The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. Main article: History of sushi President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro Narezushi Ī dish known as narezushi ( 馴れ寿司, 熟寿司, "matured fish"), stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. Sushi is sometimes confused with sashimi, a similar dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. Daikon radish or pickled daikon ( takuan) are popular garnishes for the dish. It is often served with pickled ginger ( gari ), wasabi, and soy sauce. ![]() It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It was the fast food of the chōnin class in the Edo period. The creator of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). ![]() Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari ( しゃり), or sumeshi ( 酢飯). Sushi ( すし, 寿司, 鮨, 鮓, pronounced or ( listen)) is a Japanese dish of prepared vinegared rice ( 鮨飯, sushi-meshi ), usually with some sugar and salt, accompanied by a variety of ingredients ( ねた, neta), such as seafood-often raw-and vegetables.
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