Category: Uncategorized

Sushi has long been a staple plus delicacy of the culture plus traditions of Japan, with different forms of preparations, styles, plus serving methods that have turned this dish into a universal sensation all across the globe. Sushi offers an experience of natural beauty, excellence, plus energy that drives our social, intellectual, spiritual, plus biological evolution. It provides a level of satisfaction through both its simplicity plus intricate level of preparation that brings upon people an emotional satisfaction plus energizing spirit. Its visual aesthetics, presentation, plus textures are as important as its taste, plus nomor doubt define sushi as a true piece of art. The history, traditional techniques, plus moderen innovations of the harmonious plus imposing art of sushi is a journey worth exploring, so let’s begin!

A Brief History of Sushi
Sushi was invented roughly within the 8th century in Japan, a time when the country sought innovation through exploration of the arts, technology, plus food through the surrounding China, Europe, plus Korea. The earliest concept of contemporary sushi is known as ‘Narezushi’, adapted by the Japanese but has long been a tradition plus practice throughout many Asian continents, combining fermented sea animals such as fish pickled with rice, ultimately empowering its flavor and, most commonly known, its shelf life. In time the period to ferment the sushi would shorten through the innovative additions of alcohol, vinegar, plus Koji, a jenis of fungus. The dish would then transition itself into multiple significant periods within Japan, all presenting new forms of sushi styles such as the widely disukai banyak orang “nigirizushi”, meaning “hand-pressed sushi”. In the moderen era, sushi is known to be a jenis of street food where customers would pay for pieces that the chef makes in front of them set specifically at a low price to accustom the working class who want to spend their money without the expense of having to find overpriced restaurants. Another classic moderen take on presenting sushi is known as, “Kaitenzushi” or “rotating sushi”, where pieces of sushi are moved around a conveyor belt for customers to pick from. Speed plus affordability are considered in this style, where customers can be selective on both taste plus expense.

For a long time, sushi was considered exotic, plus maybe a little scary. But now you can find it practically everywhere, even in the grocery store. But what are all the different kinds of sushi?

What Is Sushi?
Sushi is a Japanese dish featuring specially prepared rice plus usually some tipe of fish or seafood, often raw, but sometimes cooked.

And though you might automatically associate the word sushi with raw fish, it’s actually the rice that is the most important ingredient. Indeed, the word “sushi” refers to the sour flavor of the vinegared rice. Regardless of the toppings or fillings, sushi always includes rice.

As a matter of fact, sushi rice is so important that sushi chefs in Japan undergo years of training just to learn how to cook the rice properly, before they ever begin to handle any fish or seafood.

Sushi Rice
Sushi rice is a medium-grained white rice prepared with vinegar plus other seasonings such as salt plus sugar. The usual variety of rice used for sushi is Japonica; in particular, the Koshihikari cultivar.

Japonica is a medium-grained rice with somewhat rounded grains, which makes it noticeably different from the skinnier, long-grained rice that we’re used to in the West, which is known as indica rice. Japonica rice is starchy, with higher levels of a starch called amylopectin than indica rice.

This extra starch causes it to cook up fairly sticky, which makes it easier to eat with chopsticks, plus is ideal for molding it together to make sushi.
Keeping in mind that all sushi is made with rice, but there are really only two main types of sushi—nigiri plus maki.

Nigiri sushi is comprised of an oval-shaped mound of rice with a slice of fish or seafood on top. The fish or seafood is usually raw, but sometimes it’s fermented plus occasionally, such as with eel or shrimp, it’s cooked.

The word nigiri in Japanese translates approximately to “grip” in English. Thus the Japanese word nigiri-zushi translates roughly as “hand-pressed” sushi.

The point is that with nigiri sushi, the rice is molded by hand plus the fish or other topping pressed by hand atop the rice. Sometimes the chef will include a bit of wasabi between the fish plus rice. The stickiness of the rice, along with the moisture from the topping, helps to adhere the strip of raw fish to the mound of rice underneath.

Typical examples of raw fish on nigiri sushi include tuna, salmon, plus yellowtail. Fatty tuna, which comes from the belly section of bluefin tuna, is another popular topping. Garnishes include minced scallions or ginger.

