English: sushi; Japanese: いしゅうすし.
Sushi is one of the traditional Japanese delicacies.
The main ingredient is rice cubes seasoned with sushi vinegar and maintained at human body temperature, plus fish, seafood, vegetables or eggs as ingredients. It is delicious and very popular among Japanese people.
Sushi has been recorded in the "Enki-shiki", a legal code of the Heian period completed in 927 AD.
Sushi at that time referred to a way of preserving fish.
Spread salt on the fish and press it with something heavy to allow it to ferment naturally.
When the sour taste develops, wrap it in crystal rice and eat it (the crystal rice must be crushed repeatedly after being cooked and cooled).
According to "Biographies of Dongyi - Biography of Japan", Japanese people eat sea food, that is, sashimi (sashimi), and then wrap it with rice grains to form a kind of instant food.
There are many different opinions about the origin of sushi in history. In ancient Southeast Asia and along the coast of China, there were foods similar to sushi, but in different forms.
Japanese sushi is mainly made of rice rolled with seaweed or seaweed, sashimi, cucumber, meat floss, and burnt onions, and is served with mustard, horseradish, soy sauce, and vinegar.
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On the coast of China, there is a cylindrical rice ball made of glutinous rice, egg yolks, crispy skin, peanuts, vegetables, and cooked shrimps. It is called a glutinous rice stick. It is wrapped with a layer of cooked dough. The method is somewhat similar to nigiri sushi, but the materials and shape
different.
According to legend, glutinous rice sticks come from the Yue State (Zhejiang region) during the Spring and Autumn Period and are a traditional delicacy of the ancient Yue people.
Classified box sushi "hako sushi" first puts the rice into a wooden box, spreads various ingredients on it, seals it and presses it tightly, then takes the sushi out of the wooden box and cuts it into pieces, which looks like a box, hence the name.
Among the more representative salmon sushi, there are salmon sushi from Hokkaido and Aomori Prefecture. Salmon sushi is made by adding fresh raw salmon (salmon) slices and radish with rice and koji pickles.
Radish Sushi Ishikawa Prefecture's Radish Sushi is made of thinly sliced ??radishes that have been salted in winter, along with sashimi, rice, and koji pickles. Radish Sushi is Japan's most representative pickled fish sushi.
To roll sushi (maki-zushi), put a layer of rice on a small bamboo curtain, then a layer of seaweed (seaweed), put ingredients in the middle, roll it up into a long roll, and then cut it into small sections.
Futo-maki is a sushi roll with a relatively long diameter and usually has several toppings.
Hoso-maki, as the name suggests, is relatively thin and usually contains only one ingredient.
Hand roll (te-maki), rolling sushi into a cone shape (similar to an ice cream cone), "hand roll" is actually a type of "sushi roll". It is said that in the 18th century, those Japanese gamblers hung around the casino (Tekkaba) all day long
, because he was addicted to gambling and was afraid of starving to death, he put tuna meat into his rice and rolled it up with seaweed.
You can eat big mouthfuls without the rice grains sticking to the cards and fingers, killing two birds with one stone, so it is very popular among gamblers.
This kind of food originated from casinos, so it was called tekkamabi. It gradually evolved into today's hand rolls, so it is usually eaten with hands.