Sushi

Dish information

Sushi, a culinary art form synonymous with Japan, is far more complex and ancient than often perceived. Its origins are not in raw fish itself, but in a method of preserving fish in fermented rice, which dates back to Southeast Asia before making its way to Japan around the 8th century. This early form, known as narezushi, involved leaving fish with rice to ferment for months, after which the rice was discarded. The modern concept of sushi, featuring fresh fish and vinegared rice that is actually eaten, began to take shape in the Edo period (17th to 19th centuries). Hanaya Yohei is often credited with inventing nigiri sushi in the early 19th century in Edo (modern-day Tokyo), making sushi a fast food that could be eaten by hand from street stalls. This revolutionary approach shortened preparation time significantly. Sushi's global popularity truly boomed in the latter half of the 20th century, particularly after improvements in refrigeration and transportation made fresh seafood accessible worldwide. Places like Tsukiji Market (and now Toyosu Market) in Tokyo became global hubs for seafood, further cementing sushi's reputation. Beyond its taste, sushi carries deep cultural significance, representing Japanese craftsmanship, precision, and respect for ingredients. It's often associated with special occasions or celebratory dining, served by highly trained sushi chefs known as 'itamae' who dedicate years to perfecting their art.

Timeline

• 718

  First mention of sushi in Japan (ho-ho or narezushi) in the Yoro Code, denoting fermented fish.

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  1820

  Hanaya Yohei is said to have created modern nigiri sushi in Edo, selling it from a street stall.

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  1923

  Great Kanto Earthquake leads to many sushi chefs relocating, spreading sushi culture across Japan.

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  1966

  First sushi restaurant in the US, Kawafuku Restaurant, opens in Little Tokyo, Los Angeles.

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  1970-01-01

  Sushi gains widespread international popularity, especially in Western countries.