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A Short History of Sushi

A Short History of Sushi

Sushi has been around for a surprisingly long period of time, although not in its present form. The history of sushi is an interesting tale of the evolution of a simple dish. What was to become sushi was first mentioned in China in the second century A.D. Originally, sushi arose out of a way of preserving food. Fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time. The rice was thrown away and the fish was eaten when needed or wanted.
The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.’

Sushi, the artful dining experience once uniquely Japanese, has now evolved to another level beyond the traditional Japanese methods. Western influences have given rise to new styles of sushi, such as California rolls and the many elaborate ‘fusion’ creations at upscale sushi restaurants. The history of sushi is a long one, at least 1,800 years in fact, but the current iteration is popular around the world, and rightly so. It is not often that something so singly cultural can not only take the world by storm, but also influence the direction of food in other cultures. Demand for sushi is only increasing and seems to be continuing to evolve. Traditional sushi restaurants sit alongside ‘fusion’ restaurants and both are popular for their own reasons. The history of sushi is still far from over.

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