寿司的起源故事

一提到寿司就会联想到日本?其实寿司的起源是在中国!寿司中含有丰富的维生素和微量元素，是风靡世界的健康食品。整块寿司要一口吃下，那饭香与生鱼片的香味完全相融，将齿颊间填得满满，不留一丝缝隙，那浓香的滋味无处可逃，在口中久久徘徊;寿司不仅仅是食物，它更是精妙的艺术。鱼生的美丽、色彩的和谐以及充满创造力的拼盘组合，使你光看到它们就已胃口大开!

Sushi has a very interesting origin that has lasted for centuries and continues to be a very popular food today. Sushi is made with a combination of shellfish, cooked or raw fish, vegetables, and seasoned rice. Although Sushi is most commonly linked to the Japanese heritage, it actually began in China during the 7th Century.

At that time, any fish caught had to be preserved. The only method possible was by fermentation. Raw fish was cleaned, filleted, and then pressed between layers of heavy salt and usually weighted down with some type of stone. The fish would remain this way for weeks at which the stone would be removed and then replaced with some type of light cover. The fish would stay in the salt layers for a couple of months until the fermentation process was complete.

Over time, a discovery was made that by rolling the fish in rice that had been soaked in vinegar the fish was fermented in a matter of days rather than months. The rice was then tossed out and the fish eaten. However, with drought and a food shortage, people began consuming the rice as well as the fish and thus, Sushi as we know it today was born.

However, in the 1800s, a famous chef by the name of Yohei was planning a large dinner party. Finding that he had not set out enough fish to serve his guests, he took a piece of fish from the freezer that had not been fermented and decided to take his chances in serving it. What he found was that frozen fish actually retained their flavor and any bacterium was killed. From this discovery, Yohei created two styles of Sushi —one called Edo, and the second, Osaka, for the city.

Sushi is usually consumed with hot green tea. Gari (thin slices of vinegar pickled ginger root) is offered free and eaten between bites to freshen the palate. Two kinds of sauces are usually available: one is soy sauce, which is poured on most kinds of sushi; the other is a thick sweet sauce used on eel. Wasabe (hot, green Japanese horseradish) can be added to make it spicier.

Sushi has taken the world by storm and today is a multi-billion dollar industry. The popularity of Sushi continues to rise in that people are looking for healthy food that is quick and easy to make.

With such incredible popularity as well as the health benefits of eating Sushi, it is likely that this food will continue to be a part of everyday life for many more centuries to come.

寿司有着非常有趣的起源，它流传了数百年，直到如今仍然是非常受欢迎的美食。寿司是由贝类、熟鱼或生鱼、蔬菜以及调过味的米饭混合而成的佳肴。尽管寿司大都被认为与日本有着千丝万缕的渊源，但实际上早在7世纪时，它起源于中国。

在那个年代，所有捕来的鱼都要被贮存起来，唯一可能的贮存方法就是发酵。生鱼被清洗干净、切成片，然后用一层层厚重的盐给压起来，通常再压上某种石头。生鱼会以这种方式被保存数周，之后，石头被移走，转而压上一些较轻的覆盖物。接着生鱼在盐层中被保留数月，直到发酵的过程完成为止。

随着时间的推移，人们发现可以把鱼肉卷在醋浸过的米饭中，和以往那种发酵几个月的方式比起来，这种方法仅用数天就可以发酵完。米饭则被扔掉，留下鱼肉食用。然而，由于旱灾和食物短缺，人们在吃鱼的同时也开始连同把米饭都吃掉，于是，我们今天所熟知的寿司便诞生了。

但到了19世纪，一位名叫洋平的著名日本厨师正在筹办大型的晚宴时，发现自己没有准备出足够多的鱼来招待客人们，于是他便从冷藏库里取出一方未经发酵过的鱼肉，决定碰碰运气，就用它来招待客人。他发现冷冻过的鱼肉居然保留住了其本身的味道，而细菌则都被杀死了。基于这一发现，洋平发明了两种寿司：一种叫做江户寿司，另一种叫做大阪寿司，因大阪这座城市而得名。

寿司往往和热乎乎的绿茶一起搭配食用。(餐馆)会供应免费的Gari(即细条、醋腌的生姜)，在每口之间食用，用来提鲜。一般有两种酱汁佐用：一种是酱油，可以倒在大多数种类的寿司上调味;另一种是浓稠的甜汁，用于搭配鳗鱼寿司食用。山葵(一种绿色的日本辣芥末)可以使寿司的味道更辛辣。

如今，寿司已经风靡全球，更成为了一个销售额达数十亿的产业。寿司因其健康以及易做的特性而受到越来越多的人的追捧。

由于寿司的大受欢迎和食用它所带来的健康益处，这种食物可能会在将来的数百年里继续风行下去，成为人们日常饮食的一部分。

一提到寿司就会联想到日本?其实寿司的起源是在中国!寿司中含有丰富的维生素和微量元素，是风靡世界的健康食品。整块寿司要一口吃下，那饭香与生鱼片的香味完全相融，将齿颊间填得满满，不留一丝缝隙，那浓香的滋味无处可逃，在口中久久徘徊;寿司不仅仅是食物，它更是精妙的艺术。鱼生的美丽、色彩的和谐以及充满创造力的拼盘组合，使你光看到它们就已胃口大开!

