Sushi Was First Served In Which Century?

The concept of sushi was likely introduced to Japan in the ninth century, and became popular there as Buddhism spread. The Buddhist dietary practice of abstaining from meat meant that many Japanese people turned to fish as a dietary staple.

Where does sushi come from?

Find out more from sushi veteran Masayoshi Kazato. Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts.

When was the first sushi shop in America?

Sushi was already being served in the United States by the early 1900s, following an influx of Japanese immigration after the Meiji Restoration. The first sushi shop in the U.S. reportedly opened in 1906 in the Little Tokyo neighborhood of Los Angeles.

When did sushi return to restaurants?

One restaurant that reopened after the war to serve sushi was Matsuno Sushi (Matsu-no-sushi) in Little Tokyo, Los Angeles. This restaurant had been in business at least since 1938 or 1939, and by 1949, it was back serving sushi (featuring local bluefin tuna) for lunch.

What is the history of sushi in Edo Japan?

Nigirizushi was an instant hit and it spread through Edo like wildfire. In the book Morisadamanko (守貞謾稿) published in 1852, the author writes that for a cho (100 meters by 100 meters or 10,000 square meters) section of Edo there were one or two sushi restaurants, but that only one soba restaurant could be found in 1 or 2 cho.

When was sushi first served?

Originally sushi was developed in Southeast Asia between the 5th and 3rd centuries BC as a way of preserving raw fish in fermented rice. Gutted and salted fish wrapped in fermented rice was stored for months without spoiling. The practice spread to south China before being introduced to Japan around the 8th century.

Where did sushi first come from?

Origins. According to Eat Japan, Sushi; believed to have been invented around the second century, was invented to help preserve fish. Originating out of Southeast Asia, narezushi (salted fish) was stored in vinegerated or fermented rice for anywhere up to a year!

How was sushi first made?

The earliest form of sushi, a dish today known as narezushi, has its probable origin with the Baiyue and paddy fields of ancient southern China. The prototypical narezushi is made by lacto-fermenting fish with salt and rice in order to control putrefaction.

Who invented salmon sushi?

Norway Introduced Salmon for Sushi Fish in Japan.

When was sushi introduced to America?

Sushi (which actually refers to the seasoned rice on which raw fish is served, not the fish itself) was originally sold as street food in Japan starting around the 8th century. It is said to have arrived in the U.S. in the late 1960s, with the opening of Kawafuku Restaurant in Los Angeles’ Little Tokyo.

When did sushi come to Japan?

The dish spread from China to Japan in the 8th century. The first reference to “sushi” appeared in the Yoro Code, written in the year 718. Over the following centuries, the dish slowly began to change.

Is sushi Japanese or Korean or Chinese?

Today’s sushi is most often associated with Japanese culture, though the many variations of sushi can actually be traced to numerous countries and cultures including Japanese, Korean, and Chinese.

Why is sushi called sushi?

Originally, sushi was fermented fish with rice preserved in salt, and this was a staple dish in Japan for a thousand years until the Edo Period (1603 to 1868) when contemporary sushi was developed. The word “sushi” means “it’s sour,” which reflects back to sushi’s origins of being preserved in salt.

When was sashimi invented?

Between 1600 and 1867 of the Edo period, people began to make sushi without fermentation. In the 17th century, sashimi grew in popularity and by the end of the 18th century, nigiri sushi (slices of raw fish onto bite-sized, hand-rolled vinegar-seasoned rice) appeared.

Where did sushi originate from?

However, anyone who’s been to the restaurant will tell you that sushi is but a fraction of the dishes they have to offer. So it should come as no surprise that this case contains absolutely no raw fish, or even sushi rice for that matter. This luckiest

How is sushi traditionally made?

How Is Sushi Traditionally Made? Rice and seaweed are wrapped around small pieces of raw fish to make sushi. Bamboo nets are used to collect the seaweed, called nori. Spices such as ginger root are mixed with the chops of the fish and then served with sushi. The flavor of sushi rolls is usually enhanced by the addition of sushi rolls with a

What is the history behind Sushi?

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  • Why was sushi invented?

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  • Sushi History

    The first thing to understand is that ″sushi″ does not necessarily refer to ″raw seafood.″ A meal of vinegared rice served with a variety of fillings and toppings, some of which contain raw fish, is what it is truly called.As a method of fish preservation, sushi was first developed when fermented rice was used to keep fish fresh for up to a year in an open air container.Known as narezushi, this dish consisted just of fish and rice, with the rice being tossed away.

    • An even later variation, known as namanarezushi, which was established in the 16th century, introduced the concept of utilizing vinegared rice that was consumed rather than thrown away, and this is still appreciated today, notably in Japan’s historic capital, Kyoto.
    • Learn more about sushi from Masayoshi Kazato, a seasoned professional.

    The History of Sushi

    Masayoshi Kazato contributed to this article.Sushi is said to have originated in China somewhere between the 5th and 3rd century BC as a method of preserving fish in salt, according to legend.Narezushi, the original type of sushi, has been created throughout South East Asia for hundreds of years, and there are still remains of it in some areas of the region today.

    • Narezushi, which first emerged in Japan in the 8th century and is still available today in the form of delicacies such as carp sushi, is a traditional dish.
    • In its original form, napezushi was a method of food preservation, and each Japanese area created its own variation on the concept.
    • Sushi was traditionally served at feast days and festivals, and it was considered a vital element of the festivities.
    • Generally speaking, narezushi was prepared of rice and fish that had been pickled together, then combined with rice vinegar and sake before being placed beneath a huge stone to avoid rot and allowed to ferment for many days.
    • The rice, on the other hand, was largely employed to promote fermentation and was discarded, leaving just the fish to be consumed.
    • It is also known as izushi in Hokkaido and Tohoku, and is a variation on the narezushi technique, in which rice is mixed with yeast, topped with fish and vegetables like as radish, dusted with sake, and wrapped in a bamboo leaf before being placed under a heavy stone for a few minutes to set.

    Asazuke (pickle) sushi is comparable in flavor to this meal, which is not often a strong-smelling dish; the rice melts away, revealing the fermented fish underneath, and it appeals to individuals who are unfamiliar with this type of cuisine.Vinegar, which is essential to the preparation of sushi, was originally produced in Mesopotamia some 5000 years ago.Rice vinegar production, along with winemaking, was brought across from China to Japan during the 4th or 5th century.