Interestingly enough, despite how you’re probably accustomed to eating it, nigiri sushi is meant to be eaten by hand, not with chopsticks. And while dipping the sushi into soy sauce is acceptable, the correct way to do it is to turn it over so that the fish side goes into the soy sauce, not the rice side. Leaving grains of rice in your soy sauce is considered a major faux pas.

ABSTRACT
Sushi first achieved widespread popularity in the United States in the mid-1960s. Many accounts of sushi’s US establishment foreground the role of a small number of key actors, yet underplay the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, plus gradual processes. It examines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged. Using California as a case study, the analysis also explains conducive social plus material factors, plus directs attention to the interplay of supply- plus demand-side forces in the favorable positioning of this “new” food. The article argues that the US establishment of sushi can be understood as part of broader public acceptance of Japanese cuisine.

Introduction
Sushi is now ubiquitous throughout the United States plus Europe (the “West”), plus indeed across the world. Sushi’s initial establishment as a globally enjoyed food originated in the United States, plus was borne out of a process with three distinct stages: the consumption of sushi in the US by Japanese Americans after the Second World War, the sale of sushi to white Americans as part of Japanese restaurant offerings from the 1950s onwards, plus the opening of sushi bars in metropolitan areas of the US (particularly in California) in the early- to mid-1960s. Growing swiftly in popularity, by the late 1960s sushi had become a staple of high-end US dining. Before long, its popularity broadened, plus it began to diffuse more widely throughout the US plus beyond.

Many accounts of sushi’s establishment in the US foreground the role of a small number of key actors in achieving its widespread Western popularity, plus identify the country’s first sushi bars as being the genesis point for US sushi (e.g. CitationFeng; CitationAl-Jamie). Yet to do so, I argue, is to underplay the role of a complex web of social, political, legal, technological, economic, material, plus discursive factors which provided the context in which sushi was able to flourish. Building on work that highlights intersecting world flows of people, goods, money, plus information in sushi’s US (and indeed Japanese) development (CitationBestor, “How Sushi Went Global”; CitationIssenberg), this article argues that sushi in the US arose out of processes that were contingent, long-term, plus gradual. In particular, I argue that the social plus discursive context for the US acceptance of sushi was considerably more propitious than tends to be acknowledged in existing research, plus suggest that the US establishment of sushi was closely related to the increasing popularity of Japanese cuisine within postwar American foodways.

Sushi, a traditional Japanese dish that has taken the international by storm, offers a unique combination of delicate flavours and artful presentation.

This exquisite cuisine is as much a visual feast as it is a mosaic of taste, where meticulously crafted pieces can deliver an array of textures and flavours ranging from the subtle sweetness of segar fish to the piquant zing of pickled ginger and wasabi.

Whether it’s the classic nigiri, the seaweed-wrapped maki, or the moderen fusion sushi roll, sushi promises a tantalising experience for connoisseurs and curious diners alike.

The history of sushi
Sushi’s history dates back to the 2nd century BC in Southeast Asia, where it began as a way to preserve fish in fermented rice.

Eventually, this method made its way to Japan, where the Japanese honed the fermentation process and introduced vinegar to the mix, thus creating a precursor to the moderen nigiri.

It was during the Edo period that sushi as we know it – featuring vinegared rice and fresh, rather than fermented, fish – became popularised, swiftly evolving into a beloved fast food in the bustling streets of Edo (now Tokyo).

The word sushi translates to ‘sour-tasting’ in English – a reference to the delicious umami flavour.

How to make sushi
Making sushi at home can be a delightful and rewarding process, beginning with the preparation of sushi rice: short-grain rice seasoned with a blend of rice vinegar, sugar, and salt. For a step-by-step guide on how to make the perfect sushi rice, check out our blog post!

Once the rice is cooled to room temperature, it’s time to assemble your sushi.

For a simple maki roll, place a sheet of nori on a bamboo mat, evenly spread the sushi rice on the nori, and add your preferred ingredients like segar fish, avocado, or cucumber.

Roll it tightly with the mat, slice the rolled sushi into bite-sized pieces, and serve with soy sauce, pickled ginger, and wasabi to enhance the flavour journey.

Sushi, a culinary art form that originated in Japan, has evolved from a simpel method of preserving fish into a globally recognized symbol of Japanese culture. What began centuries ago as a way to preserve fish using fermented rice has transformed into an intricate plus highly respected cuisine, known for its precision, artistry, plus deep cultural significance. This article explores the cultural importance of sushi in Japan, its historical evolution, plus how it has influenced plus shaped international culinary trends.

