Sushi

Lore & Background

Sushi evolved from narezushi, a fermented fish preserved in rice for months, originating in Southeast Asia and introduced to Japan during the Yayoi period. The first mention of a narezushi-like food appears in a Chinese dictionary from the fourth century. During the Muromachi period, namanare emerged, shortening fermentation and allowing rice to be eaten with fish. In the Edo period, haya-zushi eliminated fermentation entirely by mixing vinegar with rice, leading to the creation of many modern sushi types, including nigirizushi, chirashizushi, inarizushi, and makizushi.

Reader's Guide

Sushi's significance lies in its transformation from a preservation method to a global culinary staple. The development of red vinegar (aka-su) by Nakano Matazaemon further refined its flavor. Sushi is often served with pickled ginger, wasabi, and soy sauce, and is distinct from sashimi, which lacks rice.

Did You Know?

• The word 'sushi' literally means 'sour-tasting' and comes from an antiquated conjugation of the Japanese adjectival verb sui ('to be sour').
• Narezushi, an early form of sushi, involved fermenting fish in rice for possibly months, after which the rice was discarded.
• Sushi does not mean 'raw seafood'; this is a common misconception among English speakers.