Blog / 2023-06-28


The famous Japanese writer Yukio Mishima tells the story of the emergence of sushi: “The only thing Japanese fishermen whose survival depends on the sea are rice, raw fish and seaweed. They, too, were able to fill their bellies and survive by combining this end and dipping them in soy sauce that they always have with them.”

Sushi has changed a lot over time. In the Muromachi period, 'namanare', where fish was first consumed with rice, was the most popular sushi round. During the Edo Period between 1603 and 1867 in Japan, a type of sushi called 'hayazushi', in which vegetables and other dried foods were used for the first time, began to become widespread.

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Akio Sushi: Aesthetic Harmony in Presentation

The minimalism unique to Japanese culture, the emphasis on quality over quantity, and the emphasis on craftsmanship are also evident in the preparation and presentation of sushi. Aesthetics and harmony in the presentation of sushi are as important as the taste of sushi. The apprenticeship of a Japanese sushi chef takes almost 20 years.

Sushi, one of the rare foods that has survived without losing its traditional form, consists of a combination of rice, raw fish, seafood, vegetables and dried seaweed leaves unique to Japan. Boiled and cooled lean rice is kept in a special rice vinegar.

Almost any raw fish can be used in making sushi. However, the fish most commonly used by the Japanese is tuna. For those who do not prefer raw fish, there are also varieties of sushi made with eel and octopus. Because both seafood products can be included in sushi after they are cooked.

You are welcome to our Akio Sushi restaurant to taste the most elaborate sushi of the region.