ABSTRACT:

In recent years there has been an explosion in the consumption of sushi, a Japanese food consisting of fresh raw fish, rice, seaweed, and a growing list of ingredients to satisfy an ever more diverse population of sushi eaters. While sushi has become more mainstream in the U.S. fairly recently, its origins reach back hundreds of years in Japan, where it is an art form. This document discusses about the history, different types of sushi, its terminology, and discusses its scope for future

TABLE OF CONTENTS:
ABSTRACT:........................................................................................................................1 Introduction..........................................................................................................................2 What is SUSHI?...................................................................................................................4 Sushi in Japan......................................................................................................................6 Types of sushi......................................................................................................................7 Ingredients............................................................................................................................8 Presentation........................................................................................................................12 Beverages to accompany sushi..........................................................................................12 Globalization of sushi........................................................................................................14 Conclusion and scope for future........................................................................................15

Bibliography19

Introduction
Sushi began centuries ago in Japan as a method of preserving fish. Sushi as an English word has come to refer to the complete dish (rice together with toppings); this is the sense used in this article. The original term Japanese: sushi (zushi in some compounds such as makizushi) in the Japanese language refers to the rice, not the fish or other toppings. In the Western world, sushi is often misunderstood to mean only clumps of rice topped with raw fish, or to refer to other raw-seafood dishes, such as sashimi (sushi and sashimi are considered distinct in Japan). Sushi making is a time-honored tradition in Japan. This craft is 2

a matter of intense national pride, and it is often noted that the red of the fish and the white of the rice symbolize the red and white of the Japanese flag. Japan is an island country in East Asia. Located in the Pacific Ocean, it lies to the east of China, Korea, and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea in the south. Its capital is Tokyo. Japan is the 62nd largest country by area. It encompasses over 3,000 islands, the largest of which are Honsh, Hokkaid, Kysh and Shikoku. Most of Japan's islands are mountainous, and many are volcanic, including the highest peak, Mount Fuji. It has the world's 10th largest population, with nearly 128 million people. The Greater Tokyo Area, with over 30 million residents, is the largest metropolitan area in the world. Japanese culture has evolved greatly over the years, from the country's original Jomon culture to its contemporary hybrid culture, which combines influences from Asia, Europe, and North America. Traditional Japanese arts include crafts (ikebana, origami, ukiyo-e, dolls, lacquerware, pottery), performances (bunraku, dance, kabuki, noh, rakugo), traditions (games, tea ceremony, bud, architecture, gardens, swords), and cuisine. The Japanese language has always played a significant role in Japanese culture. Nemawashi, for example, indicates consensus achieved through careful preparation. It reflects the harmony that is desired and respected within Japanese culture. A basic, traditional Japanese meal consists of white Japanese rice with accompanying tsukemono pickles as small appetizers, a bowl of soup, a couple of selected or combined seafood, meat, egg, and vegetable dishes known as okazu, and green tea. Culturally, people start and finish meals with phrases of gratitude as itadakimasu and gochissama, respectively. Foods, beverages, condiments and cuisine from Japan, such as sushi, sake, wasabi, teriyaki etc, 3

are recognised worldwide. Freshness and naturalness are the main principles of Japanese cuisine. There are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Many Japanese think of the everyday food of the Japanese people -especially that existing before the end of the Meiji Era (1868 - 1912) or before World War II. Food in Japan is generally of a very high quality and most Japanese people tend to be quite well informed diners. The demand for sushi is only increasing and seems to be continuing to evolve.

What is SUSHI?
SUSHI: In Japanese cuisine, sushi is a food made of cold cooked vinegared rice combined with various toppings or fillings, which are most commonly seafood and can also include meat, vegetables, mushrooms, or eggs. Sushi toppings may be raw, cooked, or marinated. Its shaped into bitesized pieces formed into a roll with fish, egg, or vegetables and wrapped in seaweed.

A Japanese specialty based on boiled rice flavored with sweetened rice vinegar a mixture called sushi meshi. Once cooled, the rice has a glossy sheen and separates easily. The original term Japanese: sushi (-zushi in some compounds such as makizushi) in the Japanese language refers to the rice, not the fish or other toppings. In the Western world, sushi is often misunderstood to mean only clumps of rice topped with raw fish, or to refer to other raw-seafood dishes, such as sashimi (sushi and sashimi are considered distinct in Japan).

