Many people are afraid to try somethings new. Usually, most are afraid to try anyhting having to do with raw fish. However, sushi is nothing to be afraid of. To start, the raw fish in sushi isn't entirely raw. It usually has been processed in some way or another by being soaked, pickled, or blanched and frozen.

Those who have entered the sushi world do so not only for the taste but for the extremely high nutritional value sushi offers, according to wikipedia. They are an excellent sourece of carbohydrates (the good kind for you Atkins dieters) in the rice and vegetables. The roasted seaweed wrapping the sushi is wrapped in is rich in vitamins and minerals. Of course, a lot of protein comes from the fish and other meats. Plus, fish is low in unsaturated fat. Because the fish is prepared raw, extra fat isn't added.

If you want to play it safe your first time at a sushi bar, try a California roll which usually has crab, avocado and cucumbers. There are many rolls that don't contain raw fish. Some bars even have chicken tempura rolls. Sushi is made for anyone and should be enjoyed by everyone!

Many believe sushi began in Japan. However, sushi was created in the 4th century BC in China. Sushi was prepared much differently than it is today. It was not meant for a delicious cuisine, rather, it was used for preserving food. Salted fish was kept in fermented rice for several years to help preserve the fish and make it more portable. After sometime, the fermented fish was able to be eaten and the rice was thrown away.

This trend spread throughout Southeast Asia and people began to add different ingredients like meats and vegetables. They began to dry their sushi in the sun to add a crunchiness to the outside and soft texture on the inside. As this habit caught on, people began to shorten the process and press the rice and meat between stones. Later, fish cavities were stuffed with rice. At this time, rapid cultivation of rice spread throughout Asia. Because this process was fairly portable, it spread quickly through Asia.

During the Heian period in 8th century AD, sushi was introduced to Japan. The Japanese people usually like to eat their fish and rice together, instead of throwing the rice away as many did in earlier times. This way of eating rice and fish together became popular during the end of the Muromachi period. This type of sushi was eaten with partly raw fish and fresh rice. This began the early ways of modern sushi.

In the Edo Era, the Japanese mixed vinegar with rice and added fish and vegetables. They created a way to eat both the rice and fish which was original to the Japanese. By adding vinegar to the mix, the rice fermentation process was shortened to just one day and they were able to sell their sushi in mobile food stalls along Tokyo's bay.

The sushi food business became more competitive as the Japanese were selling their creations to patrons on the bay. To stand out from the competition, they began to create sushi as an art form. Sushi was presented simply and artfully with colorful dishes and decorations. They wanted to exemplify the simplicty of the food with the beautiful presentation.

Sushi found popularity in the United States in the 1980s when Americans became increasingly health conscious. Sushi is a healthy alternative. Sushi bars have gotten very popular in the U.S. They are almost as common place as many fast food restaurants. Americans have put their own spin on making sushi with western techniques. Sushi in the U.S. is much larger with different ingredients like cream cheese, beef teriyaki and fruits. Sushi is also much larger and focuses more on the quantity of the sushi.

Sushi: Many believe that sushi means raw fish. Actually, sushi means vinegared rice. This term is based from the original use of fermented rice to store fish.

Nori: Roasted seaweed. This is what is used to bind the rice and fish together.

Temaki: Also known as hand rolls. Nori is rolled into a cone with rice and other ingredients on the inside.

Nigiri: This consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anago (sea eel), ika (squid), and tamago (sweet egg). When ordered separately, nigiri is generally served in pairs. A sushi set may contain only one piece of each topping.

Sashimi: Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm (1") wide by 4cm (1.5") long by 0.5cm (0.2") thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste or other condiments such as grated fresh ginger, or ponzu), depending on the fish, and simple garnishes such as shiso and shredded daikon radish. Sashimi platters are normally well decorated.

Sushi HosoMaki Maki HosoMaki: A small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two centimeters (0.75 in). They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado.

Futomaki: Large sushi rolls with plenty of ingredients within it. A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form.

Uramaki: These are the most popular rolls in American sushi bars and are also referred to as "inside-out rolls." These sushi rolls have the rice on the outside. Eight pieces per uramaki is the most common form.

Chirashi Bowls: A bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan. Chirashizushi is sometimes interesting because the ingredients are often chef's choice.

Japanese vocabulary for fish and ingredients:

• Magura (tuna)
• Ebi (shrimp)
• Albacore (white tuna)
• Wakame (seaweed salad)
• Inari (fried tofu)
• Sake (salmon)
• Saba (mackerel)
• Unagi (eel)
• Tako (octopus)
• Tai (red snapper)
• Masago (orange fish eggs)

You don't have to be on a business trip to Japan to understand sushi etiquette. Practicing proper sushi etiquette is important because there are many practicing "shokunin" in the United States. "Shokunin" are traditional sushi chefs from Japan. It takes almost ten years of training to become considered a master chef. The sushi chef is comparable to the samurai, according to sushinow.com. They both take great honor and self-discipline in their craft. So whether you're preparing for a sushi bar in Japan or sushi restaurant in the U.S., use proper sushi etiquette to show respect to the chef and the culture.

Chopsticks are a fundamental instrument in consuming sushi. If you are uncertain on how to use chopsticks, it's okay to use your hands. However, only use your hands for sushi rolls and use chopsticks for raw fish pieces. It is unnecessary and silly to request for a knife when eating sushi. Seriously, people will laugh at you. When setting your chopsticks down, rest them flat on the table parallel to the table. It's not as proper to place your chopsticks on your plate, but if you do so, lay them along your plate and not leaning against it.

According to sushinow.com, it is considered a taboo in Asian cultures to stick long objects straight up because it signifies the incense used at a funeral. Be sure not to stick and leave your chopsticks in the sushi. Another offense is passing food from one chopstick to another. This is another funeral ritual where bones of the deceased are passed. Instead, take the item that you want to share and simply place it on your friend's plate. Another thing to do is use even chopsticks. Uneven chopsticks mean sorrow during a funeral. One last thing to remember about chopsticks is to use the fat end of the chopsticks when picking up sushi from a communal plate. This doesn't have anything to do with funerals. It's just good hygiene.

You only need to fill your soy sauce saucer with little soy sauce. It's impolite to fill the saucer to the top. Add a little bit of wasabi to the soy sauce for an extra spicy flavor.

An important to thing to remember when dipping your sushi into the sauce is that you aren't trying to cover up the flavor. You are trying to enhance it. Also, you are trying to add flavor to the fish not the rice. So, when dipping the nigiri into the soy sauce, turn it upside down to dip the fish. Then place the nigiri into your mouth with the fish touching your tongue first.

Sushi should be eaten in one bite. However, American sushi is much larger than the traditional Japanese sushi. In this case, it's okay to take more than one bite but don't put the sushi back on the plate if it's already bitten in half. Lastly, clean off your plate. It is a compliment to the chef.