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All "national cuisines" are in a constant state of flux, most "traditional" foods were invented or came into their current forms much more recently than you think, and the whole concept of "authenticity" is a trap https://twitter.com/jonbecker_/status/1196805486907052033">https://twitter.com/jonbecker...
Like, fun fact, the word "sushi" originally refers to fish that was pickled for preservation (and was said to have a distinctive, very strong smell)
The original "zushi" from medieval times (narezushi) would be unrecognizable to you today and you& #39;d probably find it really gross
The original "zushi" from medieval times (narezushi) would be unrecognizable to you today and you& #39;d probably find it really gross
Sushi is an "ancient tradition" but it& #39;s a tradition of *change*
It was mainly about people being like "Yeah the pickling process is gross and can we get away with doing it less"
The first steps toward modern sushi were literally called "half-finished sushi" in the 1600s
It was mainly about people being like "Yeah the pickling process is gross and can we get away with doing it less"
The first steps toward modern sushi were literally called "half-finished sushi" in the 1600s
The story of sushi rapidly losing its original purpose, preservation, is the story of Japan becoming a modernized, interconnected economy
Naminare (half finished) sushi only lasts a week after preparation rather than months, but that& #39;s okay when the markets are always open
Naminare (half finished) sushi only lasts a week after preparation rather than months, but that& #39;s okay when the markets are always open
Sushi, fascinatingly, is one of those cuisines that& #39;s based on *referencing* its origins when they aren& #39;t practically relevant anymore
Like, it started as packing pieces of fish in barrels with rice so the rice would undergo lactic acid fermentation and pickle the fish
Like, it started as packing pieces of fish in barrels with rice so the rice would undergo lactic acid fermentation and pickle the fish
If this is done correctly, the rice is inedible by the time the pickling is finished and is thrown out
Half-finished sushi only pickled the fish long enough to get its distinctive flavor and you could still eat it packed in the rice
Half-finished sushi only pickled the fish long enough to get its distinctive flavor and you could still eat it packed in the rice
The next step, "quick sushi", involved just taking rice and fish and adding vinegar to it
In this context it& #39;s, essentially, fake sushi, it has that sour taste without ever having actually been aged at all
The rice and fish are "packed" as b aesthetic thing
In this context it& #39;s, essentially, fake sushi, it has that sour taste without ever having actually been aged at all
The rice and fish are "packed" as b aesthetic thing
And finally the invention of what we would recognize as sushi today, nigirizushi ("handrolled sushi"), didn& #39;t happen until the 1800s
And it& #39;s kind of like this parody of the original sushi process
A piece of fish is *placed on top* of rice that has been lightly vinegared
And it& #39;s kind of like this parody of the original sushi process
A piece of fish is *placed on top* of rice that has been lightly vinegared
When you realize this is a way of making "pickled fish packed in rice" that reduces the pickling and packing to its absolute minimum it& #39;s hilarious
It& #39;s like the joke about how the ideal amount of vermouth in a gin martini is pouring a glass of gin and whispering "vermouth"
It& #39;s like the joke about how the ideal amount of vermouth in a gin martini is pouring a glass of gin and whispering "vermouth"