The sushi making process:

1. A half sheet of nori is spread onto the makisu. About 0.25 in (6 mm) of vinegared rice is spread onto the nori. A groove is made down the center of the rice with the shamoji. 2. Strips of seafood and/or vegetables are laid into the groove. Wasabi is distributed evenly on top the seafood and/or vegetables. 3. The makisu is used to roll the nori around the rice and other ingredients. After rolling, it is pressed manually into a square shape.

Sushi filing and preparation techniques vary depending on the shokunin. 4. The sushi roll is removed from the makisu and sliced into 1.5-in (3.8-cm) pieces. 5. The shokunin places the finished sushi rolls on small, wooden tables. Fresh slices of ginger are usually also placed on the table along with a side of wasabi. If the sushi is to be shipped to grocery stores, factory workers manually place the sushi rolls in plastic cartons, usually in groups of six or eight. Packets of soy sauce are added. Plastic covers are

attached to the cartons and labels are affixed. The cartons are loaded onto refrigerated trucks and shipped immediately to grocery stores.

Sushi in Japan
The earliest reference to sushi in Japan appeared in 718 in the set of laws called Yororitsuryo. For almost the next 800 years, until the early 19th century, sushi slowly changed and the Japanese cuisine changed as well. The Japanese started eating three meals a day, rice was boiled instead of steamed and most important of all, rice vinegar was invented. While sushi continued to be produced by fermentation of fish with rice, the time of fermentation was gradually decreased and the rice used began to be eaten along with the fish. In the early 18th century, oshizushi was perfected in Osaka and it came to Edo by the middle of 18th century. Hanaya Yohei, who set up a sushi stall in Edo in the early 1800s, is widely credited by being the inventor of Nigiri-zushi, of hand formed sushi that we know today. World War II further boosted the popularity of nigiri zushi. Food rationing prevented sushi shops from operating normally. It was at about this time that sushi stalls began to disappear completely. Sushi has come along way from its origin as a means of preserving fish. Today sushi is recognized as the worlds healthiest fast food. These early nigiri-zushi were not identical to today's varieties. Fish meat was marinated in soy sauce or vinegar or heavily salted so there was no need to dip into soy sauce. Some fish was cooked before it was put onto a sushi. This was partly out of necessity as there were no refrigerators. Each piece was also larger, almost the size of two pieces of today's sushi. The advent of modern refrigeration allowed sushi made of raw fish to reach more consumers than ever before. The late 20th century saw sushi gaining in popularity all over the world.

Types of sushi
The common ingredient in all the different kinds of sushi is sushi rice. Variety arises in the choice of the fillings and toppings, the other condiments, and in the manner they are put together. The same ingredients may be assembled in various different ways: Nigiri Small rice balls with fish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg. Gunkan Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs. Norimaki Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan. Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.

Oshizushi Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box). Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags. Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice.

Ingredients
All sushi has a base of specially prepared rice, complemented with other ingredients. 1.Japanese-style rice (Kome) Japanese short grain rice is essential for sushi. It is high in starch, which gives it its characteristic stickiness when cooked. Long grain rice such as basmati is not suitable for sushi as it is too hard and dry and does not possess the necessary absorbency. 2. Dried seaweed sheets (Nori)

These paper-thin sheets of dried seaweed can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. Sheets of nori are used for rolled sushi; shredded, it makes an attractive garnish for other types of sushi. Nori that has been brushed with soy sauce is called ajijsuke-nori .All nori is very rich in protein, vitamins, calcium, iron and other minerals. 3. Japanese horseradish (wasabi) This Japanese version of horseradish comes from the root of an Asian plant. It's used to make into a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish. This green horseradish is also known as namida, meaning tears, as it is fiercely pungent. Wasabi should not be used to prove ones bravery, but eaten in very small quantities; it will enhance the flavour of the sushi. In Japan, sushi and sashimi are served with a condiment of wasabi mixed with soy sauce.

4. Soy sauce (shoyu) This is probably the most important seasoning in Japanese cooking. Made from fermented soybeans, wheat and salt, both light and dark varieties are available. Light sauce is saltier than the dark variety and not as thick. Dark soy sauce is used both as an ingredient and as a dipping sauce for sushi. Tamari is a wheat-free alternative that is more fragrant than soy sauce. 5. Pickle ginger (gari) Usually served on the corner of a sushi tray to accompany sushi, pink pickled ginger should be eaten a slice at a time. It cleanses the palate between mouthfuls and aids digestion.

