History of ‘Sushi’

Eating fresh fish with rice started in southeast Asia and spread widely to China and Japan. It has developed time after time and these days “Nigiri Sushi” is one of the most well-known around the world as a primary type of sushi made by hand pressing. 

The Edo era back then was prosperous from trading and sushi was sold in food stalls as fast food at that time where people could stop to buy something to eat quickly before continuing to work. Later it is packed to be easy to deliver but the sushi restaurants mostly started after world war II.

From the famous sushi Ukiyo-e painting by Utagawa Hiroshige shows that sushi in the past was made by fresh shrimp, kohada fish, white fish, giant squid, splendid squid, striped bass and sea eel which were typical seafood people could find around Tokyo back then. Apart from that they also make fermented Saba to keep the food longer as well. Another surprising thing is that sushi was bigger than what we eat now 2 - 2.5 times!

When it comes to high-quality fish, Tuna and salmon are one of the tops in the list. That’s why they are commonly used by chefs for making both sashimi and sushi. Famous types of tuna that are used for sushi are skipjack, yellowfin and albacore. Salmon is widely used to make sushi as well with its rich flavour and unique colour.

After learning a bit more about history of sushi, Are you craving to have some sushi now? Come and choose your favorite sushi here at Sweet Rice Thai Sushi, Charlestown!