🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
By Harold McGee
Published 2004
Probably the commonest form of raw fish is sushi, whose popularity spread remarkably in the late 20th century from its home in Japan. The original sushi seems to have been the fermented preparation narezushi; sushi meant “sour” and now applies more to the flavored rice, not the fish. The familiar bite-sized morsels of raw fish and lightly salted and acidified rice are nigiri sushi, meaning “grasped” or “squeezed,” since the rice portion is usually molded by hand. The mass-produced version of sushi found in supermarkets is formed by industrial robots.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement