Curiosities about Sushi: History and Evolution of a Culinary Art

Sushi is one of the most iconic dishes in Japanese cuisine, but its history and evolution over time are fascinating. Although today we associate it with raw fish and rice, its origins date back to China, where a fermentation technique was used to preserve fish in rice.

The Origins of Sushi

Sushi was born in the 4th century BC in Southeast Asia as a method of preserving fish. It was covered with fermented rice to prevent decomposition, and once ready, only the fish was consumed, while the rice was discarded. This technique spread to Japan in the 8th century, where it evolved into what we know today.

Transformation in Japan

In the 17th century, the physician Matsumoto Yoshiichi introduced the use of vinegar in rice, which helped reduce fermentation time and enhance flavor. Later, in the 19th century, Hanaya Yohei created nigirizushi, consisting of a ball of vinegared rice topped with fresh fish. This innovation marked the birth of modern sushi.

Sushi Today

Today, sushi has crossed borders and adapted to different cultures. There are varieties such as maki (seaweed-wrapped rolls), temaki (cone-shaped hand rolls), and uramaki (inside-out rolls, popular in the West).

From its origins as a preservation method to becoming a culinary art, sushi has evolved without losing its essence. Each piece is a combination of tradition, technique, and flavor, making sushi a dish that continues to conquer palates worldwide.