The origin of sushi and its history is fascinating, so let’s get into it!

Sushi, sushi, for the love of sushi. So very admired and enjoyed for its taste, flavors, textures and the incredible and delicate artistry as prepared by the sushi chef. Just hearing the words “let’s have sushi tonight” elicits a smile and eagerness of the meal to come. It has become a staple in our country. You can purchase sushi at the grocery store whereas before you would have to go to a Japanese restaurant. It’s so nice to have the option of a quick grab-n-go or the pleasure of dining out enjoying the variety of mouthwatering dishes offered on the menu.

So, what’s the difference? You hear the words sushi and sashimi used a lot. Both words are commonly used interchangeably. However, each word refers to a very distinct and separate type of dish.

SUSHI VS. SASHIMI

Sushi: derived from “Su” in Japanese (vinegar) combined with “Meshi” (rice). Hence, vinegared rice. Sushi also is historically known to mean “sour tasting”.

Sashimi: derived from the Japanese words “sashi” (pierced or stuck) and “mi” (body or meat), put together gives you sashimi. Interesting to note they used to identify the type fish being by sticking the tail or fin of the same fish to the prepared slices. Kind of nice we can have it all on a menu today.

UNDERSTAND THE MENU BETTER AND WHEN ORDERING  😊

 Sushi, although refers to the non-raw variety, like California Roll. The ingredients are served inside vinegared rice and cut into 6 or 8 slices. So, let’s have a drum roll please for the sushi roll. The word sushi is used as a catch-all when speaking about the cuisine in general. The word sushi is used interchangeably with the word sashimi quite often. This might be a little confusing when you are embarking on your journey as a newbie sushi lover.

 Sashimi really refers to the raw fish and seafood ingredients, i.e. octopus, scallops, shrimp, etc. The raw items are usually served on their own, beautiful and delicate slices of raw fish skillfully arranged and plated.

 (Find delicious rolls under Recipes

HISTORY OF SUSHI

Sushi has a modest beginning born of necessity and has evolved as one of the most ubiquitous dishes savored, flavored, and favored by all (well, let’s say by many; I would love to believe everyone loves sushi, I mean how can one not love sushi?).

Sushi has a rich history originating from China, as well as some areas in southeast Asia. Some sources state between the 5^th and 3^rd centuries BC. Other sources state back to the 4^th century AD. It was born of the need to preserve fish enlisting the use of salt. Sushi called Narezushi, made its debut in Japan during the 9^th century. Buddhism began to become more rooted in the culture. Buddhists abstained from eating meat. This resulted in a deviation of meals prepared with meat being replaced with fish instead. Preserving or pickling the fish had become a priority. So, how to accomplish this?

Introduce Narezushi (aged sushi) to the party. It has origins in Southeast Asia born of the need to preserve freshwater fish. Some sources report Narezushi made its appearance in ancient Southeast Asia as early as the 2^nd century AD. It is believed to have made its way to Japan around the 8^th century. However, actual recorded documentation appeared later during the 10^th century.

Narezushi, containing rice and pickled fish, combined with rice vinegar and sake, provided an excellent means of preservation. The addition of vinegar also improved the taste. The process entailed placing the narezushi underneath large sized stones which protected it from decay. Fermentation later occurred allowing the preserved fish to be eaten and enjoyed. Since the process took so long, the rice was discarded. The rice was no longer tasty at this point. This sadly wasted a lot of valuable rice. As time went on, the process of fermentation became more refined during the 15^th and 16^th centuries becoming much faster. The preservation process went from taking months (too long for me to wait) to what we enjoy today. There was an in-between period during the 1500’s where it was common to eat the concoction of half-fermented rice and fish both. The chefs added more weight on top of the rice. This was wonderful in that the process now only took about a one month. Eventually the faster fermentation process developed with the rice now being able to be safely eaten.            Mamanare was another name for this narezushi. Fast forward to today’s times and voila! we have sushi made right before our eyes with fresh fish and vinegared rice, no waiting needed (insert extreme happy face here).

Funazushi Fun Fact:

Funazushi, a type of narezushi, involves a several months long process of salting the fish. After the salt has been removed, the fish is then added to cooked rice and fermented resulting in the production of lactic acid bacilli. This acidic substance is beneficial in slowing the bacterial growth. Today it can be found as a whole fish delicately and thinly sliced, and of course, arranged aesthetically for serving. It is enjoyed as a snack with saki as an accompaniment. Atop is a sauce described as goopy, with what is referred to as a yogurt like consistency. Funazushi is apparently an acquired taste. If it has been prepared properly, the entire fish, including the head can be eaten. The oldest funazushi is believed to be 100 years old! Due to that length of fermentation, there isn’t much to eat other than liquid at that point. This, not surprisingly, is rare and very expensive. Fermentation of funazushi is more commonly for a single year.

The modern form of sushi we know and love today originated in Japan, specifically during the Edo period (1603-1867). It was born in the city of Edo, which is now Tokyo. Should you see a restaurant named “Edo”, now you know where the name came from.

Possibly the first documented mention for sushi may be from a Chinese dictionary from the 4^th century. Referencing salted fish or “narezushi,” which is essentially, as we have seen, an ancestor of modern-day sushi. The narezushi is described as made by fermenting rice with salt and bacteria followed by pressing it into wooden molds to create thin sheets. These sheets were then served with fish or other ingredients. 🍣

The city of Edo was a major hub for food culture, and sushi chefs began experimenting with new techniques and ingredients. They discovered that by using fresh fish and vegetables, they could create a more flavorful and nutritious dish. They also developed new techniques for preparing and presenting the sushi, such as rolling it into small balls or sheets. This is analogous to the dish we call Nigirizushi.

The city of Edo was also home to many famous sushi restaurants, including the legendary “Dotonbori” district located in what we call today the Namba area of Osaka, Japan. This area was known for its bustling streets and vibrant nightlife, and it became a popular destination for foodies and sushi enthusiasts. Today this area boasts popularity of being a foodie hotspot. This is a well-known place to dine and enjoy conveyor belt sushi.

SO, IS ANYONE CREDITED WITH INVENTING SUSHI? 🧐

Hanaya Yohei is believed to have first created nigiri-zushi during the above-mentioned Edo period, around 1824. The seafood is placed on top of vinegared rice that has been pressed by hand. It was likened to their version of what we call fast food today, minus the drive-thrus. Although, I could go for a drive-thru sushi place. How about you?

ONE OF THE EARLIEST RESTAURANTS TO SERVE SUSHI…

A Japanese restaurant called “Maneki” opened as one of the first sushi bars in 1904. The restaurant resides in the Japantown area of the International District of Seattle, Washington. It is credited with being one of the oldest sushi restaurants in our county. During the COVID-19 pandemic, Maneki decided to stop serving raw fish due to a decline in business. It focused on takeout and during that time developed a website. They survived via a GoFundMe page and were the recipients of a healthily funded makeover, graciously provided by Puget Sound Energy. Additionally, they received a grant from the National Trust for Historic Preservation. So wonderful to see this part of history still thriving.

Preservation = Reservation… I say make a reservation to try this place out if you’re in the area. 🍣