Vinegared rice paired with raw or prepared fish, vegetables or egg, descended from narezushi, an older Southeast Asian and East Asian method of preserving fish by packing it in fermented rice. Edo-period Tokyo (then Edo) developed the fast, vinegared-rice style eaten fresh, nigiri-zushi, that spread worldwide as sushi today, displacing the slower fermented original as the dominant form.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the traditional attribution of nigirizushi, the fast vinegared-rice style eaten fresh that became the dominant modern form, to the chef Hanaya Yohei in Edo (Tokyo); the older narezushi fermentation method it displaced is far older and rooted in Southeast Asia. Origin RegionSourced to the subject's own accountSoutheast Asia (narezushi origin, Mekong River basin); modern nigirizushi developed in Edo (Tokyo), Japan 1 Connections
Expresses Tradition
Source The Oxford Companion to FoodAlan Davidson
In Cuisine
Source The Oxford Companion to FoodAlan Davidson
Long-Form Articles
Uses Ingredient
Source The Oxford Companion to FoodAlan Davidson
Sources
1. Sushi (Wikipedia)
WikipediaHistory, Narezushi
Fermented fish using rice, such as narezushi, originated in Southeast Asia, where it was made to preserve freshwater fish, possibly in the Mekong River basin
History, Hayazushi
One common story of the origin of nigirizushi is of the chef Hanaya Yohei (1799-1858), who invented or perfected the technique in 1824 at his shop in Ryogoku.
View the Source The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Expresses Tradition: Narezushi and Fermented Fish, s.v. Sushi
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