The Beginnings of Sushi
The origins of sushi can be traced back to the rice paddies of Southeast Asia. A fermented fish and rice dish called “narezushi,” which served as a method of preservation, is considered the prototype of modern sushi. This technique is believed to have been introduced to Japan via China. The oldest Japanese historical record, the “Kojiki,” mentions the word “sushi,” which is considered the etymological origin of the term.
Sushi from the Nara to Kamakura Periods
During the Nara period (710-794), a unique Japanese sushi culture began to develop. The “Engishiki,” a collection of laws and regulations from the Heian period, contains the character “鮨” (sushi), indicating that sushi was served in the imperial court. In the Kamakura period (1185-1333), a new method called “hayanarezushi” emerged, which involved adding vinegar to speed up the fermentation process, allowing the sushi to be consumed within a few days.
Edo Period: The Golden Age of Sushi
The Edo period (1603-1868) witnessed a significant development in sushi culture. Edo-mae sushi, the style of sushi we are familiar with today, was established during this time. Edo-mae sushi consists of fresh seafood placed on top of vinegared rice, and it quickly gained popularity in the downtown areas of Edo (present-day Tokyo). Sushi stalls and restaurants thrived, and sushi became a staple of the commoners’ food culture.
In the late Edo period, a sushi chef named Hanaya Yohei emerged as a key figure in popularizing nigiri sushi. Yohei is credited with establishing the foundations of modern sushi restaurant management and solidifying Edo’s sushi culture.
Sushi from the Meiji Period Onward
During the Meiji period (1868-1912), sushi spread throughout Japan. With the development of transportation networks, fresh seafood could be delivered to urban areas, leading to an increase in sushi restaurants nationwide. In the Taisho period (1912-1926), conveyor belt sushi (kaiten-zushi) emerged, making sushi even more accessible to the masses.
After World War II, as Japan experienced rapid economic growth, sushi secured its status as a national dish. Advancements in refrigeration technology allowed for better preservation of sushi ingredients, and the number of sushi restaurants increased throughout the country.
Sushi Goes Global
From the 1970s onward, sushi began to spread globally, riding the wave of the Japanese food boom. Sushi restaurants opened in major cities across America and Europe. Today, sushi is enjoyed worldwide as a iconic representation of Japanese cuisine.
In recent years, innovative styles such as creative sushi and fusion sushi have emerged, offering new twists on traditional sushi. As a symbol of Japanese food culture, sushi continues to evolve and captivate taste buds around the globe.
Sushi, with its origins in Southeast Asia, has undergone a unique evolution in Japan. From the Nara period to the present day, sushi has become deeply rooted in the dietary habits of the Japanese people and has become a beloved dish worldwide. Sushi, which cherishes tradition while constantly innovating, can be regarded as a symbol of the Japanese culinary culture that Japan proudly presents to the world.
