Sushi

The term "sushi" refers to dishes that combine vinegared rice and various toppings, often raw fish – but not only. The nori rolls filled with ingredients, known as "maki," are sushi. The "nigiri," which are rice canapés topped with a slice of fish, meat, or even Japanese omelet "tamagoyaki," are also sushi. The nori cones "temaki" are included as well. By this definition, even the fried tofu pockets filled with rice "inarizushi" and the bowls "chirashi" are sushi. Be careful! The slices of raw fish "sashimi" do not belong to this large family.

Whatever their form, they are undeniably the most famous representatives of Japanese cuisine in the world: there are almost 120,000 restaurants all around the globe. This success undoubtedly stems largely from the "California roll." These maki with delicious fillings are said to have been invented in the 1970s by a Japanese chef settled in California. His goal was to reassure American customers by offering sushi almost without seaweed or excessively briny flavors. One can say that this mission has been accomplished beyond all expectations.

Now we find all kinds of sushi. In the eyes of purists, some border on sacrilege. How can we not agree with them when we discover merguez or banana-chocolate maki? In the early 2010s, clearly a bit worried by these changes, the Japanese government attempted to create a label to signal "authentic sushi" restaurants around the world. The Japanese themselves mocked this initiative with such enthusiasm that the political class eventually abandoned the idea of a "sushi police."

The most surprising thing in this whole story is that sushi is a relatively "young" specialty of Japanese cuisine. The combination of "vinegared rice and raw fish" only appeared at the end of the 19th century. Back then, sushi were simply fast food dishes intended for urban merchants and artisans. Times change!