For Your Health sticky rice Health

sticky rice Conscious snack or meal. Either way, it's good for you! SAKE: Simple, Sublime, and Very, Very Cool. A bit of history about everyone's favorite wine. And a couple things you may not know about it! Is Still

sticky rice entered the American

scene more sticky rice than a decade ago, drawing fans near and far with its elegance, simplicity and mystique. Can

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sticky rice Interest You in some? Did someone say? Go to a popular southland and take in the experience. THE SNACK 1000

Years of History By Jorie Nolen What has become a culinary art with delicious flavor and colorful form, actually evolved from very meager

beginnings. In the 7th century, Southeast introduced the technique of pickling. The acquired this same practice which consisted of packing fish with rice. As the fish fermented the produced a lactic acid which in turn caused the pickling of the pressed fish. Nare is 1300 years old and refers to

the finished edible product resulting from this early method. However,

due to its lengthy process, anywhere from 2 months to a year, an altered form appears through the 15th and 16th centuries. Nama Nare refers to this more rapid process of pickling which cut the fermentation time while including the as part of the meal. Ancient such as, Nare and Nama Nare were the foundation for what later became the delightfully tasteful we are

sticky rice

with today. Improvements through the centuries came about because of a few entrepreneurial who possessed the knack for recipe variation. The 17th century saw

this delicate finger food complimented with vinegar. Matsumoto Yoshiichi of Edo (Tokyo) introduced the use of vinegar into. The vinegar was a welcome ingredient. It served to reduce the usual lengthy preparation while adding a pleasant flavor of tartness.

Although the

sticky rice was shortened, the custom of aged pickling with the boxed or rolled method was continued until the 19th century. In the 1820's Hanaya Yohei of Edo (Tokyo) brought to Edoites a recipe most similar to what we are served today. His morsels, which included Sashimi (fresh sliced raw fish) or seafood combined with the vinegared rice, were prepared

his stall.