Where Was Sushi Invented?

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.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 asfish as Four of the most commonly eaten fish that are low in mercury are canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore (‘white tuna’) has more mercury than canned light tuna. https://en.wikipedia.org › wiki › Fish_as_food 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.

Why is sushi made with fermented rice?

Like this: Sushi itself has its roots in a dish imported during from ancient China, in which fish was salted and then wrapped with fermented rice to keep it from going bad. The fish could be preserved for months and when eaten, the fermented rice was pitched.

What is the history of tuna sushi in Japan?

As The History of Nihonbashi Uogashi explains, during the early 19th century, Japanese people did not hold tuna in high regard. Today, of course, tuna (or maguro) is one of the most important fish found in sushi. Since the fish was plentiful, Hanaya served it up, preparing it with soy sauce and helping kick off a tuna craze in Edo.

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!

Is sushi Japanese or Korean or Chinese?

While Japan is certainly the sushi capital of the world – and responsible for introducing the dish to travelers – sushi traces its origins back to a Chinese dish called narezushi. This dish consisted of fermented rice and salted fish. And, despite what you may think, it wasn’t fermented and salted for flavor.

Did sushi originate in America?

Sushi’s initial establishment as a globally enjoyed food originated in the United States, and was borne out of a process with three distinct stages: the consumption of sushi in the US by Japanese Americans after the Second World War, the sale of sushi to white Americans as part of Japanese restaurant offerings from the

Is sushi Japanese of 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.

When was sushi first created?

The History of Sushi. 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.

Did China have sushi?

Although sushi is commonly associated with Japan, it originated outside of the country. Early records trace it back to regions of Southeast Asia around the Mekong River in the second century CE. It started out as narezushi, or fermented fish wrapped in sour rice, a dish that later spread into China and Japan.

Did Koreans copy sushi?

Japanese records from the second century suggest salted fish fermented in rice was the origin of sushi, while Korea traces the wrapping of rice in seaweed back to the Joseon era.

When did America get sushi?

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 California?

So it’s hard to believe that sushi bars were unheard of in America until just over 50 years ago, when Kawafuku, the first “real” sushi restaurant the country had ever seen, opened in Los Angeles. Now, that’s not to say the country had never seen sushi before 1966 when Kawafuku first started slinging nigiri.

Who made sushi popular?

One common story of the origin of nigirizushi origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku. After the Great Kanto earthquake in 1923, nigirizushi chefs were displaced from Edo throughout Japan, popularizing the dish throughout the country.

When was the California roll invented?

The first version of the roll was reportedly introduced in the 1960s by chef Ichiro Mashita at Tokyo Kaikan, a restaurant in the Little Tokyo area of Los Angeles. Seeking a replacement for tuna, he used avocado and added crab to give the dish a seafood flavour.

Is Sake Japanese?

Sake is traditional Japanese grain alcohol and the national drink of Japan. It’s made by fermenting polished rice.

Is sushi popular in Korea?

Korean sushi recipes began to emerge in the early twentieth century when Japan annexed Korea. By this time, the Korean people were fond of Japanese sushi traditions and found creative ways to make the custom their own by incorporating Korean ingredients and cooking techniques.

Is Kimbap a copy of sushi?

Kimbap (sometimes spelled gimbap) is made with steamed white rice and dried seaweed, which is of course similar to the Japanese version. But there are two big differences: the rice and the filling. While sushi rice is seasoned with vinegar, kimbap is instead cut with sesame oil and sweeter.

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 form of sushi, has been made in South East Asia for hundreds of years, and there are still traces of it in some parts 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 similar in flavor to this dish, which is not typically a strong-smelling dish; the rice melts away, revealing the fermented fish underneath, and it appeals to people 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.Nigirizushi initially emerged around 1800, but it was a much smaller version of the bite-size nigirizushi that we are familiar with today.An uncooked piece of raw fish was placed on a little bed of vinegared rice the size of a rice ball at that time.

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.Nigirizushi is a type of sushi that originated in Japan.Elizabeth Aveling provided the translation.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.

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.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.’ 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.

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.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.Japanese society was engulfed in civil conflict around the start of the 15th century.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).

  1. Edo seems to have undergone a complete makeover overnight.
  2. It didn’t take long for the city to transform into a center of Japanese nightlife, thanks to the increasing merchant class.
  3. 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.
  4. 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.
  5. The layers were crushed in a tiny wooden box for two hours, after which they were cut to serve as individual portions.
  6. 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.
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In the 1820s, a man by the name of Hanaya Yohei found himself in the Japanese capital of Edo.Yohei is widely regarded as the originator of contemporary nigiri sushi, or at the very least as its first major salesman, according to some.Yohei created the first sushi kiosk in Edo’s Ryogoku area in 1824, making him the world’s first sushi pioneer.

