81-455: Sushi is a Japanese food made with vinegared rice. Sushi or su shi may also refer to: Sushi Sushi ( すし, 寿司, 鮨, 鮓 , pronounced [sɯɕiꜜ] or [sɯꜜɕi] ) is a traditional Japanese dish made with vinegared rice ( 鮨飯 , sushi-meshi ) , typically seasoned with sugar and salt , and combined with a variety of ingredients ( ねた , neta ) , such as seafood , vegetables , or meat: seafood
162-532: A butane torch to sear the sushi, which may contain ingredients such as mayonnaise , various sauces, jalapeños , and avocado in addition to typical sushi ingredients such as salmon and mackerel. The variety has since spread to other cities, such as Toronto. The increasing popularity of sushi worldwide has resulted in variations typically found in the Western world but rarely in Japan. A notable exception to this
243-496: A bit later in Babylonian and Egyptian texts. What is interesting is the theory of the competitive advantage of fermented milk products. The idea of this theory is that the women of these first settled farmer clans could shorten the time between two children thanks to the additional lactose uptake from milk consumption. This factor may have given them an important advantage to out-compete the hunter-gatherer societies. With
324-407: A byproduct of fermentation of pyruvate from glycolysis accumulates in muscles causing a burning sensation and cramps. Research from 2006 has suggested that acidosis isn't the main cause of muscle cramps. Instead cramps may be due to a lack of potassium in muscles, leading to contractions under high stress. Animals, in fact, do not produce lactic acid during fermentation. Despite the common use of
405-532: A chef typically presses between the palms of the hands to form an oval-shaped ball and a topping (the neta ) draped over the ball. It is usually served with a bit of wasabi ; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus ( tako ), freshwater eel ( unagi ), sea eel ( anago ), squid ( ika ), and sweet egg ( tamago ). Gunkanmaki [ ja ] ( 軍艦巻 , "warship roll")
486-479: A favorite and specialty of Osaka . A block-shaped piece is formed using a wooden mold, called an oshibako . The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is battera ( バッテラ , pressed mackerel sushi) or saba zushi ( 鯖寿司 ) . In oshizushi , all
567-686: A lactic acid fermentation pathway that produces more ATP than either homolactic fermentation or heterolactic fermentation: Some major bacterial strains identified as being able to ferment lactose are in the genera Escherichia, Citrobacter, Enterobacter and Klebsiella . All four of these groups fall underneath the family of Enterobacteriaceae . These four genera are able to be separated from each other by using biochemical testing, and simple biological tests are readily available. Apart from whole-sequence genomics , common tests include H2S production, motility and citrate use, indole , methyl red and Voges-Proskauer tests . Lactic acid fermentation
648-479: A local distillery asked him for advice concerning some fermentation problems. Per chance and with the badly equipped laboratory he had at that time, he was able to discover that in this distillery, two fermentations were taking place, a lactic acid one and an alcoholic one, both induced by microorganisms . He then continued the research on these discoveries in Paris, where he also published his theories that presented
729-440: A method originally meant to hide the nori. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toasted sesame seeds . It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber, or carrots. Examples of variations include
810-462: A more popular type of sushi within the United States and come in variations that take their names from their places of origin. Other rolls may include a variety of ingredients, including chopped scallops , spicy tuna , beef or chicken teriyaki roll, okra , and assorted vegetables such as cucumber and avocado, and the tempura roll, where shrimp tempura is inside the roll or the entire roll
891-552: A part of the Neolithic Revolution . Since milk naturally contains lactic acid bacteria , the discovery of the fermentation process was quite evident, since it happens spontaneously at an adequate temperature. The problem of these first farmers was that fresh milk is nearly indigestible by adults, so they had an interest to discover this mechanism. In fact, lactic acid bacteria contain the needed enzymes to digest lactose, and their populations multiply strongly during
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#1732798117477972-414: A protective vaginal microbiome that protects against the proliferation of pathogenic organisms. During the 1990s, the lactic acid hypothesis was created to explain why people experienced burning or muscle cramps that occurred during and after intense exercise. The hypothesis proposes that a lack of oxygen in muscle cells results in a switch from cellular respiration to fermentation. Lactic acid created as
