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The history of sushi (すし, 寿司, 鮨, pronounced or) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi , was created in Southeast Asia from where it spread to surrounding countries.
This is an accepted version of this page This is the latest accepted revision, reviewed on 14 February 2025. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. This article needs additional citations for verification ...
Sushi thus became popular both as a main meal and as a snack food, combining fish with rice. During the late Edo period (early 19th century), sushi without fermentation was introduced. Sushi was still being consumed with and without fermentation till the 19th century when the hand-rolled and nigiri-type sushi was invented. [8]
Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which is called Tojo Maki at his still-operating sushi spot Tojo’s Restaurant in Vancouver, Canada ...
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) was a Japanese restaurateur and chef who is generally credited as the inventor of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end of the Edo period. He is also regarded as the inventor of modern sushi that is widely recognized around the world. [1] [2] [3]
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And the Instagram page ‘Unbelievable Facts’ is one of the best places to do just that. Every day, they share fascinating trivia, building a collection that now includes over 10,000 unique facts.
Katsu ika odori-don (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. [1]