Sushi Began in China and South East Asia

Sushi Began in China and South East Asia around 500 B. C. Disappeared in China after the Mongols. Religion moves sushi to Japan.

Preservation Method a) Began as a preservation method. b) Urn/Earthenware vessel packed with alternating layers of fish / rice. c) Set in a cool place to ferment. d) Fish eaten, rice discarded.

Evolution Of Sushi: Rice with vinegar. Sashimi: fish without rice. Nigiri-sushi (zushi): fish with rice. Sushi carts in street became popular. Hanging curtains for shade were used as napkins. The more sushi sold/ dirtier the napkins/ the better the cart. W. W. II – introduction of Sushi Restaurants (become #1 restaurant in Japan).

Equipment Knife Wooden Bowl – Hangiri Bamboo Rolling Mat - Makisu

10 Years To Become A Sushi Chef (Itamae-San) Apprentice under sushi master. Begin making rice. Sushi making not just professionalism , but chef’s honor.

Terms Sushi – Vinegared Rice. Sashimi – fish without rice. Maki – rolled sushi. Temaki – cone shaped hand roll. Chirashi – assorted sashimi placed or scattered over rice. Gunkan – battleship shape.

Terms (continued) Obi – thin strip. (Ex. “Seatbelt” securing unagi). Chakin – rice enclosed in thin omelet square and tied. Mushi-zushi – steamed sushi served hot (i. e. mussels).

Five Types: Aka-mi: red meat (tuna). Shiro-mi: white meat (halibut). Hikari-mono: shining tane (saba pickled mackeral). Nimono – cooked tane (unagi – eel). Shrimp (ebi); shellfish (maebi); squid (ika).