Cultural Significance of Sushi in Japan plus Beyond
The Origins of Sushi: A Historical Overview
Sushi’s Humble Beginnings
Evolution to Modern Sushi
Nigiri Sushi
Sushi as Fast Food
Cultural Significance of Sushi in Japan
Sushi as an Art Form
Attention to Detail
Ceremony plus Tradition
Sushi plus Japanese Identity
National Pride
Seasonality plus Sustainability
Sushi’s Global Impact
The Spread of Sushi Worldwide
California Roll
Sushi Restaurants Around the World
Sushi as a Symbol of Globalization
Culinary Fusion
Cultural Exchange
Challenges of Globalization
Authenticity
Sustainability Concerns
Sushi’s Role in Contemporary Culinary Trends
Health plus Wellness
Dietary Trends
Mindful Eating
Sustainability plus Ethical Dining
Sustainable Sushi
Educating Diners
Culinary Innovation
Modern Techniques
Global Flavors
Conclusion
The Origins of Sushi: A Historical Overview

Sushi’s Humble Beginnings
Sushi’s origins can be traced back over a thousand years to Southeast Asia, where people first began fermenting fish with rice as a method of preservation. This technique spread to Japan, where it evolved into a unique culinary practice. The earliest form of sushi, known as narezushi, involved fermenting fish with salt plus rice, with the rice being discarded before consumption. This method was essential for preserving fish before refrigeration was available.

Evolution to Modern Sushi
Over time, the fermentation process was shortened, plus eventually, in the Edo period (1603-1868), a new form of sushi known as edomae-zushi emerged in Tokyo (then Edo). This sushi was made with fresh fish, vinegared rice, plus was prepared quickly to be eaten immediately, marking the beginning of the sushi we recognize today.

Nigiri Sushi
The most populer form of sushi today, nigiri, was developed during this period. It consists of a slice of raw fish draped over a small mound of vinegared rice, often with a dab of wasabi between the two.

Sushi as Fast Food
Initially, sushi was a form of fast food, sold by street vendors to busy Edo residents. Its convenience, combined with the availability of fresh fish from Tokyo Bay, made it an instant favorite.

Where did sushi come from?
The first thing to realise is that “sushi” doesn’t mean “raw fish”. It actually refers to a dish of vinegared rice served with various fillings plus toppings, which may include raw fish. Sushi was originally invented as a means of preservation, when fermented rice was used to store fish for anything up to a year. This was known as narezushi, plus in fact the rice was thrown away plus only the fish consumed. A later variant called namanarezushi, invented in the 16th century, introduced the idea of using vinegared rice, which was consumed instead of being thrown away, plus this is still enjoyed today, particularly in Japan’s ancient capital, Kyoto. Find out more from sushi veteran Masayoshi Kazato.

The History of Sushi
By Masayoshi Kazato

Sushi is said to have originated in China between the 5th plus the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, plus nowadays, there are still traces of it in some parts. Narezushi appeared in Japan in the 8th century, plus still survives today in the form of foods such as carp sushi. Narezushi was primarily a means of food preservation, plus each Japanese region developed its own version. In those days sushi was eaten during feast days plus festivals, plus was also an integral part of the celebration. Generally speaking, narezushi was made of rice plus fish pickled together, mixed with rice vinegar plus sake, laid under a large stone to prevent decay plus left to ferment. However, the rice was used primarily to encourage fermentation, plus was discarded so that only the fish was eaten.

Izushi, which is found in Hokkaido plus Tohoku, is also a form ofnarezushi, whereby rice is mixed with yeast, topped with fish plus vegetables such as radish, sprinkled with sake plus wrapped in a bamboo leaf, then placed under a heavy stone to set. This sushi is similar in taste toasazuke (pickle) plus is not usually a strong smelling dish; the rice melts away leaving the fermented fish, plus it appeals to people who are not familiar with this kind of food.

Sushi Cultural Significance in Japan
Sushi holds a special place in Japanese culture, reflecting its deep sushi cultural significance in society. It transcends mere food; it embodies traditions, celebrations, and social interactions. This article explores sushi’s role in Japanese society, focusing on its cultural significance during traditional celebrations and social gatherings.