6. Japanese rice wine (Sake) The national alcoholic drink of Japan, sake is one of the best accompaniments to sushi can be drunk hot or cold. It is an important ingredient in cooking, where it is used to tenderize meat and fish, and to enhance flavour. Dry sherry is a good substitute. 7. Rice vinegar (su) Pale golden colour, Japanese rice vinegar has a mild slightly tart flavour and leaves a subtle aftertaste. It is an essential ingredient in sushi, not least because it is used to flavour the rice. Rice vinegar is a preservative and also has antibacterial properties. Red wine vinegar or cider diluted with a little water make adequate substitute. It is used in a variety of Japanese preparations, including SUSHI rice and SUNOMONO (vinegared salads). 8. Dried gourd (kampyo) Kampyo is traditionally used as a filing for rolled sushi, chopped up as a topping for scattered sushi and also makes a useful ribbon to tie parcels of stuffed sushi. It has a firm almost chewy texture. 9. Dried shiitake mushrooms These intensely flavoured mushrooms are used as a filling in thick roll sushi and as a versatile topping for scattered, pressed and hand-formed sushi. When good quality dried shiitake mushrooms are soaked, they are fleshy, plump and meaty tasting and stronger in flavour than fresh ones. 10.Perilla leaves (shiso) This aromatic Japanese herb belongs to the mint family. It resembles the stinging nettle, with its feigned leaves, but has no sting. It has a distinctive, pungent flavor and is often used as an edible garnish for sushi platters and sashimi arrangements.

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11. Bonito flakes (katsuo bushi) These pink flakes are traditionally shaved from blocks of the dried, smoked and cured bonito fish. They are essential for flavouring dashi, the classic Japanese stock. 12. Mouli (daikon) This large white radish is subtle yet pungent in flavour and this makes it an ideal accompaniment to sushi and sashimi. 13. Sushi meshi The rice used in SUSHI dishes, made by tossing freshly cooked rice with a dressing made of vinegar, sugar and salt (Asian markets carry a packaged mix of this dressing). The rice-dressing mixture is fanned during tossing to help cool the rice quickly. Sushi meshi is also called Shari. 14. Tofu Also known as soybean curd and bean curd. Tofu is popular throughout the Orient, particularly in Japan. It has a bland, slightly nutty flavor that gives it a chameleon like capability to take on the flavor of the food with which it's cooked. Tofu's texture is smooth and creamy yet it's firm enough to slice. The versatile tofu can be sliced, diced or mashed and used in a variety of dishes including soups, STIR-FRIES, casseroles, salads, sandwiches, salad dressings and sauces. 15. Sashimi Sliced raw fish that is served with CONDIMENTS such as shredded DAIKON radish or GINGERROOT, WASABI and SOY SAUCE. Because it's served raw, only the freshest and highest-quality fish should be used for sashimi. Some Japanese restaurants keep the fish alive in water until just before preparing it.

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Presentation
In Japan, and increasingly abroad, conveyor belt sushi/sushi train kaiten zushi) restaurants are a popular, cheap way of eating sushi. At these restaurants, the sushi is served on color-coded plates, each color denoting the cost of that piece of sushi. The plates are placed on a conveyor belt or boats floating in a moat. The belt or boat passes the sushi by the customers who can pick and choose what they want. After finishing, the bill is tallied by counting how many plates of each color have been taken. Some kaiten sushi restaurants in Japan operate on a fixed price system, with each plate, consisting usually of two pieces of sushi, generally costing 100. More traditionally, sushi is served on minimalist Japanese-style, geometric, wood or lacquer plates, which are mono- or duo-tone in color, in keeping with the aesthetic qualities of this cuisine. Many small sushi restaurants actually use no plates the sushi is eaten directly off of the wooden counter, usually with one's hands, despite the historical tradition of eating nigiri with chopsticks.

Modern fusion presentation, particularly in the United States, has given sushi a European sensibility, taking Japanese minimalism and garnishing it with Western gestures such as the colorful arrangement of edible ingredients, the use of differently flavored sauces, and the mixing of foreign flavors, highly suggestive of French cuisine, deviating somewhat from the more traditional, austere style of Japanese sushi.

Beverages to accompany sushi

The most popular alcoholic drinks in Japan are beer, sake, shochu, whiskey and brandy, wine, liqueurs, and green tea. The most common drinks served with sushi are beer, sake, and green tea.

