The History of Sushi
Sushi originated in Southeast Asia and spread to Japan in the 8th century. Originally, sushi was fermented fish with rice, preserved in salt, and allowed to ferment for months at a time. The rice was discarded before eating. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays it's known as namanare or namanari. Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture.
Over time, the Japanese developed rice vinegar to prevent the fish from spoiling, and by the Edo period (1603–1868), sushi in its current form was being widely consumed. The Edo period also saw the development of nigiri-zushi, the most recognizable form of sushi today, where a slice of raw fish is placed atop a small ball of rice.
Today, sushi is enjoyed worldwide, with various regional and modern interpretations. It's not just a dish; it's a cultural icon.
