To help Americans get used to the idea of eating sushi, many restaurants began experimenting with new taste combinations and sushi rolls. Just like that, sushi restaurants became a national phenomenon. Sushi is one of the most widely-eaten foods across the country. Even the least-adventurous diners among us have likely at least tried a sushi roll such as a California roll — and thanks to the continuous spirit of innovation among chefs, there are always new rolls and dishes to try.
This centuries-old Japanese staple has become a modern classic, and there are now hundreds of different sushi rolls you can try — with new rolls being created every day. From sushi using non-traditional ingredients such as raw and cooked beef, to other modern innovations like sushi bowls and sushi burritos , chefs all around the country are constantly trying new things.
In the future, we expect that more chefs will continue to experiment just like Hanaya Yohei did — and craft new dishes using raw fish and other traditional sushi ingredients. But, until then, expect to find us holding a pair of chopsticks in one hand, a glass of sake in the other, and sampling all of the current sushi rolls and dishes that are on offer at sushi joints across the country.
The Origin of Sushi Sushi traces its origins back for millennia, to the rice fields of Asia — China, to be specific. Sushi in Western Culture Sushi had been introduced to the West by the early s, following Japanese immigration after the Meiji Restoration. Looking to the Future Sushi is one of the most widely-eaten foods across the country.
During the Heian period, the Japanese also made wine and fruit vinegars. Sushi sprinkled with sake or rice vinegar had been in existence for a long time, but because making narezushi was a lengthy process, in the Edo period, people began to make vinegar from the lees of sake. Mixed in with rice, this became a popular dish, and thus spread the custom of sprinkling vinegar on rice to make nigirizushi. Nigirizushi first appeared in , but was different from the bite-size nigirizushi we are used to today.
At that time, a piece of raw fish was laid on a bed of vinegared rice the size of a rice ball. Nigirizushi became known as Edomaezushi because it was made with seafood caught from the bay near Edo today known as Tokyo , and Hanaya Yohei is still recognised as its creator.
Sushi itself has its roots in a dish imported during from ancient China, in which fish was salted and then wrapped with fermented rice to keep it from going bad. The fish could be preserved for months and when eaten, the fermented rice was pitched. However, by the Edo Period , Japan had its own special spin on this meal by creating a type of sushi, known as haya-zushi , that was made so that the fish and the rice were eaten at the same time.
During the 18th century, Edo present-day Tokyo experienced a boom in food stalls, which were akin to modern fast food restaurants. As part of the expanding take-out menu, nigiri-zushi was invented, appearing during the first quarter of the 19th century.
Though, as Nihombashi Tokyo points out, there were other nigiri-zushi chefs at that time. Here are images of the sushi chef and his restaurant. Traditional nigiri sushi is still served throughout the U. Creative additions like cream cheese, spicy mayonnaise and deep-fried rolls reflect a distinct Western influence that sushi connoisseurs alternately love and disdain.
Even vegetarians can enjoy modern vegetable-style sushi rolls. Have you ever tried making sushi at home? Here are five sushi recipes from some of my favorite sites and food blogging friends.
From traditional to modern to crazy, there is something here for everyone! Sushi Cupcakes, anybody? Brit: Sushi Cupcakes. Corson, Trevor Issenberg, Sasha Mouritsen, Ole G. Tori Avey is a food writer, recipe developer, and the creator of ToriAvey. Getting Hungry? Sign up for weekly recipes Email Address.
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