Introduction of Sushi and Sashimi

Sushi  often described as a raw fish , because of the traditional inclusion of some type of fish, sushi is definied as the combination of vinegar rice and  with other ingrediants.

Sushi was adopted in japan more than 1000 years ago as a method of preserving fish with rice.it is believed that sushi originated in the south east Asia as a technique called “ Nare Zushi “ this process involved preserving cleaned raw fish, which were pressed between layers of salt and rice and weighed down with stone. After a few months the rice was discarded and the fermented fish was readily consumed. During the 18^th century a chef named yohei in the  Edo region of decided to forego the fermentation process of nare zushi and instead served the rice and fish in something resembling its present form “nigiri sushi”, sushi rice topped with fresh raw fish. This style of sushi became very popular, and two distinct styles emerged in Japan.

The Kansai style from the city of Osaka in the kandsai region, which produced nori roll and moulded sushi with sweeter tasting rice.

The Edo style from Tokyo , which is hand shaped sushi with a seafood topping.

It is said that sushi is the Japanese equivalent of the western sandwiche : a portable ,staple food that can be served simply or dressed up for special occasions and there is no limit to the variation that can be created.

Sushi roll area 3 way taste experience : fragrance and texture of the nori, the delicate sweetness of rice and intense flavour of the filling – all wrapped in single delicious package.

                                                                 _Chetan Shelke_