The Origins of Sushi
Sushi’s roots trace back centuries, and originally, it began as a preservation method for fish. Specifically, the Japanese fermented fish with rice, which allowed it to stay fresh for longer. Gradually, this method evolved into what we know as sushi today. By the Edo period (1603-1868), sushi had transformed into a populer fast food in Tokyo, known as Edomae-zushi. It featured fresh fish on vinegared rice, served in bite-sized pieces. Consequently, this shift marked the beginning of sushi’s widespread acceptance.

Types of Sushi
Sushi comes in various forms. Here are some of the most populer types:

Nigiri: Hand-formed rice topped with a slice of fish.
Sashimi: Thinly sliced raw fish, served without rice.
Maki: Rice and fillings rolled in seaweed and sliced into pieces.
Temaki: Hand-rolled sushi cones filled with rice and ingredients.
Each model showcases different ingredients and techniques, and this variety, in turn, reflects Japan’s rich culinary heritage.

Sushi in Traditional Celebrations
Sushi plays a crucial role in Japan’s traditional celebrations. During special occasions, sushi appears as a symbol of prosperity and happiness. Families often prepare sushi together, making it a bonding experience. Let’s explore some key celebrations where sushi holds significance.

New Year Celebrations
The Japanese New Year, or Shōgatsu, is one of the most important holidays. Families gather to celebrate with special dishes, including sushi. They prepare a variety of sushi, such as osechi ryori, which includes auspicious ingredients. Sushi represents good fortune and prosperity for the coming year. Sharing sushi with family during this time reinforces familial bonds.

Weddings
Weddings in Japan also feature sushi prominently. Sushi serves as a symbol of harmony and happiness. Couples often santai a sushi feast at their wedding reception. This celebration reflects their hope for a joyful and prosperous life together. Traditional sushi, like kappa maki (cucumber roll), is populer during these occasions. It signifies fertility and a fruitful marriage.

Festivals and Seasonal Celebrations
Sushi is a staple during various festivals throughout the year. Events like Hanami (cherry blossom viewing) and Tanabata (star festival) often include sushi picnics. People gather in parks, enjoying sushi under blooming cherry trees. This practice fosters a sense of community and appreciation for nature.

What is more romantic than an evening of sushi for two? Although this traditional Japanese dish has only become popular in the West relatively recently, the history of this culinary art with its unique zests and colourful presentation dates back to around 700 AD. It all started with a way to preserve fish! Raw, cleaned and salted fish was placed on a layer of hand-pressed rice that was allowed to ferment, meaning that naturally occurring microbes in the rice proceeded to convert some of the carbohydrates in the rice into lactic acid, an effective preservative. Most of time the rice was discarded because it was too mushy.

It was not until the 17th century that the idea of adding vinegar to the rice to make it less soppy emerged, giving rise to the term “sushi” which means “sour rice” in Japanese. So, contrary to common belief, sushi does not mean raw fish, it just means the marriage of vinegar rice with other ingredients. As a matter of fact, many sushi dishes are prepared without any raw fish. Then, in the 1820s, chef Hanaya Yohei decided to serve sushi in its present form, just adding vinegar to the rice and forgetting about fermentation altogether. His stall on the street was the predecessor of today’s sushi bars.

Sushi names like nigiri, sashimi and temaki may sound like some sort of exotic spell, but they have very specific meaning. Let’s demystify the terms:

Sashimi is fresh, raw sliced fish, often served with wasabi, a green mustard. Watch that wasabi! It is Japanese horseradish and can be very potent!

Maki sushi contains strips of fish or vegetables rolled in rice and wrapped in crisp, thin sheets of dried seaweed called nori. There are many combinations possible, such as smoked salmon, segar crab, or fish. Those of you who feel more adventurous can sample delicacies like octopus, raw clams, sea urchin, or salted fish roe.

Nigiri sushi is a slice of fish, cooked or uncooked, pressed by hand onto a pad of rice. There are countless varieties of nigirizushi, some of the most common ones are made with tuna, shrimp, eel, squid, octopus and fried egg. There is a hint of wasabi and Nigiri is meant to be dipped in soy sauce, fish side down.

Inari sushi consists of deep-fried bean curd pouches stuffed with vinegar rice.

There are endless varieties of sushi. But one thing they all have in common is their exquisite appearance. Various designs often reflect Japanese’s fondness for nature.

