![]() ![]() ĭuring the Muromachi period (1336–1573), the Japanese invented a style of sushi called namanare or namanari ( 生成、なまなれ、なまなり), which means "partially fermented". The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development of rice vinegar. Until the early 19th century, sushi slowly changed and the Japanese cuisine changed as well. In the Yōrō Code ( 養老律令, Yōrō-ritsuryō) of 718, the characters for "鮨" and "鮓" are written as a tribute to the Japanese imperial court, and although there are various theories as to what exactly this food was, it is possible that it referred to narezushi. Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture. ![]() The term comes from an antiquated し shi terminal-form conjugation, no longer used in other contexts, of the adjectival verb sui ( 酸い, "to be sour"), resulting in the term sushi ( 酸し). The term sushi literally means "sour-tasting", as the overall dish has a sour and umami or savory taste. Pickling was a way to preserve the excess fish and guarantee food for the following months, and narezushi became an important source of protein for Japanese consumers. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season, and fish would get caught in the rice paddy fields. The lacto-fermentation of the rice prevents the fish from spoiling. Fermentation methods following similar logic in other Asian rice cultures include burong isda, balao-balao, and tinapayan of the Philippines pla ra ( ปลาร้า) of Thailand and sikhae ( 식해) of Korea. The first mention of a narezushi-like food is in a Chinese dictionary thought to be from the 4th Century, in this instance referring to salted fish that had been placed in cooked or steamed rice, which caused it to undergo a fermentation process via lactic acid. Narezushi originated in Southeast Asia where it was made to preserve freshwater fish, possibly in the Mekong River basin, which is now Laos, Cambodia, and Thailand, and in the Irrawaddy River basin, which is now Myanmar. Narezushi is also called honnare, meaning "fully fermented," as opposed to namanare, meaning "partially fermented", a type of sushi that appeared in the Muromachi period. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro Narezushi Ī dish known as narezushi ( 馴れ寿司, 熟寿司, "matured fish"), stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. ![]() Sushi is sometimes confused with sashimi, a similar dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. ![]() Daikon radish or pickled daikon ( takuan) are popular garnishes for the dish. It is often served with pickled ginger ( gari ), wasabi, and soy sauce. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It was the fast food of the chōnin class in the Edo period. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari ( しゃり), or sumeshi ( 酢飯). Sushi ( すし, 寿司, 鮨, 鮓, pronounced or ) is a Japanese dish of prepared vinegared rice ( 鮨飯, sushi-meshi ), usually with some sugar and salt, accompanied by a variety of ingredients ( ねた, neta), such as seafood-often raw-and vegetables. ![]()
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