Sushi
By: Alisa Escanlar

About

Sushi is a Japanese dish made of vinegared rice topped with seafood or rolled around dried pressed seaweeds.

Physical Description
Round, bite-sized rice rolls filled with fish or vegetables
Colors: white, orange


Tasting Notes
Flavors: sour, salty, sweet
Mouthfeel: Tart, Juicy
Food complements: Tempura, Miso soup
Wine complements: Sake, White wine, Beer


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december


Social/Political

History: People in Japan began making sushi to preserve fish by fermentation. They used rice to pack with the fish while fermenting, then they threw away the fermented rice when they needed to eat the fish.
This all changed in the 17th Century when Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar.This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.