The history of the invention of this popular food consists of more than 1300 years. Home to the original sushi was of South Asian countries from where it reached China. And then from the Chinese secret of preserving fish in rice came to Japan.
The name sushi (or "Susi" – the Chinese symbol for sushi, translated as "pickled fish"). Purified, cleaned fish stacked layers, was transferred to salt and got under the stone press. A few weeks later the stones were removed and replaced with a light cover. Took several months, during which the fish was wandering, and then she was considered ready to drink.
Original sushi, called narezushi, were prepared from freshwater carp "Funa". This is so strong and pungent smell that it complicates the identification of fish from which it is prepared, and narezushi is only an acquired taste. Kansai (Osaka), sushi has a longer history and is much more difficult to prepare than the nigirizushi, and only a small portion of Japanese people know about it.
In the late 17th century with the growth of rice production from it began to prepare the rice vinegar, which in turn started to add rice to make a spicy sour taste, and the fish and seafood dishes with this rice started feeding raw, the cooking process eliminates the fermentation.
First, there was a special wooden molds for pressing of rice, but sushi in its modern form appeared not so long ago – in the 19th century, and it happened in the city of Edo was renamed Tokyo.
Simple sushi-master was first concocted from rice bun, added a little wasabi (Japanese horseradish which has been known for a long time as the best antiseptic) and covered it all with a piece of fish. A dish called nigiri-sushi. Nigiri is Japanese for "handful", that I take so much rice to eat. Usually Japanese people eat with chopsticks, but nigiri-sushi and like to eat with your hands.
Also in the preparation of sushi using ginger is an aromatic root of a tropical plant, sharp taste and belongs to the category of "hot spices" kindling the digestive fire and improves circulation. Like wasabi, ginger protects against scurvy, prevents tooth decay and permanently retains the freshness of the fish, is beneficial for digestion and is even used as an antidote.
After the second world war, when Japan was experiencing hard times, the portion size was strictly rationed and the sushi master, no matter where he works in Tokyo, Osaka or Kyoto, was one Cup of uncooked rice to cook ten nigiri sushi and one sushi roll.
Since then, the process of preparing the land, remaining in principle unchanged, does not cease to evolve and improve, incorporating new recipes. Thanks to this dish is constantly gaining more and more admirers. The reason is simple. In order to prepare an aesthetically attractive, appetizing and delicious sushi, you don't need to follow the contrived dogmas and strictly adhere to certain requirements.
The distinctive feature of sushi is that it is sufficient to understand the principle of its preparation, and venture on full power to use their own imagination and ingenuity, inventing their own delicious recipes and experimenting with ingredients, a list of which can be restricted only by your personal taste preferences.
When did sushi come to the United States?
Sushi is a relatively recent arrival in the U.S., making its first small inroads a decade or so after World War II. A sashimi dinner in the 1950s at Miyako in San Diego, if you knew to go there, would run you $1.25.