Sushi

=**//Raw Fishy Heaven//**=

//“**Sushi is not really about flavor as much as texture. Everything is usually made bite-size so you can eat it in one bite, which is more proper**////**.” - Tim Hoffman**//

The delectable food known as sushi originated as a South-East Asian discovery, as a sensation during 7th Century A.D. The rice itself has many ingredients to it. The rice contains a mixture of kombu, rice vinegar, and salt to create that great peculiar taste to 'Japanese Rice.' Although many other countries in Asia make sushi, Japan has theo most prominent reputation to make the best quality sushi. Fish didn't become an accessory to sushi until the Japanese. Throughout many centuries, various new types of sushi developed, so chefs could experiment with new fish, and to gain more profit. Chefs produce sushi few different ways, and the ones made by hand divide into three types. One of the three types of sushi called cut rolls (norimaki) mold by skilled chefs who roll sheets of seaweed filled with raw fish, rice, and other ingredients such as avocado. The chefs use a bamboo mat to mold, and roll the uncut sushi. The second style of sushi, temaki contains the same ingredients; however, the seaweed gets rolled into a cone and not chopped. The last type of sushi, nigiri consists of a ball of rice with a slice of sashimi (raw fish) on top.

Many health benifiets go hand in hand with the delectable sushi.Not only does sushi taste delicious, but sushi also contains carbohydrates. All raw fish inside of the sushi include protein. Creating energy requires both these elements, so sushi can act as an energy food. Even the raw oils of fish can soften your skin. You can't go wrong with sushi!

Many types of condiments exist for sushi. The main condiment, shoyo (soy sause) pours onto any sushi to create a sensation that no person can explain. The soy sauce taste fascinates humans even more when blended with wasabi. Wasabi originates from a vegetable that mashes into a green paste, which burns the tongue with its spiciness. Gari, or pickled ginger causes an insipidness to cleanse ones palate, and the pink or tan topping helps aid the digestive system as well. To provide a zesty pinch on some types of sushi, chefs utilize garlic chips and lemon skins. Rough, strongly tasting sea salt compliments some types of smooth, soft fish such as sea breem. Teriyaki sauce flavors many types of sushi to give a sweet and savory flavor to the fish.

All the different types of fish used for sushi make sushi distinct, from sea urchin(uni) to yellow tail(hamachi). Many cooked forms exist in sushi, but some forms, such as halibut fin, may have peculiar textures. Halibut fin tastes both chewy and melts in your mouth, and others, such as toro ("fatty tuna"), have a soft and delicate texture. Sometimes, even land-dwelling meat do go in sushi such as Kobe beef. Thousands of red meats and fish incorporate into this incredible food.

Conclusion: No matter what taste you have, any type of sushi will satisfy your hunger, making it the ultimate food.