Oyishi: sushi par excellence

Sushi was introduced to Japan from south-east Asia and southern China in the 8th century. Originally a means of preserving fish – before the era of the refrigerator – fish was placed between layers of cooked rice that had been soaked in rice vinegar to improve the life span of lactic acid bacteria, fermenting the fish and enabling it to be kept for longer. Over time, the fish fermentation process was shortened and it became customary to eat it raw. Sushi as we know it today was born.

There are many quality restaurants where you can savour this exquisite cuisine, however we would like to recommend readers the extraordinary Oyishi restaurant in Lavena Ponte Tresa (Italy).

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