The sushi / Tradition, history / The sushi and health / The raw fish / The sushi, a fashion or an art of life

The sushi
• The "sushi-nigiri" is made of a rice ball and of a slice of raw fish (tuna, swordfish, salmon, shrimp, etc...), or a fine cooked or marinated fish slice (eel, shrimp, octopus, etc...), or another thing, for example omelette, egg of fish, vegetables, etc...
• The "sushi-maki" is composed of rice enclosed in a sheet of seaweed (nori) and containing raw fish, vegetables etc...
• Rice is aromatized with vinegar, saké, salt, sugar, wasabi (Japanese horseradish paste) etc... according to an ancestral receipt.

Tradition, history
        One can locate the origin of the sushis to approximately 41 century before JC in the South-East Asia. One kept salted fish, fermented with rice as an important source of protéïne. The clean and emptied fish was preserved in the rice in such way that the natural fermentation of rice allows its conservation. After several months of fermentation, the fish was separated from rice and ready to be consumed.
        This technique, come through China, arrives at Edo (old Tokyo) at Japan towards the 8 ième after JC. Japanese, preferring to eat fish with rice, creates the seisei-zushi which becomes very popular. The sushi is then consumed when the fish is still raw and that rice did not lose its flavour. It thus became, now, more one cooked dish that a technique of conservation of fish.
        Later Japanese refines the technique by aromatizing rice with vinegar and by eating it, not only with raw fish, but also with vegetables. This dish is unique in the Japanese culture.
At the beginning of the 19 ième century, the technique of the sushi is introduced through all Japan.
Since 1980, the consumer, become aware of the relation between food and health, and pays more attention to the sushi, one of the healthiest foods which is.
Many a sushi-bar appear through the U.S.A., then in Europe. The introduction of the machines (robots) which combine the semi-industrial production with the delicate practice of the sushi-chiefs, make the sushis more accessible.

The sushi and health
        A study showed that the acids contained in the fresh fish oil protects from the lung cancer.
Japanese, heavy smokers, develops less lung cancer than the other people.
        Another study shows that the wasabi, Japanese horseradish used to aromatize rice, prevents the growth of the bacteria responsible for the decays.
In fact isothiocyanates contained in horseradish are responsible of that. They prevent also the proliferation of the cancerous cells and would have also anti-asthmatic properties.

The raw fish
        The "sushi" must be very fresh. It must be manufactured, delivered, sold and eaten in the 48 hours.
The "sushi" must be preserved at a temperature of 3 to 5°C..
The fish must be very fresh. It is selected and is prepared by specialists who withdraw the abdominal part of the loin and locate possible parasites
        For more safety, one freezes fish at -18°C during 24h.
Before launching you in the preparation of sushis to the house, check the freshness of fish and do not hesitate to deepfreeze it.

The sushi, a fashion or an art of life
In Japan, the manufacture of the sushi is regarded as an art as well as penmanship or Ikébana. the Sushi-Master is not looked as cook but an artist.
It is by taste that Japanese became emperors in the manner of preparing raw fish.

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