中文版
寿司的起源
现在的寿司跟以前的寿司大大不同。寿司的原点是「熟鮨（Narezushi）」。「熟鮨」是将鱼跟饭相互重叠用盐腌制再使用重石压住，放上一段时间，经过发酵后自然而然地呈现酸味所制成的发酵食品（犹如泡菜的作法）。据传「熟鮨」的发源地是东南亚，然后传至中国经过朝鲜半岛后最后传到日本。
「早鮨（hayazushi）」
在日本室町时代（1336～1573年）之后，当时的寿司趋近现在寿司的形状。以乳酸发酵做成的「熟鮨」需要花上数个月的时间，但从醋工业化后，使用醋来发酵的方式取代了传统的发酵方式。这种使用醋发酵而成的寿司称为「早鮨（Hayazushi）」。现在「早鮨」归纳为关西寿司，并且发展成为「押鮨（Oshizushi）」。这种寿司是将寿司饭盛到方形盒中押成形状，再将海鲜类或煎蛋铺在上层押制成的寿司。「押鮨（Oshizushi）」在关西地区（以大阪、京都为中心的地区）的乡土料理中也可以看得到。
握寿司的诞生──江户前寿司
进入江户时代（1603～1867年）后，长得跟现在的寿司几乎一样的江户前寿司诞生了。江户前寿司其名字的由来有许多说法，在此介绍两种。第一种，江户前寿司被认为是因为从江户（现在的东京）前的海边（东京湾）捕获的鱼类，做成江户前寿司而得名，但是其实「江户前」原本是鳗鱼的切割方式。在关西是由鳗鱼的切割方式是由腹部切开，江户则是由背部切开。因为切割方式不同而称江户前寿司。也就是说江户前寿司是江户风格的寿司。第二种，因为在江户时代有许多武士居住在江户，鳗鱼的切割方式若由腹部切的话不吉利，故在江户切割鳗鱼的方式是由背后开始。
江户前寿司的由来其由来有许多种。但是可信度比较高的应该是花屋舆兵卫（也称华屋舆兵卫、1799～1858年）于1810年在两国回向院前（现在的东京墨田区两国的寺庙。1781年之后寺庙内流行劝进相扑，是现在相扑的起源。）开了一间「舆兵卫寿司」然后发明了握寿司。为了对应观看劝进相扑的大量客人，花屋舆兵卫并没有太多时间可以捏寿司，所以采用的短时间可以做好的握寿司。因为这样花屋舆兵卫的握寿司在摊贩中流行起来！但是却没有因为是摊贩而便宜。花屋舆兵卫以高价位贩卖寿司，而且也教导其他的师傅制作方法，当时还因此被贴上了奢侈禁止令的记录。
「舆兵卫寿司」第四代继承人的弟弟写了「家庭 醋的沾法」这本书，描绘了1877年实际捏制寿司的图，其基本上形状、材料跟现在的寿司没有很大的变化。只是最大的不同是在于其大小。据说当时握寿司的大小是现在的两倍以上。为何较大的原因是推测，以前在摊贩贩售，因为摊子不大，如果客人慢慢地吃10盘、20盘的话客人的周转机率就小，所以把寿司捏成做成至少可吃了一个就能觉得饱的程度。
摊贩在热闹的街头生意非常兴盛，但因为战争在日本军事主义化之下渐渐地不消失，到了战争后完全看不到卖寿司的摊贩了，取代而成的是寿司店。寿司店大多是柜台座位，其原因可能是为了对应在狭小的空间也能有效利用之外，另一说法是因为以前摊贩就是柜台座位的形式。
继摊贩寿司之后，1958年回转寿司大阪形成，寿司衍变成家族同乐的平民化食物。
一般寿司的材料
知道这些常识，对寿司店就不会望而生怯了
hope i can help ypu
希望我帮到你!!!!