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.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.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.

  1. Osho, the first sushi bar outside of Little Tokyo, opened its doors in Hollywood in 1970 and catered to movie stars and celebrities.
  2. This provided sushi with the final push it needed to achieve mainstream acceptance in the United States.
  3. Soon after, additional sushi restaurants debuted in both New York and Chicago, assisting in the spread of the cuisine throughout the United States.
  4. Sushi is continuously changing and growing.
  5. Modern sushi chefs have pioneered the use of novel ingredients, preparation techniques, and presentation strategies.
  6. 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!
  1. 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+.

When And Where Was Sushi Invented?

Sushi was first created in China between the 5th and 3rd centuries BC as a method of preserving fish in salt, according to historical records. Since ancient times, South East Asians have been preparing narezushi, the original kind of sushi, which is still commonly accessible today.

Where Was Sushi Invented?

Japan is most likely the first country to have adopted sushi, and it became increasingly popular as Buddhism expanded over the country. In response to the Buddhist dietary practice of refraining from meat, a large number of Japanese people resorted to fish as a source of nourishment.

Is Sushi Japanese Or Korean Or Chinese?

  • Despite the fact that Japan is known as the ″Sushi Capital of the World″ and is credited with popularizing the cuisine among visitors, sushi is originally a Chinese delicacy known as narezushi that has been around for generations.
  • These were the primary components of this cuisine, which included rice and salted fish.
  • Contrary to popular belief, it was neither fermented or salted to enhance the flavor of the meat.

Did Tokyo Invent Sushi?

Tokyo was the first city in the world to offer nigiri sushi, which was originally served in the early nineteenth century. Nigiru, which literally translates as ″to grab,″ is the name of the Japanese nigiri sushi style. Chefs in Tokyo had fermented fish slices with vinegared and salted rice after letting them sit for a day. It quickly gained popularity as a fast meal option.

How Was Sushi Created?

The pickling method was discovered by humans who placed salted fish into fermenting rice and let it to ferment. This was the very first form of sushi to be created. Sushi is a Japanese dish in which little pieces of raw fish are wrapped in rice and seaweed. The seaweed, known as nori, is harvested with the use of bamboo nets.

When Was Sushi First Invented?

Sushi was established in Southeast Asia between the 5th and 3rd centuries BC as a method of preserving raw fish in fermented rice, and it has been around ever since. Gutted and salted fish wrapped in fermented rice were able to be kept for months without deteriorating in the refrigerator. Japan was the first country to embrace the technique, which happened in the 8th century.

Why Was Sushi First Invented?

The dish began to spread in the 8th century, from China to Japan. The Yoro Code, which was written in 718, was the first to use the term ″sushi.″ Despite the strong odor of preserved fish, the Japanese sushi meal was prepared considerably more quickly than it would otherwise have been due to a speedier fermentation procedure.

How Did Sushi Originate?

Origins. According to Eat Japan, sushi was first created in the second century to preserve fish, and it was initially intended to be eaten as a light snack. Originally from Southeast Asia, narezushi (salted fish) could be kept for up to a year in fermented rice, which was called vinegeration.

Is Sushi Actually Japanese?

Japan is most likely the first country to have adopted sushi, and it became increasingly popular as Buddhism expanded over the country. When it comes to sushi, it is thought that the Japanese invented it as a full meal, consisting of fermented rice and preserved fish.

What Is The Difference Between Korean And Japanese Sushi?

The lack of wasabi is only one of the numerous differences between Korean sushi and sushi from its Japanese equivalent. Korean sushi, in addition to being famous for its fried fish roe, is also noted for its crispy texture. ″Gimbap″ is the easiest Korean sushi recipe you’ll ever come across. In Korean, ″gim″ refers to seaweed, while ″bap″ refers to rice.

Do The Chinese Have Sushi?

Sushi is now eaten in China in the same way that it is enjoyed in every other area of the world. Along with its traditional namanare preparation, it is also offered at modern-day sushi restaurants in its modern-day form.

Who First Invented Sushi?

This is the story of sushi throughout history. Sushi was first created in China between the 5th and 3rd centuries BC as a method of preserving fish in salt, according to historical records. Since ancient times, South East Asians have been preparing narezushi, the original kind of sushi, which is still commonly accessible today.

