Wonderfully addictive, cultural, and artistic -- sushi remains a mystery to the uninitiated.
Why would anyone want to pay so much for a few tidbits of raw fish?
Unlike the supermarket sushi, a true sushi experience is unforgettable and difficult to recreate. Masters in Japan know how to make each bite a ride of color, texture, taste, and presentation.
Originally, “sushi” was a form of preserving fish, introduced to Japan in the 8th century from Southeast Asia; this involved wrapping a piece of gutted fish in fermented rice. This allowed for fish to be stored for several months, but surprisingly, the rice was thrown away. Later, the preserved fish was eaten with rice, Japan’s staple food, and was called nare-zushi, which can still be found today.