1. Sushi Began in China and South East Asia around 500 B.C. Disappeared in China after the Mongols. Religion moves sushi to Japan.

2. Preservation Method a) Began as a preservation method. b) Urn/Earthenware vessel packed with alternating layers of fish / rice. c) Set in a cool place to ferment. d) Fish eaten, rice discarded.

3. Evolution Of Sushi Sushi: Rice with vinegar. Sashimi: fish without rice. Nigiri-sushi (zushi): fish with rice. Sushi carts in street became popular. Hanging curtains for shade were used as napkins. The more sushi sold/ dirtier the napkins/ the better the cart. W.W. II – introduction of Sushi Restaurants (become #1 restaurant in Japan).

4. Equipment Knife Wooden Bowl – Hangiri Bamboo Rolling Mat - Makisu

5. 10 Years To Become A Sushi Chef (Itamae-San) Apprentice under sushi master. Begin making rice. Sushi making not just professionalism, but chef’s honor.

6. Terms Sushi – Vinegared Rice. Sashimi – fish without rice. Maki – rolled sushi. Temaki – cone shaped hand roll. Chirashi – assorted sashimi placed or scattered over rice. Gunkan – battleship shape.

7. Terms (continued) Obi – thin strip. (Ex. “Seatbelt” securing unagi). Chakin – rice enclosed in thin omelet square and tied. Mushi-zushi – steamed sushi served hot (i.e. mussels).

8. Five Types: Aka-mi: red meat (tuna). Shiro-mi: white meat (halibut). Hikari-mono: shining tane (saba pickled mackeral). Nimono – cooked tane (unagi – eel). Shrimp (ebi); shellfish (maebi); squid (ika).