The origin of sushi...

Japan

The original concept of sushi is the use of seasoned rice to preserve protein rich foods, i.e. fresh fish and fresh meat. The need for preservation arose mainly because some fish and meats were not always available or easily obtainable through the dry and rainy seasons of Japan . This preservation method could not have existed without the development of rice cultivation.

Natural fermentation takes place when fish or meat is kept over time with starchy rice. The lactic acid produced during the fermentation helps prevent flesh from rotting. Due to the rice becoming soggy over a period of time, the rice is always discarded. Often when preserving fish or meat for longer period of time the soggy rice is replaced with fresh rice but ultimately discarded when fish or meat is used.

Over time modernization meant long storage periods of fresh rice and fish were no longer needed. This is the beginning of sushi we know today. People started to eat the rice as a compliment to the fish. Sushi developed into an art form and a delicacy.

The Japanese have a deep rooted infinity with nature and this is often carried over to the arrangement of food. The immaculate presentation of food is as important as the quality of the food itself. Displays are often arranged to portray a fish swimming in the ocean, a mountain stream and many other natural beauties. Even the plates used to present sushi often use a deep blue resembling the sea of a light green resembling the earth.