Sushi actually began as a way of preserving fish. The raw, cleaned fish was pressed between rice and salt by a heavy stone for a few weeks. After a few weeks, the stone was removed and replaced with a light cover. A few months after that, the fermented fish and rice were considered ready to eat. Not until the 18th century did a chef named Yohei decide to serve sushi in its present form and forget about the fermentation process altogether. The use of vinegar rice, however, probably dates back to the fermented taste of early sushi. In Osaka there is still an elaborate tradition of sushi pressed with rice in wooden boxes. This type of sushi is called hako-zushi. The sushi most commonly known among Westerners comes from Edo, the old name for Tokyo, and consists of hand-rolled sushi specifically called nigiri sushi. Sashimi is fresh, raw, chilled, sliced, and elegantly arranged. Ideally, sashimi is best when fresh, but most fish freeze well and are served after thawing. Sashimi may be garnished with raw vegetables, leaves of knot grass, parsley, lettuce, shredded daikon, and sometimes seaweed or cucumber. Sashimi is odorless and very delicate. When sliced thick it is served with soy sauce, when sliced thin served with ponzu, a citrus flavored sauce. Wasabi, red pepper, and green onions may be served to mix with sauces as well. Maki sushi contains strips of fish or vegetables rolled in rice and wrapped in crisp, thin sheets of dried seaweed. There are many combinations that even the most timid can enjoy such as smoked salmon, fresh crab, or shrimp. The adventurous can sample delicacies like octopus, raw clams, sea urchin, or salted fish roe. Nigiri sushi is a slice of fish (cooked or uncooked) pressed by hand onto a pad of rice. Fish roe is also served as nigiri sushi in a style called gunkan, meaning "boat." Nigiri sushi contains a hint of horseradish and is meant to be dipped in soy sauce. They are always served in pairs.
Everything about sushi including sushi recipes, supplies, ingredients, etiquette, history, nutrition, types of sushi and sushi for beginners.
Recipe for California Rolls with ideas for different fillings.
Learn how to make your own sushi at home. Recipes, photos and instructional videos.
Making sushi explained on video with sushi bar locater, glossary, and shopping.
Sushi explained by haute cuisine chef Hisayuki Takeuchi (in English and French).
Flash illustrated guides for making sushi, recipes and articles.
Teaches how to make sushi at home, also includes many sushi and sashimi recipes and garnish tutorials.
How to make sushi using responsibly obtained ingredients, written tutorials and video tutorials showing how to make sushi.
Includes Japanese recipes by chefs Nobu Matsuhisa and Tetsuro Takanashi.
Introduction with lists and photos of ingredients and common side dishes.
A resource for both traditional and creative recipes for all types of sushi, including maki rolls, nigiri and many other types of sushi.
Various information about sushi including glossary, etiquette, history, sushi rice recipe and nutrition.
Explaining sushi ingredients and method for making nigri and maki style sushi [manipulates browser window].
Sushi recipes, tips, and supplies. Includes a sushi photo gallery.
Background and history on sushi in Japan, plus recipes for making sushi.
Recipes, glossary, and essays on sushi, with list of sushi bars.
About sushi: articles, restaurants reviews and recipes.
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