Sushi is considered the synonym for typical Japanese dishes, although its origin is not Japanese but Chinese. It is first mentioned in a dictionary edited in the 2nd century. Sushi is described as salted fish conserved with rice, eaten after a certain period of fermentation. This is the method of funa-zushi, which is still prepared today in the Japanese Shiga region.

Funa-Zushi is today the oldest existing sushi variation in Japan and the first that came to Japan more than 1.00 years ago. It is commonly thought that it came from China in the 7th century, however, it is confirmed that the origin is somewhere in South-East Asia.

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Chirashi Sushi Maki Sushi
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Nigiri Sushi Temaki Sushi

Nowadays in Japan, there are many varieties of sushi. Japan is the only country that developed a method to also eat the rice and not to use it only as a fermentation factor. This is the real difference between Japanese sushi and other sushi varieties of the world.

However, all methods of sushi production are still based on rice being pressed in some manner.

Preparation of some of the basic ingredients:

Sushi Rice(makes 800g):350g round grain rice,

1 8x8 piece of KONBU(type of dried seaweed),

875 ml water,


1 - 1 1/4 tsp. salt,

For rice seasoning:50ml rice vinegar

  1. wash and drain the rice thoroughly.
  2. Wipe the KONBU with a damp dish towel and place it in a pot with the rice and the water, let it sit for 30 minutes.
  3. Close the pot with a tight-fitting lid and bring it to a boil. Then reduce the heat and steam the rice for 18-20 minutes. Remove the pot from the stove, place a folded dish towel under the lid and let the rice sit for another 10 minutes.
  4. Mix ingredients for rice seasoning in a pan and heat them until sugar and salt dissolve.
  5. Remove KONBU from cooked rice and mix seasonings with the rice. Then transfer the rice to a bowl and let it cool down to body temperature.
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