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Topic: History of sushi

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Sushi

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	Sushi Now , Sushi Rolling Guide History
		Sushi was born somewhere around inland china, and was very different than it is now.
		The pressed rice sushi contained different meats, fish and vegetables and was slightly dried in the sun so the outside had a crunchy texture and the inside was soft and tasty.
		Sushi has come a long way from the three-year fermented rice with meat that it was originally, and it will likely keep metamorphosing for years to come.
	sushinow.com /history.htm (831 words)

	History of sushi - Wikipedia, the free encyclopedia
		The basic idea behind the preparation of sushi, a well-known Japanese dish, is the practice of preserving fish with salt and fermenting with rice, a process that can probably be traced back to seafood-preserving methods used in Southeast Asia, where countries have a long history of rice cultivation.
		While sushi continued to be produced by fermentation of fish with rice, the time of fermentation was gradually decreased and the rice used began to be eaten along with the fish.
		Sushi was also sold near a park during a hanami period and a theater as a type of Bento.
	en.wikipedia.org /wiki/History_of_sushi (1146 words)

	Sushi - Wikipedia, the free encyclopedia
		Sushi made with toppings laid onto hand-formed clumps of rice is called nigiri; sushi made with toppings stuffed into a small pouch of fried tofu is called inari; and sushi made with toppings served scattered over a bowl of sushi rice is called chirashi-zushi, or scattered sushi.
		Arguably the most typical form of sushi at restaurants, it consists of an oblong mound of sushi rice which is pressed between the palms of the hands, with a speck of wasabi and a thin slice of a topping (neta) draped over it, possibly tied up with a thin band of nori.
		An oval, hand-formed clump of sushi rice (similar to that of nigiri-zushi) has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft ingredients that requires the confinement of the nori, for example, roe, natto, or less conventionally, macaroni salad.
	en.wikipedia.org /wiki/Sushi (2169 words)

	history
		Sushi is mentioned for the first time in a dictionary compiled in China at the end of the 2nd century A.D. It was salted fish meat in rice, and was eaten after it was allowed to ferment.
		In China, sushi gradually came to be associated less with rice until rice was hardly used, and at the same time, sushi itself ceased to exist.
		By contrast, sushi came to be more and more closely related to rice in Japan until it developed into today's sushi which is eaten together with sushi rice.
	www.sushiman.net /sushi/history.htm (2222 words)

	Kirin's World of Sushi (Site not responding. Last check: 2007-11-06)
		Sushi is a delightful food and art form with more than 1,000 years of history and tradition in Japan.
		is a rolled sushi with narrow strips of different ingredients (seafood, crisp vegetables, or pickles) wrapped in the center of rice spread on a sheet of nori (dried seafood).
		Maki sushi are said to have originated in 18th century gambling houses throughout Japan, for gamers who wished to have something easy and handy to eat while gambling, similar to finger sandwiches in the West.
	www.kirin.com /JustPoured/sushi/history.htm (309 words)

	Sushi at theSushiBar.com History and Facts
		Sushi, the combination of raw fish and seasoned rice that seems so exotic to foreigners, is a supremely logical food in Japan.
		Sushi is traditionally eaten with the fingers, in one or two bites, although many Americans handle it with chopsticks.
		Sushi novices will find it particularly appealing, as the many ingredients combine into a delightful taste sensation which will completely dispel any squeamishness associated with "raw fish." There are two types of rolled sushi.
	www.thesushibar.com /ssushi_facts.shtml (3544 words)

	umi \| SUSHI HISTORY
		Maki sushi is a "rolled sushi" with narrow strips of seafood and crisp vegetables or pickles layered on a bed of vinegared rice and spread on a sheet of nori or seaweed, thus calling it "nori-maki sushi".
		The sushi chef is heir to the samurai tradition and upholds the ideals of the samurai- they are scholastic and gentlemen of high personal standards and unshakable self-discipline.
		Sushi is considered an art and in a country where cooking is highly regarded as a profession, to be a sushi chef is considered an honor.
	www.bigburrito.com /umi/umihist.shtml (541 words)

	A Short History of Sushi
		This older type of sushi is still produced in the areas surrounding Lake Biwa in western Japan, and similar types are also known in Korea, southwestern China, and Southeast Asia.
		Sushi without fermentation appeared during the Edo period (1600-1867), and sushi was finally united with sashimi at the end of the eighteenth century, when the hand-rolled type, nigiri-sushi, was devised.
		Various styles of hand-rolled sushi were developed, such as norimaki, in which vinegar-flavored rice and seasoned boiled vegetables are rolled in paper-thin layers.
	www.koshersushiclub.com /history.htm (348 words)

