Some Remarks about Sushi Sushi is considered as the synonym for typical Japanese dishes. But its origin is not Japan but China, where you can find first traces in a dictionary edited in the 2nd century. Sushi is described as saltened fish conserved with rice, eaten after a certain period of fermentation. This is the method of funa-zushi, which is still prepared today in the Japanese Shiga Region. Funa-zushi is the oldest still existing sushi variation in Japan and the first that came to Japan more than 1000 years ago. It is certain that it came fom China in the 7th century, but it would be a mistake to believe that it originally came from China. In general, it is confirmed that the origin is somewhere in South-East Asia. Today, there are many varieties of sushi in Japan. Japan is the only country that developed a method to also eat the rice and not to use it only as a fermentation factor. That is the real difference between Japanese sushi and sushi varieties of other countries. However, all means of sushi-production are still based on rice being pressed in some manner. Preparation of Some of the Basic Ingredients: Sushi Rice - makes 800 g - : 350 g round reain rice, 1 8x8 pies of KONBU (tzpe of dried seaweed); 875 ml Water for seasoning rice : 50 ml Rice Vinegar; 1 1/4 Tblsp. Suger ; 1 - 1 1/4 Tsp.. Salt 1. Wash and drain the rice thoroughly 2. Wipe the KONBU with a damp dish towel and combine in a pot with the rice and water, let it rest for 30 Minutes. 3. Close the pot with a tight-fitting lid and bring to a boil. Then reduce the heat and steam rice for 18 - 20 minutes. Remove the pot from the oven, place a folded dish towel unter the lid and let the rice sit for another 10 minutes 4. Mix ingredients for seasoning rice in a pot and warm them until sugar and salt dissolve. 5. Remove KONBU from cooked rice and mix seasonings with the rice. Then transfer the rice to a bowl and let it cool down to body temperature.

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