In the United States in the 1980s, the NBC miniseries called Shōgun that ran for five nights between September 15 and September 19, 1980 was extremely popular and gave viewers a glimpse into the culture and history of feudal Japan in the 17th century. The series is credited with the increase in Japanese food establishments, especially sushi restaurants, in the United States.
Sushi is fresh raw fish, octopus, shrimp or other ingredients pressed onto shaped vinegared rice offered with soy sauce, wasabi and ginger. Sashimi is raw fish artfully presented with soy sauce and wasabi.
The downside to the global popularity of sushi is the diminished availability of ingredients due to overfishing. For an insight into the importance of sushi in Japanese cuisine as well as the story of the revered chef Jiro Ono, I recommend the 2011 US documentary, “Jiro Dreams of Sushi.”