1053-506: A slice of fish draped over it, became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of the origin of nigirizushi is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku . The nigirizushi of this period was somewhat different from modern nigirizushi . The sushi rice of this period was about three times
1134-419: A stable contradiction to the purely chemical version represented by Liebig and his followers. Even though Pasteur described some concepts that are still accepted today, Liebig refused to accept them. But even Pasteur himself wrote that he was "driven" to a completely new understanding of this chemical phenomenon. Even if Pasteur didn't find every detail of this process, he still discovered the main mechanism of how
1215-445: A type of haya-zushi . Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. A 1689 cookbook describes haya-zushi , and a 1728 cookbook describes pouring vinegar over hako-zushi ( 箱ずし , "box sushi") (square sushi made by filling a wooden frame with rice). Today's style of nigirizushi ( 握り寿司 , "hand-pressed sushi") , consisting of an oblong mound of rice with
1296-449: A variation, sliced pieces of makizushi may be lightly fried with egg coating. Below are some common types of makizushi , but many other kinds exist. Narezushi ( 熟れ寿司 , "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and
1377-434: Is a cylindrical piece formed with the help of a mat known as a makisu ( 巻き簾 ) . Makizushi is generally wrapped in nori (seaweed) but is occasionally wrapped in a thin omelette , soy paper, cucumber, or shiso (perilla) leaves. Makizushi is often cut into six or eight pieces, constituting a single roll order. Short-grain white rice is usually used, although short-grain brown rice, like olive oil on nori,
1458-403: Is a special type of nigirizushi : an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe , nattō , oysters, uni ( sea urchin roe), sweetcorn with mayonnaise, scallops, and quail eggs. Gunkan-maki was invented at
1539-503: Is a variant of inarizushi originating in Hawaii that may include green beans , carrots , gobo , or poke along with rice, wrapped in a triangular abura-age piece. It is often sold in okazu-ya (Japanese delis ) and as a component of bento boxes. Makizushi ( 巻き寿司 , "rolled sushi") , norimaki ( 海苔巻き , " nori roll", used generically for other dishes as well) or makimono ( 巻物 , "variety of rolls")
1620-474: Is another variant of uramakizushi filled with tamago (omelette), imitation crab and cucumber, rolled with shiso leaf and nori , topped with slices of Norwegian salmon, garnished with lemon and mayonnaise. Uramaki ( 裏巻 , "inside-out roll") is a medium-sized cylindrical style of sushi with two or more fillings and was developed as a result of the creation of the California roll, as
1701-560: Is battered and fried tempura-style. In the Southern United States, many sushi restaurants prepare rolls using crawfish . Sometimes, rolls are made with brown rice or black rice , known as forbidden rice, which appear in Japanese cuisine as well. Per Food and Drug Administration regulations, raw fish served in the United States must be frozen before serving to kill parasites. Since rolls are often made to order, it
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#17327981174771782-431: Is called the "white month", which indicates that milk products (called "white food" together with starchy vegetables, in comparison to meat products, called "black food") are a central part of this tradition. The purpose of these festivities is to "close" the past year – clean the house or the yurt , honor the animals for having provided their food, and prepare everything for the coming summer season – to be ready to "open"
1863-476: Is estimated that about 65% of world population still lacks it. Since these first societies came from regions around eastern Turkey to central Europe , the gene appears more frequently there and in North America, as it was settled by Europeans. It is because of the dominance of this mutation that Western cultures believe it is unusual to have a lactose intolerance , when it is in fact more common than
1944-404: Is not unusual for the customer to specify the exact ingredients desired (e.g., salmon roll, cucumber roll, avocado roll, tuna roll, shrimp or tuna tempura roll, etc.). Though the menu names of dishes often vary by restaurant, some examples include the following: Australian sushi is a thick hand roll made from half a standard sheet of nori. It is similar to futomaki thick rolls, however, it
