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New all you can sushi restaurant in downtown Boston. The price is affordable and the sushi is pretty good. It is easy to spend like 50 dollars at a sushi restaurant and still walk away hungry (for me anyways.) This restaurant delivers hand made, made to order sushi, in a good quality. I have had sushi much worst at much higher price point. In terms of quality, I guess I would give it a solid B? The service was quick and efficient, perfect for downtown lunch. Even though if you have to go back to work after a big lunch filled with carb, you will probably get food coma. They are also very stringent on finishing what you ordered, if you don’t, they will charge extra. I like buffet all your can eat type of restaurant because I get to try everything, and if you are new to sushi, this is definitely excellent value, you can order everything and not have to wonder if you make the best choice, because you pay the same at the end. In terms of value, especially for lunch, at $17.50, it’s definitely an A. It’s in the Copley square Boylston street area, the location is as prime as it gets, just one block from Newbury street. (note, it’s called yamato 2 because there is another yamato in brookline near boston college. Both are own the same owner)
545 Boylston St, Boston, MA 02116
суши шведский стол
뉴욕 초밥 뷔페
Нью-Йорк шведский стол суши
波士頓 ボストン보스턴 Бостон בוסטון ਬੋਸਟਨ
البسطن لعبة من ألعاب الورق
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Main article: History of sushi
Sushi by Hiroshige in Edo period
The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司) was first developed in Southeast Asia possibly along what is now known as the Mekong River and then spread to southern China before introduction to Japan. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means “sour-tasting”, a reflection of its historic fermented roots. The oldest form of sushi in Japan, narezushi, still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice. The fish proteins break down via fermentation into its constituent amino acids. The fermenting rice and fish results in a sour taste and also one of the five basic tastes, called umami in Japanese. In Japan, narezushi evolved into oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as “sushi”.
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (AD 1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice’s sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).
The contemporary version, internationally known as “sushi”, was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one’s hands at a roadside or in a theatre. Originally, this sushi was known as Edomae zushi because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.
Appearances in the West
The Oxford English Dictionary notes the earliest written mention of sushi in English 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”. However, there is also mention of sushi in a Japanese-English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries.
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