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Abstract

The origins of sushi are rooted in fish preservation. Fresh fish starts to decompose quickly, but in earlier times there were no effective means of cooling or freezing it. The only possible way to prevent fish from spoiling in transit or in the warehouse was first to cure it in salt and then to ferment it. It was found that allowing the fish to ferment together with cooked rice resulted in an interesting taste and a pleasing texture. Sushi had been invented.

Keywords

Bread Dough Natural Decomposition Shiga Prefecture Rice Vinegar Golden Carp 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media B.V 2009

Authors and Affiliations

  1. 1.Ctr. Biomembrane Physics (MEMPHYS)University of Southern DenmarkOdense MDenmark

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