Sushi is one of Japanese favorite traditional foods. The main ingredient is cold rice seasoned with vinegar (vinegar rice for short), and fish, seafood, vegetables or eggs are used as ingredients. It tastes delicious and is very popular among Japanese people. The Origin of Sushi More than 1,800 years ago (in the post-Han era), sushi had spread in China, and it began to be introduced to Japan in 700 AD (in the Nara era). At that time, some business travelers pickled rice balls with vinegar, added seafood or meat, and pressed them into small pieces as food along the way. Later, they were widely spread in Japan. At that time, all kinds of ingredients were used to stab people, and they were called "Edo San Lu", also known as "Holding Lu", which is the most popular sushi nowadays. In modern Japanese sushi, there are two kinds of "rolled sushi" and "box sushi" besides "holding sushi". "Roll-up" is to wrap cucumber, tuna, eggs and pickled radish with seaweed. "Curling" can be divided into two types: too big and thin. As the name implies, there are also differences in size. Box Sushi "Box Sushi" is named after putting rice in a wooden box, spreading all kinds of ingredients, covering it with pressure, and then taking out the wooden box sushi and cutting it into pieces. "Handroll" is actually a kind of "roll". It is said that in the 18th century, those Japanese gamblers hung around the Tekkaba all day, got excited and were afraid of starvation, so they put tuna meat into their rice and rolled it up with laver. You can kill two birds with one stone by eating big mouthfuls, and avoiding the rice grains sticking to poker and fingers, so it is very popular among gamblers. This kind of food was born in the casino, so it was named tekkamabi, which gradually evolved into today's hand roll. The earliest sushi The earliest sushi is a small food made of rice, raw fish and sauce that can be eaten in one bite. Now there are many kinds of sushi, which can hold a lot of things, but it must be eaten in one bite. Japanese Sushi Sushi was recorded in the heian period Code "Yanxi Style" completed in 927 AD. Sushi at that time refers to 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. Overview of sushi (Japanese Hiragana: すし, sushi, also known as "??" or "sushi" or (sushi) can be used as a snack or as a dinner, with a wide variety of colors. Ingredients can be raw or cooked; Or pickled. Depending on the ingredients, the prices and grades of different sushi vary greatly. The Japanese often say that "where there is fish, there is sushi". This kind of food is said to come from the subtropical region. People there found that if cooked rice is put in a clean fish chamber and buried in an altar, it can be preserved for a long time, and the food will produce a slightly sour flavor due to fermentation, which is the prototype of sushi (namely, sushi). At present, sushi in Japan is mainly produced and sold by specialized sushi shops. Chefs in white overalls in the store will slice peeled fresh fish and other good materials on rice blocks with the same width according to customers' requirements. Because of the different colors of raw meat of all kinds of fish and shrimp, sushi is colorful and very beautiful. In addition, Japanese families will also make sushi for banquets on special occasions; However, most of the methods are relatively simple, and roasted laver or sliced eggs, pickles and the like can be added while rolling rice. Sushi Sushi is also very popular outside Japan, and there are countless sushi restaurants around the world. However, foreigners sometimes confuse sushi with sashimi, which is one of the typical impressions of Japanese cuisine.