History of sushi

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History of Sushi

The History of Sushi (Japanese: 寿司の歴史, Sushi no rekishi) refers to the origin and evolution of sushi, a traditional Japanese dish consisting of vinegared rice accompanied by various ingredients such as raw or cooked seafood, vegetables, and occasionally tropical fruits.

Etymology

The term "sushi" (Japanese: 寿司) is believed to have originated from an ancient Chinese term, which was later adopted by the Japanese. The original term was "鮨" (pronounced "shi"), which referred to fish fermented with rice. Over time, the pronunciation and meaning of the term evolved, and by the Edo period, it had become "sushi" and referred to the dish as we know it today.

Origin

Sushi is believed to have originated in Southeast Asia around the 4th century BC, where it was used as a method of preserving fish in fermented rice. This early form of sushi, known as narezushi, was introduced to Japan around the Yayoi period. The fish was eaten and the rice was discarded.

Evolution

The form of sushi we are familiar with today, known as nigirizushi, was developed in the early 19th century during the Edo period in Edo (now Tokyo). A sushi chef named Hanaya Yohei is often credited with inventing this style of sushi, which was served as a type of fast food at his sushi stall.

Modern Sushi

In the 20th century, sushi spread globally due to the influence of Japanese immigrants and the post-World War II American occupation of Japan. The invention of the sushi conveyor belt in the 1950s, and the increasing popularity of sushi in Western countries from the 1980s onwards, have contributed to sushi's status as a globally recognized dish.

Related Terms

  • Narezushi: An ancient form of sushi, made by fermenting fish with rice.
  • Nigirizushi: A type of sushi consisting of a mound of vinegared rice topped with a slice of raw or cooked seafood.
  • Makizushi: Sushi that is rolled in a bamboo mat with seaweed, rice, and fillings.
  • Sashimi: A Japanese delicacy consisting of very fresh raw fish or meat sliced into thin pieces.

External links

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