There are many marine products in the Japanese archipelago surrounded by the sea.
Fish is essential especially for Japanese diet.
As fresh fish can be easily obtained, cuisine that eats raw food like sashimi and sushi is popular.
In addition, grill or boiled cooking is widespread, but there are not many steamed dishes or deep-fried dishes such as western food.
Fish is deeply involved in Japanese culture.
When a sea bream is grilled whole, it is considered good luck and is invariably served on such occasions as weddings.
And lobster or prawn is also considered good luck, because, in a figurative sense, the more its tail is curved and its back bent, the longer one’s life.
The characteristic of Japanese cuisine is to make dishes exciting with fresh ingredients as much as possible.
Sashimi is typical of such dishes.
This contrasts with French cuisine where ingredients are always processed, for example.
Sashimi is raw fish, cut into appropriate size, soak in soy sauce and eat.
For this dish, how to select and cook high-quality ingredients the proficiency of the cook’s skill.
Originally, the pickled fish was protected from corruption, but vinegar was used during the Edo period (1603-1867), and cooked for cooking.
However, Edo (presently Tokyo) cooked raw fish inhabiting Edo Bay, rolled up by hand, and made sushi.
That "Edo-front Sushi" is known all over the world as Japanese sushi.
Indeed, there are various kinds of sushi throughout Japan, forming a regional food culture.
In Kansai, so-called “oshi-zushi”(pressed sushi) is not rolled by hand, but instead, rice mixed with vinegar is put into a wooden container, with slices of fish on it, and pressed from the top to shut tightly.