Sushi is a meal that claimed the appreciation of many people across the world. It is a Japanese recipe which is made of vinegared rice and is topped with other ingredients like vegetables, fruits, sugar, salt, sea food etc. This recipe falls into the category of both appetizer as well as main dish. It tastes good when served cold.
History of sushi
The simple dish has got an interesting tale of evolution. The word sushi is derived from antiquated grammatical form and its literal meaning is “sour-tasting”. The dish has got an overall sour taste and hence the name follows. This dish has originated from South East Asia in the eighth century. The sea food is the staple food of Japan. Today it is called by the name Narezushi which means salted fish.
The salted fish is stored in fermented rice for a span of few months. The fish is prevented from getting spoiled by the process named lacto-fermentation of rice. Lactic acid bacilli would be released during the fermentation process of cooked rice. Salted fish when placed in fermented rice, it would be preserved by pickling process. Prior to the fish consumption, the rice would be discarded. The Japanese used to treat this early recipe of sushi as the primary source of protein. Narezushi, as of now, exists as a regional specialty as funa-zushi in Shiga Prefecture.
During the period of 14th to 16th century, the Muromachi period, the addition of vinegar to the preparation of Narezushi has started. The purpose of adding vinegar is to improve the taste in terms of sourness of rice and for a high degree of preservation by significantly increasing the longevity of the dish. This also resulted in shortened and gradually minimal or zero fermentation process making the dish ready to eat instantly.
The early sushi dish saw more popularity in Osaka. Over centuries, it transformed into hako-zushi or oshi-zushi. The modification in this recipe is that both rice and seafood were pressed together into typical bamboo molds during the preparation.