Who Invented Sushi?

In the 1820s, Hanaya Yohei made his home in the city of Edo. Yohei is widely regarded as not just the inventor of contemporary nigiri sushi, but also as the first major marketer of the dish. Yohei was born in Japan and raised in Japan. Yohei launched his first sushi booth in Edo’s Ryogoku area in 1824, and has been in the business ever since.

How Did Sushi Start?

Despite the fact that Japan is known as the ″Sushi Capital of the World″ and is credited with popularizing the cuisine among visitors, sushi is originally a Chinese delicacy known as narezushi that has been around for generations. These were the primary components of this cuisine, which included rice and salted fish. The dish began to spread in the 8th century, from China to Japan.

Where Did Sushi Come From?

Sushi, sushi, sushi! The fact is, that 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 little history lesson that will take you right into the heart of the nation of sushi.


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)


  • 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.
  • Upon completion of the meal, the rice was discarded and the fish was consumed in its natural state.
  • It was until fourteen centuries later that this delicacy evolved into the name namanarezushi, which literally translates as ″save the rice to eat instead of tossing it away.″

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.

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.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.

They were joined by hundreds of thousands more in the late 18th century.According to one writer from 1852, there were 1-2 sushi shops for every 100100 meter square block (cho) in Edo!This sushi, on the other hand, was not exactly the same as the sushi we are familiar with today.Due to a lack of refrigeration, it was frequently prepared and served in bigger portions.

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.

  1. Shortly after, this dish would begin to gain popularity throughout the rest of the world.
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Sushi in Western Culture

  • Due to Japanese immigration following the Meiji Restoration, sushi had made its way to the United States and other Western countries by the early 1900s.
  • Despite this, it was not popular with anybody other than the upper-class, and when Japanese immigration decreased in the late 1900s, it became much less frequent.
  • A few years after the end of World War II, when Japan reopened its doors to international commerce, travel, and business, sushi began to regain its former popularity in the United States.
  • Sushi became very popular among middle-class Americans once it first appeared on their menus in the 1960s – and they ate it in great quantities.
  • As is true with most aspects of food history, there is a great lot of controversy about whose restaurant was responsible for introducing sushi to Western diners — and it’s actually impossible to tell who was responsible for this.
  • This accolade, however, is generally given to the Kawafuku Restaurant in Los Angeles, which is widely considered to be one of the first restaurants in the world to serve sushi.
  • As you might expect, though, the concept of eating raw fish took some time to catch on in the United States – but by the late 1960s, sushi had become fashionable, and new sushi restaurants were springing up all over the place.
  • Many restaurants began experimenting with different flavor combinations and sushi rolls in order to assist Americans become more used to the notion of eating sushi.
  • In the United States, one of the most popular sushi rolls has become the California Roll, which is an inside-out ″makizushi″ roll filled with cucumber, crab meat (or fake crab meat), avocado, and white rice, which is now ubiquitous.

Diners were immediately drawn to this taste combination – and because the crab flesh was cooked in the roll, they didn’t have to worry about eating raw fish – and, as they became more comfortable with the concept, they were able to extend out into more typical sashimi and nigiri dishes.Sushi restaurants went from being a local phenomena to becoming a national one overnight.

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 many chefs will follow in the footsteps of Hanaya Yohei and continue to experiment with raw fish and other classic sushi components to create innovative new meals 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

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, and crunchy items are frequently used as toppings to provide texture and taste. Chinese sushi, on the other hand, has traditionally resembled a delicacy that is completely different from the raw, fresh fish dishes of Japan. In the past, the Chinese form of sushi employed pickled fish in a meal that was most similar to the Japanese version
  • Japanese sushi is often regarded the most popular variety of sushi, particularly among diners in the United States who are familiar with this sort. A variety of fresh, high-quality ingredients, freshly cooked rice, and painstaking preparation and assembly are essential to the success of this dish. Traditional sushi preparation is widely valued in Japanese society, and Japanese sushi chefs lay significant emphasis on the ritual of sushi creation.

Why Choose Japanese Sushi from Matsuhisa

  • A celebration of all that is great about Japanese sushi, our sushi menu at Matsuhisa is a triumphant display of perfectly fresh fish, unusual taste combinations, and the right balance of textures.
  • In order to provide a dining experience that represents the pinnacle of Japanese sushi, our sushi chefs have spent years mastering their skill.
  • Whether you’ve been a sushi fan for a long time or are interested in trying the Japanese staple for the first time, Matsuhisa will elevate your dining experience to a whole new level.

