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One day I happened to hear from a Moscow ladies: "I completely un population prospects switched to Japanese cuisine. Besides Philadelphia eat nothing. " This phrase expresses beautifully touching strange mixture of ignorance, evil and provincial bragging craving for exotic, characteristic for the current generation of homo glamorous and sympathizers. The fact, however, the fact remains. Places where they cook what we called Japanese cuisine, occupied large Russian cities. un population prospects At the head of the attacking columns came sushi / rolls. Although in everyday Japanese life they occupy a rather modest place, just from us consider the alpha and omega nipponskoy food. In Japanese restaurants in Moscow, for example, they give more than 60% of revenue. The islanders find themselves in our institutions tend to avoid them. Especially with raw fish. Not those products that are not fresh, not the taste. And expensive. But what do they know about the beautiful life. Since sushi interested in serious people wanting to understand the origin of this food I've sketched a short essay on the topic "Susi in historical development." In the comments, and, as usual, with pictures.
As it has long been the custom on our planet, it all started un population prospects with the fish. Fish is delicious and useful, but for a long time to eat regularly it could only those who lived near large bodies of water. Gradually, people began to develop different un population prospects ways of maintaining it. This made it possible to harvest fish for the future and send in regions distant from the coast. In Europe was widespread salting. Thanks to him, residents of the inner regions tasted sea fish (primarily herring), and the Christians were able to safely do without meat in posts and Friday / Saturday. In Asia, too, has long been salted fish. But the technology is different from the European. Purified fish, sliced into pieces, salted, and then mixed with rice and placed under the press. Rice fermented lactic acid, a few months later the fish was ready. Turned into a stinking rice or pasta is thrown or used for the preservation of another batch of fish. Invented un population prospects this method, most likely in Southeast Asia, on the banks of the Mekong River. Rice there was the food, and fish breeding, including un population prospects on flooded fields, un population prospects where he grew up. Through the South China Technology got on the Japanese island of Kyushu, and from there spread throughout the country. It happened not later 8th century BC The word "sushi" was named the taste of fermented fish so. Such fish are still prepared and eaten in some parts of Japan. Food Shelf - by year, and it looks like this: most of its history in Japan salted fish was available only to aristocrats. Poor and had nothing to dream about how to have something to cook Why spoil valuable Fig. Around the 16th century elite starters start getting spread among the wealthy and ordinary samurai. Throw rice they were sorry, and the exposure time of salted fish in rice began to reduce. Figure in this case remained edible, although the shelf life of such dishes decreased due to incomplete fermentation. The resulting dish is called Nama ANRE sushi: Japanese chefs continued to experiment. In the 17th century to shorten the cooking and giving special taste started adding rice malt or sake. Guessed then use vinegar. un population prospects As a result, by the early 19th century cooking time reduced to 1 day. In the 19th century one chef in Edo (now Tokyo) came up with a fresh idea. Since sushi after all these innovations actually ceased to be the product of long-term storage, he abandoned fish processing. New dish was a little raw fish caught in the local bay, with boiled rice. Seasoned rice vinegar and a little salt. Then, apart from the fish were used as marine reptiles. New relished gourmets and quickly became one of the trademarks of the largest city of the country. Sushi prepared as in restaurants and at home. Dish, which was previously prepared and stored up to a year a few months, suddenly turned into a food that ate freshly cooked, and with minimal processing of the initial components. Here we must also mention an onigiri or "rice balls." This is also the food of rice, often stuffed (quite symbolic to impart flavor) and wrapped in dried seaweed. Because of this (and also because of the similarity with the name nigiridzusi, which represent the most common form of modern sushi) they are sometimes confused with sushi. Onigiri much more, have a triangular or round shape. In Japanese life they have always played a much more important place than sushi. This pies, sandwiches and hiking portion of porridge in one bottle. Breakfast, lunch and dinner for those who do not poss