Delicious Discoveries

  Sushi Evolution of Sushi Sushi, now regarded as Japan's most famous culinary skill, did not originate in Japan. Its earliest version, narezushi, originated in Southeast Asia in the fourth century. Fish was preserved by fermenting it with rice and salt, which allowed it to last for months. The rice was thrown, and only the fermented fish was consumed. This preservation technique arrived in Japan about the eighth century. Authentic sushi is more than just raw fish, contrary to popular belief. The term "sushi" actually refers to the seasoned rice (sushi-meshi) that serves as its base. This rice, mildly seasoned with vinegar, sugar, and salt, is served with a variety of toppings and fillings, including pieces of fresh raw fish, veggies, and eggs. Sushi evolved from street food to indoor sushi counters and restaurants throughout the nineteenth and twentieth centuries. With the introduction of refrigeration after World War II, sushi became more widely available and expanded o...

  The term "curry" translates to "kaeng," which essentially refers to  soups and stews based on a spice paste. Thai curries, unlike Indian curries, are distinguished by their paste, which is made by grinding herbs, chillies, and spices together in a mortar and pestle. Green curry is notable for its vibrant color.  Green curry is said to have developed in central Thailand in the early twentieth century, particularly under the reigns of King Rama VI and Rama VII. This was a period of culinary innovation, as new foods and techniques made their way into Thai kitchens. The distinctive green color is derived from the usage of fresh green chillies, as well as herbs such as kaffir lime and lemongrass. Cooks began adding coconut milk, a characteristic of central and southern Thai cuisine, to turn the spicy paste into a creamy, aromatic sauce. Curry's origins in Thailand can be traced back to Indian and Persian traders who introduced spices like cumin, coriander, and card...