Is Sushi Chinese, Japanese, or Korean? The answer’s not so obvious!

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  • More information may be found here.
  • I honestly felt this question was a little unusual at first, because sushi, in my understanding, was something that came from Japan.
  • When most people think of sushi’s beginnings, they think of Japanese culture.
  • However, this is not the case.
  • It’s possible that they won’t give it a second thought as to whether it’s Chinese.
  • Sushi, on the other hand, has its origins in Chinese culture!

It may come as a surprise to learn just how quickly these distinctions may be muddled in practice.Find out the correct answer to the issue of whether sushi is Chinese or Japanese (or even Korean!) and why there is a real reason for confusion in the following sections.

Origins of sushi

  • In spite of the fact that sushi is most generally associated with Japan, it really originated outside of the nation.
  • Its origins may be traced back to the second century CE in Southeast Asia, namely the region surrounding the Mekong River.
  • In the beginning, it was narezushi, or fermented fish wrapped in sour rice, a delicacy that eventually spread throughout Asia, including China and Japan.
  • Also see: Sushi for Beginners: A Complete Guide to Making Sushi Despite the fact that early varieties of sushi made their way to China and Japan, the Chinese were eager to embrace it.
  • The rice was not considered a component of the meal, but rather a means of preserving the fish during times when refrigeration was not available.
  • The fermentation of the rice acted as an antibacterial, preventing the fish from rotting as a result of its use.
  • Because of the acidity produced by fermentation, rice is not a good food for bacteria to grow in.
  • Namanare is the name given to the half-fermented fish that was produced as a result of this preservation procedure.
  • Despite the passage of time, meals prepared in Hunan that employ rice and salt to ferment fish are still available.

Sushi’s introduction to Japan

  • Eventually, Japan was influenced by China and created their own form of namanare as a result.
  • However, rather than preserving the fish with rice, they would consume the rice together with the raw fish as a side dish.
  • They termed this dish ″namanare″ or ″namanari″ as well, following in the footsteps of the Chinese.
  • Throughout history, the meal has evolved, and during the Muromachi period, it was served as raw fish wrapped in vinegar rice, among other variations.
  • It was created to be consumed immediately after preparation in order to maintain the flavor.
  • Once again, rice was not utilized to preserve the fish, but rather for the purpose of enhancing the flavor and enjoyment of the meal.
  • The formulation of vinegar, on the other hand, deserves to be included here since it had a significant influence in the formation of sushi culture.
  • Vinegar was invented to replace fermented rice as a means of preserving fish, and people began using vinegar to do so after that.
  • Apart from being effective in the preservation process, vinegar also added a flavor to the fish that people like, especially when combined with sugar, which made it a popular dish.

When we first started seeing sushi that looked more like what we know now, it was during the Edo era in the mid- to late-1800s.The updated form was known as ″hayazushi,″ and it was established by a guy by the name of Hanaya Yohei in the early 1900s.Yohei made significant improvements to the preparation and presentation of the raw fish and vinegar rice dish, bringing it considerably closer in taste and look to the sushi that we are accustomed to eating today.Yohei began by putting up a food stand on the coast of Japan, where he could obtain access to fresh seafood for his business.

To prepare the fish, he shaped the rice into an oblong shape and placed the raw fish on top of it, rather than wrapping it.He presented it as a snack, and it quickly gained popularity among the residents.He accompanied the morsels with wasabi and soy sauce to make them even more appetizing.This contributed to its being a highly sought-after treat.Another factor contributing to their popularity was the fact that they were quick and simple to prepare.

In addition, this new style of sushi contributed to the rise of a tuna mania in Japan.Tuna was once considered a common fish, and it was frequently utilized in a variety of sushi dishes.As a result, it is currently more popular than it has ever been.

Sushi and Japanese culture

  • When it comes to determining whether sushi is Chinese or Japanese, the distinctions are sometimes muddled.
  • However, many people connect the dish with Japan.
  • In part, this is owing to the fact that a Japanese guy is credited with popularizing the present version of sushi among the general population.
  • But it’s partly because Japanese cuisine has become so deeply ingrained in the country’s culture.
  • When it comes to displaying their cultural history, the Japanese rely heavily on cuisine, and sushi plays a significant role here.
  • Chefs spend many years perfecting the art of sushi preparation, paying close attention to the many elements that go into the appearance as well as the flavors that are employed.
  • This is one of the reasons why many travelers have ″seeing a traditional sushi restaurant″ on their bucket list of things to do on their travels.
  • Visitors to one of these eateries will get humble nigirizushi and sushi rolls that are a far cry from the Westernized sushi that we’re accustomed to seeing in restaurants.
  • Another factor contributing to the popularity of sushi in Japanese culture is the fact that the nation is completely surrounded by water on all of its borders.

