Each of us has probably tried sushi once in our lives. Many of us have become fond of Japanese cuisine. Some people love it and make it themselves regularly. Sushi and rolls are probably one of the few you can not get tired of. When did sushi first appear? What professional chef came up with such a harmonious combination of rice, seafood and seaweed and at the same time extremely appetizing in appearance?
The history of the invention of such a popular dish as sushi started more than 1300 years ago. The name Sushi, by the way, does not translate in any way. In Japanese, the word sushi is depicted as two characters, but these characters are interpreted so differently that it is difficult to stop at one translation. The approximate meaning of the word sushi fluctuates between two interpretations: preparation for long life and a wish for happiness.
Sushi is native to Southeast Asia. As is often the case with ancient cuisines, which undoubtedly include Japanese cuisine, sushi is not so much about culinary value and sophistication, but about a convenient way to store food. For the first time, the Japanese combined raw fish and rice to store fish. And it happened sometime in the 6th century. Fish carcasses were tightly wrapped in rice and placed in barrels, covered with salt. The process of natural fermentation went on for several weeks. Then they ate the fish and threw away the rice. Of course, this is a huge waste, but then there were no refrigerators, and there was a possibility of poisoning. The smell and taste of fish was quite terrible and some Tokyo restaurants still put exotic sushi prepared in this way on the menu. Then boiled rice was served with the fish, and after a while even seasoned with vinegar and sugar. Actually, there is an opinion that they began to dip fish in soy sauce in order to beat off the unpleasant smell and kill the taste.
There is another story about the origin of sushi. This version is contained in the official Japanese chronicle of the 7th century. Emperor Keiko XII, who was ruling at that time, was delighted beyond words with raw clams poured with vinegar. The emperor generously rewarded the cook and has always kept him at his court ever since. Later, subjects of the emperor began to eat such food, and gradually sushi became a popular dish all over the country.
At the end of the 17th century, when rice production expanded quite a lot, rice vinegar was prepared from rice. Rice vinegar gave a piquant sour taste, and fish and seafood began to be served raw. Sushi in the form that we now know appeared in the 19th century in Tokyo, which then bore its old name – the city of Edo. There was a cook named Yohen (Johei). It is worth noting that at that time only some samurai could have a surname, the rest had just a name. Yohen was the first to make a ball of rice, added a little Japanese horseradish – wasabi and covered with a piece of fish. This dish is called nigiri sushi. In Japanese, “nigiri” means “a handful,” meaning sushi is made from such a lump that it can be eaten at a time. Despite the fact that the rest of the dishes are eaten with chopsticks, the Japanese preferred to eat nigiri sushi with their hands.
Since that time, two styles of sushi have been born: Kansai style and Edo style. Kansai is the commercial capital of Japan. Edo (Tokyo) is the capital of all of Japan. Kansai sushi (or homozushi) looked like a pile of rice mixed with various ingredients. Edo sushi is a ball of rice with a piece of fish on top. Basically, all foreigners are familiar only with the Tokyo way of sushi.
After the Second World War, the requirements for sushi masters became tougher. The cook had to be able to cook 10 nigiri sushi and 1 sushi roll from one glass of rice. And also to know in what month or even week this or that component of sushi, mainly fish, is especially good or tasty. The craft of making sushi began to be taught. And the courses lasted from 3 to 10 years.
Shokunin (sushi master) are highly respected in society. It is believed that they are the heirs of the traditions and philosophy of the samurai. Shokunins have a high self-discipline. Always in white robes and usually a bright bandage on his head, they have in their arsenal a set of the sharpest and most expensive knives, which they personally take care of.
And today, Japanese cuisine has spread throughout the world.
Japanese cuisine is also very popular due to the fact that it is a quite healthy food. We are certain that the longevity of the Japanese nation is connected to what they eat.
