The well-known delicious, beautiful and healthy Japanese bites we call "sushi" have a long history. Like many other occasional discoveries, sushi is initially used not for the enjoyment of taste and eyes, but as an ordinary, traditional technique for preserving salted fish. For a long time the Japanese used rice to preserve the fruits of the sea. It ferments and exudes vinegar, which in turn improves the taste of the fish and activates the amino acids in it. At first the Japanese removed the rice from the fish and threw it away, but with the time they began to eat it. This is how the Sushi we know today was born and found its unique variations offered in traditional Japanese restaurants. Like every national cuisine that spreads around the world, the Japanese meals are experiencing some changes according to local tastes by adding new elements and ingredients.
The oldest and simplest version of Sushi is the so-called "Nigiri" which originated in the capital city of Tokyo. It is a hand-shaped ball of rice on which is placed the corresponding, beautifully cut piece of fish, seafood or Japanese omelet - "Tammago". Despite the simplicity of its preparation, Nigiri has a balanced taste.
The rice traders in Osaka, which is the financial capital of Japan, created Oshi-Sushi (pressed sushi). For this type of sushi, the pickled rice is placed in a special container, covered with marinated, smoked or cooked fish and pressed, then cut into bites.
Another very popular type is the Maki Sushi (Sushi Roll).
Sashimi is another kind of sushi with a long history. Although it gives an impression of simplicity, it is designed for true lovers of raw or marinated fish. Sashimi is served without rice, but it is beautifully cut and arranged in the plate.
Pickled ginger, known in Japan as “Gary”, is the perfect addition to your sushi. It is used between the different types of fish for the purpose one to be able to extract 100 % of the taste qualities of the subsequent fish, as well as to clean and refresh the palate.
Sushi is a satiety but low calorie, dietary and balanced food. These qualities are the result of its ingredients, which have unique nutritional advantages. Although some of the types of fish used in Sushi preparation are fatty, they are rich in potassium, iodine, phosphorus and magnesium, as well as polyunsaturated fatty acids "omega-3" and "omega-6". Obviously, we should not underestimate the dry algae - nori. It is extremely rich in iodine and contains a bunch of vitamins - A, B1, B2, B6, B12, Niacin and Vitamin C. Finally, let's not forget His Majesty - the Rice. It appears about ten thousand years ago and since then has been on the menu of almost all cultures around the world. It is rich in fiber which promotes the action of the digestive system and carbohydrates, but at the same time it is poor in fat. It also contains vitamin B, potassium and phosphorus.
Enjoy your meal!