    • Rice vinegar, such as the commonly accessible Mizkan Rice Vinegar, was initially produced in the Izumi area, south of Osaka, and was known as ″Izumi vinegar″ until the Edo era, when it was replaced by soy sauce.
    • Japan produced wine and fruit vinegars throughout the Heian period, as well as other products.
    • Sushi that had been dusted with sake or rice vinegar had been around for a long time, but because creating narezushi was a time-consuming operation, individuals began manufacturing vinegar from the lees of sake during the Edo period.
    • When combined with rice, this became a popular meal, and the practice of sprinkling vinegar over rice to produce nigirizushi spread throughout Japan.
    1. Nigirizushi initially emerged around 1800, but it was a much smaller version of the bite-size nigirizushi that we are familiar with today.
    2. An uncooked piece of raw fish was placed on a little bed of vinegared rice the size of a rice ball at that time.
    3. Nigirizushi became known as Edomaezushi because it was created using seafood harvested in the bay near Edo (now known as Tokyo), and Hanaya Yohei is still credited as the dish’s originator.
    4. Nigirizushi is a type of sushi that originated in Japan.
    5. Elizabeth Aveling provided the translation.
    6. Takayuki Ishikawa created the illustration.

    Masayoshi Kazato

    Masayoshi Kazato has been a sushi chef for more than fifty years, and he has a lot of experience.He left home at the age of twenty to travel across Japan, eventually settling in Hokkaido, where he began his professional career as a sushi chef.He founded his first sushi bar when he was 26 years old, and his present location, Sakae-zushi, is well acclaimed throughout Japan, drawing in a large number of clients.

    • Chef Kazato is dedicated to bringing sushi and educating chefs in nations all over the world, including the United States, Germany, the Czech Republic, and the United Kingdom, among others.
    • He serves as the Executive Director of the All-Japan Sushi Association as well as the Executive Director of the AJSA Sushi Skills Institute (AJSA Sushi Skills Institute).
    • Using his expertise, Chef Kazato teamed with Eat-Japan to develop the SUSHI: Key Skills and Basic Procedures e-book, which is accessible here.
    • The book covers the fundamental techniques required to prepare safe, tasty, and genuine sushi.

    What Century Was Sushi First Served?

    In the eighth century, the dish made its way from China to Japan. The earliest documented mention of the word ″sushi″ was in the Yoro Code, which was written in the year 718. Over the ensuing centuries, the dish underwent gradual transformation.

    When was sushi first served?

    Sushi is said to have originated in China somewhere between the 5th and 3rd century BC as a method of preserving fish in salt, according to legend. Narezushi, the original type of sushi, has been created throughout South East Asia for hundreds of years, and there are still remains of it in some areas of the region today.

    Where was the first sushi served?

    The earliest kind of sushi, a delicacy known now as narezushi, is said to have originated in the Baiyue and paddy fields of ancient southern China, where it is still served today. When narezushi is produced traditionally, it is done so by lactofermenting fish with salt and rice in order to control putrefaction.

    What’s the origin of sushi?

    Sushi is said to have been brought to Japan in the ninth century and gained popularity as Buddhism expanded throughout the country. A result of the Buddhist dietary practice of refraining from meat, a large number of Japanese people switched to fish as a major food source.

    What is the oldest sushi in the world?

    Narezushi, the most rudimentary and oldest kind of sushi, is a world different from the California rolls and cut sashimi that you’re used to seeing at restaurants. This fermented fish, which dates back to the 10th century in Japan, was preserved with salt and uncooked rice, eventually giving birth to the nigiri (sliced seafood on top of rice) that we know and love today.

    Is sushi Japanese or Korean or Chinese?

    The modern-day sushi is most generally linked with Japanese culture, while the various types of sushi may be traced back to a variety of nations and civilizations, including Japanese, Korean, and Chinese cuisines.

    What does sushi mean in Japanese?

    Sushi literally translates as ″it is sour,″ which often refers to the vinegar rice used in the preparation of sushi. Sashimi and sushi are two different types of seafood that may be distinguished from one another when they are put in front of you. This is due to the fact that sushi is served with rice, whilst sashimi is served without.

    When did sushi get popular in the US?

    During the mid-1960s, sushi began to gain great appeal in the United States of America. Many stories of sushi’s development in the United States emphasize the contributions of a small number of key players while downplaying the importance of a complex network of large-scale causes that created the environment in which sushi was able to grow.

    Why is sushi traditional in Japan?

    Narezushi (fermented raw fish pickled with salt and rice) is said to have been the origin of sushi as a food preservation method. Historically, it is believed to have started in Edo (ancient Tokyo) in the early nineteenth century. To preserve fish in the days before refrigeration technology, humans would boil and pickle it with soy sauce as a manner of preserving the fish.

    Why sushi is famous in Japan?

    Narezushi, a type of fermented raw fish pickled with salt and rice, is said to have been the origin of sushi. Traditionally, it is supposed to have started in Edo (old Tokyo) in the early nineteenth century. To preserve fish in the days before refrigeration technology, humans would boil and pickle it in soy sauce as a manner of preserving the fish.

    Was sushi a peasant food?

    If you’re familiar with the history of sushi, you may have heard that tuna used to be considered a peasant’s dish in Japanese society. In addition to being one of the most costly fish available, bluefin toro is often regarded a delicacy across the world. In ancient Japan, the only people who ate it were those who couldn’t afford to eat anything else at the time.

    Are sushi rolls Japanese?

    Sushi is perhaps the most well-known component of Japanese cuisine, and it is adored and appreciated by people all over the world. It is no longer unusual to see a neon sign with the word ″SUSHI″ printed on it in a country other than Japan. However, according to Japanese citizens, the legitimacy of the products varies widely.

    What country eats the most sushi?

    Authentic Japanese sushi, on the other hand, can still be found in many locations around the country. Where can you find authentic sushi in the United States? There are a plethora of fantastic alternatives available, making it tough to narrow down your choices. Sushi Tsujita in Los Angeles, the place where North American sushi was founded, was my choice for this meal.

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    Who is the best sushi in the world?

    Even yet, real Japanese sushi can still be found all around the country, including in major cities. Which restaurants serve authentic sushi in the United States? As a result of the plethora of outstanding choices available, it is tough to pick just one. Sushi Tsujita in Los Angeles, the place where North American sushi was created, was my choice for a sushi restaurant to visit.

