History
of Sushi (すし)
Tracing its roots back 1300 years, sushi actually refers to fish that has been
pickled in rice and salt and fermented for anywhere from 2 months to a couple
of years.
During the 1820’s however, an entrepreneurial chef named Hanaya Yohei first
made a style of sushi that included Sashimi combined with vinegar-mixed rice
to offer a quick snack to people on the move in Edo (Tokyo). This style of sushi
is recognized as the most similar recipe to what is served today and bares a
close resemblance to today’s nigiri-sushi. Sushi can benefit one’s health for
many reasons.
For one reason, fish is low in fat and calories – it’s a good source of omega 3 fatty acids, which are good for the heart. Another reason is that nori, the seaweed used in sushi, contains high amounts of Vitamins A, B-complex, and C, and also assists with digestion. What’s more, the vinegar used to prepare the rice has cleansing properties and can lower one’s overall cholesterol.
With all that said, treat yourself to any of our delectable sushi and truly appreciate it.
