Because in ancient Japan, sushi was written as "sushi", and now it is mainly used to describe delicious fish.
Sushi in ancient Japan was salted fish pickled with salt and rice. It tasted very disgusting. Because food at that time was difficult to preserve, making sushi was a last resort. It was only used during marches and wars. Bringing emergency food is not something elegant. The reason why the Japanese write salted fish as "sushi" is because "salted fish" (sushi) is not elegant. In order not to remind people of salted fish, they wrote it as "sushi".
How to eat sushi:
Sushi is a Japanese dish with vinegar as the main ingredient in rice. Like other Japanese dishes, sushi is very colorful. When making, cut fresh sea urchin, abalone, peony shrimp, scallops, salmon roe, cod fish, tuna, salmon and other seafood into slices and place them on the white and fragrant rice balls, knead them and then apply fresh green on them. of mustard sauce and finally put it on an antique porcelain plate. Such a color combination is truly "beautiful and delicious". ?
When eating sushi, the emphasis is on eating it completely, that is, the whole piece of sushi must be eaten in one bite. Only in this way can the aroma of rice and sashimi be completely blended, filling the space between teeth and cheeks. It's full, leaving no gaps, and the strong aroma has nowhere to escape, lingering in the mouth for a long time, with twists and turns.
Selection of Sushi Ingredients:
There are many types of sushi, and the selection of raw materials is also very wide. The main raw materials commonly used for sushi are sushi rice and Japanese japonica rice, which are characterized by white color and rounded grains. The rice cooked with it is not only elastic and chewy, but also has greater stickiness. The raw materials used for wrapping sushi are commonly high-quality nori, seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc.
The fillings of sushi are rich and colorful, and they best reflect the characteristics of sushi. The raw materials used for fillings include sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce, etc.