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It is said that sushi was introduced into Japan in the seventh century by way of China. People began making sushi to preserve fish through fermentation at a time when there were no refrigerators yet. Since salt and rice were needed to ferment fish, the first sushi was created. Soon after, it evolved into its current form where raw or slightly cooked seafood is used.

Cooked fish, shellfish and other ingredients can be added to sushi. There are four basic types:

Nigiri sushi (finger or oval shaped sushi) - Hand-pressed mounds of rice with a bit of wasabe and a slice of raw fish or shellfish on top.

Maki sushi (rolled sushi) - Wrapped with seaweed called nori.

Oshi sushi (pressed sushi) - Brown and oval-shaped with a sweet taste.

Chirachi sushi (mixed sushi) - Uses different ingredients.

The important seasonings are soy sauce and wasabe (Japanese horseradish). Dip sushi in sauce mixed with a small amount of wasabe. A side dish served with sushi that basically consists of ginger is called gari that's eaten between bites to refresh the mouth for the next one.

Sushi is nutritious and relatively low in fat. A typical order (seven to nine pieces) contains about 300-400 calories. Fish in rich in protein and a good source of omega-3 fatty acids. Vegetables are a good source of vitamins. Seaweed is rich in iodine and rice provides complex carbohydrates.

When eating sushi, observe the following:

• Use the oshibori (hot towel) to clean your hands before ordering a drink.
• Green tea known as agari goes best with sushi.
• Always order a sushi set or your favorite sushi.
• Ask the chef what the special sushi is for the day.
• Pour soy sauce for dipping on the small dish provided.
• Use either chopsticks or your hands when eating.
• Don't dip the whole piece. Just a little will do.
• Try to eat gari with sushi. It helps clean the mouth and enhance flavors.