The Sushi is a delicious dish considered to be a form of pure, colourful and
millennial art. Its elegant presentation enhances its simplicity and its natural
beauty. The expert hands of a sushi master make it.
It is a variety of Japanese foods with vegetables, seaweed, vinegary rice and
fresh fish as its basic ingredients.
Just the sight of the sushi is enough to
stimulate the appetite.
High-protein, low-calorie and low-fat food
of easy digestion, especially becauses of the fresh raw fish
used. Regarded as one of the healthiest and most nutritive
foods consumed at present.
Sushi, the combination of fresh raw fish
and seasoned vinegary rice, that seems to be so exotic to
the foreigners, is a logic food for the Japanese since this
country always supplied its dense population with seafood
and food that came from the rice fields.
Their cooking is the result of nature supply.
It's true that the sushi made its debut
in China before than in Japan. It is believed that it was
introduced in Japan in the 7 th century AD.
The sushi was born as a method to preserve
fish by means of fermentation between salt and rice layers,
pressing it with a heavy stone because of lack of refrigerators.
Some months later the fermented fish and the rice were considered
to be ready to eat.
By mid 17 th century, Dr. Matsumoto Yoghiichi
had a revolutionary idea; he added vinegar to the rice in
order to give that sour taste to the fish that was only achieved
through months of fermentation.
It was only in the 18 th century that a
chef called Hanaya Yohei gave up the fermentation and served
the sushi as it is done nowadays, putting the fresh fish
on rice canapés.
The result was an absolute success.
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