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<\/p>\nSushi has long ceased to be an exclusively Japanese delicacy and has become one of the most popular dishes in the world. People order it in restaurants, prepare it at home, and create original versions with local ingredients. However, the history of sushi is much more fascinating than it may seem at first glance.<\/p>\n
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The earliest forms of sushi appeared not in Japan but in Southeast Asia as a method of preserving fish for long periods.<\/p>\n
In ancient times, fermented rice was used only for preservation, and it was usually discarded after the fish was prepared.<\/p>\n
This method eventually reached Japan through China and gradually evolved into a separate culinary tradition.<\/p>\n
Modern sushi in its familiar form emerged in Japan in the early nineteenth century.<\/p>\n
Originally, it was a popular street food that could be quickly purchased and eaten on the go.<\/p>\n
The word \u201csushi\u201d refers not to fish but to specially prepared rice seasoned with vinegar.<\/p>\n
<\/p>\n
Nigiri consists of a small portion of rice topped with a slice of fish or seafood.<\/p>\n
Maki sushi is prepared by rolling rice and fillings inside a sheet of nori seaweed.<\/p>\n
Temaki is cone-shaped sushi that is often eaten by hand.<\/p>\n
Sashimi is not considered sushi because it consists only of slices of raw fish without rice.<\/p>\n
Traditionally, training to become a professional sushi chef in Japan could take up to ten years.<\/p>\n
Today the training period is shorter, but chefs<\/a> still spend years perfecting their skills.<\/p>\n Japanese sushi knives require regular sharpening to ensure perfectly smooth cuts of fish.<\/p>\n