sushi
In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi?) is a food made of vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Sushi as an English word has come to refer to a complete dish with rice and toppings; this is the sense used in this article. The original word Japanese: 寿司 sushi, written in kanji, means "snack" and refers to the rice, but not fish or other toppings.[1] Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes [2]. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi. There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし). The main idea in the preparation of sushi is the preservation and fermentation of fish with salt and rice, a process that has been traced back to China, and Southeast Asia where fish and rice fermentation dishes still exist today. The science behind the fermentation of fish in rice is that the vinegar produced from the fermenting rice breaks the fish down into amino acids. This results into 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".
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Location: rio grande do norte brazil
Photo credit: © ricardo junqueira / Alamy / Afripics
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