Sushi History
Our sushi advisor, Hiroko Shimbo, provided us with sushi tradition, history and preparation tips. Click here for "Sushi Tradition" by Hiroko Shimbo, which is included in our sushi guide. Here's a hint of what you'll find:
Sushi originated from economic and dietary needs – the need to preserve fish – an important protein source. Fish were caught in abundance during the monsoon season in the rice-growing region of northern Southeast Asia (today’s Thailand). The rains caused rivers to flood rice paddies, allowing fish to swim into the fields where they were caught by farmers. Locals pickled and preserved the fish by packing it with cooked rice in wooden barrels for dry season consumption. The cooked rice fermented in the hot and humid climate, producing lactic acid that preserved the fish and provided a sharp, tart flavor.
This style of sushi traveled through China and reached Japan during the early centuries A.D., though no one is sure of the exact date. In Japan this primitive sushi gradually evolved into today’s popular nigiri-zushi (a small ball of sushi rice topped with a slice of seafood) and maki rolls.
