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two words about SUSHI pekos pantxinet   At one time, hundreds of years ago or whatever, sushi wasn't what dedicated fad followers regard nowadays as an exotic and minimalist dish. Fermented rice and salted fish were used to make the rather sour-tasting dish that was sushi. This type of sushi, called Ayu, is still made today in a few special places. But those of you who would like to try it had better reserve a table and be prepared to pay through the nose for it. It is only made on order and the whole process takes about 2 months.
In the tenth century, each region had to make a gift of a special sushi to the emperor. There was fierce competition between the different regions and new and innovative ways of making sushi were quickly developed. Little by little the use of tastier fresh products overtook the use of more bitter ones.
In 1673, Doctor Matsumoto left Kyoto and moved to Tokyo where he set down the bases for what would become sushi as we know it today:

Sushi mahi: rolled sushi
Nigri sushi: finger-kneaded sushi
Chirasi sushi: sushi made with a wooden box
Inari sushi: sushi fried in tofu oil
Oshi sushi: pressed sushi

American marines first came across sushi in Hawaii. They soon came up with their own version: The California Roll ( and the Japanese are the ones who do nothing but copy.)
And now, according to the historical information that can be garnered from any book you read on the subject, what any mother would recommend when making sushi: be careful with the rice; it’s the fundamental ingredient of all different types of sushi. The way the rice is prepared is of extreme importance. The rice - it helps if it' s Japanese - must be boiled in sugar and vinegar.
The fish must be fresh (and raw obviously.) You can buy the equipment and all the other paraphernalia you need to achieve those perfect little cuts and shapes in specialized shops, but, what the heck, use your imagination and become another Doctor Matsmoto.