| Sushi in Japan is vinegared rice topped with other | | | | fermentation of fish with salt and rice. The |
| ingredients including fish, various meats, and | | | | process has been traced to China and other parts |
| vegetables. Outside of Japan, the term is | | | | of Southeast Asia. These areas still have fish and |
| frequently meant to mean the raw fish itself or | | | | rice fermentation dishes today. By allowing the |
| any fresh raw-seafood dishes. Sashimi is the sliced | | | | rice to ferment around the fish, the vinegar |
| raw fish alone. | | | | produced by the rice breaks the fish down into |
| Sushi is the rice component of the food. It is an | | | | amino acids. This results in umami, one of the five |
| archaic grammatical form of a word that is no | | | | basic tastes in Japanese food. |
| longer used in other contexts. The literal meaning | | | | Modern Japanese sushi bears little resemblance to |
| of sushi is "it's sour," a reference to the vinegar | | | | the traditional lacto-fermented rice dishes. It used |
| present in the rice. | | | | to be that the broken down fish was taken out |
| There are a variety of types of sushi including | | | | of the rice, only the fish was eaten, and the |
| makizushi, nigirizushi, inarizushi, and chirashi-zushi. | | | | fermented rice was thrown out. |
| Makizushi is a roll form of sushi. It is sushi served | | | | During the Muromachi period from 1336 to 1573, |
| inside rolled nori. Nori is dried and pressed sheets | | | | vinegar was added to the mixture for better |
| of seaweed or algae. Nigirizushi is sushi in which | | | | taste and better preservation. The vinegar |
| the toppings are laid with hand-formed clumps of | | | | emphasized the rice's sourness and was also |
| rice. | | | | known to increase its life span. The fermentation |
| Inarizushi is sushi that's toppings are stuffed into a | | | | process was shortened and eventually abandoned. |
| small pouch of fried tofu. Tofu is a food of | | | | Today, sushi is known worldwide although it is not |
| Chinese origins. It is made by coagulating soy milk | | | | enjoyed by everyone. In the United States, it |
| and then pressing the curds into blocks. | | | | becomes ever more popular. The food is served |
| Chirashi-zushi sushi has toppings served scattered | | | | and created in mainstream grocery stores, not |
| over a bowl of sushi rice. | | | | just in restaurants. |
| The main ideal behind sushi is the preservation and | | | | |