Tuna salad with egg

Tuna salad starts with a blend of two main ingredients: tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged tuna salad with egg water or oil.

It is widespread throughout the country, and, due to its ease of preparation, it is common fare at potlucks. In the United States, tuna salad is often considered its own dish. Tuna salad is also commonly seen in American salad bars. Tuna salad has been eaten for over 100 years. The first written reference to tuna salad, in America, appeared in 1907, and by 1914 dozens of recipes had been published. Due to the high nutritional content of tuna salad, it assumed the reputation of a diet food in the 1960s. The Good Housekeeping Cookbook: 1,039 Recipes from America’s Favorite Test Kitchen.

American Tuna: The Rise and Fall of an Improbable Food. Volume 37 of California Studies in Food and Culture. Various sushi, beautiful October night at midnight. It was the fast food of the 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.