Sushi is the most famous Japanese dish inside & outside of Japan.
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Sushi is the Japanese preparation and serving of specially prepared vinegared rice combined with varied ingredients such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits.
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The main ingredients of traditional sushi are naturally low in fat, high in protein, carbohydrates, vitamins, and minerals. Other vegetables wrapped within the sushi also offer various vitamins and minerals. Many of the seafood ingredients also contain omega-3 fatty acids, which have a variety of health benefits.
But some of the ingredients in sushi can present health risks. According to recent studies, there have been about 18 million infections worldwide from eating raw fish. For that reasons, EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours.
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Styles of sushi and its presentation vary widely. Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine.
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