It was invented around the 19th century. You could see it all along the street food stores and it was created as a fast food.

The word “sushi” comes from every dish that includes “sumeshi” which means vinegar rice in combination with other ingredients such as raw fish as the main component.

The “sumeshi” should never be kept inside the fridge; it should be cooked and eaten at a natural temperature. Apart from the special taste of vinegar, its ability to conserve the rice for a longer time when it’s kept wrapped in a fresh place makes it even more interesting.

4 Types of Sushi:
- Maki-Zushi or Norimaki: Rolled up rice in a thin sun-dried leaf and filled up with different ingredients.
- Oshi-Zushi or Bo-Zushi:
- Nigiri-Zushi: Stiks of rice with a raw fish, shrimp or tortilla topping.
- Chirashi-Zushi: A bowl filled with rice and other ingredients

Main Ingredients in it s preparation:
Short grain Japanese rice
Su: Japanese rice vinegar
Sake: Japanese rice wine
Mirin: Sweet flavoured sake. Only used for cooking, not drinking
Shoyu: Japanese Soya Sauce
Nori: Water plant sun-dried leaf
Abura Age: fried tofu
Fresh ginger
Shhitake: Dried mushrooms
Wasabi Pasta: Spiced Japanese radish
Gari: Tin of ginger
Shiso leaf: Japanese herb, called as well “perilla”
Takuan: Tin of daikon radish
White sesame seeds
Black sesame seeds
Sliced renkon: Loto root
Umeboshi: tin of red plums
Makisu: Cane instrument used to roll up the sushi
Handai: Japanese wooden dish used to cool up the sumeshi
Fan to cool up the sumeshi