問壽司的歷史(最好有埋英文)急急!!!THX

中文版


壽司的起源

現在的壽司跟以前的壽司大大不同。壽司的原點是「熟鮨（Narezushi）」。「熟鮨」是將魚跟飯相互重疊用鹽腌製再使用重石壓住，放上一段時間，經過發酵後自然而然地呈現酸味所製成的發酵食品（猶如泡菜的作法）。據傳「熟鮨」的發源地是東南亞，然後傳至中國經過朝鮮半島後最後傳到日本。

「早鮨（hayazushi）」

在日本室町時代（1336～1573年）之後，當時的壽司趨近現在壽司的形狀。以乳酸發酵做成的「熟鮨」需要花上數個月的時間，但從醋工業化後，使用醋來發酵的方式取代了傳統的發酵方式。這種使用醋發酵而成的壽司稱為「早鮨（Hayazushi）」。現在「早鮨」歸納為關西壽司，並且發展成為「押鮨（Oshizushi）」。這種壽司是將壽司飯盛到方形盒中押成形狀，再將海鮮類或煎蛋舖在上層押製成的壽司。「押鮨（Oshizushi）」在關西地區（以大阪、京都為中心的地區）的鄉土料理中也可以看得到。

握壽司的誕生──江戶前壽司

進入江戶時代（1603～1867年）後，長得跟現在的壽司幾乎一樣的江戶前壽司誕生了。江戶前壽司其名字的由來有許多說法，在此介紹兩種。第一種，江戶前壽司被認為是因為從江戶（現在的東京）前的海邊（東京灣）捕獲的魚類，做成江戶前壽司而得名，但是其實「江戶前」原本是鰻魚的切割方式。在關西是由鰻魚的切割方式是由腹部切開，江戶則是由背部切開。因為切割方式不同而稱江戶前壽司。也就是說江戶前壽司是江戶風格的壽司。第二種，因為在江戶時代有許多武士居住在江戶，鰻魚的切割方式若由腹部切的話不吉利，故在江戶切割鰻魚的方式是由背後開始。

江戶前壽司的由來其由來有許多種。但是可信度比較高的應該是花屋輿兵衛（也稱華屋輿兵衛、1799～1858年）於1810年在兩國回向院前（現在的東京墨田區兩國的寺廟。1781年之後寺廟內流行勸進相撲，是現在相撲的起源。）開了一間「輿兵衛壽司」然後發明了握壽司。為了對應觀看勸進相撲的大量客人，花屋輿兵衛並沒有太多時間可以捏壽司，所以採用的短時間可以做好的握壽司。因為這樣花屋輿兵衛的握壽司在攤販中流行起來！但是卻沒有因為是攤販而便宜。花屋輿兵衛以高價位販賣壽司，而且也教導其他的師傅製作方法，當時還因此被貼上了奢侈禁止令的記錄。

「輿兵衛壽司」第四代繼承人的弟弟寫了「家庭　醋的沾法」這本書，描繪了1877年實際捏製壽司的圖，其基本上形狀、材料跟現在的壽司沒有很大的變化。只是最大的不同是在於其大小。據說當時握壽司的大小是現在的兩倍以上。為何較大的原因是推測，以前在攤販販售，因為攤子不大，如果客人慢慢地吃10盤、20盤的話客人的週轉機率就小，所以把壽司捏成做成至少可吃了一個就能覺得飽的程度。

攤販在熱鬧的街頭生意非常興盛，但因為戰爭在日本軍事主義化之下漸漸地不消失，到了戰爭後完全看不到賣壽司的攤販了，取代而成的是壽司店。壽司店大多是櫃檯座位，其原因可能是為了對應在狹小的空間也能有效利用之外，另一說法是因為以前攤販就是櫃檯座位的形式。

繼攤販壽司之後，1958年迴轉壽司大阪形成，壽司衍變成家族同樂的平民化食物。



一般壽司的材料
知道這些常識，對壽司店就不會望而生怯了



hope i can help ypu


希望我幫到你!!!!

2007-11-24 20:58:29 補充：
英文版Longevity department de originCurrent longevity department with former longevity department great different. Longevity department de origin is "cooked qi (Narezushi) ".

壽司（日文平假名：すし，又寫作「鮨」或「鮓」）係傳統日本食品，相傳係源自古時中國漁民嘅創作。主要材料係用醋調味過嘅冷飯，再加上魚肉、海鮮、蔬菜或者雞蛋呀咁做配料。既可以當作小食、亦可以當作正餐，花色種類繁多。配料可以係生嘅、熟嘅、或者醃過嘅都得。視乎食材用料，唔同壽司嘅價格檔次差距可以好大吓。

喺日本以外都好興食壽司，世界各地嘅迴轉壽司店多不勝數。不過外國人有時會將「壽司」同「刺身」（即係魚生）

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).

When most people hear the word, “Sushi”, they immediately think of raw fish. In truth, dishes made with raw fish are called “Sashimi”. What defines Sushi is any dish made with vinegar rice, which may or may not include raw fish. Most often, Sushi will consist of various types of shellfish such as crab or lobster, or cooked fish along with other fresh ingredients wrapped tightly inside the sticky vinegar rice.

Although in today’s society you will find Sushi served most often in a Japanese restaurant, it actually dates back to 7th Century China. As a way of preserving fish, the Chinese people started making Sushi but without modern day refrigerators, they used the natural process of fermentation. To complete the Sushi-making process, only rice and salt were needed. The result was delicious fish, causing Sushi to grow in popularity.

In the 1800s, Sushi was made using a process that involved pressing fish in between layers of salt and leaving it for months to ferment. This process is known as narezushi, or “edomaezushi”, which is still used in some restaurants in Japan. The name narezushi was originally called “Edomae” and shortened to Edo. This name translates to “in front of Edo” which is a reference to fish caught in front of Edo city and used for the making of Sushi. Unlike the Sushi eaten today, Edo was formed in a ball of rice with a slice of the fish. When it came time to eat narezushi, the rice ball was thrown out and only the fish eaten. Today, narezushi is very difficult to find outside of Japan in that it has a unique taste not usually appreciated by Westerners.

As time passed and many of the Japanese and Chinese cultures crossed, Sushi became a popular food choice in both countries. Throughout the cities, you would find food stands where various types of Sushi were sold. In fact, during intermission at the various theaters, Sushi was sold as a snack much like the popcorn sold in today’s theaters. Since Sushi was easy and quick to make, it became a staple for most households in the 19th Century to accommodate the busy lifestyles of the Japanese people.

Eventually, a food shortage in Japan changed the way in which Sushi was made. Rather than throw the rice out, it was now eaten along with the fish. Additionally, the fermentation process was shortened so the fish although still safe to eat, was a little on the raw side. Because the fermentation process was shortened, the Sushi had a slightly sour taste, which people loved. As people began experimenting, they discovered that by making the rice with a little vinegar the same sour taste was produced and better yet, the fermentation time was dramatically reduced to one or two days.

The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. For instance, a typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates.

What began as a means of preserving fish has turned into a multi-billion dollar industry with thousands upon thousands of Sushi restaurants dotting the country. If you have never eaten Sushi, you will probably be surprised at how delicious it is. Sushi has a nice, light taste that leaves you satisfied.