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History of appearance of sushi

In our time it is difficult to imagine a person who has never ate sushi.
So thanks to what do we today unhinderedly eat sushi and enjoy ourselves with a delicious Japanese dish?

Excursion to the history of sushi

Sushi began to be prepared in countries of southeast Asia in the 4th century BC. However, those sushi were somewhat different from those that we know today. By chance, people discovered that thanks to the natural fermentation process of rice, the fish immersed in it stayed fresh longer.
Purified and cut into small pieces of fish sprinkled with salt and mixed with rice, then placed under a press of stones, which after a few weeks was replaced with a lid. Within a few months a process of lactic fermentation of rice and fish took place, so that the fish remained usable for a year. Rice, which turned into a glutinous mass with an unpleasant odor, was thrown away or used to make a new batch of fish. The natural fermentation of the land kept the fish fresh, or rather, the rice marinated it.
This kind of storage and consumption for food spread throughout China, around the 8th century, the recipe came to Japan. The Japanese ate not only fish, but rice, and called this Seisei-zushi dish - these sushi were eaten until the fish was still partially moist and the rice did not lose its flavor. Since that time, sushi has become an independent dish, and not a way of storing and preserving fish.
Later it was found out that if in rice to add a rice bite, storage term will increase and taste will improve. Gradually began to change the way of making sushi. First appeared so-called Hava-zushi, for the preparation of which rice was no longer fermented, it was mixed with rice vinegar and fish, and in some cases - with vegetables.
In the XIX century, the chef Yohei Hanai from Tokyo decided to completely stop marinating fish and serve fish raw. The cooking process was reduced to a few minutes.

The emergence of sushi in Europe

In Europe, sushi became popular in the late 20th century.
In May 1953, the Japanese prince Akihito visited Queen Elizabeth II, in September of the same year he visited the United States, sushi was served in both countries. For a Westerner, the dish was a novelty and a long time passed before the Europeans took sushi and learned how to enjoy it.
The main ingredients of sushi
In essence, sushi consists of two things:
• shari - boiled rice mixed with rice vinegar, salt and sugar;
• neta - this word denotes other ingredients.
It is worth remembering that the connecting element of the land is not raw fish, which many associate with land, and rice with a rice bite. Raw fish in the land can be, or may not be. If the composition of the dish is shari, it can safely be called sushi.

Beneficial features

Products that make up the land are rich in various vitamins, trace elements, fatty acids, protein and other essential substances. One of the leaders in terms of utility is rice. It contains vitamins B, E and PP, manganese, potassium, phosphorus, iron, copper, selenium and zinc. And due to the large amount of fiber, this product improves the digestive process.
Sea fish and nori are a source of valuable fatty acids, iodine, protein and phosphorus, which promote the development of mental activity, improve cardiovascular function and strengthen immune systems. In addition, regular use of algae contributes to the removal of toxins and toxins. The "seasoning" triad of sushi - spicy wasabi, exquisite ginger and brackish soy sauce - have antiseptic, antibacterial and immunostimulating effects, have a beneficial effect on the nervous system, act as an antioxidant and antidepressant.

Is it dangerous to eat sushi?

There is much debate on this issue, but no matter how many versions there were, the answer would sound like this - it all depends on the ingredients of the land. If there is a raw fish in sushi, of course, there is a risk of poisoning, only if cooking dishes from freshly caught fish or from stale foods.
According to the rules, if raw fish is used for preparing the dish, it must first be frozen. Then there is no danger of infection. And since in our regions fish for sushi and rolls is used mainly imported, it, of course, undergoes preliminary freezing.
Also, if the sushi adheres to all the rules for making sushi and uses only quality products and follows the cooking technology, you have nothing to worry about at all! And to be sure that raw fish does not hurt, you need to eat wasabi and ginger along with sushi. Both of these products have antibacterial properties.
Order sushi only in proven places that have a good reputation to enjoy the taste of this dish and be confident in your own safety.