    Which state has the best sushi?

    • The 5 Best Cities in the United States for Sushi Lovers SEATTLE AND WASHINGTON, D.C. Seattle is well-known for its Space Needle, but what many people don’t realize is that this city has a remarkably diversified cultural landscape
    • for example,
    • Atlantis is located in the state of Georgia and is located in the city of Portland in Oregon. Santa Barbara is located in the state of California and is located in the city of Chicago in the state of Illinois.

    What Century Was Sushi First Served?

    Sushi lovers will like these five cities in the United States.THE CITY OF SEATTLE, WASHINGTON Many people are familiar with Seattle because of the Space Needle, but what many people don’t realize is that this city has a very varied cultural landscape.Atlantis is located in the state of Georgia and is located in the city of Portland in Oregon.

    • Santa Barbara is located in California and is located in the city of Chicago in Illinois.

    When was sushi first served?

    Since its invention in Southeast Asia between the 5th and 3rd century BC as a way of preserving raw fish in fermented rice, sushi has been a staple of the region’s culinary culture.It was possible to keep unspoiled fish for months without it degrading if it had been gutted, salted, and wrapped in fermented rice.In the course of time, the technology spread throughout southern China before being introduced into Japan in the eighth century.

    Where did sushi originally come from?

    Origins. According to Eat Japan, it is believed that sushi, which first appeared in the second century, was developed to help with the preservation of fish and other seafood. Originally from Southeast Asia, narezushi (salted fish) could be preserved for up to a year in fermented rice, which was then fermented once more before consumption.

    When was sushi introduced to America?

    Originally sold as a street meal in Japan in the 8th century, sushi (which refers to the seasoned rice on which raw fish is served rather than the fish itself) has since expanded around the world as a result of its popularity.According to legend, the opening of the Kawafuku Restaurant in Los Angeles’ Little Tokyo, in the late 1960s, was responsible for introducing Japanese cuisine to the United States for the first time.

    How old is sushi?

    The Origins and Development of Sushi. According to tradition, sushi is thought to have originated in China somewhere between the 5th and 3rd centuries BC as a means of preserving fish in salt. There have been vestiges of narezushi (the original type of sushi) in various parts of South East Asia for hundreds of years, and it is still available in some parts of the region today.

    Is sushi Japanese or Korean or Chinese?

    In spite of the fact that Japan is definitely acknowledged as the world’s sushi capital and the country that is credited with popularizing the dish among tourists, sushi may have its beginnings in a Chinese delicacy known as narezushi.Fermented rice and salted fish were the two most important elements in this meal.It was also neither fermented or salted, contrary to common perception, in order to improve the flavor.

    Who invented salmon sushi?

    Norway was the first country to introduce salmon as a sushi fish to Japan, and it was Norway that did it first.

    When was sashimi invented?

    It was between 1600 and 1867 when people in Japan began to cook sushi without the use of fermentation, which was known as the Edo period. Originally invented in Japan towards the end of the 18th century, when sashimi became increasingly popular, nigiri sushi (slices of raw fish on bite-sized, hand-rolled vinegar-seasoned rice) is now popular across the world.

    When did sushi come to California?

    It’s remarkable to believe that sushi bars were unheard of in the United States until Kawafuku, the country’s first ′′true′′ sushi restaurant, opened its doors in Los Angeles a little more than 50 years ago. To be clear, this is not to say that sushi had never been served in the country before to 1966, when Kawafuku built his first business and began serving nigiri to customers.

    When did sushi come to NYC?

    When Kuraoka opened Nippon in New York City in 1963, he created culinary history by becoming the first restaurant in the United States to offer raw fish sushi at a counter, a practice that continues today.A number of celebrities dined at the restaurant, including John F.Kennedy Jr.

    • and his sister Caroline, whose husband was in attendance for a homage to the chef on Wednesday evening.
    • John F.
    • Kennedy Jr.

    When did Japanese start eating raw fish?

    Japan has eaten raw fish since the 10th century, when Buddhism was extensively prevalent in the nation and many people believed that killing animals for food was a bad act. Because of their efforts, Japanese chefs of the time developed creative methods of preparing raw fish dinners, which over time improved in both flavor and presentation as a consequence of their efforts.

    Was sushi a peasant food?

    For those of you who are familiar with the history of sushi, you may be aware that tuna was once regarded to be a food for the lower classes in Japanese culture.The bluefin toro, in addition to being one of the most expensive fish available, is frequently recognized as a delicacy around the world.Individuals who ate it in ancient Japan were those who were unable to eat anything else since they couldn’t afford to do it otherwise.

    Why is sushi a traditional Japanese food?

    The Japanese dish narezushi (fermented raw fish pickled with salt and rice) is credited as being the origin of sushi as a food preservation method.It is thought to have begun in Edo (old Tokyo) in the early nineteenth century, according to historical records.In the days before refrigeration technology, humans would boil and pickle fish in soy sauce as a method of preserving the fish for later use.

    Why is it called sushi?

    Sushi was originally created from fermented fish and rice that had been preserved in salt, and it is still produced this way today.Until the Edo Period (1603 to 1868), when contemporary sushi was formed, this food was widely eaten in Japan for more than a thousand years.sushi is Japanese meaning ″sour,″ which traces back to a period when it was preserved in salt, which is how it came to be known as ″sushi.″

    Quick Answer: Sushi Was Served In Which Century?

    In the eighth century, the dish made its way from China to Japan. The earliest documented mention of the word ″sushi″ was in the Yoro Code, which was written in the year 718.

    When was sushi first served?

    Sushi is said to have originated in China somewhere between the 5th and 3rd century BC as a method of preserving fish in salt, according to legend. Narezushi, the original type of sushi, has been created throughout South East Asia for hundreds of years, and there are still remains of it in some areas of the region today.

    Where did sushi start?

    Origins. It is thought that sushi, which was formed in the second century, was created to aid in the preservation of fish, according to Eat Japan Originally from Southeast Asia, narezushi (salted fish) could be kept for up to a year in fermented rice, which was then fermented again.

    Where did sushi originate in Japan?

