Sushi began centuries ago in Japan as a method of preserving fish. It is told that the origins of sushi came from countries of Southeastern Asia. Cleaned, raw fish were pressed between layers of salt and weighted with a stone. After a few weeks, the stone was removed and replaced with a light cover, and a few months after that, the fermented fish and rice were considered ready to eat. Some restaurants in Tokyo still serve this original style of sushi, called narezushi made with freshwater carp. Its flavor is so strong that it obscures the fish's identity altogether, and narezushi is somethig of an acquired taste.

It wasn't until the eighteenth century that a clever chef named Yohei decided to forgo the fermentation and serve sushi in something resembling its present form. It became very popular and two distinct styles emerged Kansai style, from the city of Osaka in the Kansai region, and Edo style, from Tokyo, which was then called Edo. Osaka has always been the commercial capital of Japan, and the rice merchants there developed sushi that consisted primarily of seasoned rice mixed with other ingredients and formed into decorative, edible packages. Tokyo, located on a bay then rich with fish and shellfish, produced nigirizushi, featuring a select bit of seafood on a small pad of seasoned rice. Although the ornamental sushi of the Kansai region is still very popular, it is nigirizushi that that foreigners are familiar with.

Some Important Terms

People should associate sushi with the sushi bar or shop, which plays a role in Japan curiously similar to that of the Pub in England. In this relaxed and informal atmosphere, patrons sit at tables or booths enjoying their food and beverage. True aficionados sit at the actual sushi bar on a stool, selecting his delicacy from the refrigerated display in front of him and watching the master prepare his selection.

Unfortunately, many people associate sushi with raw seafood. In the first place, not all seafood is served raw, and in the second place, raw seafood is more properly called sashimi. Sashimi is slices or slabs of raw seafood, such as tuna and octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi (Japanese horse radish mustard).

Sushi types are many, but all include rice. The nigiri or hand-made sushi is the typical sushi and is ordered and served in pairs. Another type includes sushi rolls, or maki, which are made with sheets of seaweed (nori) and served as six slices. There is also pressed sushi or oshi, which is cut into small squares. And finally, there is stuffed bean curd rolls, or inarizushi.