Born as a fast food dish in Japan, sushi has matured into an international culinary phenomenon. Surprisingly, raw fish and rice has been welcomed and woven into nearly every culture on every continent. We eat it, read about it, plan vacations around it, join forums dedicated to it, develop multi-million dollar theme restaurants around it; indeed, in today’s world, the sushi business is big business.

There’s usually no middle ground when it comes to sushi—you love it, hate it or are terrified to try it. For those who adore the delicacy, sushi can become a lifestyle; for those who believe its consumption contributes to the decline of certain marine species, sushi has become a moral cause.

Sushi first appeared in Southeast Asia as a fermented fish and rice dish that was preserved using a salting method. Back then, the rice was discarded and only the fermented fish consumed. Over the centuries, sushi continued to evolve. During the Edo period in old Tokyo, Hanaya
Yohei was first to serve the Sushi dish as we know it today. By the latter half of the 20th century—thanks to the invention of refrigeration—sushi-fever caught on globally.

All raw fish meals tend to get labeled “sushi”, but there are actually many different types. Sliced raw fish without rice is sashimi; rolled fish wrapped with nori (seaweed) or rice on the outside is makizushi ; when the fish is on the outside it’s referred to as nigirizushi; inarizushi is made by stuffing raw fish into a pouch of tofu.

The literal translation of “sushi”, from Japanese to English, is “it’s sour”; and that’s exactly how some environmentalists feel about capturing Bluefin Tuna. Today, otoro sushi is one of the most widely sought after, expensive types. What type of fish is used in otoro sushi? Bluefin Tuna: a fish native to Atlantic and Mediterranean waters that is considered to be overly exploited and on the verge of extinction. Only 9,000 viable Bluefin Tuna breeders are estimated to be left in North American waters; the species is diminishing in the Mediterranean as well. Activist groups, like Greenpeace, have staged interventions on the high seas in an attempt to prevent fishing boats from capturing Bluefin Tuna. Sushi enthusiasts, however, insist that Bluefin Tuna is an important part of sushi culture and tradition, which makes it difficult to stop serving the dish.

For those who enjoy it, sushi is not only a treat for the palate…it’s also a treat for the body. Sushi is a rich source of Omega-3, protein and vitamins. Better yet, it’s also low in fat! Don’t be fooled though, the addition of avocado, cream cheese and mayonnaise—common ingredients in western-style sushi—will lessen the overall nutritional value of the dish.Whether you are a sushi amateur, expert or activist, we invite you to explore the pages of this site. 1800Sushi.Com promises to keep you abreast of the latest sushi News, Politics, events and Recipes. Psst: we’ve even got the skinny on the favorite underground sushi bars in your city and across the world.