	OnCourse Living - Sushi (Site not responding. Last check: 2007-11-06)
		Sushi is a Japanese dish consisting of vinegared rice combined with other ingredients such as raw fish, raw or cooked shellfish, or vegetables.
		Sushi is served with soy sauce, wasabi (green horseradish paste), and sweet pickled ginger (gari).
		Sushi is an art form in Japan, and with this practical guide it's now possible to prepare exceptional sushi at home by using its step-by-step instructions and photographs.
	www.oncourseliving.com /epicurean/2005/sushi.htm (1747 words)

	The Observer \| Food monthly \| How sushi ate the world
		His sushi is served plateless, on to the hinoki-wood counter, which is planed down after each meal until it is virgin again.
		Sushi's migration and the process of its globalisation started in the large expat Japanese communities all round the Pacific rim - in western and southern America, Australia and Brazil.
		The sushi competition run each year by Matsuri in London's High Holborn was won last year by a mozzarella, spring onion and almond confection (the runner-up was mashed kipper and crispy-bacon sushi).
	observer.guardian.co.uk /foodmonthly/story/0,,1715295,00.html (3725 words)

	montrealfood.com: Sushi & Sashimi
		Later in history, the preservative power of vinegar, the "su" of sushi, was harnessed by mixing vinegar with freshly cooked rice.
		In the Edo period (1603-1868) sushi became popular among kabuki theater viewers because of its convenient bite-sized form, which was ideally suited for a lunchbox for a long, hungry day spent in a theater.
		Eating sushi is an educational experience which teaches the diner the taste of dozens of varieties of fresh fish.
	www.montrealfood.com /sushi.html (321 words)

	Kikkoman Soy Sauce - Food Forum - The History of Sushi
		Another type of sushi commonly prepared at home is inari-zushi, made by simmering abura-age (deep-fried tofu) in soy sauce and other seasonings, opening the tofu to form pockets, and stuffing these with sushi rice mixed with cooked mushrooms, carrots and other ingredients.
		Sushi gradually became a dish to be prepared immediately before eating, rather than as a preserved food, thus opening the way for variations featuring not only fish, but an assortment of non-meat ingredients such as vegetables, tofu and seaweed.
		Naomichi Ishige, born in 1937 in Chiba Prefecture, is an anthropologist and authority on the history of food.
	www.kikkoman.com /forum/029/ff029.html (991 words)

	Sushi Den Restaurant - Denver
		Sushi Den was born in 1985 when Toshi, who had been a chef in Tokyo and Los Angeles, and Yasu, who had been a chef in London, came to Denver to start their own restaurant.
		Sushi Den is a feast for the eyes as well as the palette, and is the gathering place of Denver's cutting edge.
		Sushi Den opened its second location in 2001, in the city of Fukuoka on Kyushu Island close to the Japanese hometown of Sushi Den's founders.
	www.sushiden.net /about.php?table=history (394 words)

	SUSHI THE JAPANESE "SNACK"
		Ancient sushi such as, Nare-Sushi and Nama-Nare were the foundation for what later became the delightfully tasteful sushi we are familiar with today.
		Sushi now appears world wide with a United States popularity increase around the late 1970's.
		But Sushi is about culinary expertise and an Itamae-San continually strives to master his/her skill while performing for the delight of the patron and serving an array of bright colors, mouthwatering tastes and tingling sensations.
	www.fishmemory.org /history.asp (582 words)

	history of sushi \| Blue C Sushi
		This type of sushi is called nare-zushi, and was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was discarded.
		This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor.
		Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan.
	www.bluecsushi.com /about/history_of_sushi.shtml (356 words)

	Sushi (Site not responding. Last check: 2007-11-06)
		Sushi is most commonly used to describe the combination of seasoned rice and raw fish.
		It is said that the origin of sushi came from the countries of Southeast Asia.
		One of the most common way sushi is served is a small finger of rice topped with a touch of wasabi and a slice of raw or cooked fish or shellfish-known as nigirizushi.
	webpages.csus.edu /~kc52 (505 words)

	Tsunami - sushi history 101
		Later they found fish in the nest, ate it and were delighted by the intriguing flavor their leftover rice had imparted to the fish as it underwent natural fermentation.
		Although sushi seems like a simple food (it's not even cooked, after all), sushi preparation is actually a highly developed discipline, requiring years of apprenticeship under a master chef.
		Sushi chefs always work quickly when handling the seafood, to keep it from heating in their hands, and they rarely talk while they're actually preparing the sushi.
	www.tsunamisushi.com.au /specialfeatures/history.html (783 words)

	Sushi History
		In the 1800s, Sushi was made using a process that involved pressing fish in between layers of salt and leaving it for months to ferment.
		Unlike the Sushi eaten today, Edo was formed in a ball of rice with a slice of the fish.
		For instance, a typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories.
	www.asianartmall.com /sushihistory.htm (605 words)

