1. The Short Version if you can believe it
Intro to Sushi
The Short Version if you can believe it

2. History Possibly going back to the 4th century
Fermented rice and sometimes salted fish to act as a preservative (no refrigeration)
Sushi kitchens referred to as tsuke-ba or “pickling place”
Probably introduced by Buddhists

3. The Turning Point Hanaya Yohei, in Edo Inventor of modern nigari Sushi
Cooked rice with rice vinegar and salt formed into a ball with a slice of raw fish
“Fast food”

4. The Explosion 1970s advances in refrigeration
Thriving post-war economy
High-end sushi all over Japan
Starts to spread around the world
1966, Little Tokyo, but 1970 in Hollywood

5. The 15th century Cultivation of soybeans Fermentation process
Shoyu (soy sauce), miso, tofu, etc
Formalize eating: Banquet (honzen ryori) tea ceremony chakaiseki ryori), and kaiseki ryori

8. Knives Originate from Samurai sword makers Very specific uses
Highly specialized

10. General Sushi terms Fish
Chirashi sushi (Iso-don, gomoku sushi). Sushi rice bed under other ingredients.
Futomaki. Large roll.
Make sushi. Nori seaweed and a layer of rice around a core of fillings.
Norimake. A roll with nori seaweed on the outside.
California roll. Crab meat, smelt or flying fish roe, avocado.
Nigiri sushi. A slice of fish or other topping atop seasoned rice.
Oshizushi. Sushi rice and other ingredients pressed into a box or mold. .
Sashimi. Sliced or prepared raw fish.
Sushi. Anything made with vinegared rice.
Temaki. Hand rolls, usually cone-shaped.
Fish
Maguro: Tuna
Toro: Fatty Tuna
Ebi: Shrimp
Saba: Mackeral
Tako: octopus
Ika: Squid
Fugu: Blowfish (dangerous)
Hamachi: yellowtail
Kani: crab (usually fake crab stick)
Madai: red snapper
Unagi: freshwater eel

11. Credits http://sushiref.com/glossary/
market/
Philadelphia_Pennsylvania.html