    Sushi’s (pronouncedor) origins may be traced back to Chinese paddy fields, when fish was fermented with vinegar, salt, and rice, with the rice being thrown once the fermentation process was completed. It was about the time of the Yayoi period when the meal that we know today as narezushi was established in Japan.

    Why is sushi traditional in Japan?

    Narezushi (fermented raw fish pickled with salt and rice) is said to have been the origin of sushi as a food preservation method. Historically, it is believed to have started in Edo (ancient Tokyo) in the early nineteenth century. To preserve fish in the days before refrigeration technology, humans would boil and pickle it with soy sauce as a manner of preserving the fish.

    How was sushi discovered?

    Japan is unquestionably the sushi capital of the globe – and the country that is credited for popularizing the meal among visitors – but sushi may trace its origins back to a Chinese delicacy known as narezushi. The main ingredients in this cuisine were fermented rice and salted fish. In the eighth century, the dish made its way from China to Japan.

    How was sushi first made?

    The Japanese are credited with being the first to prepare sushi as a whole dish, consuming the fermented rice together with the preserved fish, according to legend. This combination of rice and fish is referred to as nare-zushi, which literally translates as ″aged sushi.″ Mama-nare zushi, often known as raw nare-zushi, was the name given to this innovative sushi recipe.

    Who invented salmon sushi?

    It would have been extremely dangerous to ingest raw salmon prior to the invention of current refrigeration and aquaculture technology. Norway is credited with inventing the concept of salmon sushi, which it then promoted and sold in Japan for the greater part of a decade after its introduction. As a matter of fact, one might argue that salmon sushi was invented in Norway.

    When did sushi popular?

    During the mid-1960s, sushi began to gain great appeal in the United States of America. Many stories of sushi’s development in the United States emphasize the contributions of a small number of key players while downplaying the importance of a complex network of large-scale causes that created the environment in which sushi was able to grow.

    Is sushi from Korea or Japan?

    The modern-day sushi is most generally linked with Japanese culture, while the various types of sushi may be traced back to a variety of nations and civilizations, including Japanese, Korean, and Chinese cuisines.

    Why is sushi called sushi?

    The name sushi literally translates as ″sour-tasting″ and derives from an obsolete (shi) terminal-form conjugation of the adjectival verb sui ″to be sour,″ which is no longer used in other contexts; the total meal has a sour and umami or savoury flavour.

    What does sushi stand for?

    Sushi is derived from a Japanese phrase that translates as ″sour rice,″ and it is the rice that is at the core of the dish, despite the fact that most Americans associate sushi with raw fish. In fact, the name sashimi refers to a piece of raw fish that has been prepared in this manner.

    When was salmon used in sushi?

    Salmon Sushi and Its’ Historical Background Raw salmon was formerly considered unthinkable in Japan, where it was considered a sin to ingest it. Because of the Norwegians, salmon has become a sushi staple in recent years. Bjrn Erik Olsson pioneered the marketing of Norwegian-farmed salmon to the Japanese public in the 1980s.

    Is sushi real fish?

    According to a study, approximately half of the sushi served in restaurants is mislabeled as fake fish. Scientists discovered that certain types of fish — such as tuna and salmon — were only occasionally or never mislabeled, but red snapper and halibut were never properly labeled in any of the samples, according to TIME magazine.

    Is sushi a fish?

    Sushi, contrary to common assumption, has absolutely nothing to do with fish whatsoever.Instead, the term ″sushi″ refers to the specific preparation of rice that is utilized in the process of manufacturing sushi.Sushi rice is a type of short-grain rice that is combined with rice wine vinegar to create a delicious sushi dish.

    • Fresh fish and other forms of seafood are frequently used in the preparation of sushi.

    How is sushi served in Japan?

    The majority of Japanese people like to eat sushi with their hands. Nigiri sushi (single-piece pieces of sushi with meat or fish on top of rice) is a good example of when this is perfectly appropriate. However, in most Japanese restaurants, you are required to wash your hands with a hot towel before using chopsticks because some people believe it is more hygienic.

    History of Sushi

    Tori Avey’s website ToriAvey.com delves into the history of food, including why we eat what we eat, how recipes from different cultures have changed, and how dishes from the past may serve as inspiration for us in the kitchen today.Learn more about Tori and The History Kitchen by visiting their website.Sushi’s history is entwined with mythology and folklore, as is the case with many other historical cuisines.

    • According to an ancient Japanese wives’ story, an elderly woman began concealing her pots of rice in osprey nests because she was afraid that robbers would take her rice.
    • After some time had passed, she gathered her pots and discovered that the rice had begun to ferment.
    • It was also shown to her that fish leftovers from the osprey’s meal had become mixed up with the rice.
    • Not only was the combo delicious, but the rice also functioned as a means of keeping the fish, ushering in a new era of seafood preservation and shelf life extension.
    • While it is a charming narrative, the real origins of sushi are a little more enigmatic in nature.
    • In a Chinese lexicon from the fourth century, it is mentioned that salted fish was inserted in cooked rice, causing the rice to undergo a fermentation process.

    It’s possible that this is the first time the notion of sushi has been printed.The practice of using fermented rice as a fish preservative has been around for hundreds of years and started in Southeast Asia.Lactic acid bacilli are formed as a result of the fermentation of rice.