As a result, fish constitutes a significant portion of its main food.

Is sushi Korean or Japanese?

  • Because Japan colonized Korea in 1910, the boundaries between Japanese and Korean sushi are much less fuzzy than the boundaries between Chinese and Japanese cuisine.
  • This is because it is pretty evident that Japan introduced its sushi when it annexed Korea.
  • That is when they introduced delicacies such as sushi to the country, which explains why there are such strong culinary links between the two countries.
  • Rather than the traditional sushi that Japan brought with them, the Koreans have developed ″gimbap,″ which are more like sushi bowls (although Japan does have sushi bowls, but they are much different from the Korean version).
  • You can learn everything you need to know about various varieties of sushi here).
See also:  How Long Is Leftover Sushi Good For?

Sushi in America

  • Japanese cuisine (sushi) is popular all around the world, not only in Japan.
  • It originally appeared in the United States in the 1960s, when the Kawafuku Restaurant opened in the Little Tokyo neighborhood of Los Angeles’ Little Tokyo district.
  • Following that, a slew of additional sushi establishments followed suit.
  • Sushi was a huge hit in America, and it was enjoyed by everyone from A-list celebrities to newcomers from other countries.
  • The California roll, which included avocado and crabmeat, was the next step in the evolution of the sushi roll tradition.
  • Furthermore, while California was a big fan of sushi, the trend extended to other states in the United States.
  • It was particularly popular in the cities of New York and Chicago.
  • Restaurants serving sushi sprung up all throughout the country in the 1980s at an alarming rate.
  • And by the 1990s, it had established itself as a national trend and a significant component of the unusual food market.

Sushi in China today

  • Sushi is currently loved in China, just as it is in every other area of the world.
  • In addition to being consumed in namanare form, it is also provided at its modern-day presentation in a plethora of sushi establishments across the world.
  • These restaurants, on the other hand, are frequently owned and operated by Japanese businesspeople.
  • There are still a few people who understand that China was genuinely behind it all and who believe that China should be given credit for playing a significant part in making sushi available to the rest of the globe in the way that we know it today.
  • We would want to express our gratitude to them for this delicious dinner!

Do Chinese restaurants serve sushi?

Eateries in China do not provide sushi, despite the fact that there are a few Japanese restaurants in the country. A large number of Chinese restaurants in the United States have begun offering sushi as a result of the popularity of the meal, however it is not a traditional food in China.

Sushi is a worldwide treasure

  • You are now aware that sushi is, in fact, of Chinese heritage!
  • However, because it is such a significant element of Japanese culture, the Japanese have rightfully claimed it as their own.
  • In any event, sushi has spread around the world, and now people from all walks of life love this delectable delicacy.
  • Certainly a national and worldwide treasure!
  • In addition, you should read this post on how to prepare a wonderful sushi sauce from scratch.
  • In addition to being a content marketer and father, Joost Nusselder has a passion for trying out new foods, with Japanese cuisine at the forefront of his interests.
  • He and his team have been writing in-depth blog articles since 2016 to provide their loyal readers with recipes and cooking tips that have helped them become more successful.

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).
  • 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.What is your favorite type of sushi to eat?

Please share your thoughts in the comments section!Leah is a cuisine writer based in New York who enjoys traveling and seeing the city.Dumplings, old school R&B, and anything pickled are some of her favorite things.leahbhabha.com

The History of Sushi in America

  • Sushi is now served on date nights all throughout the country, from Los Angeles to New York City, and it is even delivered in imitation bamboo trays from Seattle to Philadelphia.
  • It is also marketed with string cheese at major drugstore chains.
  • To think that sushi bars were unheard of in the United States until little over 50 years ago, when Kawafuku, the country’s first ″true″ sushi restaurant, opened its doors in Los Angeles, is incredible.
  • That is not to argue that sushi had never been served in the nation before to 1966, when Kawafuku opened his first shop and began serving nigiri.
  • In fact, it was fashionable as early as the 1900s.
  • The Los Angeles Herald published a 1904 story about a luncheon hosted by socialite Fern Dell Higgins, which according to author Megan Howord in her book Sushi Cookbook is one of the first documented mentions of sushi in the United States.
  • Sushi continued to be the ″it″ meal served at chi-chi luncheons and dinner parties across the country (and even as far north as North Dakota) until the Gentlemen’s Agreement of 1907 severed diplomatic connections between Japan and the United States of America Years later, World War II would serve to further solidify that division and strengthen anti-Japanese prejudice in the United States.
  • The return of Japanese firms began in the late 1940s, and with them the arrival of Japanese businesspeople who had a strong desire to eat sushi.
  • The Matsuno Sushi restaurant, located in Los Angeles’ Little Tokyo district, was the last destination for several of these newcomers.

