英语翻译Sushi originates from the practice of preserving fish by

英语翻译
Sushi originates from the practice of preserving fish by fermenting it in rice for months,a tradition which can be traced back to ancient China.It was originated during Tang Dynasty in China,though modern Japanese adopted sushi evolved to have little resemblance to this original Chinese food.The Japanese name "sushi" is written with kanji (Chinese characters) for ancient Chinese dishes which bear little resemblance to today's sushi.When the fermented fish was taken out to be eaten,only the fish was eaten and the rice was discarded.The strong-tasting narezushi which is made near Lake Biwa resembles the traditional fermented dish.Starting in the Muromachi Period (1336–1573) in Japan,rice vinegar was added to the mixture which accentuated the sourness of the dish and made its life span longer,while allowing the fermentation process to be shortened and eventually abandoned.The following centuries saw the development of oshi-zushi in Osaka,where seafood and rice were pressed into wooden moulds,and this dish arrived in Edo (present-day Tokyo) in the middle of the 18th century.It was in Edo that this evolved into what is known as Edo-mae zushi in the early 19th century,using fish freshly caught in "Edo-mae" (Edo Bay).At the time,it was considered a cheap meal for the common people.It is this Edo-mae zushi which is popular today throughout Japan and the world.

寿司起源于一种将鱼放在米里发酵几个月以保存鱼的做法,这种传统可以追溯到古代中国.它起源于中国的唐代,尽管现代日本人所做的寿司已经演变得与原来这种中国食物几乎没什么相似之处了.日语名称“寿司”是用日本汉字写的,意思是一种古代中国菜式,与今天的寿司没有什么相似之处.当发酵的鱼被拿出来吃时,只吃鱼,米饭是要丢弃的.日本琵琶湖附近出产的口味很重的熟寿司与传统的发酵鱼比较相似.自从日本的室町时代（1336-1573）,就在这种鱼和米的混合物中加入了米醋,使其口味变酸,并延长了它的保存期,同时使发酵过程缩短,直到最终取消.在接下来的几个世纪里,押寿司在大阪得到了发展,这种寿司是将海鲜与米饭压进木制的模子里,它于18世纪中叶传到江户（现在的东京）,而就在江户,它演变成了19世纪早期的江户前寿司,这种寿司使用的是从“江户湾”捕到的新鲜的鱼.当时,这种寿司被认为是一种普通百姓吃的廉价食物.正是这种江户前寿司现在流行于整个日本和全世界.