壽司的由來

Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and for preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi, the seafood and the rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]

The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (華屋与兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented, (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly-caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually come from Tokyo bay, it is still formally known as Edomae nigirizushi.

2007-10-28 16:30:30 補充：
你可以在女面簡d易

This article is about Japanese cuisine. For other uses, see Sushi (disambiguation).


圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/2007feb-sushi-odaiba-manytypes.jpg/200px-2007feb-sushi-odaiba-manytypes.jpg


Many types of sushi ready to be eaten.


圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Sushi1.jpg/180px-Sushi1.jpg
裏卷（ura-maki）
In Japanese cuisine, sushi (寿司, 鮨, 鮓, sushi?) is a food made of vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Sushi as an English word has come to refer to a complete dish with rice and toppings; this is the sense used in this article. The original word Japanese: 寿司 sushi, written in kanji, means "snack" and refers to the rice, but not fish or other toppings.[1] Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes [2]. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi.
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a small pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし).





Full Contents:

1 History
2 Types of sushi

2.1 Nigiri-zushi
2.2 Maki-zushi (roll)
2.3 Oshizushi
2.4 Chirashi
2.5 Narezushi (old style fermented sushi)
3 Ingredients

3.1 Sushi rice
3.2 Nori
3.3 Omelette
3.4 Toppings and fillings
3.5 Condiments
4 Nutritional information
5 Presentation
6 Etiquette
7 Utensils for preparing sushi
8 Guinness World Records
9 Gallery
10 References
11 See also
12 External links

壽司的由來
要英文, 只需要由來.
唔駛好長

短而淺 for 小學生

thx


Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and for preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi, the seafood and the rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[4]

The contemporary version, internationally known as "sushi,&;quot; was invented by Hanaya Yohei (華屋与兵衛; 1799–1858) at the end of Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented, (therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.[4] Originally, this sushi was known as Edomae zushi, because it used freshly-caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually come from Tokyo bay, it is still formally known as Edomae nigirizushi.