Warning: preg_match(): Unknown modifier 't' in /home/content/97/14022997/html/wp-content/plugins/mobile-website-builder-for-wordpress-by-dudamobile/dudamobile.php on line 603
Sushi Bar - Blue Grotto Sushi, Tapas & Bar | Blue Grotto Sushi, Tapas & Bar

Sushi Bar

sushi1 1024x767 Sushi Bar

Sushi traditional form  is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, “sushi” means “it’s sour”, a reflection of its historic fermented roots.

The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called in Japanese. The oldest form of sushi in Japan,narezushi, still very closely resembles this process. In Japan, narezushi evolved into oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as “sushi.”

Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made nearLake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice’s sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo contemporary Tokyo.

Comments are closed.