Deck 1.3: Sushi History Flashcards
When did most nigiriushi restaurants begin to move indoors?
after the Great Kanto Earthquake of 1923
When and where does the first mention of sushi appear?
in a 4th century CE (Common Era) Chinese dictionary
What is the name for this type of sushi, the most famous narezushi still produced in Japan?
funazushi or “crucian carp” sushi
Where was Edo Period sushi purchased/consumed?
at outdoor stalls, where the chef sat on a tatami mat inside and the customers stood outside at a counter
How did the preparation of Edo Period hayazushi differ from that of nama-narezushi?
with hayazushi:
1) its sour taste came not from lactic acid but from vinegar, sake, etc. added to the fish and/or rice
2) this sushi could be prepared in a matter of minutes/hours
How did the preparation of namanarezushi differ from that of narezushi (two ways)?
with namanarezushi:
1) the sushi mixture had a weight placed on it
2) the sushi was eaten in a matter of weeks (rather than months or years)
Why did sushi become popular in Japan in the 8th-9th century?
because Buddhism held that people should not eat meat
Who is credited with popularizing the prototype for nigirizushi?
Hanaya Yohei
When does the first mention of namanarezushi appear?
in the 15th century CE (Common Era)
(Warring States Period)
How did advances in refrigeration IN THE 1970s encourage the popularity of sushi around the world?
because premium fish, such as bluefin tuna, could be shipped everywhere
What is the Japanese name for the most ancient prototype of sushi?
narezushi
What new method for preparing sushi appeared in the Edo Period (1603-1868)?
hayazushi or “fast sushi”
When did narezushi arrive in Japan?
the earliest mention dates from the 8th-9th century CE (Common Era)
How long does it take before narezushi (such as funazushi) can be eaten ?
from several months to a year
How does the preservation process in ancient sushi work?
Rice (or another grain) creates lactic acid as it ferments; the lactic acid slows down the decay of the fish–it also gives the fish a sour flavor.
When/where did Hanaya Yohei develop his prototype for nigiri?
in the city of Edo in the 1820s
What new type of “fast sushi,” developed in the mid-1700s, layered vinegared rice with layers of fish?
“shingle sushi,” a variation of hakozushi
Which grains were used to create sushi in ancient times?
possibly millet as well as rice
What other types of protein, besides fish, appear in records of ancient sushi?
shellfish, venison and wild boar
In medieval sources, rice appears as the prominent grain for sushi; what other ingredients appear in the records?
fish, shellfish and various vegetables (such as eggplant and bamboo shoots)
Who were the medieval chefs whose carving skills became a recognized art form?
hōchōnin (or “masters of the carving knife”)
When did makizushi (as we know it) originate?
sometime between 1770 and 1780
How did the size and taste of Hanaya Yohei’s nigiri differ from those of the nigiri served today?
they were 2.5 times larger and used about 3x much as salt
When did the now-standard size of sushi (in a set of 10) arise?
in post-WW II food rationing: restaurant patrons were allowed to take enough rice to a sushi restaurant to get 10 smaller nigiri
