History of Sushi

Flavors - History of Sushi

Good afternoon. Yesterday, I learned about Flavors - History of Sushi. Which may be very helpful if you ask me and you. History of Sushi

Pure and beautiful, plumb and chewy, sushi's in it's own world of tempting clean and fresh flavors.

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Flavors

Sushi can be over the top chic at times, but it started out with much humbler roots.

Sushi is over 2000 years old and started out in Japan. It started out as a process used to retain fish by pressing the fish in a salt and rice mixture. The earliest known type of sushi was called "Nare-Zushi" or preserved carp. It was stored for months that way then opened and eaten without the rice. It is still eaten this way in some parts of Southeast Asia.

Around the fifteenth or sixteenth century the process was shortened creating the "Nama-Nare-Zushi" or partially fermented sushi. In this form the rice was eaten with the fish. It wasn't until much later, colse to the seventeenth century, when the Japanese started adding vinegar to cooked rice to get the trademark tangy rice taste of today.

They called this "Haya-Zushi"or instant vinegared sushi rice.

By the eighteenth century "Maki-Zushi" or rolled sushi, began to appear. When the early nineteenth century rolled colse to (a tiny sushi humor there) "Nigiri-Zushi" or finger sushi, came into popularity as sushi stalls started popping up all over Japan. Sort of the first Fast Food sushi, population could eat these tiny bite sized rolls on the go.

The many occasion in sushi history occurred in 1824 when a Tokyo sushi stall seller named Hanaya Yohei made a finger sushi topped with a slice of raw fish. Word spread fast and now we have sushi in it's current form.

Raw fish and vinegared rice, what a delectable combination.

I hope you have new knowledge about Flavors. Where you'll be able to put to use within your day-to-day life. And just remember, your reaction is passed about Flavors.

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