Sushi is the delicious raw fish on rice eaten in Japan, and it’s so popular here that we have to plan carefully when we want to go eat it, to avoid having to wait an hour to get into the restaurant. By definition, sushi is raw fish on vinegared rice, with the vinegar originally added to keep the sushi from going bad back in the days when there was no refrigeration. Although the standard cut fish perched atop a pressed piece of rice (called nigiri-zushi or hand-pressed sushi) is the most famous type, there are many other varieties, including gunkan-maki or “battleship roll” with seaweed around the outside of the rice; maki-zushi or rolled sushi; and one of my favorites, chirashi-zushi or “scattered sushi” with different kinds of fish sitting on rice, which you mix together then eat. Certain types of sushi actually contain no fish, yet are still considered sushi, including cucumber rolls and the favorite of kids throughout Japan, tamago or scrambled egg sushi. Although Japanese eat a lot of raw things from the sea, the same cannot be said of the Chinese. I’ve got an American friend who has a Chinese wife, and whenever we eat dinner with them I rub my hands together in anticipation, knowing that she’ll give me all her sushi and sashimi.
Oops, talking about food again, and getting hungry…
