Grilled tuna

Various sushi, beautiful October night at midnight. It was the fast food of grilled tuna chōnin class in the Edo period.

Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. Sushi is sometimes confused with sashimi, a similar dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. The lacto-fermentation of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season, and fish would get caught in the rice paddy fields. The term sushi literally means “sour-tasting,” as the overall dish has a sour and umami or savory taste.

In addition to increasing the rice’s sourness, the vinegar significantly increased the dish’s longevity, causing the fermentation process to be shortened and eventually abandoned. 1824 at his shop in Ryōgoku. The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as “a roll of cold rice with fish, sea-weed, or some other flavoring. The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely. It is popular because it is filling, fast, and easy to make.

Short-grain white rice is usually used, although short-grain brown rice, like olive oil on nori, is now becoming more widespread among the health-conscious. The nori may be brushed with sesame oil or sprinkled with sesame seeds. They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp.