The
History of Sushi Sushi isn’t just healthy and delicious—it’s
also an ancient food that has been enjoyed
in Southeast Asia for at least two thousand
years. Although sushi is now considered a
signature Japanese dish, it actually
originated in China.
The first recorded mention of sushi comes
from a 2nd-century Chinese dictionary, and
refers to salted fish preserved in fermented
rice. In a time before refrigerators,
different cultures found many ingenious ways
to preserve fish and meat. In China during
this time, fish was salted and then packed
in rice. The rice fermented over time,
pickling and preserving the fish. The fish
was then eaten raw, and the rice was thrown
away. This type of sushi is called
nare-zushi, and it is the oldest known form
of sushi.
In the 8th century, sushi was introduced to
Japan. The Japanese preferred to eat the
rice along with the fish, and the Chinese
version of sushi evolved into what was then
called seisei-zushi. With this version, the
fish was eaten before the pickling had fully
taken effect, making it partially raw, and
before the rice lost flavor.
In time, seisei-zushi developed into
haya-zushi, in which the rice was not used
for fermentation at all. Instead, it was
mixed with vinegar and combined with
vegetables and other dried foods. This kind
of sushi is still eaten today; many villages
in Japan still produce regional varieties
using local ingredients and recipes that
have been passed down for hundreds of years.
In the 19th century, when Tokyo was still
called Edo, sushi-makers set up food stalls
along Tokyo Bay, using freshly-caught fish
and bay seaweed rolled into a neat,
delicious package. This type was called
edomae-zushi. Nigiri-zushi, a style in which
a choice bite of fish was set on a small pad
of rice, was also developed around this
time. These new forms of sushi caught on all
over Japan, and they most resemble sushi as
we know it today.
Sushi stalls were popular in Tokyo and other
cities in Japan until World War II. Allied
occupiers banned them from the streets
during this time, and sushi chefs had to
find a different way to sell their sushi. In
the beginning, most stall owners simply
rolled their stalls inside, where they were
used as a workspace. Today, most sushi chefs
work behind a counter, where customers can
sit and watch them prepare meals, and this
tradition has its origins with the indoor
stalls of World War II. Many set up seating
areas for customers indoors, and thus the
modern sushi restaurant was born.
Today, sushi is easily accessible in most
American cities. Its popularity in America
and other Western countries spread Sushi
spread in the 1980’s, along with a rise in
health consciousness in Western culture.
Sushi bars became trendy spots to eat in
American cities, and they remain so to this
day. From humble beginnings as a way to
preserve fish, sushi has become a popular
and healthy delicacy enjoyed all over the
world.
Have a question, comment, or
suggestion?Chef Ozaki
loves to talk with his customers—both at the
restaurant and online.Feel free to email him at
Ozaki@Allsushirecipes.com if you have any
questions—or any suggestions on how he can
make this site better
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