Traveling Through The World’s Kitchens With Sushi History

Sushi, as it is served today in California restaurants, holds little resemblance to how it looked and tasted decades ago. Sushi’s culinary history is truly interesting; it shows how this little tidbit has made its way through the ages, working its way into the hearts and kitchens of people all over the world.

The Beginnings of Sushi in Japan

Sushi is probably the dish that is most associated with Japanese food. Actually, sushi traces its roots to Southeast Asia and China in the 7th century. Sushi history tells us that its original form bears no resemblance to the well-liked delicacy of the current century; it began as fish fermented in salt for months to preserve it. When the process was done, all that would be left of the fish was a soft boneless mass. Later, it was discovered that the fish fermented in less time when wrapped in vinegar soaked rice. In the beginning the rice was discarded when the fish was eaten but later, people learned to eat the rice together with the fish.

It is said that it was during the 8th century the first form of sushi, fish fermented with salt, was introduced to Japan. Records show that during the 10th century, rice was introduced into the mixture. Six centuries later, the fermentation process was cut shorter and fresh vinegar was used to flavor the rice.

Some accounts say that the 1800’s that saw the use of raw instead of fermented fish in sushi. This development is attributed by some culinary historians to a chef named Yohei who is said to have resorted to the use of frozen instead of fermented fish because he ran out of the ingredient. This century saw the creation of many new types of the delicacy, this time using fresh or frozen fish and in the case of Tokyo, seafood and shellfish as well.

Korea and its own Version

It is often assumed that Korean kimbap is merely an adaptation of the Japanese sushi but a good number of culinary historians believe that this Korean dish has its own parallel evolution. The present day kimbap shows the influence of makizushi which was brought to Korea during the 35 year Japanese occupation but it is equally rooted in kimssam, a rice and seaweed wrap. Records of the use of laver to wrap rice in Korea date back to the 1st century; this means it is even possible that the practice was brought to Japan either from Korea or China. Regardless of chronology, without doubt, Korean kimbap can be considered a close relative of sushi because it shares the same main ingredients: rice and seaweed laver.

Sushi Conquers the World

In the 1900’s sushi began its earnest culinary conquest of the world. As a result of this gastronomic invasion, there are countless restaurants serving sushi in the United States today. One major food chain is said to have as many as 10,000 sushi restaurants in different states. Highlights of sushi history in the US include visit of Prince Akihito of Japan in 1953 during which the embassy served the delicacy. Another high point is the invention of the California sushi roll in 1970. This new version epitomizes fusion cuisine, utilizing avocado as a substitute for fatty tuna belly and cooked imitation crab instead of raw fish or seafood.

Sushi is attracting serious attention in Europe where health regulations have been established on freezing tuna at -20 degrees Centigrade for more than one day to kill parasites. Some two years ago, the rise of poor quality tuna restaurants sparked an influx of Japanese chefs who wanted to correct errors in the preparation by locals of sushi.

Sushi history shows us that through the ages this morsel has metamorphosed and managed to capture the palates of a diversified public. All over the globe, restaurants that serve meals buffet style will now have a sushi bar so guests can take their pick of the pieces they like. There are many sushi restaurants now that serve dishes of sushi in a conveyor belt, allowing customers to quickly obtain a serving of nori wrapped rice with tuna or eel or crabmeat. Notwithstanding the use of mayonnaise in some versions, restaurant patrons in search of lighter and healthier food will opt for sushi. In addition, with the introduction of ready to eat sushi in supermarkets, this delicious tidbit reclaims its historical beginnings as fast food or food to go.