| Sushi is a type of Japanese cuisine that combines | | | | The dish was now termed oshi-zushi. Oshi-zushi |
| vinegar rice and fish. It is growing in popularity | | | | included fish and rise pressed together with |
| throughout the world. Originating in Asia, traditional | | | | bamboo molds. It made it's way to Edo which is |
| sushi is fermented rice and fish preserved with | | | | Tokyo today in the mid 18th century. |
| salt. The word "sushi" literally means sour. There | | | | Hanava Yohei invented the contemporary version |
| are 5 different tastes of sushi depending upon the | | | | of sushi in the 19th century. It was created as |
| fermentation process. | | | | form of fast food since it was not fermented, |
| The basic taste of sushi is termed umani. It is | | | | and therefore, could be prepared quickly. In |
| produced when the rice ferments producing | | | | addition, the food could be eaten by hand on the |
| vinegar that breaks down the fish into amino | | | | go. This sushi was known as Edomae zushi as it |
| acids. The oldest form of sushi in Japan, Narezushi, | | | | was composed of fresh fish caught from the |
| is very similar. Over the years, Nazerushi evolved | | | | Edo-mae Bay. To this day, sushi is formally known |
| to Edomae nigirizushi. Edomae nigirizushi is what | | | | as Edomae nigirizushi. |
| Americans know as "sushi" today. | | | | Today nigiri sushi is still eaten with fingers. It is |
| However, modern Japanese sushi is far distant | | | | served on minimalist wood or lacquer plates. The |
| from the original umani. When sushi originated, | | | | prices are often fixed and selected by the chef. |
| only the fish was eaten. The rice was used solely | | | | Grades are matsu (pine), take (bamboo) and ume. |
| for fermentation and not consumed. This | | | | Ume is the least expensive and matsu is the |
| traditional style of strong tasting fish is still made | | | | most costly. It is common in Japan and gaining |
| today in Lake Biwa in Japan. The dish is known as | | | | popularity abroad for sushi to be served kaiten |
| funazushi and is a type of narezushi. In the | | | | zushi or train style. A conveyor belt runs with |
| Muromachi period between 1336 and 1573, vinegar | | | | different colors of plates of sushi. Each plate is |
| was added to the dish for taste and preservation. | | | | worth a certain price, and at the end of the meal, |
| The vinegar accented the sour rice and sped up | | | | the customer's dishes are tallied to calculate the |
| the process of fermentation. Eventually, | | | | bill. |
| fermentation was excluded all together in the dish. | | | | |