In Japanese cuisine, sushi (寿司, 鮨, 鮓) is vinegared rice, usually topped with other ingredients, including fish dishes.
Sliced raw fish alone is called energetic sashimi, as distinct from sushi. Combined with hand-formed clumps of rice it is called nigirizushi (にぎり); sushi items served rolled inside or around nori (dried and pressed layer sheets of seaweed or algae) is makizushi (巻き), toppings stuffed into a small pouch of fried tofu is inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし).
History
In the 2nd century, a dictionary of Han empire – 《釋名．卷二．釋飲食第十三》 – stated that “鮓滓也，以鹽米釀之加葅，熟而食之也。” “鮓” was probably the earliest Sushi. Till now, sushi is sometimes called “鮓”.
The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, “sushi” means “it’s sour”,[2] a reflection of its historic fermented roots.
The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese.[3] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as “sushi”.
Modern Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish.
Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and for preservation. The vinegar accentuated the rice’s sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi, the seafood and the rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]
The contemporary version, internationally known as “sushi,” was invented by Hanaya Yohei (華屋与兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (it was therefore prepared quickly) and could be eaten with one’s hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Nutrition Information
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates, vitamins, and minerals. The same may not be said categorically of Western style sushi, which increasingly features non-traditional ingredients such as mayonnaise, avocado, and cream cheese.
Traditional Sushi Contains:
- Fats: Most seafood are naturally low in fat; and what fat is found in them is generally rich in unsaturated fat Omega-3. Since sushi is often served raw, no fat is introduced in its preparation.
- Proteins: Fish, tofu, seafood, egg, and many other sushi fillings contain high levels of protein.
- Vitamins and Minerals: These are found in many of the vegetables used for sushi. For example, the gari and nori used to make sushi are both rich in nutrients. Other vegetables wrapped within the sushi also offer various degrees of nutritional value.
- Carbohydrates: These are found in the rice and the vegetables.
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Health Risks
Some fish such as tuna, especially bluefin, can carry high levels of mercury and can be hazardous when consumed in large quantities. Consuming raw or undercooked seafood presents the risk of anisakiasis. Uncooked seafood also often carries the bacterium Vibrio parahaemolyticus, which can cause diarrhea, transmitting parasitic infection and other pathogens. In addition, some forms of sushi, notably puffer fugu, can cause severe poisoning if not prepared properly.
Also, some sushi ingredients and condiments such as soy sauce, contain high levels of sodium, posing a risk to those with hypertension or renal disorders.
