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is a Japanese food consisting of cooked combined with other , seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as or ). Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients or are vegetarian. Raw fish (or occasionally other meat) sliced and served without rice is called "sashimi". Sushi is often served with pickled ginger (ガリ ''gari''), wasabi, and soy sauce. Popular garnishes are often made using daikon. ==History== (詳細はnare-zushi'' (,) was first made in Southeast Asia, maybe along what is also known as the Mekong River. The term ''sushi'' comes from an antiquated grammatical form no longer used in other contexts, and literally means "sour-tasting", a reflection of its historic origin as a fermented food. The oldest form of sushi in Japan, ''narezushi'', is still made by wrapping fish in soured fermenting rice, which causes the fish proteins to break down into their constituent amino acids. The fermenting rice and fish have both a sour and an ''umami'' taste. Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed while the fermented rice was discarded. The strong-tasting and smelling ''funazushi'', a kind of ''narezushi'' made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into ''oshi-zushi''. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).〔Zschock, Day. ''(The Little Black Book of Sushi: The Essential Guide to the World of Sushi )''. Page 14-15. 2005. ISBN 1-59359-961-7.〕 The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. Sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be conveniently eaten with one's hands. The size of the previous sushi was about three times as large as contemporary ones.〔 Originally, this sushi was known as ''Edomae zushi'' because it used freshly caught fish in the ''Edo-mae'' (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as ''Edomae nigirizushi''. The ''Oxford English Dictionary'' notes the earliest written mention of sushi in English in an 1893 book, ''A Japanese Interior'', where it mentions sushi as "''a roll of cold rice with fish, sea-weed, or some other flavoring''".〔"Sushi", ''Oxford English Dictionary'', Second edition, 1989; online version December 2011. Accessed 23 December 2011.〕 However, there is also mention of sushi in a Japanese-English dictionary from 1873,〔James Curtis Hepburn, ''Japanese-English and English-Japanese dictionary'', Publisher: Randolph, 1873, 536 pages ((page 262 ))〕 and an 1879 article on Japanese cookery in the journal ''Notes and Queries''.〔W.H. Patterson, "Japanese Cookery", ''Notes and queries'', Publisher: Oxford University Press, 1879. ((p.263 ))〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sushi」の詳細全文を読む スポンサード リンク
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