Japan
Photo: chidorian, CC BY-SA 2.0, croppedSushi
寿司
Recording: JthomasP, CC BY-SA 4.0
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- When
- Lunch & dinnerFestive
- Taste
- FreshSavory
- Made with
- FishSeafoodRice
History
Sushi began as a way to keep fish, not as a fresh delicacy. Along the rice paddies of Southeast Asia and later Japan, fish was packed in cooked rice and left to ferment for months; the rice was thrown away. Over the centuries Japanese cooks shortened the wait, then began eating the rice too. The big change came in Edo, today's Tokyo, in the early 1800s, when vinegar replaced fermentation and street stalls started pressing a slice of fish from Tokyo Bay onto a hand-formed ball of seasoned rice. That fast snack, nigiri, is usually credited to Hanaya Yohei and is the sushi most of the world knows now.
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