From The Start:
Sushi has its roots in ancient Southeast Asia as narezushi, a method of preserving fish by fermenting it with rice, introduced to Japan around the 8th century. This early sushi involved discarding the rice and consuming only the preserved fish. By the Muromachi Period (1336–1573), this method evolved into namare-zushi, where both rice and fish were consumed, although the fermentation process remained lengthy.
A significant shift occurred during the Edo Period (1603–1868), with the invention of hayazushi—a quicker method of preparing sushi using vinegared rice, allowing it to be eaten immediately. This transformation made sushi a fast, accessible food.
In the early 19th century, Hanaya Yohei revolutionized sushi in Edo (modern Tokyo) by creating nigiri sushi, featuring hand-pressed vinegared rice topped with fresh fish. This style became an iconic street food, known for its simplicity and freshness.
Sushi spread globally in the mid-20th century, gaining popularity in the West, especially in the U.S. with innovations like the California roll, which replaced raw fish with ingredients like avocado and crab to appeal to Western tastes. Sushi soon became synonymous with healthy eating, artistic presentation, and fine dining.
Today, sushi continues to evolve with new ingredients and creative fusion styles, from vegetarian and vegan options to dishes using unconventional ingredients like truffles or foie gras. Despite these modern twists, traditional sushi’s emphasis on balance, freshness, and simplicity remains at the heart of the cuisine, making it a timeless global favourite.
コメント