My Favorite food History of sushi

The History of sushi describes a food that was born in Japan in the 4th century BC. C., 1 as a desire to preserve the fish by means of the mold (Aspergillus oryzae 麹, 麹 菌 or kōji-kin) that arises from the rice. Afterwards, the habit of conservation in China was abandoned and it was moved to Japan where it evolved and became popular until the plate, and the preparation, that we know today.

One of the earliest written references to the use of sushi in Japan dates from 718 as part of a treaty of laws called Yororitsuryo (養老 律令), in which reference is made to the use of sushi as a form of payment of taxes. The discovery of rice vinegar caused the vinegar to mix with the freshly cooked rice and it was discovered that it was not necessary to ferment the fish to obtain the flavors and aromas of nare-sushi. This new way of eating raw fish with rice was called haya-zushi (fast sushi), because its preparation was much simpler and faster. This type of sushi became very popular and soon it was sold in street stalls in the most humble areas of Osaka.

The preparation of haya-zushi evolved during the Edo period in the vicinity of Edo (the current Tokyo and means in Japanese: "door in the bay") and at the end of this period the cook Hanaya Yohei (1799-1858) created a new style called nigiri-zushi (sushi formed with hands). This fast preparation of sushi is what is known mostly today and has become an element of fast food.

The sushi begins to know outside Japan due in part to the migrations of Japanese to other countries, including EE. UU to work in the construction of railroad tracks. It was in 1910, when about 40,000 Japanese emigrated to do such work. 1 The concept of sushi began to be known in California.