2025-466: Is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in makizushi rice. Nowadays, the rice in makizushi can be many kinds of black rice, boiled rice, and cereals. Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid , yakiniku , kamaboko , lunch meat , sausage, bacon or spicy tuna . The nori may be brushed with sesame oil or sprinkled with sesame seeds. In
2106-498: Is now used in conveyor belt sushi restaurants today. When the patent for conveyor belt sushi restaurants expired, a chain of conveyor belt sushi restaurants was established, spreading conveyor belt sushi throughout Japan and further popularizing and lowering the price of sushi. By 2021, the conveyor belt sushi market had grown to 700 billion yen and spread outside Japan. The earliest written mention of sushi in English described in
2187-471: Is often served uncut as a on-the-go snack. Typical fillings in Australian sushi include teriyaki chicken, salmon and avocado, tuna, prawn, etc. Australian California rolls in are very different from American California rolls, with the nori wraps the rice and fillings always on the outside, and has no tobiko nor cream cheese. Contrary to sushi in Japan and other countries being a high-end food, it
2268-408: Is only enough ATP stored in muscles cells to last a few seconds of sprinting. The cells then default to fermentation, since they are in an anaerobic environment. Through lactate fermentation, muscle cells are able to regenerate NAD+ to continue glycolysis, even under strenuous activity. [5] The vaginal environment is heavily influenced by lactic acid producing bacteria. Lactobacilli spp. that live in
2349-584: Is popular because it is filling, fast, and easy to make. It is eaten annually on Hinamatsuri in March and Kodomonohi in May. Inarizushi ( 稲荷寿司 ) is a pouch of fried tofu typically filled with sushi rice alone. According to Shinto lore, inarizushi is named after the god Inari . Foxes, messengers of Inari, are believed to have a fondness for fried tofu and in some regions an Inari-zushi roll has pointed corners that resemble fox ears, thus reinforcing
2430-544: Is possible that it referred to narezushi . Until the early 19th century, sushi slowly changed with Japanese cuisine. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development of rice vinegar . During the Muromachi period (1336–1573), the Japanese invented a style of sushi called namanare or namanari ( 生成、なまなれ、なまなり ), which means "partially fermented". The fermentation period of namanare
2511-444: Is present in the cell, many organisms will bypass fermentation and undergo cellular respiration ; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen. Sometimes even when oxygen is present and aerobic metabolism is happening in the mitochondria , if pyruvate is building up faster than it can be metabolized, the fermentation will happen anyway. Lactate dehydrogenase catalyzes
Sushi (disambiguation) - Misplaced Pages Continue
2592-553: Is removed. After six months, this sushi can be eaten, remaining edible for another six months or more. The most famous variety of narezushi are the ones offered as a specialty dish of Shiga Prefecture , particularly the funa-zushi made from fish of the crucian carp genus , the authentic version of which calls for the use of nigorobuna , a particular locally differentiated variety of wild goldfish endemic to Lake Biwa . Nigirizushi ( 握り寿司 , "hand-pressed sushi") consists of an oblong mound of sushi rice that
2673-717: Is the founder of Mizkan , a company that still develops and sells vinegar and other seasonings today. The dish was originally termed Edomae zushi as it used freshly caught fish from the Edo-mae (Edo or Tokyo Bay ); the term Edomae nigirizushi is still used today as a by-word for quality sushi, regardless of its ingredients' origins. In 1958, Yoshiaki Shiraishi opened the first conveyor belt sushi restaurant ( 回転寿司 , kaiten-zushi ) named " Genroku Zushi" in Higashi-Osaka . In conveyor belt sushi restaurants, conveyor belts installed along tables and counters in
2754-475: Is the most common, and may be served raw, cooked, or marinated. While sushi comes in numerous styles and presentation, the defining component is the vinegared rice, also know as shari ( しゃり ) , or sumeshi ( 酢飯 ) . The modern form of sushi is believed to have been created by Hanaya Yohei , who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in
2835-583: Is the most popular cuisine in Australia with sushi as the third overall most popular food item, after hot dogs and pizza. Australian sushi has grown in popularity in recent years, with its influence extending beyond Australia into the United Kingdom and United States , which has sparked an online controversy after the opening of Sushi Counter in West Village , New York City . People accused
