In order to make sushi a paying proposition in the supermarkets,
there have to be preservatives. I'd suggest that allergenic
chemicals are a lesser evil than fish cut a day or more in advance.

There's a great podcast called "Eat This Globe" that talks about the

history

of foods and their place in culture. The episode about Sushi harkened back to its origin in keeping fish safe with refrigeration. The fermenting rice would preserve the fish, allowing it to be kept for several weeks without refrigeration. The rolls were kept tightly packed in boxes, with a

weight on

It was no doubt a question of microbes competing for the same
niche, with the ones harmless to humans predominating at some
point, and people acquiring the taste for it.

top to further compress the roll. The taste and consistency was said to be similar to bleu cheese...

Something I haven't acquired the taste for, but apparently
some have.

I think I prefer contemporary sushi, although Natto (fermented soybean) is an occasional favorite - and a great way to tell a new-school sushi restaurant from an old-school one.

I've never gone out of my way for natto but haven't
avoided it either.

"without"

Got it.

Japanese Okra with Bonito Flakes
categories: Appetizer, Salad, Side, Japanese
serves: 2

150 g okra
1 pn salt
ice water in a bowl
h - Topping & Serving
5 g bonito flakes
soy sauce

Stab each okra on the side with a knife to make a tiny
incision. This prevents the okra from exploding when boiled.
Bring water in a pot to a boil. Add a pinch of salt and
okra pieces. Boil for 2 min or to taste. Transfer okra pieces
to a bowl of ice water to cool down. Drain well.

Remove the stem end of each okra and slice crosswise into
2 mm (1/16") slices. They are a bit slimy.

Place okra slices in two serving bowls. Top with bonito flakes.

Add a small amount of soy sauce to okra. Mix well so that bonito
flakes and okra combine well with soy sauce.

Great to eat with rice or by itself.

If you are vegetarian, omit bonito flakes and use another kind
of salad dressing. Pouring just soy sauce on makes okra too bland.

Yumiko on recipetineats.com
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