Sushi has been a trendy culinary fashion on the West Coast for several decades, only hitting mainstream United States in popularity during the mid 1990s. It is now available in restaurants and Japanese sushi bars throughout the U.S., even found in specialty areas of local supermarkets. With its beautiful presentation and fresh, pure flavors, it is a healthy alternative to more fat-laden fare.
Though considered by most to be the chic cuisine currently, sushi had its humble beginnings over 2,000 years ago in Japan. It was originally a process of preserving fish in a salt and fermenting rice mixture. The preserved carp, or Nare-Zushi, could be stored for months with this process. At the time, it was eaten without the rice, which was discarded.
The process was altered around the fifteenth century to create a partially fermented sushi, or Nama-Nare-Zushi, in which the rice was consumed along with the fish. During the seventeenth century Haya-Zushi introduced vinegar to the cooked rice, offering the tangy flavor familiar to sushi lovers today.
Rolled sushi, Maki-Zushi, was introduced by the eighteenth century. This was followed by the creation of bite-sized Nigiri-Zushi, or finger sushi, which might be considered the earliest form of fast food, since it could be eaten on the go. In 1824, Hanaya Yohei, a sushi stall vendor in Tokyo made history with his introduction of Nigiri-Zushi garnished with a slice of raw fish, resulting in the sushi roll as it is popular today.
High in protein and healthful Omega-3 fatty acids, loaded with nutrients, and prepared with no added fats, sushi is an excellent nutritional choice as well as being delicious. There's little question that its popularity will only continue to grow as even more include this heart-healthy fare into their menu selections.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น