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Tradition and Taste: Sushi as a Symbol of Japanese Heritage and Culture

Japanese sushi may seem like a modern trend, but it has existed for centuries. From the ever-popular California Roll to yellowtail carpaccio, the sushi enjoyed around the globe is quite different from its original form. While elegant and delicious, sushi is more than a meal — it’s an expression of Japan’s rich cultural heritage. 

Past to Present

Contrary to common belief, sushi originated in China, not Japan. It began as a technique to preserve fish using salt and rice, with the rice being discarded instead of eaten. When it reached Japan, it underwent several changes before becoming the sushi we know today. 

Sushi has evolved to include rolls and fried or cooked seafood, making it easy to find something to enjoy off the menu. 

Sushi comes in a variety of types. The most popular are:

• Sashimi: Thin slices of raw fish eaten on its own.
• Nigiri: A small ball of rice topped with a slice of raw fish. 
• Rolls: Maki is a seaweed-wrapped roll filled with rice, fish, and vegetables. Uramaki (specialty roll) has rice outside the seaweed and has varying toppings and fillings. 

Artistic and Cultural Expression 

Japanese culture is steeped in ancient tradition, history, harmony, and respect. At the core of sushi are rice and fish, ingredients deeply rooted in the country’s history. Sushi chefs are highly respected, devoted to perfection, and dedicate over a decade to mastering their craft. Immense pride is taken in sushi preparation and represents the country’s sophisticated food culture, which is recognized as an intangible cultural heritage of humanity. 

If you’ve ever enjoyed a meal at a sushi restaurant, you know presentation is essential to the whole experience. Sushi preparation is considered an art form, with each dish being carefully crafted with patience and precision to create a beautiful fusion of colors, textures, and flavors. 

Local, Award-Winning Sushi

For the ultimate sushi experience in Atlanta, visit Nakato Japanese Restaurant. Atlanta Magazine recognizes them as one of the city’s top 75 restaurants. Known for overnighting their fish from the waters of Japan, they’re family-owned and have been pleasing the palettes of Atlanta for over 50 years.

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