Sushi – a traditional Japanese food is famous all over the world. Along with the tea ceremony, the art of ikebana flower arrangement, Sushi has truly become a cultural feature of the country’s sunrise. There is a variety of Sushi colors and types.
Learning about Sushi is to learn about the Japanese culture, people, customs. In the following article, All Know-How will tell you about the origin, the types of Sushi as well as how to enjoy Sushi to be able to feel deeply about this attractive dish.
The Origin of Sushi
Sushi is a special traditional Japanese food, derived from a method of salted-fish of ancient China. Fish is covered with rice and salt and then fermented for 2 months or 1 year. After the fermentation period, people leave the rice and eat only salted fish. This method was introduced in Japan along with rice cultivation during the Yayoi period (300 BC to AD 300).
Various methods of fermentation have reduced the time for finishing the product while using more vinegar as a condiment. Now the Japanese use both rice and pickled fish. At present, there is no salted fish that people enjoy live fish and fresh seafood together with rice vinegar.
The Main Ingredients of Sushi
Sushi has many different ingredients and recipes, but the main ingredient for this traditional Japanese food is rice mixed with vinegar and other foods such as raw fish, fresh fish, seafood, vegetables, wasabi (mustard).
Rice mixed with vinegar: called “sumeshi” or “sushimeshi”. Sushi vinegar especially used to mix rice is vinegar with a little salt, sugar, sweet wine mirin. The rice is not completely cooked, then mixed with vinegar.
The types of sushi seafood called “tane”, including tuna, snapper, halibut, swordfish, grouper, salmon, mackerel, shrimp, squid, octopus, sea snails, sea crabs, salmon eggs, etc. In addition, there are also other ingredients such as vegetables, tofu, and other spices: soy sauce, wasabi.
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