2916-404: Is the use of salmon. The Japanese have eaten salmon since prehistory; however, caught salmon in nature often contains parasites and must be cooked or cured for its lean meat to be edible. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The big breakthrough was when they figured out how to raise salmon in net pens in
2997-593: Is topped with cheese curds and gravy and contains duck confit , more cheese curds, and sweet potato tempura. Sushi cake is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice, then torched with spicy mayonnaise, barbecue sauce, and balsamic reduction, and dotted with caper and garlic chips. Sushi pizza is deep-fried rice or crab/imitation crab cake topped with mayonnaise and various sushi ingredients. Sinaloan sushi originated in Sinaloa, Mexico and has been available in
3078-518: Is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers. In Brazil uramaki and other sushi pieces commonly include cream cheese in their recipe. Although unheard of in Japanese sushi, this is the most common sushi ingredient used in Brazil. Temaki also often contains a large amount of cream cheese and is extremely popular in restaurants. Multiple-filling rolls inspired by futomaki are
3159-580: Is traditionally fermented with rice to produce lactic acid that preserves the fish. Examples of these dishes include burong isda of the Philippines ; narezushi of Japan ; and pla ra of Thailand . The same process is also used for shrimp in the Philippines in the dish known as balao-balao . Kimchi also uses lactic acid fermentation. Lactic acid fermentation is also used in the production of sauerkraut . The main type of bacteria used in
3240-402: Is unclear if further use of lactic acid, through fermentation, in the vaginal canal is present [6] In small amounts, lactic acid is good for the human body by providing energy and substrates while it moves through the cycle. In lactose intolerant people, the fermentation of lactose to lactic acid has been shown in small studies to help lactose intolerant people. The process of fermentation limits
3321-400: Is used in many areas of the world to produce foods that cannot be produced through other methods. The most commercially important genus of lactic acid-fermenting bacteria is Lactobacillus , though other bacteria and even yeast are sometimes used. Two of the most common applications of lactic acid fermentation are in the production of yogurt and sauerkraut. In some Asian cuisines, fish
Sushi (disambiguation) - Misplaced Pages Continue
3402-420: Is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely. Due to rendaku consonant mutation , sushi is pronounced with zu instead of su when a prefix is attached, as in nigirizushi . Chirashizushi ( ちらし寿司 , "scattered sushi", also referred to as barazushi ) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It
3483-518: Is widely available in affordable takeaway joints in Australia. Sushi in Japanese restaurants has existed in Australia since the 1950s, but the first Australian-style sushi only appeared in 1995, in a stall called Sushi-Jin in the Target Centre food court at 246 Bourke Street , Melbourne. The owner, Toshihiro Shindo, started selling takeaway sushi rolls which he adapted to Australian tastes. The store closed in 2008. Till this day, Japanese cuisine
3564-625: The Oxford English Dictionary is in an 1893 book, A Japanese Interior , where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring". There is an earlier mention of sushi in James Hepburn 's Japanese–English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries . Despite common misconception among English speakers, sushi does not mean "raw seafood." The common ingredient in all types of sushi
3645-598: The Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period. Sushi is traditionally made with medium-grain white rice , although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as squid , eel , yellowtail , salmon , tuna or imitation crab meat . Certain types of sushi are vegetarian. It is often served with pickled ginger ( gari ) , wasabi , and soy sauce . Daikon radish or pickled daikon ( takuan ) are popular garnishes for
3726-531: The Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi. Temarizushi ( 手まり寿司 , "ball sushi") is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. Oshizushi ( 押し寿司 , "pressed sushi") , also known as hako-zushi ( 箱寿司 , "box sushi") , is a pressed sushi from the Kansai region ,
