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Sushi... Back in the old days
Originated in China between the 5th and 3rd centuries BC, as a means for preserving fish in salt.
Narezushi - the original form of Sushi. Appeared in Japan in the 8th century and still
survives today on the form food such as carp sushi. This is a food presevation technique.
It is made of rice and fish pickled together, mixed with rice vinegar and sake,
laid under a large stone to prevent decay and left to ferment. However, rice was used primarily
to encourage fermentation, and was discarded so that only the fish was eaten.
Learn more History of Sushi
Types of Sushi
- Nigiri-zushi - fish fillet or another topping on top of a special vinegar rice, pressed by hand
- Maki-zushi - consists of rolls such as hoso-maki (thin rolls), futo-maki (thick rolls), saiku-maki (decorative rolls), te-maki (hand rolls)
- Chirashi-zushi - vinegar white rice base with a variety of toppings (seafood, egg omelet, dried gourd shavings, minced fish, pickled ginger, etc.) served in a container. Chirashi means "scatter"
- Inari-zushi - fried bean curd and vinegar rice
Sushi... Today
As the calendar turns to the modern age, restaurants were established and it was combined with alcohol to become a luxury habit and with that, a strict etiquette was also established.
After the war, refrigerators were becoming common and transportation methods were developing which was also used for raw fish, expanding the variety of toppings available.
From Negiri-zushi, Temaki-Zushi, Mochikaeri-zushi and the great boom of Kaiten-zushi.
Foodies outside Japan also started enjoying sushi, and the California Roll was created in America.
Customers' tastes change and while there is flexibility in toppings, it was also rated highly for its low calories and healthy nutritional advantages.
Learn more on Sushi's evolution from Sushi University