History of sushi

History of Sushi

The History of Sushi traces back to the 8th century in Japan. The original type of sushi was first developed in Southeast Asia as a means of preserving fish in fermented rice. In the Muromachi period, people began to eat the rice as well as the fish. During the Edo period, vinegar rather than lacto-fermentation was used to sour the rice.

Origin

The original style of sushi, known as narezushi, was first made in Southeast Asia. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling.

Evolution

In Japan, the term sushi refers to foods that use rice seasoned with vinegar. For most of sushi's history, this was not the case. The evolution of sushi is closely tied to the development of preservation techniques.

Modern Sushi

The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. Sushi invented by Hanaya was an early form of fast food that was not fermented and could be conveniently eaten with one's hands roadside or in a theatre.

See Also

• Sushi
• Japanese Cuisine
• Narezushi
• Hanaya Yohei

References

History of sushi Resources
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