History of Sushi in Japan

           

                 In the 8^th century, the making of sushi began in Japan. However, the first type of sushi organed from Southeast Asia and eventually spread to South China. Sushi meant the preserving of fish; it was made with salted fish and then placed in fermented rice. One type of sushi was called Narezushi, it was made with gutted fish and they stored in fermented. These sushi’s was preserved for months sometimes. The fermented rice was used to keep the fish from spoiling. “Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions” (Wiki). Narezushi was an important early sushi because it contains a lot of proteins. Eventually Japanese began eating namanare sushi. This type of sushi was semi-raw fish wrapped up in rice and eaten immediately (before it went bad). Then Haya-zushi was introduced during the Edo period and contained rice and fish that could be eaten right away. Haya-zushi was distinctive because it was the first time in Japanese history the rice didn’t need to be fermented. Japanese began to add vegetables and dried fruits thing to sushi. Sushi began to sell as fast food during the Edo period when the capital was in Tokyo; street vendors began selling them.  In 1923 the Great Kanto earthquake sushi began extremely popular throughout Japan. Today’s version of sushi was invented by Hanaya Yohei. He made sushi that could be eaten with your chopsticks or hands. Hanaya’ sushi was clean and easy to eat; it made great theater and public food.

https://en.wikipedia.org/wiki/History_of_sushi
https://en.wikipedia.org/wiki/Jiuniang