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1. Sake The smooth and subtle flavour of sake enhances almost all Japanese food. Dry sake does not interrupt the taste of your meal; it provides balance and a palate cleansing to help differentiate each piece. And for those of you who prefer sweet sake, that works too as the seasoned rice has a slight sweetness to it. Sake is an interesting beverage, hot or cold. Pearl or clear (pearl is a white, cloudy sake with the some of the fermented rice solids, or lees remaining in the drink). 2. Green tea (Cha) A cup of hot green tea, called agari in sushi bars, is not only refreshing but cleanses the palate between different kinds of fish, so that the subtle flavors are fully enjoyed. Green tea is usually served after meals, but with sushi, there is an exception; tea is served from the beginning.

3. Beer Beer has a crisp, refreshing quality that goes well with sushi and sashimi. Japanese beer is both light and mellow, although some companies now offer dark beers. Often, Japanese beers (lagers) that tend to have a lighter body and flavour. This makes sense as a heavy beer can easily cause you to lose sight of your meal and its subtlety. 4. Wine A good Japanese restaurant or sushi bar should have a respectable wine list. Here are a few guidelines to choose the wine depending upon on the topping or filling of sushi.

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For vegetables, egg or white fish: choose a full-bodied white wine. For more robustly flavoured vegetables such as mushrooms: a light or medium bodied red wine should be had or a dry white wine. For shellfish such as tiger prawns, crabs: champagne or sparkling wine. For strongly flavoured fish: choose a medium to full-bodied white wine or a full bodied red wine.

Globalization of sushi
It is generally agreed that sushi is the most popular Japanese food in the world. In the 1970s and early 1980s, sushi started as an expensive and exotic Japanese food served only at luxurious hotels and high-class restaurants in major cities of the world for international businessmen, Japanese tourists and local well-to-do families. From the late 1980s to the present, the localization of sushi and the opening of affordable sushi restaurants have made it increasingly popular in the rest of the world. Global popularization of cultural products like sushi is achieved at the expense of authenticity. In the United States, many Japanese Americans run sushi bars, serving localized sushi (such as California roll) at affordable prices for common folks. Some sushi chefs are trained in local sushi schools. For example, the California Sushi Academy offers three-month courses to train assistant sushi chefs. Sushi has been westernized, but it has also had an impact on Western cooking. Compared with the United States, many Asian nations are more advanced in terms of popularization and localization of Japanese sushi, thanks to the introduction of two forms of eating sushi kaiten sushi (revolving sushi on a conveyor belt) restaurants and take-away sushi outlets. Places in East Asia (such as Taiwan and Hong Kong) are leading this sushi boom and sushi is making its way in peoples daily diet. Southeast Asia, due to socio-cultural reasons, is far behind East Asia in this respect. However, it has been fast catching up in recent years, following the rise of Japanese popular culture and

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consumer culture. Sushi in Singapore sometimes tastes more Singaporean than Japanese. It tends to be salty, spicy and oily to suit the local taste. Singaporeans like to dip the entire sushi, both the topping and rice, deeply into the soy sauce. Chili, curry, black pepper and other hot local flavors are added to make new kinds of sushi, like spicy tuna maki, spicy salmon maki, spicy cheese maki, chili salmon maki, chili prawn maki, chili shrimp maki, curry sushi, and black pepper crab sushi.

Conclusion and scope for future

The popularity of sushi is expected to continue to grow in the twenty-first century. The challenge will be keeping up with the demand. Tuna is especially in danger of being over-fished. At the end of the twentieth century, some American restaurants were refusing to serve tuna in an effort to end the depletion of the species. The proliferation of salmon farming is also causing controversy. Farmed salmon are fed a diet of dead fish and are often treated with anti-bacterial chemicals. In addition, coloring agents are added to food pellets to give the salmon the pink tint that would normally be gotten from eating krill and shrimp in the wild. Opponents argue that the waste material that is discharged as a result constitutes a serious environmental hazard. An outbreak of Infectious Salmon Anemia in 1998 in Scotland has also been blamed on poor conditions in the fish farming industry. Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare such as tuna wrapped in vinegared rice and crisp vitamin-rich Nori seaweed - to elegant and imaginative sushi created for festive occasions.

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Bibliography http://www.answers.com/sushi http://www.epicurious.com http://en.wikipedia.org http://www.sushimasters.com www.sushilinks.com www.thesushibar.com Barber,K. et al ,SUSHI, TASTE AND TECHNIQUE, 2002,published by Dorling Kindersley, London

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