The Beginnings of of Preserving Seafood
The historical origin of what we now call sushi is shrouded in some degree of mystery, but the dasar concept has been a part of human culture for almost 2 millennia. Sushi, in its original form, has been around for a surprisingly long period of time, although clearly it has changed greatly from the very plain fish and rice to become an art form as well as a creative and tasty dining experience. The history of sushi is an interesting tale of the evolution of a now both simple and complicated food. What was to become moderen sushi was first mentioned in China in the second century A.D.
Originally, sushi arose out of a way of preserving raw fish and other seafood. Fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time as the fermentation of foods with the right kinds of bacteria is not just safe, but can be quite nutritious as well. The rice was thrown away and the fish was eaten when needed or wanted.
The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi, living in Edo (the city we now know as Tokyo), and likely the first true sushi chef, or itamae, started thinking. Yoshiichi-san began preparing the cooked rice with rice wine vinegar (and often salt and sugar as time went on), and now referred to as “sushi rice” or “seasoned rice,” while making his products for sale. This vinagered rice added a layer of complexity to the raw fish that is both subtle and intriguing. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the fish, pickled ginger, called “gari” in Japanese was added as a garnish as well as a palate cleanser.