The sushi is home to Japan, but it's actually spread from China to the island. It was originally the method of preserving fish. The raw, cleaned fish was pressed through a large stone between rice and salt, and after a few weeks the heavy stone was removed and matured for a few months. The reason for the fermentation of rice in the rice is that the vinegar from the fermenting rice separates the fish into amino acids. The result is the flavor called umami, which according to the Japanese is the fifth base taste.

Today's Japanese sushi is not much like traditional. Originally only fish was consumed, the rice used to make it was thrown away. Today's modern sushi is associated with Hanaya Yohei, who opened its sushi shop in Tokyo in 1820 under the name "Yohei-zushi". You can see her as an ancestor of today's sushi bars and her owner as "father of sushi". The first modern sushi bar opened in Osaka in 1950, and in Japan it was already a general meal in every household. Today's sushi has become world-famous since the 1970s. There are several types, such as nigiri, where fish or other sea fruits are placed on smaller rice pods. Maki is a rolled, rolled-type sushi that is covered with algal pads and is usually cut into 6-8 parts. The pressed variety is oshi, where the fillers are placed between the rice layers and served with cubes.

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▪ sushi rice
▪ granulated sugar
▪ nori plates (algae sheet)
▪ rice vinegar
▪ smoked salmon
▪ cucumber
▪ salt
▪ soy sauce
▪ wasabi
▪ water
▪ vinegary ginger

If you want to make sushi, you will need these ingredients. ;)