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The history of sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period (early Neolithic –early Iron Age). [1]
- At The Origin of Sushi
- The First Evolution
- Edo Period
- The Birth of Modern Sushi
- The Diffusion of Sushi
- Kaiten Zushi – Turning Point in The History of Sushi
- Sushi as An International Dish
The origins of sushi date back to the fourth century AD. In various areas of Southeast Asia there was a particular method of preservation. Fish that was gutted, salted and placed in the middle of cooked rice. The rice fermented, createing an acidic environment in which bacteria couldn’t develop and fish could keep for months, transported and stored...
With the Muromachi period (1336-1573), fermented rice was no longer thrown away but eaten together with fish. This type of sushi took the name Namanare. Sushi was gradually changing from a simple method of preserving fish to an actual recipe. The Japanese developed a taste for this semi-cooked fish together with acidulous rice. People began to repr...
We then move on to the Edo period (1603-1867), the long age in which Japan remained almost completely isolated from the outside world. Many of those socio-cultural aspects that still characterize modern Japan formed and consolidated in this period. In Tokyo (Edo was the ancient name of the Japanese capital), a new way of preparing sushi began to sp...
Nigiri-zushi (“nigiri” means to squeeze in the fist) consisting of a dumpling of rice topped with a slice of fish, was born in 1800s, among the many stalls selling street food in an already hectic Tokyo-Edo. The fish that was unloaded in the port of Tokyo, together with the nori and rice that flowed into the capital, were assembled into the charact...
In 1923, a tremendous earthquake and the devastating fire that followed almost completely destroyed Tokyo. The immense reconstruction work that followed attracted workers from all over Japan. They soon learned to appreciate this typical dish of the capital, contributing to its spread nationwide. After the war, sushi reached what is still its curren...
The next turning point came in 1958. The manager of a sushi restaurant, Yoshiaki Shiraishi (白石義明), trying to lower costs and make sushi a dish for everyone, invented kaiten-zushi (回転寿司). Apparently the idea came after a visit to the Asahi brewery. Mr. Shiraishi was impressed by the way thebeer cans moved on conveyor belts and decided to introduce a...
In the 1980s Japan was at the height of the economic boom. At the same time, the rest of the world rediscovered Japan and Japanese culture spread again to the West. The first Japanese restaurants and sushi bars were born in the United States, frequented by yuppies and fashionable people. The rest is recent sushi history, with Japanese cuisine sprea...
Mar 3, 2019 · Known as Edo-mae, this sushi was named for the city of Edo (Tokyo), where it was developed in the 1820s or 1830s. According to one popular legend, it was invented by a chef named Hanaya Yohei (1799-1858) at his stall in the north-east of the metropolis in around 1824.
This is an accepted version of this page This is the latest accepted revision, reviewed on 23 October 2024. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. This article needs additional citations for verification ...
Jan 4, 2021 · Japan. In the Japanese city of Wakayama, a stone’s throw away from ancient castle ruins and the Kumano river, a 74-year-old restaurant called Toho Chaya specializes in an ancient form of sushi ...
- Clarissa Wei
Sep 5, 2012 · Soon, restaurants catering to the sushi trade, called sushi-ya, popped up throughout Japan's capital city. By the 1950s, sushi was almost exclusively served indoors.
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Jul 11, 2013 · This January Tokyo sushi chain Kiyomura K.K. shelled out $1.76 million on the most expensive bluefin tuna on record. The behemoth, seen here, weighed 489 pounds. Vegetables, egg, roe, tofu and ...
