Gastronomia japonesa no Piauí: a comercialização do sushi na cidade de Picos - PI

Abstract

The number of restaurants selling sushi or Japanese food in general has grown in Brazil and consequently in Piauí, and with them the number of people interested in consuming or in the area, both as consumers and researchers. For this reason, a study was conducted to find out more about this cuisine in the city of Picos-PI. In order to find out if there are any adaptations in the production of these dishes and to better understand the topic addressed in this work, a bibliographical analysis was carried out on the origins of sushi and its historical context, seeking to understand why it is consumed, the ingredients used in its production, the ways in which it is prepared and its possible accompaniments. The research highlights and points out the adaptations that have arisen from the introduction of sushi into Brazilian and Piauían food culture, using local ingredients as well as techniques that better suit the Piauían regional palate. All the restaurants surveyed are open every day of the week. In all the establishments, sushi preparations were found with ingredients and preparation methods that were different from traditional Japanese preparations. Ingredients such as chicken, cheese, ham, guava, spring roll pastry, strawberries, sweet potatoes, bananas, condensed milk and dried meat. Among these adaptations are some very different ones, such as hots (breaded and fried sushi); mamãe e julieta, a sweet sushi (guava, cream cheese, strawberries, sour cream and strawberry topping); nordestino (seaweed, rice, dried meat, sesame and spring onions). It can be concluded that all the restaurants surveyed in the city of Picos-Pi