Rather than a restaurant, it was more of a snack counter that served maki made with locally sourced tuna and inari (rice-stuffed tofu skins).As time passed, a number of more serious Japanese restaurants emerged, but there was no such thing as a sushi restaurant in the traditional sense until the 1960s.Kawafuku is a Japanese restaurant that first opened its doors in Los Angeles in the mid-1960s.This image is courtesy of discovernikkei.org.

Later, between 1964 and 1966 (again, depending on whose food historian you believe), an importer by the name of Noritoshi Kanai launched Kawafuku, with chef Shigeo Saito at the helm and Saito’s wife working the counter and the front of the house.In The Sushi Economy, author Sasha Issenberg writes that the menu was built around fresh local fish such as sea urchin, abalone, mackerel, and tuna, among other things.It was also possible for Saito to complement his menu with seafood imported from Japan’s legendary Tsukiji Market, which brought unique foods like enormous clams to the area.He prepared dishes to order and served them to clients at a counter at his restaurant.It was a genuine sushi bar, according to Kanai, who claimed to have created the word.

Tokyo Kaikan, which opened not long after Kawafuku, quickly established itself as a sushi destination in its own right.It had a very different atmosphere than Kawafuku, which was owned by a food conglomerate and whose customer was predominantly made up of Japanese immigrants.Tokyo Kaikan was a large establishment with capacity for 300 people in the main dining area.It also featured much more than just sushi, with distinct sections of the restaurants specialized on anything from tempura to teppanyaki and everything in between.

Tokyo-a-Go-Go, a disco located on the second level, was also part of the package.It was also a favorite with celebrities from Los Angeles, including Rock Hudson and Audrey Hepburn.One of the eateries, Tokyo Kaikan, claims to be the originator of the California roll, which was invented in the United States.

  1. According to legend, chef Ichiro Mashita devised the roll when he substituted king crab for fatty tuna when the fish was out of season.
  2. He also chose to turn the roll inside out in order to alleviate Americans’ allergy to seaweed.
  3. The fake crab, as well as the mayo and sesame seeds, would be added later on.
  4. Alternative histories have been proposed, with one claiming that Vancouver chef Hidekazu Tojo was the guy responsible for wrapping crab in nori that had been covered with rice.
  5. Perhaps it was a case of parallel reasoning.
  6. Whatever the cause, the California roll went on to become a staple of sushi’s expanding popularity, and it is still popular today.

In the late 1970s and early 1980s, an economic boom in Japan resulted in an immigration of Japanese enterprises to the United States, bringing with them a longing for the tastes of home and a desire to establish themselves in the United States.It wasn’t long before Japanese chefs realized that there was a market for sushi in the United States and began traveling to cities where they could break away from the traditions of their home country if they so desired, as at Tokyo Kaikan, or introduce the traditions to a new audience, as at Kawafuku, among other places.Though classic nigiri sushi may have been the beginning of America’s sushi bar history, it would be a long time before that would become the standard dish.

In truth, it isn’t any longer.While traditional nigiri sushi has clearly gained in popularity, the spicy tuna rolls and California rolls continue to be the most popular choices for diners.In addition, outrageous, over-the-top rolls continue to dominate menus.Japanese hairy crab imported from the Japanese island of Hokkaido.

(Picture courtesy of Sushi Ginza Onodera Los Angeles/Facebook page.) ″I believe that the most significant distinction between sushi in America and sushi in Japan is what people are looking for in sushi.The American public prefers vibrant colors and elaborately decorated sushi.Japanese people believe that good sushi is simple—just good sushi rice and good tasting fish,″ says Yohei Matsuki, executive chef of Los Angeles’s Sushi Ginza Onodera, which has two Michelin stars and specializes in traditional edomae-style sushi made with fish imported from Tokyo’s Toyosu fish market and rice from Niigata prefecture.

Brandon Hayato Go, owner and chef of Los Angeles’s kaiseki-inspired Hayato agrees: “There is a wide range of personal tastes for consume

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