Raw fish, vinegar rice and crisp nori have inspired a new generation of sushi chefs in the Japanese tradition of preparing food to please all the senses.
While sushi can trace its origins thousands of years to early China, the first form of the sushi commonly eaten today emerged in the early 1800's, in Japan. As fresh fish became more readily available sushi gained popularity in Japan, and in time two distinct styles emerged.
In the Kansai region around Osaka, in the western part of Honshu, rice merchants served decorative 'packages' of seasoned rice combined with other ingredients. The conveniently packaged Kansai-style sushi dominated the early Japanese community in the United States. The picnic food style of this sushi is made predominantly with cooked ingredients and comes in various types and styles.
Seafood and fresh fish were more readily available on the eastern side of Honshu, in the Edo region surrounding Tokyo. In the Edo region, sushi was served as a slice of raw fish over a small ball of vinegar rice. In the 1960's, as more immigrants came to the United States from Tokyo, they also brought Edomae-sushi, the popular nigiri-zushi most familiar in sushi cuisine today.
While sushi can trace its origins thousands of years to early China, the first form of the sushi commonly eaten today emerged in the early 1800's, in Japan. As fresh fish became more readily available sushi gained popularity in Japan, and in time two distinct styles emerged.
In the Kansai region around Osaka, in the western part of Honshu, rice merchants served decorative 'packages' of seasoned rice combined with other ingredients. The conveniently packaged Kansai-style sushi dominated the early Japanese community in the United States. The picnic food style of this sushi is made predominantly with cooked ingredients and comes in various types and styles.
Seafood and fresh fish were more readily available on the eastern side of Honshu, in the Edo region surrounding Tokyo. In the Edo region, sushi was served as a slice of raw fish over a small ball of vinegar rice. In the 1960's, as more immigrants came to the United States from Tokyo, they also brought Edomae-sushi, the popular nigiri-zushi most familiar in sushi cuisine today.
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