寿司的中英文简介

　　寿司（日语平假名：すし，sushi，也作“鮨”或“鲊”音(SUSI)或(sushi)：是日本人最喜爱的传统食物之一，。主要材料是用醋调味过的冷饭（简称醋饭），再加上鱼肉，海鲜，蔬菜或鸡蛋等作配料。既可以作为小吃也可以作正餐，花色种类繁多。配料可以是生的，也可以是熟的；或者腌过的。视乎配料的不同，不同寿司的价格、档次差距悔陆兆甚大。寿司在日本以外地区也十分流行，世界各地回转寿司式的寿司店也多不胜数。不过外国人有时会误把“寿司碧租”与“刺身”（sashimi，生鱼片）混为一谈。日本人常说“有鱼的地方就有寿司”，这种食物据说来源于亚热带地区，那儿的人发现，如果将煮熟的米饭放进干净的鱼膛内，积在坛中埋入地下，便可长期保存，而且食物还会由于发酵而产生一种微酸的鲜味，这也就是寿司的原型。现在日本的寿司，主要是由专门的寿司店制作并出售。店中身着白色工作服的厨师，会根据顾客的要求，将去了悉旦皮的鲜鱼切成片和其它好材料码在等宽的米饭块上，由于各类鱼虾的生肉颜色不同，寿司也是五颜六色，十分好看。

： Sushi originates from the practice of preserving fish by fermenting it in rice for months, a tradition which can be traced back to ancient China. It was originated during Tang Dynasty in China, though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food. The Japanese name "sushi" is written with kanji (Chinese characters) for ancient Chinese dishes which bear little resemblance to today's sushi. When the fermented fish was taken out to be eaten, only the fish was eaten and the rice was discarded. The strong-tasting narezushi which is made near Lake Biwa resembles the traditional fermented dish. Starting in the Muromachi Period (1336–1573) in Japan, rice vinegar was added to the mixture which accentuated the sourness of the dish and made its life span longer, while allowing the fermentation process to be shortened and eventually abandoned. The following centuries saw the development of oshi-zushi in Osaka, where seafood and rice were pressed into wooden moulds, and this dish arrived in Edo (present-day Tokyo) in the middle of the 18th century. It was in Edo that this evolved into what is known as Edo-mae zushi in the early 19th century, using fish freshly caught in "Edo-mae" (Edo Bay). At the time, it was considered a cheap meal for the common people. It is this Edo-mae zushi which is popular today throughout Japan and the world.