2007-11-24 20:58:29 补充：
英文版Longevity department de originCurrent longevity department with former longevity department great different. Longevity department de origin is "cooked qi (Narezushi) ".,参考: me,寿司（日文平假名：すし，又写作「鮨」或「鲊」）系传统日本食品，相传系源自古时中国渔民嘅创作。主要材料系用醋调味过嘅冷饭，再加上鱼肉、海鲜、蔬菜或者鸡蛋呀咁做配料。既可以当作小食、亦可以当作正餐，花色种类繁多。配料可以系生嘅、熟嘅、或者腌过嘅都得。视乎食材用料，唔同寿司嘅价格档次差距可以好大吓。
喺日本以外都好兴食寿司，世界各地嘅回转寿司店多不胜数。不过外国人有时会将「寿司」同「刺身」（即系鱼生）
sushi (寿司, 鮨, 鲊, sushi?) is a food made of vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Sushi as an English word has e to refer to a plete dish with rice and toppings; this is the sense used in this article. The original word Japanese: 寿司 sushi, written in kanji, me "snack" and refers to the rice, but not fish or other toppings.[1] Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes [2]. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi.
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of seaweed or alga) called makizushi (巻き) or rolls; sushi made with toppings laid with hand-formed clumps of rice called nigirizushi (にぎり); toppings stuffed into a *** all pouch of fried tofu called inarizushi; and toppings served scattered over a bowl of sushi rice called chirashi-zushi (ちらし).,参考: me,When most people hear the word, “Sushi”, they immediately think of raw fish. In truth, dishes made with raw fish are called “Sashimi”. What defines Sushi is any dish made with vinegar rice, which may or may not include raw fish. Most often, Sushi will consist of various types of shellfish such as crab or lobster, or cooked fish along with other fresh ingredients wrapped tightly inside the sticky vinegar rice.
Although in today’s society you will find Sushi served most often in a Japanese restaurant, it actually dates back to 7th Century China. As a way of preserving fish, the Chinese people started making Sushi but without modern day refrigerators, they used the natural process of fermentation. To plete the Sushi-making process, only rice and salt were needed. The result was delicious fish, causing Sushi to grow in popularity.
In the 1800s, Sushi was made using a process that involved pressing fish in beeen layers of salt and leaving it for months to ferment. This process is known as narezushi, or “edomaezushi”, which is still used in some restaurants in Japan. The name narezushi was originally called “Edomae” and shortened to Edo. This name trlates to “in front of Edo” which is a reference to fish caught in front of Edo city and used for the making of Sushi. Unlike the Sushi eaten today, Edo was formed in a ball of rice with a slice of the fish. When it came time to eat narezushi, the rice ball was thrown out and only the fish eaten. Today, narezushi is very difficult to find outside of Japan in that it has a unique taste not usually appreciated by Westerners.
As time passed and many of the Japanese and Chinese cultures crossed, Sushi became a popular food choice in both countries. Throughout the cities, you would find food stands where various types of Sushi were sold. In fact, during intermission at the various theaters, Sushi was sold as a snack much like the popcorn sold in today’s theaters. Since Sushi was easy and quick to make, it became a staple for most households in the 19th Century to acmodate the busy lifestyles of the Japanese people.
Eventually, a food shortage in Japan changed the way in which Sushi was made. Rather than throw the rice out, it was now eaten along with the fish. Additionally, the fermentation process was shortened so the fish although still safe to eat, was a little on the raw side. Because the fermentation process was shortened, the Sushi had a slightly sour taste, which people loved. As people began experimenting, they discovered that by making the rice with a little vinegar the same sour taste was produced and better yet, the fermentation time was dramatically reduced to one or o days.
The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. For instance, a typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and plex carbohydrates.
What began as a me of preserving fish has turned into a multi-billion dollar industry with thousands upon thousands of Sushi restaurants dotting the country. If you have never eaten Sushi, you will probably be surprised at how delicious it is. Sushi has a nice, light taste that leaves you satisfied.,
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