A brief history of Sushi

Sushi is one of Japan’s most famous dishes, now beloved not only in Japan, but worldwide. This article briefly goes over the long history of sushi. 

The earliest form of sushi was known as “narezushi,” which literally translates to “ripe sushi.” As the name indicates, narezushi was a method of preserving fish through fermentation. Fresh fish would be packed with fermented rice, which acted as a natural preservative, allowing the narezushi to be stored for months. Narezushi became a staple food all around Japan, especially in the regions surrounding Lake Biwa. In contrast to the sushi we know today, in narezushi, most commonly only the fish would be consumed, while the rice was discarded. 

During the Muromachi period (1336-1573), some major changes were made to narezushi that made it more like modern sushi. Instead of fermenting the rice, vinegar began to be added to the rice as a preservation aid. This change allowed a significantly shorter fermentation period of narezushi, and eventually the process of fermenting the rice and fish together was abandoned. Instead, fresh fish would be served with freshly vinegared rice, paving the way for the Edo period sushi. 

In the Edo period (1603-1868), “hayazushi,” which translates to “quick sushi” was developed. In this style, fish was placed on top of small balls of vinegared rice, completely moving away from the time-consuming fermentation methods. With this, the rise of sushi as a fast, more convenient food began. Later, “nigiri sushi,” or “hand-pressed sushi” became popular in Edo (modern-day Tokyo), marking Edo as sushi-central.

Much of the culture surrounding sushi was developed in Edo. The “itamae,” or the sushi chefs, embodied the values of “shun” (or seasonality) in their menus. By taking great care in selecting ingredients, itamae would pick the freshest fish during their peak season. An itamae’s value of picking only the best would be reflected in the aesthetics of sushi. Mostly known for a minimalist presentation, itamae would place the sushi in its simplest state, putting the soy sauce and wasabi on the side, to keep the spotlight on the sushi. 

While traditional and higher-end sushi remains itamae-to-consumer, in modern Japan, more affordable modes of sushi have also been invented. “Kaiten-zushi,” or “conveyor belt sushi,” have sushi of all times rolling in, letting consumers pick and choose their favorite pieces at will. With how interactive this experience is, these “kaiten-zushi” places have become a tourist favorite, and a restaurant for special occasions. 

The story of sushi doesn’t end here—it will undoubtedly keep on evolving into something new. And we’ve already seen some of sushi’s descendants: the California roll strays from much of sushi’s original virtues, (it uses avocado, has its rice on the outside) but it’s pretty tasty and has its own virtues. May sushi continue to bring people together—no matter in a high-end restaurant bar or in a neighborhood sushi bar.