	The History of Sushi - Sushi: Necessity to Novelty
		But as one truly enters the world of sushi shoyu becomes murasaki, meaning purple, a poetic reference to the deep rich tones of the salty, fermented soy bean dipping sauce which now lines the shelves of even the smallest East Village bodegas.
		Such a short period of fermentation allowed the rice, slightly acidic at that point, to remain in its granular form, and it was eaten along with the fish, not discarded.
		No longer born of necessity, the variety of fish used in the process broadened, and instead of packing the fish into rice, rice was first spread into shallow boxes and then the fish was pressed onto the rice.
	www.globalchefs.com /article/current/art141sus.htm (610 words)

	TAKA'S SUSHI (Site not responding. Last check: 2007-11-06)
		The ingredients are almost limitless and there are many different ways of making sushi, from traditional forms in which rice and fish are packed together in a clay container and fermented over a period of time to the most amazing and decorative sushi featuring patterns, birds, fruits, and figures.
		Sushi is mentioned for the first time in a dictionary compiled in China at the end of the 2nd century A.D. The earliest sushi methods probably came to Japan from Southeast Asia or China, at about the time that the Japanese were learning to grow rice.
		Sushi became very popular and two distinct styles emerged - Kansai style, from the city of Osaka in the Kansai region, and Edo style, from Tokyo, which was then called Edo.
	www.takassushi.com /education/history.cfm (2377 words)

	Sushi History
		The original concept of sushi is, by the aid of starchy rice, to preserve those of protein-rich foods, fresh water fish and flesh meat, which were not always obtainable through the dry and rainy seasons.
		The first evidence concerning sushi in Japan is found in an old law document, Taiho-Ritsuryo (701/718) that referred awabi (abalone) and igai (mussel/moule) in Nare-zushi type.
		As in the rice cultivating country, sushi in Japan has much relation with rice and it has been integrated into today's splendid Nigiri-zushi type, and still been changing its style continuously in the world.
	homepage3.nifty.com /maryy/eng/sushi_history.htm (404 words)

	Sushi (Japanese foods in history)
		This older type of sushi is still produced in the areas surrounding Lake Biwa in western Japan, and similar types are also known in Korea, southwestern China, and Southeast Asia.
		Sushi without fermentaion appeared during the Edo period (1600-1867), and sushi was finally united with sashimi at the end of the eighteenth century, when the hand-rolled type, nigiri-sushi, was devised.
		Various styles of hand-rolled sushi were developed, such as norimaki, in which vinegar-flavored rice and seasoned boiled vegetables are rolled in paper-thin layers.
	www.bento.com /cam-sushi.html (448 words)

	HISTORY OF SUSHI
		Sushi was originally a form of preserving fish since there were no refrigerators and other technologies we have back in the days.
		Edo style sushi is nigiri sushi (often referred to as Edomae-sushi), which feature small amount of seafood on a seasoned rice.
		Nare-sushi is a sushi made with carp in the vicinity of Lake Biwa in Shiga Prefecture, and preparing this sushi takes from 2 months to more than a year.
	www.sushivan.com /b2c/sh/sh1.asp (645 words)

	Sushi Lesson: How to eat sushi properly, Part 2 \| Bayosphere (Site not responding. Last check: 2007-11-06)
		In fact, rolled sushi is largely an invention of the US, especially the kind like avocado rolls, hot spicy tuna rolls, and many more complicated-named rolls, and has now been imported back to Japan as a hot trend.
		The sushi of today -- a small ball of rice and a slice of raw fish on top with wasabi (the spicy green paste) in between -- is actually called ‘Edo sushi’ because it was strictly invented there in Edo (now Tokyo).
		Kirala sushi serves it, but I was less than impressed with the rest of their offerings the last time I went there.
	bayosphere.com /node/699 (1235 words)

	Sushi Index
		In this sushi page, you will find history of sushi, vocabulary and how to making sushi.
		Sushi is the word for ferment thing or food in Japanese.
		Today, the most sold and seen sushi is Haya-zushi, such as sushi rolls, nigiri (hand-formed sushi), hand-rolls and chirashi-zushi.
	www.geocities.com /citynite/sushi.html (129 words)

	Sushi History-Eatsushi.com
		Ancient sushi such as, Nare-Sushi and Nama-Nare were the foundation for what later became the delightfully tasteful sushi we are familiar with today.
		Sushi now appears world wide with a United States popularity increase around the late 1970's.
		But Sushi is about culinary expertise and an Itamae-San continually strives to master his/her skill while performing for the delight of the patron and serving an array of bright colors, mouthwatering tastes and tingling sensations.
	www.eatsushi.com /sushiHistory (581 words)

	History of Sushi-E (Site not responding. Last check: 2007-11-06)
		It is told that the origins of sushi came form countries of Southeastern Asia.
		It became very popular and two distinct styles emerged Kansai style, from the city of Osaka in the Kansai region, and Edo style, from Tokyo, which was then called Edo.
		This is the main reason, The Osaka Sushi Home Page was created to share such history and techniques.
	www.sushiclub.com /history.htm (384 words)

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