3807-535: The Irrawaddy River basin, which is now Myanmar . The first mention of a narezushi -like food is in a Chinese dictionary thought to be from the 4th century, in this instance referring to salted fish that had been placed in cooked or steamed rice, which caused it to undergo a fermentation process via lactic acid . Fermentation methods following similar logic in other Asian rice cultures include burong isda , balao-balao , and tinapayan of
3888-458: The Philippines ; pekasam of Indonesia and Malaysia , pla ra ( ปลาร้า ) of Thailand; sikhae ( 식해 ) of Korea ; and Mắm bò hóc or cá chua of Vietnam. The lacto-fermentation of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during the Yayoi period , lakes and rivers would flood during the rainy season and fish would get caught in
3969-481: The adjectival verb sui ( 酸い , "to be sour") , resulting in the term sushi ( 酸し ) . Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture . In the Yōrō Code ( 養老律令 , Yōrō-ritsuryō ) of 718, the characters for "鮨" and "鮓" are written as a tribute to the Japanese imperial court, and although there are various theories as to what exactly this food was, it
4050-537: The mutation . On the contrary, lactose intolerance is much more present in Asian countries. Milk products and their fermentation have had an important influence on some cultures' development. This is the case in Mongolia , where people often practice a pastoral form of agriculture . The milk that they produce and consume in these cultures is mainly mare milk and has a long tradition. But not every part or product of
4131-405: The rainbow roll (an inside-out topped with thinly sliced maguro, hamachi, ebi, sake and avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado). Also commonly found is the "rock and roll" (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside). In Japan, uramaki is an uncommon type of makimono ; because sushi
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#17327981174774212-456: The 19th century some fundamental concepts of the domain of organic chemistry . One of them for example was the French chemist Joseph Louis Gay-Lussac , who was especially interested in fermentation processes, and he passed this fascination to one of his best students, Justus von Liebig . With a difference of some years, each of them described, together with colleagues, the chemical structure of
4293-420: The Edo period (1603–1867), a third type of sushi, haya-zushi ( 早寿司、早ずし , "fast sushi") , was developed. Haya-zushi differed from earlier sushi in that instead of lactic fermentation of rice, vinegar, a fermented food, was mixed with rice to give it a sour taste so that it could be eaten at the same time as the fish. Previously, sushi had evolved with a focus on shortening the fermentation period, but with
4374-525: The Japanese food supplier Nichirei . Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll , a norimaki which presently almost always uses imitation crab (the original recipe calls for real cooked crab), along with avocado and cucumber. A wide variety of popular rolls ( norimaki and uramaki ) have evolved since. 'Norway roll'
4455-546: The Western United States since 2013. Lacto-fermentation Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose ) are converted into cellular energy and the metabolite lactate , which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells , such as muscle cells . If oxygen
4536-452: The association. The shape of Inarizushi varies by region. Inarizushi usually has a rectangular shape in Kantō region and a triangle shape in Kansai region . Regional variations include pouches made of a thin omelette ( 帛紗寿司 , fukusa-zushi , or 茶巾寿司 , chakin-zushi ) instead of tofu. It should not be confused with inari maki , a roll filled with flavored fried tofu. Cone sushi
4617-445: The dish. Sushi is sometimes confused with sashimi , a dish that consists of thinly sliced raw fish or occasionally meat , without sushi rice . A dish known as narezushi ( 馴れ寿司, 熟寿司 , "matured fish") , stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which
4698-440: The fermentation. Therefore, milk fermented even a short time contains enough enzymes to digest the lactose molecules, after the milk is in the human body, which allows adults to consume it. Even safer was a longer fermentation, which was practiced for [cheesemaking]. This process was also discovered a very long time ago, which is proven by recipes for cheese production on Cuneiform scripts , the first written documents that exist, and
4779-514: The fresh milk has the same meaning. For instance, the fattier part on the top, the "deež", is seen as the most valuable part and is therefore often used to honor guests. Very important with often a traditional meaning as well are fermentation products of mare milk, like for example the slightly-alcoholic yogurt kumis . Consumption of these peaks during cultural festivities such as the Mongolian lunar new year (in spring). The time of this celebration
