The combination of a lukewarm, perfectly boiled sushi rice with a slice of newly-cut raw fish, the little sting of wasabi’s heat, with everything balanced by the saltiness of soy sauce – is an unbeatable taste combination that people never get tired of but that is strongly addictive. The variations are infinite and it is perfect for all occasions.

Sushi is not raw fish, but vinegar flavoured rice; the fish is a raw energy bonus, and sashimi is Omega 3 in a luxury package. Sushi in its first form is more similar to our fermented Baltic herring, a carp sushi, Funazushi, which has been eaten for 1300 years in Japan and was actually a way to preserve raw fish. You stuff the fish with steamed rice and then let it stay under pressure to create a vacuum. The fish is stored in this way from three months up to 5 years, and people still eat this dish in Japan.

Sushi, as we are used to eating it, began by being sold by street vendors in Edo (currently Tokyo) as fast food in the 1800s. A man by the name of Yohei Hanaya has been given the honour as the person who created nigiri-sushi, which we eat in sushi bars today, in the form of hand-formed rice balls with a slice of raw fish. Guests simply thought that the pressed sushi took too long and Yohei’s technique was quickly copied by the other sushi sellers in Edo.