The Japanese live long, and this is already a well known fact. One of the proven secrets of longevity is that they eat fish, a lot of them. ‚·‚µ, the highlight of their fish cuisine, became very popular all over the world and had been representing Japanese food ever since. There is even a word in English: Sushi. There are numerous types of sushi such as nigiri-sushi, maki-sushi, and sashimi.
In the 7th century, Southeast Asians introduced the technique of pickling. After 500 years, the Japanese acquired this same practice which consisted of packing fish with rice. As the fish fermented, the rice produced a lactic acid which in turn caused the pickling of the pressed fish. This was the veryfirst form of sushi, and it was called Nare-Sushi. Then in 15th and 16th century, an altered form, Nama-Nare, appeared due to lengthy process. After a century, Matsumoto Yoshiichi of Edo introduced the use of rice vinegar into the sushi rice to add a flavor of tartness. One of the best known kinds of sushi, nigiri, wasn?ft introduced until 1820?fs by Hanaya Yohei of Edo. His morsels, which included fresh sliced raw fish combined with the vinegared rice, were prepared and served for customers directly from his portable sushi stall. It eventually won immediate demands over the nation and descended the sushi bars of today. One of the typical nigiri sushi we eat is maguro, tuna sushi. In my experience, there?fs not just one tuna sushi, but quite a few, such as an albacore tuna, a white tuna, a fatty tuna, and the regular tuna. Just like other sushi, vinegared rice and a piece of tuna are, at least, required to make a tuna sushi. Once they are ready, by taking a small portion of the rice to the middle of a hand, pressing it with fingers to make it form nicely round and fairly long, and placing a sliced tuna on top of it, maguro is made.
Another typical sushi is maki-sushi. This sushi contains strips of fish or vegetables ro