Sushi has a very interesting origin that has lasted for centuries and continues to be a very popular food today. Sushi is made with a combination of shellfish, cooked or raw fish, vegetables, and seasoned rice. Although Sushi is most commonly linked to the Japanese heritage, it actually began in China during the 7th Century.

At that time, any fish caught had to be preserved. The only method possible was by fermentation. Raw fish was cleaned, filleted, and then pressed between layers of heavy salt and usually weighted down with some type of stone. The fish would remain this way for weeks at which the stone would be removed and then replaced with some type of light cover. The fish would stay in the salt layers for a couple of months until the fermentation process was complete.

Over time, a discovery was made that by rolling the fish in rice that had been soaked in vinegar the fish was fermented in a matter of days rather than months. The rice was then tossed out and the fish eaten. However, with drought and a food shortage, people began consuming the rice as well as the fish and thus, Sushi as we know it today was born.

However, in the 1800s, a famous chef by the name of Yohei was planning a large dinner party. Finding that he had not set out enough fish to serve his guests, he took a piece of fish from the freezer that had not been fermented and decided to take his chances in serving it. What he found was that frozen fish actually retained their flavor and any bacterium was killed. From this discovery, Yohei created two styles of Sushi —one called Edo, and the second, Osaka, for the city.

Sushi is usually consumed with hot green tea. Gari (thin slices of vinegar pickled ginger root) is offered free and eaten between bites to freshen the palate. Two kinds of sauces are usually available: one is soy sauce, which is poured on most kinds of sushi; the other is a thick sweet sauce used on eel. Wasabe (hot, green Japanese horseradish) can be added to make it spicier.

Sushi has taken the world by storm and today is a multi-billion dollar industry. The popularity of Sushi continues to rise in that people are looking for healthy food that is quick and easy to make.

With such incredible popularity as well as the health benefits of eating Sushi, it is likely that this food will continue to be a part of everyday life for many more centuries to come.

寿司有着非常有趣的起源，它流传了数百年，直到如今仍然是非常受欢迎的美食。寿司是由贝类、熟鱼或生鱼、蔬菜以及调过味的米饭混合而成的佳肴。尽管寿司大都被认为与日本有着千丝万缕的渊源，但实际上早在7世纪时，它起源于中国。

在那个年代，所有捕来的鱼都要被贮存起来，唯一可能的贮存方法就是发酵。生鱼被清洗干净、切成片，然后用一层层厚重的盐给压起来，通常再压上某种石头。生鱼会以这种方式被保存数周，之后，石头被移走，转而压上一些较轻的覆盖物。接着生鱼在盐层中被保留数月，直到发酵的过程完成为止。

随着时间的推移，人们发现可以把鱼肉卷在醋浸过的米饭中，和以往那种发酵几个月的方式比起来，这种方法仅用数天就可以发酵完。米饭则被扔掉，留下鱼肉食用。然而，由于旱灾和食物短缺，人们在吃鱼的同时也开始连同把米饭都吃掉，于是，我们今天所熟知的寿司便诞生了。

但到了19世纪，一位名叫洋平的著名日本厨师正在筹办大型的晚宴时，发现自己没有准备出足够多的鱼来招待客人们，于是他便从冷藏库里取出一方未经发酵过的鱼肉，决定碰碰运气，就用它来招待客人。他发现冷冻过的鱼肉居然保留住了其本身的味道，而细菌则都被杀死了。基于这一发现，洋平发明了两种寿司：一种叫做江户寿司，另一种叫做大阪寿司，因大阪这座城市而得名。

寿司往往和热乎乎的绿茶一起搭配食用。(餐馆)会供应免费的Gari(即细条、醋腌的生姜)，在每口之间食用，用来提鲜。一般有两种酱汁佐用：一种是酱油，可以倒在大多数种类的寿司上调味;另一种是浓稠的甜汁，用于搭配鳗鱼寿司食用。山葵(一种绿色的日本辣芥末)可以使寿司的味道更辛辣。

如今，寿司已经风靡全球，更成为了一个销售额达数十亿的产业。寿司因其健康以及易做的特性而受到越来越多的人的追捧。

由于寿司的大受欢迎和食用它所带来的健康益处，这种食物可能会在将来的数百年里继续风行下去，成为人们日常饮食的一部分。