According to Eat Japan, sushi, believed to have been invented around the second century, was invented to help preserve fish. The concept of sushi was probably introduced to Japan in the 9th century, and became popular there as Buddhism spread. The Buddhist dietary practice of abstaining from eating meat led many Japanese people to turn to fish as a staple food. The Japanese are credited with first preparing sushi as a whole dish, eating the fermented rice along with the canned fish.
This combination of rice and fish is known as nare-zushi or aged sushi. Sushi is said to have originated in China between the 5th and 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in Southeast Asia for centuries, and today, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, and it still survives today in the form of foods such as carp sushi.
Narezushi was primarily a means of preserving food, and each Japanese region developed its own version. In those days, sushi was eaten during holidays and festivals, and it was also an integral part of the celebration. Generally speaking, narezushi was made of rice and pickled fish together, mixed with rice vinegar and sake, placed under a large stone to prevent decay, and allowed to ferment. However, rice was mainly used to promote fermentation, and was discarded so that only fish could be eaten.
The method spread throughout China and, by the 7th century, had reached Japan, where seafood has historically been a staple food. The Japanese, however, took the concept further and began to eat rice with fish. Originally, the dish was prepared in the same way. However, in the early 17th century, Matsumoto Yoshiichi, who lived in Edo (the city we now know as Tokyo) began seasoning rice with rice wine vinegar while preparing his' sushi 'for sale.
This allowed the dish to be eaten immediately, rather than waiting for the months it would normally take to prepare the sushi. After World War II, Japan opened its doors to international trade, tourism and business. The first print run that became popular with Americans was the California Roll. This opened up the chefs' creativity.
Prepare sushi for all tastes and cultures, raw, tempura, bittersweet, sushi burritos, poke bowl, served with wasabi and soy sauce. Then, with the advent of modern refrigeration in the early 20th century, sushi was allowed to last much longer. What allowed sushi to gain importance and popularity around the world. Do you know the origin of sushi? Where is it? Can I eat sushi for lunch every day? This sushi is a delicacy for many, and it's a wonderful.
Before describing the names of sushi, we need to figure out what sushi is. Sushi is a traditional snack from the land of the Rising Sun. The composition of the dish includes fish fillets, seafood, vegetables and sliced rice, smoked or raw, cooked in a special way. Today, Japanese sushi restaurants cover almost the entire world.
Sushi has become one of everyone's favorite foods. The reason is not only the special taste characteristics of sushi, but also the cunning Japanese businessmen are good at creating an “sushi culture atmosphere”, constantly improving the sushi production method and creatively introducing new varieties of sushi. In the mid-18th century, sushi spread to Edo, where three famous sushi restaurants opened: Matsunozushi, Kenukizushi and Yoheizushi. Each region uses local flavors to produce a variety of sushi that has been passed down from generation to generation.
This measure extended to sushi restaurants across the country, and the nationwide sushi scene was dominated by Edomae-. Oshizushi (, pressed sushi), also known as hako-zushi (, box sushi), is a pressed sushi from the Kansai region, one of Osaka's favorites and specialty. As a countermeasure, a syndicate of sushi restaurants in Tokyo negotiated with the government to officially allow them to operate as consignment processors, exchanging one cup of rice for 10 nigiri sushi. During the period of rapid economic growth following World War II, yatai restaurants (food carts) were abandoned for hygienic reasons, and sushi restaurants became a category of luxury restaurants.
In the Kamakura period (1185-133), sushi appeared as a processed product made from fish scraps, but it wasn't until the Muromachi period (1333-157), when rice became a common food among the general population and the custom of eating sushi with rice was born. Due to the rendaku consonant mutation, sushi is pronounced with zu instead of su when a prefix is attached, as in nigirizushi. Even if you can't stand the idea of raw fish, modern sushi chefs and home cooks have created all kinds of fun variations of the sushi concept. This centuries-old Japanese classic has become a modern classic, and now there are hundreds of different sushi rolls you can try, and new rolls are created every day.
Traditional Japanese sushi consisting of rice flavored with vinegar sauce and various raw or cooked ingredients. Sushi chefs are trained to recognize important attributes such as odor, color, firmness and freedom from parasites that may go unnoticed in commercial inspection. At the age of twenty, he traveled around Japan and settled in Hokkaido, where he began his career as a sushi chef. .
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