When making sushi, adding sushi vinegar can make the rice grains disperse and not stick to your hands, allowing it to be spread evenly on the seaweed.

But if you don't add sushi vinegar, the taste will be single, the rice will be sticky, and the taste will be slightly worse.

Sushi is a traditional Japanese delicacy. In ancient Japan, sushi was salted fish marinated in salt and rice. It later evolved into today's sushi.

Sushi is written as 鮨 (すし) in ancient Japan, and its original meaning is salted fish.

The name sushi is the Man'yōkana version of the sushi character.

There are many kinds of flowers and colors.

Ingredients can be raw, cooked, or pickled.

It seems that the different ingredients make the price and grade of sushi vary greatly.

Sushi has experienced several important changes in Japan: During the Muromachi period, cooked sushi with rice and fish appeared, which is the oldest form of sushi mentioned above.

After entering the pre-Edo period, vinegar, which was originally very expensive, was mass-produced. People began to add vinegar to rice to replace the fermentation process, and invented "morashi sushi".

In the late Edo period, with the prosperity of the Tokyo Bay fishery market and the gradual rise of roadside food culture such as yatai, the most representative sushi "nigiri sushi" appeared. According to legend, Hanaya and Hyou who lived in Edo

Mamoru invented nigiri sushi in order to attract diners who were watching sumo wrestling matches nearby.