    • The acid, along with the salt, creates a response in the fish that suppresses the development of germs.
    • This technique is referred to as pickling in some circles, and it is the reason why the sushi kitchen is referred to as a tsuke-ba, which translates as a pickling facility.
    • Sushi is said to have been brought to Japan in the ninth century and gained popularity as Buddhism expanded throughout the country.
    • A result of the Buddhist dietary practice of refraining from meat, a large number of Japanese people switched to fish as a major food source.
    1. The Japanese are credited with being the first to prepare sushi as a whole dish, consuming the fermented rice together with the preserved fish, according to legend.
    2. This combination of rice and fish is referred to as nare-zushi, which literally translates as ‘aged sushi.’ Funa-zushi, the earliest known form of nare-zushi, emerged more than 1,000 years ago around Lake Biwa, Japan’s biggest freshwater lake, and is considered to be the origin of nare-zushi.
    3. The golden carp, known as funa, was captured from a lake and wrapped in salted rice, which was then crushed beneath weights to speed up the fermentation process even more.
    4. When it was completed, the process took at least half a year, and it was exclusively available to the rich upper classes of Japan from the ninth through the fourteenth century.
    5. Japanese society was engulfed in civil conflict around the start of the 15th century.
    6. During this time period, Over the course of this period, chefs discovered that adding additional weight to the rice and fish decreased the fermenting duration to around one month.
    • As a bonus, they realized that the pickled fish didn’t need to be completely decomposed in order for it to taste delicious.
    • Mama-nare zushi, often known as raw nare-zushi, was the name given to this innovative sushi recipe.
    • In 1606, Tokugawa Ieyasu, a Japanese military ruler, ordered the relocation of the country’s capital from Kyoto to Edo (modern-day Tokyo).
    • Edo seems to have undergone a complete makeover overnight.
    • It didn’t take long for the city to transform into a center of Japanese nightlife, thanks to the increasing merchant class.
    1. By the nineteenth century, Edo had grown to be one of the world’s most populous and biggest cities, both in terms of geographical area and human population.
    2. Chefs in Edo employed a fermenting procedure that was invented in the mid-1700s, layering cooked rice with rice vinegar and a layer of fish on top of each other to create their sushi creations.
    3. The layers were crushed in a tiny wooden box for two hours, after which they were cut to serve as individual portions.
    4. This new technology significantly decreased the time required to prepare sushi, and owing to the efforts of a Japanese entrepreneur, the entire process was about to become much more efficient.
    5. In the 1820s, a man by the name of Hanaya Yohei found himself in the Japanese capital of Edo.
    6. Yohei is widely regarded as the originator of contemporary nigiri sushi, or at the very least as its first major salesman, according to some.
    1. Yohei created the first sushi kiosk in Edo’s Ryogoku area in 1824, making him the world’s first sushi pioneer.
    2. As a result of its geographical location along the banks of the Sumida River, the name Ryogoku translates as ″the place between two countries.″ Yohei made an excellent choice in terms of location, locating his stand near one of the few bridges that crossed the Sumida.
    3. He took use of a more current speed fermentation procedure, in which he added rice vinegar and salt to newly cooked rice and allowed it to rest for a few minutes before serving.
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    A tiny slice of raw fish, fresh from the bay, was placed on top of each small ball of rice, which was then presented in a hand-pressed method by the chef.Due to the fact that the fish was so fresh, there was no need to ferment or preserve it in any manner.Sushi may be prepared in minutes rather than hours or days, saving time and money.Yohei’s ‘quick food’ sushi proved to be rather successful, because to the continual influx of people crossing the Sumida River, which provided him with a regular stream of clients.

    Nigiri has emerged as the new standard in the making of sushi.By September 1923, hundreds of sushi carts, known as yatai, could be seen all around Edo, now known as Tokyo, and the surrounding areas.When the Great Kanto Earthquake devastated Tokyo, land prices plummeted by a factor of several hundred.Because of this catastrophe, sushi merchants were able to purchase rooms and relocate their carts indoors, allowing them to thrive.Soon after, sushi-ya (sushi restaurants) began to spring up all across Japan’s capital city, catering to the growing sushi sector.As early as the 1950s, sushi was virtually entirely served inside establishments.

    The demand for luxury sushi in Japan skyrocketed in the 1970s, due to technological advancements such as refrigeration and the capacity to carry fresh fish over vast distances, as well as a strong post-war economy.Hundreds of sushi restaurants sprang up around the country, and a burgeoning network of suppliers and distributors allowed sushi to spread throughout the world.Los Angeles was the first metropolis in America to effectively embrace sushi, and it continues to do so today.When Noritoshi Kanai and his Jewish business partner, Harry Wolff, decided to start Kawafuku Restaurant in Little Tokyo in 1966, they had no idea what they were getting into.Kawafuku was the first restaurant in the United States to provide traditional nigiri sushi to customers.The sushi bar was a hit with Japanese businesspeople, who subsequently spread the word about it to their American counterparts who were impressed.

    Osho, the first sushi bar outside of Little Tokyo, opened its doors in Hollywood in 1970 and catered to movie stars and celebrities.This provided sushi with the final push it needed to achieve mainstream acceptance in the United States.Soon after, additional sushi restaurants debuted in both New York and Chicago, assisting in the spread of the cuisine throughout the United States.

    • Sushi is continuously changing and growing.
    • Modern sushi chefs have pioneered the use of novel ingredients, preparation techniques, and presentation strategies.
    • Nigiri sushi, as well as sliced rolls wrapped in seaweed or soy paper, is still widely available throughout the United States, although they have gained appeal in recent years.
    • Creative additions like as cream cheese, spicy mayonnaise, and deep-fried rolls indicate an unique Western influence that sushi enthusiasts both adore and despise at the same time.
    • Even vegans may enjoy trendy vegetable-style sushi rolls, which are becoming increasingly popular.

    Have you ever attempted to make sushi in your house?Here are five sushi recipes from some of my favorite culinary blogs and websites, as well as some of my own.Modern sushi chefs and home cooks have come up with a slew of creative variants on the traditional sushi concept, even for those who can’t stand the sight of raw fish in their dishes.From the classic to the modern to the outlandish, there is something for everyone here!Anyone up for some Sushi Cupcakes?

    Research Sources

    Trevor Corson’s full name is Trevor Corson (2008).The Sushi Chronicles: An Unexpected Saga of Raw Fish and White Rice.Publisher: Harper Collins Publishers, New York, New York Sasha Issenberg is the author of this article (2007).

    • ‘The Sushi Economy’: Globalization and the Evolution of a Modern Delicacie Gotham Books is based in New York, New York.
    • Ole G.
    • Mouritsen’s Sushi: Food for the Eye, the Body, and the Soul was published in 2009.
    • Springer Science + Business Media B.V.
    • is headquartered in New York, New York.
    • Tori’s website, The History Kitchen, contains a wealth of information on the intriguing history of food.

    Meet the Author

    Tori Avey is a culinary writer and recipe developer who is also the founder of the website ToriAvey.com.This book delves into the stories behind our cuisine, including why we consume the foods we do, how meals from different cultures have changed, and how food from the past may serve as inspiration for cooking today.Among the websites where Tori’s food writing and photography have featured are CNN, Bon Appetit, Zabar’s, Williams-Sonoma, Yahoo Shine, Los Angeles Weekly, and The Huffington Post, among others.

    • Tori may be found on Facebook under the name Tori Avey, on Twitter under the handle @toriavey, and on Google+.