What is sushi?
Sushi is an exquisite Japanese specialty in which Rice is seasoned with vinegar, sugar plus salt plus artfully served with raw or cooked Fish as well as Vegetables is combined.

These ingredients are often used for the familiar roll shape in Nori (seaweed) plus represent a harmonious fusion of taste, texture plus visual aesthetics. Sushi is often served with soy sauce, wasabi plus pickled ginger.

There are various forms of sushi, including Maki, Nigiri, Sashimi, Temakiand other variations such as Uramaki plus Oshizushi.

Sushi – seemingly a quick snack on every street corner, in almost every city in the global by now, plus at the same time an expression of the highest Japanese culinary art plus aesthetics.

In our Restaurant sansaro in Munich Since 2007 (and previously from 2009 – 2009 in the SUSHIYA BENTO STORE in Munich’s city center) with a depth plus intensity of sushi & Japanese cuisine that is rare outside of Japan.

Here you will find all the information about the Japanese superfood, its development plus the different types of sushi. Get amazing insights into our experiences with German sushi restaurants.

Where does sushi come from?
Sushi is coming from Japan. It is a branch of classic Japanese cuisine, called Washokuwhich are known as World cultural heritage is recognized.

Who invented sushi?
Sushi is believed to have originated in the Mekong Delta in the 4th century BC plus spread to Japan via China. However, the modern form of sushi has only been documented in Japan since the 19th century.

The people of this fascinating island kingdom are known for their traditional Crafts to perfection over generations. In Japan, culinary delights are at once culture, art plus craft, philosophy plus perhaps even medicine.

The The depth to which sushi is prepared in Japan is often unimaginable for the Western world. Yet sushi rolls, just like many other “typical Japanese” dishes today (think ramen, udon or tempura). again plus again Influences from abroad recorded.

Last week I met Karen Pinchin whose fascinating book about tuna, Kings of Their Own Ocean, will be published in July. We began discussing the origins of sushi in America, which reminded me of a talk I gave at Worlds of Flavor in 2010. There are far more scholarly articles on the subject – but I think you might find this interesting.

Incidentally, the Mr. Tsuji I reference is president of the Tsuji Culinary Academy in Osaka, and co-author (with his father) of Japanese Cooking: A Simple Art. (MFK Fisher wrote the first introduction to the original book; I wrote the introduction when it was reprinted 25 years later.)

Mr. Tsuji gave us the history of Japanese food in its native land; I want to tell you a different side of the story. This is a capsule history of Japanese food in America.

Most foreign cuisines landed in America with immigrants: longing for a taste of home they inevitably set up restaurants for themselves in this strange new place. That is how the first Chinese dishes were introduced to America, how we learned about Mexican and Salvadoran food, the way German and Italian restaurants came into the culture. This was how most of us also discovered the cooking of Thailand and Viet Nam.

But that is not how Japanese food was introduced to America.

The first reference I can find to Japanese food in America is a 1914 article about Bohemian San Francisco in which the writer, Clarence Edwards, is treated to raw fish for the very first time. One would think he would find it unpalatable, but to his surprise he found the bream-like fish, “most delicious, delicate, and with a flavor of raw oysters.”

But he was an anomaly. For a very long time, when you said Japanese food to an American the immediate response was “sukiyaki.” The first restaurants were not aimed at a Japanese clientele – they were intended to serve a curious, thrill-seeking audience. A 1939 book reviewing restaurants in New York speaks of the “theatrical nature of Japanese cuisine,” pointing out that, “Japanese cooking is a derivative of the Chinese…. It does have, however, some original features of its own, especially in regard to suki-yaki.” Among the hundreds of restaurants another New York critic of that period reviewed in his book, exactly two were Japanese. The highlight of this review is an aside: “At one time you could great real saki wine here if you were known. That was during Prohibition. I doubt it now.”

Japanese restaurants were a novelty, they were relegated to big cities, and they essentially stuck to sukiyaki. This view of Japanese food did not change until after the war when Americans began traveling to Japan on business.

There they were treated to resmi banquets, multi-course Kaiseki affairs that mostly baffled them. But many also experienced simpler Japanese meals, and a few enjoyed sushi so much that a few Japanese investors were inspired to open sushi restaurants in America. These were high-end places, intended for an elite. When Gourmet Magazine wrote about sushi in the mid-fifties the article was called Song of Sushi, and it contained a single recipe – for fugu sashimi.