When rice begins to ferment, lactic acid bacilli are produced. The acid, along with salt, causes a reaction that slows the bacterial growth in fish. 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 Japanese are credited with first preparing sushi as a complete dish, eating the fermented rice together with the preserved fish. Golden carp known as funa was caught from the lake, packed in salted rice, and compacted under weights to speed up the fermentation. This process took at least half a year to complete, and was only available to the wealthy upper class in Japan from the ninth to 14th centuries.
At the turn of the 15th century, Japan found itself in the midst of a civil war. During this time, cooks found that adding more weight to the rice and fish reduced the fermentation time to about one month. This new sushi preparation was called mama-nare zushi, or raw nare-zushi. Edo seemed to undergo an overnight transformation.
With the help of the rising merchant class, the city quickly turned into a hub of Japanese nightlife. In Edo, sushi makers used a fermentation process developed in the mids, placing a layer of cooked rice seasoned with rice vinegar alongside a layer of fish. The layers were compressed in a small wooden box for two hours, then sliced into serving pieces. In the s, a man named Hanaya Yohei found himself in Edo. Yohei is often considered the creator of modern nigiri sushi, or at the very least its first great marketer.
In , Yohei opened the first sushi stall in the Ryogoku district of Edo. Yohei chose his location wisely, setting up his stall near one of the few bridges that crossed the Sumida. He then served the sushi in a hand-pressed fashion, topping a small ball of rice with a thin slice of raw fish, fresh from the bay. Let's go. The Japanese drive on the left In Japan, the Japanese drive on the left and stand on the left on escalators and on sidewalks.
It is the rule. Except in Osaka, Between rumors, legends and history, we agree that the origin of Asian chopsticks originated between the 16th and 11th centuries BC under the Shang dynasty. Side legend, Yu the Great, first emperor of China could also be at the origin. Indeed, fearing an assassination, he would have banned knives and cutlery in Vinegar, which is indispensable to sushi, was first made in Mesopotamia, around years BC.
Rice vinegar processing came over from China to Japan around the 4th or 5th centuries together with wine-making. Rice vinegar, such as the widely available Mizkan Rice Vinegar, first came to the Izumi region, south of Osaka, and Izumi vinegar, as it was known, was made until the Edo period.
During the Heian period, the Japanese also made wine and fruit vinegars. Sushi sprinkled with sake or rice vinegar had been in existence for a long time, but because making narezushi was a lengthy process, in the Edo period, people began to make vinegar from the lees of sake. Mixed in with rice, this became a popular dish, and thus spread the custom of sprinkling vinegar on rice to make nigirizushi. Nigirizushi first appeared in , but was different from the bite-size nigirizushi we are used to today.
At that time, a piece of raw fish was laid on a bed of vinegared rice the size of a rice ball. Nigirizushi became known as Edomaezushi because it was made with seafood caught from the bay near Edo today known as Tokyo , and Hanaya Yohei is still recognised as its creator.
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