The History and Varieties of Sushi

Sushi, a Japanese delicacy, consists of vinegared rice and various ingredients like seafood and vegetables. Originating from Nari Sushi, it evolved into a non-fermented form by Hanaya Yohei in the Edo period. Sushi is typically made with white rice and includes raw seafood or vegetarian options. It is served with soy sauce, pickled ginger, and wasabi. Sushi has gained global popularity, leading to Western variations like the California roll. The introduction of salmon in sushi by Norwegian businessman Bjorn Eric Olsen in the 1980s further diversified its appeal.

What was the original purpose of using fermented rice in Nari Sushi?

• To make the fish easier to chew

• To add nutritional value

• To preserve the fish for months

• To enhance the flavor of the fish

Who is credited with creating the contemporary version of sushi?

• Hanaya Yohei

• Bjorn Eric Olsen

• Wasabia Japonica

• Nari Sushi

Which of the following is NOT a common ingredient in vegetarian sushi?

• Cucumber

• Tuna

• Perilla leaves

• Carrots

What is wasabi made from?

• Seaweed

• Roots of the plant Wasabia Japonica

• Fermented rice

• Soybeans

Which sushi roll is known for having rice on the outside and nori inside?

• Boston Roll

• Hawaiian Roll

• Uramaki

• California Roll