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\nWhen we think of Sushi, we naturally think of Japan. However, the history of sushi reaches further than just Japan. In recent years, sushi has become an obsession around the world. Japan has been at the center of this growing sushi trend for some time. Let\u2019s dive into the current sushi culture in Japan and then do a deeper dive into the history of sushi itself. 
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\nSushi Culture in Japan
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\nJapanese people are meticulous in their trades. They work at a single job and perfect the art. Sushi chefs, or itamae, are no different. They start as an apprentice on cleaning duty and work their way up to actually being able to slice fish. This process can traditionally take up to 10 years. However, recently people have become an itamae in closer to 2 years. 
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\nItamae translates in English as \u201cin front of the board.\u201d A sushi chef doesn\u2019t just slice fish and serve it up to hungry customers. They are intensely passionate about their craft, are artists, entertainers, ruler of the kitchen and charming hosts for their guests. A great sushi experience begins and ends with the itamae and the passion and devotion they have for their craft.
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\nHistory of Sushi
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\nWhen we think of sushi, we think of Japan. Japanese people love sushi. It\u2019s what we\u2019ve come to accept as fact. Ddi you know that sushi didn\u2019t originate in Japan? Sushi as we know it today was invented in Japan in the mid 1800s. However, sushi originated along the Mekong river in Southeast Asia. This was during the Yayoi period which stretched from 300 BC to 300 AD. 
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\nThis form of sushi was called Narezushi. Narezushi is fish that is wrapped in salt and rice and allowed to ferment. Narezushi appeared in a Chinese dictionary in the 2nd century CE. It was described as pickled fish with rice and salt. 
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\nFrom here it made its way to Japan and the rest was history. 
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\nHistory of Sushi in Japan
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\nJapan already had a love affair with fish and rice. With narezushi, they gradually shortened the fermentation process. Eventually they skipped it altogether. Narezushi can get funky monkey really quick. The smell is often described as a cross between blue cheese, fish, rice and vinegar. I\u2019m thinking of really good sushi with the essence of gym sock. 
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\nThe first reference to sushi in Japan appeared in 718. A record of taxes paid by items showed that taxes were actually paid with sushi. For the next 800 years, sushi didn\u2019t really change. It was the fermented fish and rice. When rice vinegar came on the scene, they were able to properly shorten the fermentation time required for the fish. 
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\nMy favorite sushi of all time, oshizushi, was perfected in Osaka, Japan in the early 18th century. It made it\u2019s way to Edo and sold like hotcakes (I\u2019m going to be referencing Edo a lot. Edo is what they used to call Tokyo). When oshizushi first came on the scene it still required some fermentation and stores would hang signs out front when they had a batch ready to go. It was then quickly devoured by customers. 
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\nSushi Spreads Through Edo
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\nDuring the early 19th century, there were three major sushi restaurants in Edo. In a very brief 20 year period, thousands of sushi restaurants popped up. Nigirizushi made it big during this period. It was very different from nigiri that we see in sushi places today. The fish might be cooked, heavily salted, or marinated in soy sauce before being served. The lack of refrigeration was still a problem in serving the fish raw. Some form of cooking or salting had to happen first.
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\nSome fermented styles of sushi are still eaten today.