![]() ![]() Once done, the rice was discarded and the fish consumed. The whole thing fermented and preserved for a period of two to three months. It was only in the 10th Century when they started to have their own “sushi” method.Īt that time, Japanese would gut a fish and clean it with sake (the Japanese rice wine), before stuffing it with uncooked rice. The Earliest Sushi in JapanĪfter 600 years, in 8th Century AD, the idea of preserving fish in fermented rice reached Japan. Later on, they stopped using pickled fish in their cuisine altogether. Chinese forgot the word and also stopped fermenting fishes using rice. The sushi word in the Han Dynasty literally translated to “food where fish is pickled by rice and salt, which is eaten when it is ready.” This is very similar to what is known in Japan as Narezushi, or fermented sushi.Īfter about one hundred years, the word “sushi” disappeared from dictionaries. In fact, it wasn’t until the 2nd Century AD when the word “sushi” was associated with rice. That Chinese word, however, was not associated with rice. It literally meant fermented fish, although some references included minced meat in salt. It was in the 3rd century BC when “sushi” appeared in a Chinese dictionary. The sushi we know now is called the Edo-style, and is a product of a long and colourful history. ![]() Well sushi originated from Southeast Asia and its earliest known reference appeared on a Chinese dictionary. ![]()
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