Is Sushi Chinese Japanese or Korean

Read the full article here: https://www.bitemybun.com/is-sushi-chinese-japanese-or-korean/ If you like Japanese food, you should get our free recipe quick guide, it's the ultimate EASY quick guide with our favorite recipes: https://www.bitemybun.com/free-japanese-cookbook/ I actually thought this question was quite strange, because in my mind sushi was quite obviously form Japan. When thinking of the origins of sushi, most will associate it with Japanese culture. They may not even give a thought as to whether it is Chinese. However, sushi does have roots in Chinese culture and it may be surprising to find out how easily these lines can become blurred. I'll answer the question if sushi is Chinese or Japanese and why there is a legitimate cause for confusion. Although sushi is commonly associated with Japan, it originated outside of the country. Early historical records trace it back to regions of Southeast Asia around the Mekong River in the second century CE. It started out as narezushi or fermented fish wrapped in sour rice, a dish that later spread into China and Japan. Also read: sushi for beginners, a complete guide Although early forms of sushi spread to China and Japan, the Chinese were quick to adopt it. The rice was not seen as a part of the meal but rather as a way to preserve the fish during times before refrigeration. The fermentation of the rice worked as an antimicrobial keeping the fish from spoiling. When rice ferments, it becomes acidic producing conditions that are unfavorable to bacteria. The half fermented fish that resulted from this preservation process is known as namanare. Today, there are still dishes served in Hunan that use rice and salt to ferment fish. SUSHI’S INTRODUCTION TO JAPAN Eventually, Japan became inspired by China to make their own version of namanare. However, rather than using the rice to preserve the fish, they would eat it along with the raw fish. Like the Chinese, they also called this dish namanare or namanari. The dish continued to evolve and during the Muromachi period, it was served as raw fish wrapped in vinegar rice. It was made to be eaten fresh to preserve the flavor. Once again, the rice was not used to preserve the fish but just for the taste and enjoyment of the food. However, it is worth mentioning here, that the formulation of vinegar played a major role in the evolution of sushi. Once vinegar was formulated, people stopped using fermented rice to preserve their fish using vinegar instead. Not only did vinegar work well in the preservation process, but it also brought a taste to the fish that people preferred, especially when it was mixed with sugar. It wasn’t until the mid-1800s during the Edo period, when we would start to see sushi that more closely resembled the modern-day sushi we know and love. The modernized version was called hayazushi and it was created by a man named Hanaya Yohei. Although there are blurred lines when considering whether sushi is Chinese or Japanese, many associate the food with Japan. This is partially due to the fact that a Japanese man is credited for bringing the modern version of sushi to the masses, but it is also because Japan has integrated the food so firmly into its culture. The Japanese use food as a way to display their cultural heritage and sushi is a big part of this. The lines between Japanese and Korean sushi are a lot less blurred as the lines between Chinese and Japanese are, because it is quite clear that Japan introduced its sushi when it annexed Korea in 1910. That's when they brought dishes like sushi into the country and why there are such strong culinary ties between the two. The Korean sushi you see now it an evolution from the sushi that Japan brought and they call it "gimbap", which are more like sushi bowls Hope this answers your question around the origins of sushi.