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The main idea in the preparation of sushi is the preservation and fermentation of fish with salt and rice, a process that has been traced back to China, and Southeast Asia where fish and rice fermentation dishes still exist today. The science behind the fermentation of fish in rice is that the vinegar produced from the fermenting rice breaks the fish down into amino acids. This results into one of the five basic tastes, called umami in Japanese.[2] The oldest form of sushi in Japan, Narezushi still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi".

Sushi can be eaten either by hands or by chopsticks, although traditionally nigiri is eaten with the fingers because the rice is meant to be packed so loosely that it falls apart in ones mouth (and would disintegrate on chopsticks).[15] Traditionally, one should start with white-fleshed or milder-tasting items and proceed into darker, stronger-flavored varieties later. For example, putting condiments such as the famous wasabi or soy sauce onto a piece of sushi would make it taste better. Like fish (not the rice), they should be dipped into soy sauce to extract the raw taste, so this should be used sparingly. In top-end sushi restaurants, it is considered a bad form to request or add extra wasabi when the chef has (or should have) already placed a suitable amount in each morsel. Likewise, one connoisseur counsels "adding wasabi to soy sauce is a disaster. It reduces the spiciness dramatically and masks the taste of the fish."[16] Also contrary to popular belief in the west, sake is not considered a natural pairing of sushi, since the flavor is too similar to rice to enrich the meal.

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