Having come a long way since it's beginning as fermented fish and rice preserved in salt, comtemporary sushi was an early form of fast food invented by Hanaya Yohei in the mid-19th century. It was made using rice and freshly-caught fish from the Edo-mae (Tokyo Bay), and although the fish used in modern sushi is no longer from Tokyo Bay, it is still formally known as Edomae nigirizushi. Though there are several types of sushi, the two main forms found in the Western world are nigirizushi - an oblong-shaped mould of rice with a topping draped over it - and makizushi - a cylindar of rice and various other fillings wrapped in nori (seaweed).
And now, by some miracle of nature, sushi has found its way into my life and my very-pleased stomach. Here is a photo of my breakfast from this morning: California rolls on the left and salmon and prawn nigirizushi on the right. They were lovingly (and deliciously) handcrafted at Sushiyama in Greensborough.
Be back soon with more tasty photos of yummy food soon enough!
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