History of Sushi

	Sushi came to Japan before the Nara-era (71 0-794 AD). It was a way to store and preserve the fish. This method of preservation is recorded and still can be found in Southeast Asia, China to Japan.

	Sushi back then was very different. Heavily salted fish fillets were layered with steamed rice then pickled in large vessels.

	As the fish fermented the rice would start to produce lactic acid which, in turn, would pickle the fish. This process took anywhere from 2 months to a year.

	At that time the rice was not eaten but only fillet of fish. This is called 'Nare-Zushi' (pronounced na-ray-zu-shi).



	Nare-Zushi itself has a history and is still prepared in the Wakayama area in Japan and the local people enjoy it.

	The word sushi itself refers to vinegared rice, and sashimi refers to raw fish. Nigiri sushi are small formed balls of sushi rice made with various ingredients



	Japan’s 17^th Century produced a chef named Yoshiichi Matsumoto of Edo (Tokyo) who first introduced vinegar to the rice, greatly reducing preparation time, but the fermentation process continued until the 19^th Century

	It was during the 1820’s that Yohei of Edo (Tokyo) gave birth to the popular sushi we know today. Yohei san placed raw fish on vinegared rice. Thus was born Edomae Sushi, meaning “facing Tokyo”.

	There was also a pressed version of sushi (fish pressed on vinegared rice in a wooden box) named Oshi Sushi. (Osaka sushi)



	Sushi is an art and is very labor-intensive dish. We make it with “ ai “ (love) to you.

	Be patient as it may take longer to prepare your sushi than you are accustomed, but it is well worth the wait !