4860-450: The increasing consumption of milk products these societies developed a lactase persistence by epigenetic inheritance, which means that the milk-digesting enzyme lactase was present in their bodies during the whole lifetime, so they could drink unfermented milk as adults too. This early habituation to lactose consumption in the first settler societies can still be observed today in regional differences of this mutation's concentration. It
4941-683: The influence of globalization . Other products, like industrial yogurt , coming mainly from China and western countries, have tended to replace it more and more, mainly in urban areas. However, in rural and poorer regions it is still of great importance. Homofermentative bacteria convert glucose to two molecules of lactate and use this reaction to perform substrate-level phosphorylation to make two molecules of ATP : Heterofermentative bacteria produce less lactate and less ATP, but produce several other end products: Examples include Leuconostoc mesenteroides , Lactobacillus bifermentous , and Leuconostoc lactis . Bifidobacterium bifidum utilizes
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#17327981174775022-541: The ingredients are either cooked or cured, and raw fish is never used. The name battera means "small boat" in Portuguese (bateira), as the sushi molds resembled small boats. Oshizushi wrapped in persimmon leaves, a specialty of Nara , is known as kakinohazushi ( 柿の葉寿司 ) . Seared oshizushi , or aburi oshizushi ( 炙り押し寿司 ) , is a popular variety invented in Vancouver, BC in 2008. This involves using
5103-410: The interconversion of pyruvate and lactate with concomitant interconversion of NADH and NAD . In homolactic fermentation , one molecule of glucose is ultimately converted to two molecules of lactic acid. Heterolactic fermentation , by contrast, yields carbon dioxide and ethanol in addition to lactic acid, in a process called the phosphoketolase pathway. Several chemists discovered during
5184-441: The invention of haya-zushi , which is simply mixed with vinegar, the fermentation process was eliminated and sushi became a fast food. Many types of sushi known in the world today, such as chirashizushi ( 散らし寿司 , "scattered sushi") , inarizushi ( 稲荷寿司 , " Inari sushi") , makizushi ( 巻寿司 , "rolled sushi") , and nigirizushi ( 握り寿司 , "hand-pressed sushi") , were invented during this period, and they are
5265-473: The lactic acid molecule as we know it today. They had a purely chemical understanding of the fermentation process, which means that you can't see it using a microscope , and that it can only be optimized by chemical catalyzers . In 1857, the French chemist Louis Pasteur first described lactic acid as the product of a microbial fermentation. During this time, he worked at the University of Lille , where
5346-445: The microbial lactic acid fermentation works. He was the first to describe fermentation as a "form of life without air". Although this chemical process had not been properly described before Pasteur's work, people had been using microbial lactic acid fermentation for food production much earlier. Chemical analysis of archeological finds show that milk fermentation uses predate the historical period; its first applications were probably
5427-456: The milk culture, decreasing its pH and causing it to congeal. The bacteria also produce compounds that give yogurt its distinctive flavor. An additional effect of the lowered pH is the incompatibility of the acidic environment with many other types of harmful bacteria. For a probiotic yogurt, additional types of bacteria such as Lactobacillus acidophilus are also added to the culture. Lactic acid bacteria (LAB) already exists as part of
5508-453: The natural flora in most vegetables. Lettuce and cabbage were examined to determine the types of lactic acid bacteria that exist in the leaves. Different types of LAB will produce different types of silage fermentation, which is the fermentation of the leafy foliage. Silage fermentation is an anaerobic reaction that reduces sugars to fermentation byproducts like lactic acid. Lactobacillus fermentation and accompanying production of acid provides
5589-467: The new year. Consuming white food in this festive context is a way to connect to the past and to a national identity, which is the Mongolian empire personified by Genghis Khan . During the time of this empire, the fermented mare milk was the drink to honor and thank warriors and leading persons, it was not meant for everybody. Although it eventually became a drink for normal people, it has kept its honorable meaning. Like many other traditions, this one feels
