1/9/2024 0 Comments Edwin neal fish barIn Japan the dish's distribution overlaps with the introduction of wet-field rice cultivation during the Yayoi period. The prototypical narezushi is made by lacto-fermenting fish with salt and rice in order to control putrefaction. Similar modern dishes which ferment fish in rice (or other grains) in other Asian rice cultures include burong isda, balao-balao, and tinapayan of the Philippines pekasam of Indonesia and Malaysia, pla ra ( ปลาร้า) of Thailand and sikhae ( 식해) of Korea. Narezushi in ancient China is first documented around the 4th century, when the Han Chinese migrated south to adopt this food from the Baiyue (the original non-Han inhabitants of southern China in the Neolithic, related to modern Southeast Asians). The earliest form of sushi, a dish today known as narezushi, originated in Southeast Asia where it was made to preserve freshwater fish, possibly in the Mekong River basin, which is now Laos, Cambodia, and Thailand, and in the Irrawaddy River basin, which is now Myanmar. It was the fast food of the chōnin class in the Edo period. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period. The dish has become a form of food strongly associated with Japanese culture. During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period (early Neolithic–early Iron Age). The history of sushi ( すし, 寿司, 鮨, pronounced or ) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. Makizushi with rice rolled in tamagoyaki (front) and nigirizushi with shrimp (back).
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