Sushi, is the greatest food in Japan.

In Japanese cuisine, sushi (鮨 or 鮓 or, most commonly, 寿司) is a food made of vinegared rice combined with a topping or filling of fish, seafood, vegetables, or egg. The topping may be raw, cooked, or marinated; and may be served scattered in a bowl of rice, rolled in a strip of seaweed, laid onto hand-formed clumps of rice, or stuffed in a small tofu pouch. In Japan the word sushi refers to a broad range of food prepared with rice. Outside Japan it is often taken to mean raw fish. Or it refers to just a few kinds of Japanese food, such as maki, or even to sashimi, which is seafood served without the rice.

There are many kinds of sushi. Makizushi is a cylindrical foprm of sushi, with rice covered by dried sea weed. Nigirizushi is the usual sushi most people know of.

Sushi is made from rice, vinegar, water, and most importantly, the fish! The sushi rice is mixed with vinegar, to hold its place. The fish is good!

Sushi is a typical Japanese food with over a thousand years of history and tradition. It has become perhaps the most visible example of Japanese cuisine in other countries.

Sushi actually began as a way of preserving fish. The raw, cleaned fish was pressed between rice and salt by a heavy stone for a few weeks. After a few weeks, the stone was removed and replaced with a light cover. A few months after that, the fermented fish and rice were considered ready to eat. Not until the 18th century did a chef named Yohei decide to serve sushi in its present form and forget about the fermentation process altogether. The use of vinegar rice, however, probably harks back to the feremented taste of early sushi.