughout the cities, you would find food stands where
various types of Sushi were sold.
In fact, during intermission at the various theaters, Sushi
was sold as a snack much like the popcorn sold in today’s
theaters. Since Sushi
was easy and quick to make, it became a staple for most households
in the 19th Century to accommodate the busy lifestyles of
the Japanese people.
Eventually, a food
shortage in Japan changed the way in which Sushi was made.
Rather than throw the rice out, it was now eaten along with
the fish. Additionally,
the fermentation process was shortened so the fish although still
safe to eat, was a little on the raw side.
Because the fermentation process was shortened, the Sushi had
a slightly sour taste, which people loved.
As people began experimenting, they discovered that by making
the rice with a little vinegar the same sour taste was produced and
better yet, the fermentation time was dramatically reduced to one or
two days.
The popularity of
Sushi is greater now than ever.
People are much more health conscious and enjoy the fact that
Sushi is low fat, loaded with nutrients, and easy and quick to make.
For instance, a typical serving of Sushi consists of 8 to 10
pieces, which is around 350 to 400 calories.
Because of the fish, Sushi is high in protein and an
excellent source for Omega 3 fatty acid.
From the seaweed used in Sushi along with the rice, this food
is also rich in iodine and complex carbohydrates.
What began as a
means of preserving fish has turned into a multi-billion dollar
industry with thousands upon thousands of Sushi restaurants dotting
the country. If you
have never eaten Sushi, you will probably be surprised at how
delicious it is. Sushi
has a nice, light taste that leaves you satisfied. |
