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. 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 complete dish, eating the fermented rice along with the canned fish. This combination of rice and fish is known as nare-zushi or aged sushi. 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 sushi. We have rolls for every palate, whether you're an adventurous eater or a sushi novice who still has doubts about the idea of eating raw fish.
From sushi that uses non-traditional ingredients, such as raw and cooked meat, to other modern innovations such as sushi bowls and sushi burritos, chefs across the country are constantly trying new things. During the Edo period, a third type of sushi, haya-zushi (、, fast sushi), was developed. In North America, new forms of sushi such as California roll and ingredients such as avocado were introduced as a result of the localization. There were three famous sushi restaurants in Edo Matsunozushi (), Yoheizushi () and Kenukizushi (), but there were thousands more sushi restaurants.
The name sushi in Japanese (ã) derives from the word Su (ã), which is used to describe the sour taste. 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. We hope you enjoyed this brief guide and overview of the history of sushi in the United States and around the world. At the beginning of the 19th century, a man named Hanaya Yohei conceived a major change in the production and presentation of his sushi.
This new method significantly reduced sushi preparation time and thanks to a Japanese businessman, the whole process was about to accelerate even more. The history of sushi is shrouded in some degree of mystery, but the basic concept has been part of human culture for almost 2 millennia. Soon, restaurants serving the sushi trade, called sushi-ya, appeared all over Japan's capital. Sushi making for all tastes and cultures, raw, tempura, bittersweet, sushi burritos, poke bowls, served with wasabi and soy sauce.
Traditional sushi restaurants are located next to “fusion” restaurants and both are popular for their own reasons.
