Sushi has evolved and is still evolving over time, but there is an underlying essence to this food that cannot and does not transcend national borders or cultural boundaries. In this paper I will look at the history of sushi and why it will always taste better in; be a symbol of; and always belong to; Japan.
Sake is a Japaese alcoholic drink made from rice – it is brewed similar to, but not the same as beer and it should be drunk young, as it does not age like wine. Contrary to popular belief most of the sake in Japan is drunk cold.
Warm sake is drunk usually only in winter and only certain types of sake should be heated. Sake goes well with many cuisines but naturally it is best with fish. (Gauntner 2002)
If you’ve never had Xiaolongbao before: strike one! Be gone with you, evil swine! Stemming from the outskirts of Shanghai, Xiaolongbao (literally meaning ‘little basket buns’) pack so much flavor and punch and whatever they squeeze in there that you are always left craving for more. Much like re-runs of Walker, Texas Ranger.