Sunday, January 20, 2013

Holidays and eating Sushi

i would like in our nest meeting to watch this short video and compare it to other new years around the world  if you would like to tell me what you thing ahead of time that is also okay.

Another important holiday is children's day it's oh so very fun often you learn little about this holiday in elementary school but you often don't understand that it origins in Japanese culture. but it originally started for boys because the male had stronger authority in ancient japan it was also common for girls not to have  any school to go to or for it to be illegal for girls to participate in education.

children's day is celebrated in many parts of Asia and now includes girls in this holiday

also for anyone who want to do the presentation on Japanese food here ids a funny but very informative video on how to eat sushi. there is a very formal way to eat sushi and in many variations you use your hands and not chop sticks.

the text bellow is an exert from another cite

The History of SUSHI
We can trace sushi's origin back to the 4th century BC in Southeast Asia. As a preserved food, the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This type of sushi is called nare-zushi, and was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was discarded.
Over time, it spread throughout China, and later, around the 8th century AD, in the Heian period, it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi, called seisei-zushi, became popular at the end of Muromachi period. This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi became more of a cuisine rather than a way to preserve food.
Later in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing local products in making different kinds of sushi that have been passed on for generations.
At the beginning of the19th century, when Tokyo was still called Edo, the food service industry was mostly dominated by mobile food stalls, from which nigiri-zushi originated. Edomae, which literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-zushi were obtained. As a result, it was also called edomae-zushi, and it became popular among the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious food. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan.
In the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals around, has gotten much more attention; consequently, sushi bars have increased in the United States. With the introduction of sushi machines, which combines the mass production of sushi with the delicate skills used by sushi chefs, making and selling sushi has become more accessible to countries all over the world.
 there is also a link bellw the page on this cite that has the recipe for making some sushi personaly i learned how to cook sushi from cooking mama.

that's probably all we will have time for in the meeting so that's that

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