Sushi History

Sushi: A Globalized Favorite from Humble Beginnings

The genealogy of some of Japan's favorite cuisines can be traced back over a thousand years and beyond their borders. Sushi, the most popular of all Japanese cuisine, has a fascinating history relating to its evolution to what we know today. Sushi's popularity has continued to explode, spreading throughout the United States in the 1970s. Sushi is now a global phenomenon.

Japanese cookery has evolved over time and has features that make each item unique and identifiable to their culture. Sushi is such an item. Its sudden rise to popularity brings an interest about sushi's origin, genealogy, and the background history of people and events that changed the methods used to create different styles of Sushi. It's popularity, globalization, and the distinctive differences earmarked by some types of sushi are a growing interest to novice and experienced connoisseurs of sushi.

Origin

A. The origins of sushi date back to 4th century B.C. In the area of Southeast Asia, places of rice cultivation and fishery. More specifically, plains of the north of Thailand, Raos, Myanmer, and Malaysia could be considered the birthplace of sushi before it trickled down to China.

B. The beginning of all sushi was to make a method of preserving fish.

The preservation method was not possible without both rice and fish

Cultivation. It was picked up as a fish preservation method in Japan.

1. Fish placed between two wads of rice, pressed and weighted.

By aid of starchy rice, it preserved protein rich foods (fish and meat).

Generation of lactic acid prevents rotting.

2. The rice was used to help start the fermentation, but was then thrown away afterwards. At this point, only the fish was eaten, as rice gets too soppy to eat. 1-3 years to make originally.

C. Nare-Zushi is sushi type foods still found in Southeast Asian countries. It is said it takes an acquired taste, as the taste is very strong.

D. Long storage became unnecessary, as people were more affluent.

They began to store it for shorter periods and also eat the rice. Nama-nari era.

Genealogy

A. Sushi became extinct in China but was prevalent in the ____'s.

B. First evidence of sushi in Japan was in 701 A.D., an old law document called

Tai ho- Restudy. It referred to an awabi and igai (Nare-zushi type).

C. When sushi came to Japan the curing time was shortened to about a month then both the fish and the rice were eaten. Nama-nare type refers to this more rapid pickling while cutting the fermentation time.

D.

Sushi steadily grows in popularity and continues to evolve.

E.

There are two main types of Japanese sushi.

1. Kansai style - Osaka and Kansai region-ornamental style

2. The Edo-style from Tokyo- nigirizushi -is the origin of modern sushi and the one that foreigners are most familiar with.

3. Background history of people and events that changed the methods

A. Matsumoto Yoshiichi (a doctor) developed idea of adding vinegar to sushi rice. Reduced time for eating.

B. In 1824, Hanaya Yohei conceived the idea of raw seafood served on small finger of hand pressed vinegared rice.

The idea caught on at once and became very popular.

C.

Chef Yohei did not use fermentation methods. He served sushi in form resembling modern day sushi.

4. Used to create different styles of sushi

A. Nare-zushi (Fermented)

B. Nama-nare (Semi-fermented and raw)

C. I-zushi (Adding malted rice to aid the fermentation)

Last type using fermentation

D. Sugata-zushi (uncut, stuffed, vinegared instead of fermented)

E. Ii-zushi (Rice)

Kokera-zushi

Hako-zushi (Thin chip box used to press it, done in days)

F. Unohana-zushi (Bean curd residue is used instead of rice)

G. Kata-iri gomoku (Mixed in frame)

H. Oomura-zushi

Minced ingredients)

I. Nigiri-zushi (Hand forming- rice w/fish topping)

J. Gomoku-zushi (mixed ingredients)

K. Maki-zushi (Roll ingredients of rice, fish, toppings rolled in either Nori (seaweed) or Konbu (kelp)). This style includes

1. kazarimaki (decorative),T

2. emaki (hand rolls)

3. futomaki (large rolls/nori used), 4. hosomaki (thin rolls / nori used) uramaki (inside-out rolls/sticky rice on outside)

L. Kawari-zushi (Unusual)

M. Inrou-zushi (wrapped)

N. Inari-zushi (Wrapped with fried bean curd)

O. California roll (Outside of California) (Slender, mat rolled sushi containing crab, avocado, and cucumber

5. Sushi's popularity

A. Sushi stalls emerged originally in Tokyo in the 19th century until after World War II. Stalls vanished after World War II as occupational authorities decreed their demise.

B. Later shops arose (with water after 1923 quake) and they were the beginning of sushi bars.

C. Some traditions of appearance include Norem (short curtain hung with top of door on Sushi shops. If the curtain is in place it is open. If the curtain is down the shop is closed. Conditions are very clean.

D. Sushi presentation - Yunomi is the big ceramic cup for hot tea you see in sushi shops.

E. Traditional implements or utensils are used in making and serving sushi.

1. Makisu - bamboo rolling matt for making sushi rolls

2. Sashimi-Bocho - sharp knife

F. Etiquette

G. Sushi Day has been established as a national holiday in Japan.

H. Sushi & Wasabi are colors used to label make up and fashion