    Where Did Sushi Come From?

    Sushi, sushi, sushi! The fact is, it is what we are known for, and we can’t seem to get enough of it. Take some nigiri, dragon double crunch, or fresh AF salmon and put it in front of us. We’ll take it in any form that we can get our hands on it. To get you started, we’ve put together a quick history lesson that will take you right into the heart of the land of sushi.

    Meaning

    We just wanted to make sure we were on the same page before we started looking into where it originated from. Sushi is neither truly a raw fish or a rice meal; rather, it simply translates as ″sour-tasting,″ which refers to the sour flavor of the vinegar that was placed in the rice to make it taste sour. (More on it in a moment)

    Origins

    First and foremost, we wanted to establish one point of clarification before to moving on to the question of where it came from: Sushi is neither exactly a raw fish or a rice meal; rather, it simply translates as ″sour-tasting,″ which refers to the sour flavor of the vinegar that was added in the rice to make it taste better. That will be discussed more in the next section.

    Nigiri Sushi

    Then, a couple of centuries later (about the nineteenth century), a gentleman by the name of Hanaya Yoshi had a stroke of inspiration that dramatically transformed the entire game.His method differed from everyone else’s in that instead of wrapping the fresh fish in rice, he chose to arrange the fish on top of an oblong formed rice ball.The result was the creation of Nigiri, which has since become one of the most popular varieties of sushi accessible across Japan and the rest of the globe.

    Sushi v Sashimi

    Sushi is often associated with raw fish, which is a widespread misperception.In this particular instance, this is not the case.Sashimi, a Japanese delicacy, is made up of exceptionally fresh yet raw fish or meat that is cut into little pieces and served with wasabi sauce.

    • Sashimi is a Japanese word that literally translates as ″pierced body.″ Ouch!
    • Do you have a hankering for some of our favorite rice rolls?
    • We’ve got you covered.
    • Take a look at your alternatives right here.

    Norway Introduced Salmon for Sushi Fish in Japan

    Salmon is now considered a sushi staple, and it is available from a variety of sources.When you hear the words’salmon sushi,’ what is the first nation that springs to mind?Japan, of course.Isn’t it Japan that you’re talking about?Well, consider again – but this time, travel north instead of south.

    According to what may appear to be an odd turn of events, it was in fact Norwegians who persuaded the Japanese back in the 1980s that salmon sushi was a good idea.And the rest, as they say, is history in the culinary world.Every great discovery or idea is born out of a need that was previously unmet.

    Norway needed to do something with all of its extra salmon by the mid-1980s, so the government began looking into the possibility of exporting the fish.Considering Japan’s reputation as a fish-loving nation with a rich sushi history, a delegation led by Thor Listau, Norway’s fisheries minister, was dispatched there in 1985 to explore the possibilities.It was on a prior visit to Japan in the 1970s (when serving on the parliamentary shipping and fisheries committee) that Listau got the inspiration for the proposal, which he had conceived while in Japan as part of an incentive to develop the relationship between the two countries.For his second visit, Listau brought with him a seafood delegation of 20 people, including exporters, ministers, and representatives from various organizations, with the goal of laying the groundwork for what he called ‘Project Japan,’ an initiative to establish Norway’s seafood industry as a major player in the Japanese market.

    • Bjrn Eirik Olsen, who is in charge of market research for Project Japan, recalls a time when the country was no longer self-sufficient in terms of fisheries (due to overfishing but also because of environmental factors).
    • As a result, the objective was to quadruple Norwegian fish exports while also strengthening Norway’s position in the Japanese market.
    • By 1991, Norway’s fish exports had increased from NOK 500 million to NOK 1.8 billion, a significant increase.
    • Profits were not the only thing that resulted from this deal; the way people ate sushi all around the world was permanently altered as a result of it.
    • During the mid-80s, Japan grew more amenable to importing Norwegian fish products.
    1. |
    2. Tianshu Liu / Unsplash The majority of sushi was produced with tuna and sea bream at the time; the Japanese did not have a practice of eating raw salmon at the time.
    3. Japanese salmon had swum in the Pacific Ocean and had been exposed to parasites; as a result, the fish did not have the correct flavor, color, or smell to be consumed raw, according to the locals.
    4. However, because the market for’salmon for grilling’ was not as profitable as the market for sushi, it became evident to the Norwegian delegation that they would have to persuade the Japanese that their salmon was superior in order to succeed.
    5. Olsen had a mountain of work ahead of him.
    6. In order to get salmon on the market, he stated, ″we had to fight really hard.″ Recognizing that the issue was not the quality of Norwegian salmon, but rather the Japanese public’s opinion of raw salmon in general, he changed the word from’sake’ to’smon’ to distinguish between Atlantic and Pacific salmon to avoid confusion.

    In fact, smon is the term that is often heard in Japan nowadays.However, progress was gradual, and it wasn’t until a Japanese firm, Nishi Rei, decided to sell Norwegian salmon for sushi that the public began to put their faith in it again.By the mid-1990s, Norwegian salmon was being promoted on Japanese culinary shows on television.Olsen was walking around Tokyo a couple of years later when he observed a plastic duplicate of salmon sushi in a restaurant window and realized he had finally accomplished his goal.Project Japan had a significant impact on the way Japanese people ate sushi, but it was only the beginning.

    China and Hong Kong were quick to catch up, as were Singapore and Malaysia.Soon, salmon sushi became popular all around the world, with Norwegian salmon earning the reputation as the best available.As is often the case, things come full circle, and Norway is no longer short of excellent sushi restaurants, where salmon is, of course, the main attraction.Sabi Omakase, a salmon sushi restaurant in one of Norway’s greatest restaurants |

    The History of Sushi in the U.S.

    In Food History 101, we’ll be diving into the books to learn about the who, what, when, where, and why of the foods we eat today and how they came to be.Today’s topic: How America came to like sushi.Fifty years ago, just a small percentage of Americans possessed what we would today refer to as ″refined″ palates.The average American family in the 1960s, when they weren’t chowing down on a television dinner, was probably savoring Wonder Years-style dinners consisting of large cuts of meat slathered in thick brown sauce, a side of mashed potatoes, and, if we’re getting fancy, a green bean casserole topped with fried onions.Heavy French cuisine, in all of its cream-sauced grandeur, remained popular among the upper classes, and fondue became a favourite activity for evening dinner parties (combining three indisputably great things: Bread, melted cheese, and the recovery of lost treasure).

