Ironically, given Sushi is now a symbol of freshness, it was originally a means to preserve food. Fish and rice were packed together and left for months while the fermenting rice pickled the fish. From the 17th century ,vinegar was added to speed the process. The strong-tasting "nare-zushi" from Lake BIWA near Kyoto is popular. Modern nigiri-zushi was being made and sold at street stalls in Edo by the 19th century. Sushi does not mean raw fish! Completely raw silvers of fish, beef or even game dipped in soy sauce are called "sashimi". Sushi, on the other hand, always involves vinegared rice with all sorts of other ingredients: vegetables, eggs, tofu, or fish cooked or raw.The simplest and most familiar type of sushi is "nigiri-sushi": a finger of rice topped with a fillet of fish.Sushi is surprisingly filling and can make a meal in itself,a quick snack or the perfect party food.In Japan it is popular for lunch or with drinks after work.

There are no rules for eating Sushi,but to appreciate the subtle flavors it is best to start with light,white fish and move onto the rich,fatty fish and always take the chef's advice as to which fish are plump and in season.Because Sushi can be made with anything,vegetarian Sushi has always existed,and if you have a restricted diet just tell the chef what you cannot eat.
* Gunkan Maki:(battleship roll) A small, oval-shaped piece, similar in size and appearance to hoshimaki. A clump of rice is hand-wrapped in a strip of nori, but instead of a filling in the center, it has some ingredient,such as fish eggs,piled on top.
	Chopsticks are usually provided,but nigiri-zushi is said to taste better eaten by hand.Pour out a little soy sause,dip the neta(topping) carefully in the soy-with a finger to stop neta parting company from rice-and eat without putting down.Sashimi needs chopsticks,and you can add fiery green wasabi to the soy sauce or directly to the fish.For nigiri-zushi the chef has already dabbed wasabi under the neta,and although some diners do add more to their soy,to do so or to dip the chef's creation in the sauce is to disrespect him.
* Nigiri-zushi (hand-formed sushi) Small pieces nominally similar to pressed sushi or rolled sushi, but made without using a makisu or oshibako. Assembling nigirizushi is surprisingly difficult to do well. The simplest form is a small block of sushi rice with a speck of wasabi and a thin slice of a topping draped over it, possibly tied up with a thin band of nori.
Like most seafood,Sushi is very high in vitamins and low in saturated fats.Even fatty fish have fewer calories per gram than chicken,and may actually help reduce cholesterol,so the traditional Japanese diet is associated with very low rates of heart disease.Nature's little secrets are also used to ensure that the raw fish is safe to eat.Sushi is prepared according to the needs of each species,and wasabi,vinegar and the bamboo leaf decorations are all natural antiseptics.So no excuses-get out there and enjoy sushi!!
*Maki-zushiMakizushi (rolled sushi) A cylindrical piece, formed with the help of a woven bamboo mat, called a makisu. Makizushi is the form of sushi with which many Westerners are most familiar. Makizushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings.