Did you know that sushi has its roots in ‘smelly’ fermented food? Its most recent form of clean, fresh flavours, where luscious raw fish is paired with vinegared rice, is a relatively new evolution that was born out of Tokyo’s modernisation hundreds of years ago. What’s more, the point of sushi is not so much for the chef to make the fresh ingredients better, but to not make them worse. If you’re still scratching your head, read on for the history and evolution of this beloved delicacy, not just in Japan but around the world. But first, forget what you think you know sushi.
Sushi, from Japan to the world
The truth behind Japan’s best-known ‘fast food’, plus Tsukiji fish market's crucial role in Tokyo's sushi culture
Sushi, now a global culinary phenomenon, is the epitome of fresh, clean flavours. But it was once a smelly food born of fermentation.
The sushi the world knows today is a far cry from its purest original form. So how did it become what it is today?
What is Edo-style sushi? Is it more a geographical identification or a way of preparation?