The History of Sushi

The history of sushi can be traced back to the fourth century in Southeast Asia.  The first type of sushi used salted fish that was fermented with rice, a preparation known as nare-zushi. Eventually, sushi spread to Japan, and by the eighth century, it was flourishing. In fact, it was the Japanese who first served sushi with partially raw fish, instead of salted or preserved fish, as was the earlier tradition in China.  This method proved more flavorful and quickly caught on throughout Japan and the surrounding regions.

A few centuries later, the Japanese began making haya-zushi, which utilized rice vinegar and combined raw fish with an assortment of vegetables and dried or preserved foods.  This type of sushi became very localized in Japan, with each region of the country putting their own particular "spin" on the preparation and ingredients used. This still holds true today, with every region of Japan utilizing its own local products to make its sushi unique.

In the 19th century, portable food stalls doing business on the docks near Tokyo Bay began selling fresh raw fish and seaweed sushi, using the rice and vinegar preservation method.  This early Asian "fast food" quickly became popular among Tokyo residents and seaside workers who needed a quick lunch that was high in protein to sustain them through the long work day.  Modern-day sushi has its origins in these early fish and seaweed rolls sold along Tokyo Bay.

But it was only after the great earthquake of 1923 when this new style of Japanese sushi finally spread throughout the island of Japan.  The great Kanto earthquake caused widespread unemployment and many former Tokyo Bay sushi chefs returned home to smaller villages all over the country, taking the new sushi preparation techniques with them.

In the Western world, the 1980s ushered in a new era of health consciousness, and the modern trend of "continual dieting."  With so much attention placed upon eating healthy and lean meals, the Japanese tradition of sushi began gaining popularity in the United States and Western Europe.  Throughout the 1980s, sushi bars began appearing in major American cities, beginning with the metropolises of the East Coast and in California.  Since that time the sushi phenomena has slowly spread throughout America, and in fact, throughout most of the world.

These days, sushi is incredibly popular in the United States, and is available even in the most remote Mid-western towns, far from the bright lights and cosmopolitan atmosphere of the city. And American chefs have also added their own unique touch to sushi preparation.  Particularly in California, a unique style of sushi has emerged, which includes the famous "California roll," and other regional variations on traditional sushi recipes.

The popularity of sushi has also skyrocketed in Europe, particularly in the United Kingdom, Germany and France.  In South America, both Argentina and Brazil have an increasing supply of sushi bars. And, it goes without saying that sushi is incredibly popular in the East as well. 

These days it is actually difficult to travel to any so-called "industrialized" nation and not encounter a variety of sushi bars.  Today, a new history of sushi is being written in restaurants and sushi bars all over the globe, where local chefs are adding unique regional touches to this delicious Japanese import.