Sushi: A Research on My Favorite Food

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My favorite dish is sushi, which is a collective name for a variety of different preparations. There is sashimi, which is just fish, nigiri which consists of fish and rice, and rolls, which can have a multitude of different ingredients. The dish is Japanese in origin, though many cultures have raw fish preparations, like Polynesian culture and Peruvian as well. While raw fish is often considered to be the central ingredient, the key to sushi (except sashimi) is the special rice that defines the dish. Sushi's history is steeped in folklore. One story is that in ancient Japan, a woman was hiding her rice in osprey nests so that it would not be stolen. The rice was ferment slightly, and the ospreys would leave bits of fish. The combination of fish and fermented rice was considered to be delicious, and that it also served to preserve fresh fish a little bit as well (Avey, 2012). By the mid-1700s, the rice was being prepared in a formal way, using cooked rice that was seasoned with rice vinegar as an accompaniment to fish. The layers were compressed in a box for two hours, sliced and served (Avey, 2012). The next development in the preparation of sushi came in the 1820s in Edo (now Tokyo). A vendor with a good location near a bridge developed a quicker version of the process, where the cooked rice, vinegar and salt were let to sit for a few minutes, delivering a "quick fermentation" process. The sushi was then hand-pressed with a ball of rice and a slice of fish from the

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