5670-494: The owner of cultural appropriation and left negative reviews, prompting to Google to remove all spam ratings from the restaurant location. Many of the styles seen in the United States are also seen in Canada and their own. Doshi (a portmanteau of donut and sushi ) is a donut-shaped rice ball on a deep-fried crab or imitation crab cake topped with sushi ingredients. Maki poutine is similar to makizushi in style except it
5751-479: The production of sour beers , including Lambics and Berliner Weisses . The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria. The primary bacteria used are typically Lactobacillus bulgaricus and Streptococcus thermophilus , and United States as well as European law requires all yogurts to contain these two cultures (though others may be added as probiotic cultures). These bacteria produce lactic acid in
5832-404: The production of sauerkraut is of the genus Leuconostoc . As in yogurt, when the acidity rises due to lactic acid-fermenting organisms, many other pathogenic microorganisms are killed. The bacteria produce lactic acid, as well as simple alcohols and other hydrocarbons . These may then combine to form esters , contributing to the unique flavor of sauerkraut. Lactic acid is a component in
5913-492: The restaurant transport plates of sushi to customers. Generally, the bill is based on the number of plates, with different colored plates representing the price of the sushi. When Genroku Sushi opened a restaurant at the Japan World Exposition, Osaka, 1970 , it won an award at the expo, and conveyor belt sushi restaurants became known throughout Japan. In 1973, an automatic tea dispenser was developed, which
5994-418: The rice paddy fields. Pickling was a way to preserve the excess fish and guarantee food for the following months, and narezushi became an important source of protein for Japanese consumers. The term sushi literally means "sour-tasting", as the overall dish has a sour and umami or savory taste. The term comes from an antiquated し shi terminal-form conjugation, no longer used in other contexts, of
6075-576: The rice was discarded. Narezushi is also called honnare , meaning "fully fermented", as opposed to namanare , meaning "partially fermented", a type of sushi that appeared in the Muromachi period . Fermented fish using rice, such as narezushi , originated in Southeast Asia where it was made to preserve freshwater fish , possibly in the Mekong River basin, which is now Laos , Cambodia , Thailand , and Vietnam , and in
6156-591: The sea. Being farm-raised, the Atlantic salmon reportedly showed advantages over the Pacific salmon , such as no parasites, easy animal capture, and could be grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon they ended up with a surplus. Norway has a small population and limited market; therefore, they looked to other countries to export their salmon. The first Norwegian salmon
6237-428: The size of today's nigirizushi . The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called aka-su ( 赤酢 , "red vinegar") , was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar. Seafood served over rice was prepared in a variety of ways. This red vinegar was developed by Nakano Matazaemon (中野 又佐衛門), who
6318-439: The term lactic acid in the literature, the byproduct of fermentation in animal cells is lactate. Another change to the lactic acid hypothesis is that when sodium lactate is inside of the body, there is a higher period of exhaustion in the host after a period of exercise. Lactate fermentation is important to muscle cell physiology. When muscle cells are undergoing intense activity, like sprinting, they need energy quickly. There
6399-410: The vaginal canal assist in pH control. If the pH in the vagina becomes too basic, more lactic acid will be produced to lower the pH back to a more acidic level. Lactic acid producing bacteria also act as a protective barrier against possible pathogens such as bacterial vaginosis and vaginitis species, different fungi, and protozoa through the production of hydrogen peroxide, and antibacterial compounds. It
6480-468: Was imported into Japan in 1980, accepted conventionally, for grilling, not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s. Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the Norwegian salmon industry glut, and
6561-408: Was shorter than that of the earlier narezushi , and the rice used for fermentation was also eaten with the fish. In other words, with the invention of namanare , sushi changed from a preserved fish food to a food where fish and rice are eaten together. After the appearance of namanare , sake and sake lees were used to shorten fermentation, and vinegar was used in the Edo period . During
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