Salted fish in Japan

As it has long been the custom of our planet, it all started 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 started to learn different ways to preserve it. This made it possible to harvest the fish for the future and send to locations distant from the coast. In Europe was widespread salinity. It is thanks to him that the people tasted the inner regions of marine 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 one. The fish is cleaned, cut into slices, sprinkle with salt, and then mixed with rice and placed under the press.

Figure ferment lactic acid, a few months later the fish was ready. Turned in the same stinking pasta or rice is thrown, or used for the preservation of the next batch of fish.

Came up with this method, most likely in Southeast Asia, on the banks of the Mekong River. Figure there was a main meal, and fish breeding, including in the flooded fields, where he grew up. Through the South China Technology got on the Japanese island of Kyushu, and from there spread throughout the country. This occurred not later than the 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. Term of cooking - from the year, and it looks like this:

Most of his stories salted fish in Japan was only available aristocracy. The poor had nothing to dream about how to have something for the preparation of what is necessary to spoil a valuable Fig. Around the 16th century elite snack start getting spread among the wealthy and ordinary samurai. Throw rice they were sorry, and dwell time of salted fish in rice began to reduce. Fig thus remained edible, although the shelf life of the food decreased due to incomplete fermentation. The resulting dish called Nama Sushi ANRE:

Japanese chefs continued to experiment. In the 17th century to shorten the cooking and giving special taste began to add rice malt or sake. Then guessed use vinegar. As a result, by the early 19th century cooking time was reduced to 1 day.

In the 19th century, one cook 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. The new dish was a little raw fish caught in local bay with boiled rice. Rice seasoned with vinegar and a little salt. Then, except for 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 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 prepared, even with minimal processing of the initial components.

Here we must also mention about onigiri or "rice balls". This is also a meal of rice, often filled (quite symbolic to give flavor) and wrapped in dried seaweed. Because of this (and because of the similarity with the name nigiridzusi, which represent the most common type of modern sushi) they are sometimes confused with sushi. Onigiri much more, have a triangular or circular shape.


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