Fish fermented with vinegar rice became popular in Japan, but a creative nineteenth century Tokyo chef named Yohei had bigger fish to fry. Yohei dropped fermentation altogether and began serving sashimi—raw fish—with balls of vinegar rice.
Yohei's sashimi was an instant hit, and soon other chefs began improving on his idea. They enhanced their seafood with fresh ginger, raw vegetables, and wasabi, and came up with creative new forms of presentation. One interesting development was the sushi conveyor belt, which was first introduced to customers in Osaka sushi bars of the 1950s.
Nowadays, sushi bars are everywhere. But enjoying this ancient dish is easier if you follow a few basic guidelines. First, dip sushi fish-side down into the dish of soy sauce insgroupsto avoid soaking the rice. Also, remember that too much wasabi will mask the delicate flavors of the fish. And, most importantly, don’t fill up on just one kind of sushi, because there are plenty of other fish in the sea!
創(chuàng)造獨具一格的用餐方式：美味壽司
發(fā)酵的魚肉搭配醋飯成了日本風行的吃法，但在19世紀，有一個名叫洋平的有創(chuàng)造性的東京廚師提出了另類的做法。洋平完全舍棄了發(fā)酵的過程，開始將生魚片和醋飯團一起端上桌。
洋平的生魚片壽司一炮而紅，很快地，就有其他廚師開始將他的點子發(fā)揚光大。他們用鮮姜、生菜和芥末增添海鮮的風味，并創(chuàng)造出獨具一格的新的上菜方式。其中一個有趣的發(fā)展就是20世紀50年代大阪壽司店首次呈現(xiàn)給客人的傳送帶。
如今，壽司店隨處可見。但如果你能遵循幾點基本原則用餐，就會比較容易品出這道古老佳肴的美味。首先，將生魚片那面放到碟子里蘸醬油，以防泡到米飯。還要記住，沾太多的芥末醬會把魚肉的鮮味蓋掉。還有最重要的是，別只讓一種壽司填飽你的肚子，因為還有更多美味的壽司等著你享用！