Fromhigh-endrestaurantswhereonesushicancostmorethan 1000 yen a piece, tocheapon-the-gokaitenzushirestaurantsthatservesushifor 50 yen a pieceon a conveyorbelt.
Beforewegointomoredetailsaboutthisdelicacy, let's take a quickglanceatthehistoryofsushi.
However, thingschangedafterWorldWarII, whenJapansufferedfrom a shortageoffood.
A unionofsushichefsdecidedtocreate a servicethatwouldallowpeopletosupplytheirownriceandpay a smallfeefor a cheftomake a setof 10 sushiwhichweresmallerthanpre-warsushi.
Whenyouarefacing a spreadofsushiwhichfeaturesmanydifferentneta, thereisnospecificorderinwhichyououghttoeatthedifferentsushipieces.
However, somepeoplerecommendstartingwith a lighterNeta, forexampleseabream, andmakingyourwaytothestrongeroneslikeAnago, whichisalreadycoatedin a thicksauce, andendingthemealwiththelightlysweetenedegg.
Wheneatingat a kaiten-zushirestaurant, sushiispreparedandservedonplates, notgeta, thatgoaroundtherestauranton a conveyorbeltandthereareusuallymorethanonepieceperplate.
Ifyouhave a limitedbudget, werecommendtrying a kaitenzushirestaurant.
Althoughsushiis a dishwith a longhistory, ithascontinuedtoevolvethroughouttheyears, withnewsushiinventionssuchastheCaliforniaroll, whichkeeppushingtheboundariesofsushicreativityfurtherandfurther.