History of Sushi

Sushi is known as a Japanese delicacy, but the cuisine actually originated from mainland China. Chinese sushi was completely different from what it is today; there was no raw fish or seaweed used. The original sushi used to be a chunk of rice that was pressed together with some form of flavorful ingredients on the inside. This sushi was made up of different kinds of vegetables, seafood, and meat. The rice sushi was typically dried in the sun in order for the outside part to have a crunchy texture and the inside to have a soft and tasty texture.

During that time, from the year 300BC, sushi was a common method of preserving food and making it portable. This trend caught momentum as the cultivation of rice spread across the sea and northwards from Southeast Asia. Different cultures and communities made unique additions and modifications to the basic recipe and arrangement of what was once referred to as Funa-zushi. During this time, rice fermentation would take a number of years.

Once the fermented rice was coupled with meat and vegetables to become Funa-zushi, the rice was no longer edible. As people learned to preserve meat and vegetables using this method, the fermentation period was shortened. People also started pressing the sushi rice under stones in order to speed up the process. Finally, cooked rice began to be used to stuff fish cavities as a preservative. During this same period, people began eating rice together with the fish.

The popularity of sushi reached the coastal areas. This is where the introduction of seaweed, also known as nori, as well as other types of pickled fish came about. Sushi knowledge traveled further and eventually reached Japan. In Japan, raw fish was introduced into the mix due to Japan’s natural resource of fish. Additionally, rice and vinegar was added as a way of bypassing the process of rice fermentation. Vinegar helped preserve the rice when there was no refrigeration. This innovative idea made it possible for modern day sushi to be prepared in one day.

It is in Japan also that sushi became known as more than just food; it is widely considered an art form. It was no longer just a traveling food or a “grab and go” meal. Here, it was eaten as a way of celebrating the beauty of food and its simple ingredients. The Japanese were responsible for changing sushi’s format so as to bring the simple collections of daily food to another level. Modern sushi obtained its current artistic image that includes beautiful dishes, vibrant arrangements and the relaxed atmosphere of Japanese restaurants.

Even to today, sushi continues to evolve significantly – especially in United States. Every sushi restaurant has a signature roll that the chef created to entice sushi lovers to visit their restaurant to try out their special roll. Some rolls that were created in the U.S. are named after cities or states such as Seattle roll, California roll, Philly roll, etc. A lot of these Americanized rolls have ingredients that were never used in pre-modern Japan.

The style of sushi preparation has also changed. The American sushi has adopted a great deal of westernized techniques in its preparation by including area-specific ingredients as well as change in shape, size and method of presentation that was laid out by the Japanese innovators.

In addition, the American sushi is larger in size. This is expected because Americans are known to have big food portions! However, the pieces are still usually small enough to be eaten in one bite with the exception of bigger rolls like the spider roll. The sushi rice used is also sweeter in the States. In the U.S, more emphasis has been put on the quantity of sushi rather than on the quality and the eye appeal aspect. Americans enjoy fast food sushi that limits interactive with the waiter and waitresses such as popular conveyer belt franchise sushi restaurants. Crab is often referred to as ‘imitation krab’ because it’s not real crab meat and much easier and cheaper to produce.

In Japan, consumers prefer good food quality that is served in small portions. I’m sure many of you have heard of Jiro and the insanely high food prices of his sushi bar in Japan – very little sushi is served at an expensive price. Quality and quantity is the biggest difference between an American and a Japanese sushi bar.

Change is not always unwelcomed, though. Americanize sushi found its way back into the heart of Japan. In Japan, there are now sushi bars that deal specifically with American sushi. These bars are characterized with playing rock and roll music complete with Sake Bombs – a common American party favor that involves someone dropping a shot glass of sake in glass filled with beer. These bars specialize in elements American diners are easily attracted. This kind of sushi environment represents what Japanese diners would consider as an unusual combination of ingredients.

Sushi is a trend that is constantly growing in popularity; it continues to evolve in a number of countries today. Whether one is looking for a healthy option, to enjoy an Asian cuisine or just to experience the different food styles, sushi remains one of the most popular option for most Americans. Even though it has been around for over a thousand years since its China era, sushi has proven to be a food for the future with its delicious taste, low fat content, and healthy character.