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    Experimentation with Americanized Chinese cuisine such as Lo Mein and ″Oriental Shrimp″ was becoming more common, but the thought of raw fish would have been completely foreign to most people at the time.More: See a recipe for ramen, which is another Japanese staple.Sushi (which really refers to the seasoned rice on which raw fish is served, rather than the fish itself) was first marketed as street food in Japan in the 8th century and has since spread around the world.

    In the late 1960s, the inauguration of Kawafuku Restaurant in Los Angeles’ Little Tokyo is credited for bringing the cuisine to the United States for the first time.Despite the fact that some believe sushi restaurants first debuted in the United States as early as 1950, Kawafuku is often credited with establishing the dish as a national phenomenon by catering to Japanese businessmen and their American counterparts.The opening of a few sushi restaurants outside of Little Tokyo helped the dish increase in popularity, particularly among celebrities and other high-profile patrons.Due to the popularity of California rolls among Americans, which included crab and avocado instead of shimmering raw fish, the development of the California roll was essential in the advancement of sushi culture.

    • cosmopolitan cities such as New York and Chicago quickly followed after with their own sushi establishments, and by the late 1980s, sushi had become a full-fledged phenomenon, with an exponential increase in the number of Japanese restaurants opening at either end of the decade or early in the 1990s.
    • Sushi, which is considered to be healthful and nutritious, has gained widespread acceptance and enormous appeal in the United States, where it is available in both Japanese restaurants and grocery stores.
    • Of course, we’ve all witnessed the skewed interpretation of the notion, most famously in the form of dishes such as the Philadelphia Roll, which blends components that are distinctly un-Japanese, such as Philadelphia cream cheese and smoked salmon, into a ″maki,″ or seaweed-rolled sushi roll.
    • Sushi is a Japanese dish that is often deep-fried and adorned with spicy mayonnaise, and sometimes shaped like a dragon.
    • However, we Americans can also appreciate the less-is-more aspect of sushi and shell out hundreds of dollars for Omakase (chef’s choice) at exclusive restaurants across the country.
    1. What is your favorite type of sushi to eat?
    2. Please share your thoughts in the comments section!
    3. Leah is a cuisine writer based in New York who enjoys traveling and seeing the city.
    4. Dumplings, old school R&B, and anything pickled are some of her favorite things.
    5. leahbhabha.com

    There’s no wrong way to eat sushi.

    Eating raw fish, whether sashimi-style, flash-fried as part of a sushi roll, or cut up in a Poke-style sushi bowl, is no longer frowned upon in the United States — and almost everyone has had sushi at some point.Sushi, whether it’s served with a glass of sake, a cocktail, a glass of wine, or any other beverage, provides a unique and tasty dining experience that’s unlike anything else available.The combination of the cold, hard fish with the rice, sauce, and other components is truly one-of-a-kind and delectably tasty.During the last century or so, sushi has swiftly risen to become one of the most popular worldwide cuisines, and sushi restaurants can be found almost anywhere in the globe – particularly in the United States, where there are more than 4,000 sushi establishments.But how did this delectable delicacy get its start, and how did it become so famous in the United States?

    Was the concept of eating raw fish always well-accepted by the general public?Who is to blame for the increasing popularity of sushi?By reading this essay, you will be able to get the answers to all of these questions and many more.

    We’ll go through the history of sushi around the world and in the United States, as well as why it has become so popular now.Put down your sake and bite into some sushi while you read on for all of the specifics about the event.

    The Origin of Sushi

    Sushi has been around for millennia, and its origins can be traced back to the rice fields of Asia — specifically, China.This may come as a surprise to you, given the majority of people believe that sushi was invented in Japan.This, however, is not the case at all.Japan is unquestionably the sushi capital of the globe – and the country that is credited for popularizing the meal among visitors – but sushi may trace its origins back to a Chinese delicacy known as narezushi.The main ingredients in this cuisine were fermented rice and salted fish.

    And, contrary to popular belief, it was neither fermented and salted to enhance the flavor.The dish’s earliest known origin goes back to the 2nd century BC, placing it about 2,000 years before the invention of the refrigerator.As a result, narezushi was really a very useful meal to have around the house.

    The rice was fermented in order to preserve it, and the fish was extensively salted in order to inhibit the growth of germs and microbes, so allowing it to remain fresh for a longer period of time, even when not kept refrigerated.In addition, it’s worth noting that when eating fish, the rice is often tossed away.It was simply used to wrap the fish and keep it from spoiling.In the eighth century, the dish made its way from China to Japan.

    • The earliest documented mention of the word ″sushi″ was in the Yoro Code, which was written in the year 718.
    • Over the ensuing centuries, the dish underwent gradual transformation.
    • They started eating three meals a day, boiling their rice, and using rice vinegar to help the rice ferment more quickly.
    • They also started drinking more water.
    • The fragrance of the preserved fish lingered in the air – but a speedier fermentation process helped to cut the amount of time it required to prepare the traditional Japanese sushi meal.
    1. As early as the middle of the 18th century, sushi had made its way to Edo, where three famous sushi restaurants – Matsunozushi, Kenukizushi, and Yoheizushi – opened their doors.
    2. They were joined by hundreds of thousands more in the late 18th century.
    3. According to one writer from 1852, there were 1-2 sushi shops for every 100100 meter square block (cho) in Edo!
    4. This sushi, on the other hand, was not exactly the same as the sushi we are familiar with today.
    5. Due to a lack of refrigeration, it was frequently prepared and served in bigger portions.
    6. In order to trace the history of sushi as we know it today, you must first look to a chef by the name of Hanaya Yohei, who is credited with changing the world of sushi for the better forever.

    He discovered that, rather than just discarding the rice, it could be mixed with a little vinegar and topped with a little slice of fish, resulting in a savory, bite-sized delicacy that was delightful, portable, and economical for the general public.As a result, nigiri was created, and the history of sushi as we know it in the West can be traced back to Japan.Shortly after, this dish would begin to gain popularity throughout the rest of the world.

