Sushi

Sushi is the international mark of the Japanese cuisine. Sushi is a typical Japanese food with over a thousand years of history and tradition. Basically, sushi consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed.
Sushi is 1800 years old, a surprisingly long period of time. It was first mentioned in China in the second century A.D. Originally, sushi arose out of a way of preserving food. Fish was placed in rice and allowed to ferment, being able to be kept for a long time. The rice was thrown away and the fish was eaten when needed or wanted.

From China spread to Japan by the seventh century, in Japan seafood has historically been a staple. The Japanese, began to eat the rice with the fish fro mthe sushi. Only in the 17th century, the rice was added rice vinegar which increase the fermentation process and the sushi was eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.’

In the early 19th century, sushi has change its shape. no longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, this style is called nigiri sushi(finger sushi) or “edomae sushi” (from Edo, the name of Tokyo at the time) and is now the common way of eating Japanese sushi.
Sushi, the artful dining experience once uniquely Japanese, has now evolved to another level beyond the traditional Japanese methods. Western influences have given rise to new styles of sushi, such as California rolls and the many elaborate ‘fusion’ creations at upscale sushi restaurants.

Obika Mozzarella Bar http://www.obika.it , translated is "here it is" in the Neapolitan dialect, offers mozzarella in different ways in the sushi bar style. The restaurant specializes in small, sampling portions of the soft white cheese, which tastes different depending on where it's from. Now there are Obika mozzarella bars in London, Kuwait City, Tokyo, Milan, Turin, Florence and Rome, and Manhattan. Obika gets mozzarella three times a week from dairies around the town of Latina in southern Lazio and from Paestum in Campana. Pasteurized to prolong the shelf life of a cheese best kept in liquid at about 60 degrees, Obika's mozzarella is never more than 4 days old. Rich in calcium, high in protein and lactic flora substances, and with a high vitamin and mineral salt content, Mozzarella di Bufala offered by Obika is highly nutritional. Mozzarella di Bufala Campana is a fresh product, rich of live lactic ferments, nutritious and highly digestive.