Japanese sushi
Sushi has been recorded in the heian period Code "Yanxi Style" completed in 927 AD. Sushi at that time was a way to preserve fish. Rub salt on the fish, press it with heavy objects and let it ferment naturally. When it is sour, it can be eaten, and its taste is very good. It is said that this way was spread from China to Japan. This method is time-consuming and laborious, and soon developed into a way of simply soaking fish in vinegar. Now, the so-called sushi refers to any food in which other fillings are added to the vinegar-mixed rice.
Nowadays, Japanese sushi includes "roll" and "box sushi" in addition to "roll" (that is, sushi that we often eat now). "Roll" is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed, and it can be divided into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 90 grams of rice, and about 200 grams of rice is cooked. It is eaten after being wrapped in seaweed. Sometimes thin scrambled egg skin can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called "Tai Juan" (that is, a thick roll), and one wrapped with only half a piece is called "Thin Roll". Sushi rolls are usually filled with boiled sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of "roll-up". It is said that Japanese gamblers in ancient times put tuna into their rice when they were hungry, and then rolled it up with purple cabbage to avoid the food from touching poker and fingers, so it was very popular.