    Sushi in Western Culture

    Japan’s rice fields, namely in China, are where sushi gets its name from.It has been around for thousands of years.Most people believe that sushi originated in Japan, thus this may come as a surprise to you.This is not, however, the situation.In spite of the fact that Japan is unquestionably the world’s sushi capital – and is largely responsible for popularizing the meal among visitors — sushi may be traced back to an ancient Chinese cuisine known as narezushi.

    Fermented rice and salted fish were the main ingredients in this cuisine.It was also not fermented and salted for flavor, contrary what you would believe.Historically, the dish goes back to the second century BC, making it more than 2,000 years older than refrigerators.

    As a result, narezushi was a highly useful meal for a variety of purposes.For preservation, the rice was fermented and the fish was extensively salted to inhibit the growth of germs and microbes, allowing it to remain fresh for longer periods of time even when not refrigerated.It’s also worth noting that while eating fish, the rice is often discarded.It was simply used to wrap the fish and keep it from going bad.

    • In the 8th century, the dish made its way from China into Japan.
    • ″Sushi″ was first mentioned in 718, when the Yoro Code was compiled, according to legend.
    • It was over the course of hundreds of years that the dish gradually began to evolve.
    • The Japanese adopted a three-meal-a-day diet, boiled their rice, and used rice vinegar to aid in the faster fermentation of their grains.
    • A speedier fermentation procedure helped to minimize the time it required to prepare the Japanese sushi meal despite the fact that the scent of preserved fish lingered.
    1. It wasn’t long before sushi made its way to Edo, where three notable sushi establishments – Matsunozushi, Kenukizushi, and Yoheizushi – were established.
    2. They were joined by tens of thousands more in the late 18th and early nineteenth centuries.
    3. According to one writer from 1852, there were 1-2 sushi eateries for every 100-100 meter square block (cho) in Edo!
    4. Although it looked like sushi, this was not the same as the sushi that we are familiar with today, Due to a lack of refrigeration, it was frequently prepared and served in bigger portions.
    5. For anyone interested in learning about the origins of sushi as we know it today, a chef by the name of Hanaza Yohei, who transformed the world of sushi forever, will be a good place to begin their research.
    6. The rice, he discovered, could be transformed into a gourmet bite-sized treat by simply tossing it in little vinegar and placing a small slice of fish on top.

    The result was a tasty, bite-sized delicacy that was delightful, portable, and inexpensive for the people.In this way, the history of sushi as we know it in the West began in Japan with the invention of the nigiri sushi roll ().Within a short period of time, this meal would begin to gain popularity all across the globe.

    Looking to the Future

    Sushi is one of the most popular dishes in the United States, and it is enjoyed all around the world.In fact, even the most averse sushi connoisseurs have almost certainly tasted a California roll or some variation on the theme – and because to the chefs’ ongoing quest for fresh ideas, there are always new rolls and meals to try.This centuries-old Japanese staple has evolved into a modern classic, and there are now hundreds of different sushi rolls to explore – with new rolls being made on a daily basis – to satisfy your craving.Chefs all throughout the country are continuously experimenting with new ingredients and techniques, whether it’s sushi made with non-traditional items like raw and cooked beef or other modern novelties like sushi bowls and sushi burritos.Even if you’ve never been a big fan of conventional sushi rolls, it’s now simpler than ever to discover a sushi roll that you’ll appreciate.

    In fact, there are more sushi rolls available than ever before.This dish’s history, on the other hand, is far from complete – in fact, it is continuously being written!We anticipate that more chefs will follow in the footsteps of Hanaya Yohei and continue to experiment with raw fish and other traditional sushi ingredients to create innovative new dishes in the future.

    We can’t wait to see what the future holds in store for us.But, in the meanwhile, you can expect to find us with a pair of chopsticks in one hand and a glass of sake in the other, trying all of the current sushi rolls and meals that are available at sushi restaurants around the country.Would you want to join us, please?Please remember to bring your hunger as well.

    The History of Sushi: A Story of Time and Taste

    We hope you have found this quick introduction and review of sushi’s history in America and across the world to be informative and interesting.The popularity of this dish has risen dramatically in only a few decades, and it’s always fascinating to trace its origins back to antiquity, and then to see how it’s changed and developed over time, thanks to modern innovations such as refrigeration, which have made it possible for sushi to be served virtually anywhere in the world.In addition, if you’re a big fan of sushi like we are, you’ll want to visit one of our six locations to discover what meals our chefs have created utilizing both conventional and non-traditional sushi components.We ensure that we have something to suit everyone’s tastes.So do get in contact with us as soon as possible if you would like more information about our cuisine and what we have to offer.

    We offer rolls to suit every taste – whether you’re a seasoned sushi connoisseur or a first-time sushi eater who is still a little hesitant about the concept of consuming raw fish.At Roka Akor, you’re sure to find your new favorite roll — each one is made with care and attention to detail, and draws on centuries of history.

    Is Sushi Japanese, Korean, or Chinese?

    • Posted by admin
    • On January 11, 2019
    • 0 Comments

    For many sushi enthusiasts, learning that this delectable dish has a long and complicated history comes as a bit of a surprise. The modern-day sushi is most generally linked with Japanese culture, while the various types of sushi may be traced back to a variety of nations and civilizations, including Japanese, Korean, and Chinese cuisines.

    The History of Sushi

    Sushi has been around since the second century CE in numerous Asian nations, and it has a long history in culinary history.It is thought that the original type of sushi was developed in the paddy fields around the Mekong River, where it served as an effective method of preserving fish through fermentation and the addition of rice and salt, among other things.During the Middle Ages and Renaissance periods in Japan, a more contemporary version of sushi arose when raw fish was wrapped in sticky rice, which became particularly popular between the mid-1300s and the 1500s.Finally, during Japan’s Edo era, a variant of sushi was developed that mixed fish, rice, veggies, and a variety of dry seasonings to create a tasty and delectable dish.

    What is the Difference Between Korean, Chinese, and Japanese Sushi?

    • Throughout history, sushi has taken on a variety of shapes and styles in many countries, with the most distinctive variants developing from the Korean, Chinese, and Japanese civilizations. The differences between each type of sushi contribute to the dynamic and innovative role that sushi plays in the world of cuisine. Typical wasabi is replaced with gochujang, a fermented red pepper sauce with a spicy kick in Korean sushi, instead of the traditional wasabi. Korean sushi, on the other hand, does away with pickled ginger in favor of kimchi, a

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