Sushi is a Japanese cuisine dish; it is a food tour served with ingredients such as fish other seafood or vegetables on or inside boiled rice flavored with rice vinegar and sugar. Although it is a dish originating from Japan it is a taste that is consumed with pleasure in all Far East countries and finds its place on the tables.

This food is produced with the advantage of being an island country; it is made from a mixture and fusion of materials such as salmon mackerel sea bass snake coral fish squid crab octopus seaweed. The types of fish may vary but the rice used in making sushi is always the main ingredient. Specially prepared rice has an important place in the taste and appearance of sushi.

In the pronunciation of sushi if there is a prefix (as in the case of Nigirizushi) the first letter s is pronounced as a z; this is an analogy of the consonant softening called Rendaku in Japanese.

The original form of sushi is the oldest type known today as Nare-Zushi; it first appeared in Southeast Asia and is known as one of the Chinese cuisine elements before it spread to Japan. Sushi is an obsolete grammatical term no longer used in Japanese and is used in the "sour" table which is based on ancient leavened origins.

The oldest type of sushi in Japan Narezushi is the closest to this leavening process. In its preparation the fish is prepared by wrapping it in fermented rice. With fermentation the proteins in fish are reduced to amino group acids which are their building blocks. This process requires heavy use of salt and as a result of the high acidity of the fish meat and the pressure applied both rice and fish melt into a sour taste. In Japan Narezushi first evolved into Oshizushi and then into Edomae Nigirizushi which the world knows today as sushi.

The only common ingredient among sushi types is sushi rice. The variety in species is due to the elements and toppings and the cooking and preparation procedure. Traditional or contemporary methods show different results despite using the same components.

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