Find out the effects and types of sushi

Origin of cultivated plants and agriculture (Nakao Sasuke) In 1978, it was selected as one of the complex of Hwajeon agricultural culture of Laos mountainous area and Borneo Hwajeon people.Sushi restaurants (Shinoda Tong 1970) are said to have developed as a means of long-term preservation of fish that are not often available due to the highlands, taking the fish preservation food of Southeast Asian residents as the origin of sushi.The study of fishing grounds and Narazushi Monsoon Asian dining culture & Kenneth Ladle 1990), the method of preserving fish and shellfish, which was established along with rice farming in the rice fields, was later handed down in the plains near Northeast Thailand and Myanmar.

In China, the word "sushi" appears in the dictionary "eol-ah" created in the 5th-3rd century BC.Fish is called sushi.The meat is called the sea. In contrast to the state, sushi is interpreted by salted fish and Shinoda. Note: In the questionnaire of Huan, 는 is a fish warehouse (storage type), so 와 and 은 are the same, while sushi is classified as a fish cabinet (salted fish).It is not known what kind of preserved food the liquor cup is, but it is said that the liquor of the 10th century is made of alcohol today, and this is the male image of the liquor cup.In the name of the stone made at the end of the second century, 은 is "葅. It is made like 쌀 with salt and rice and eaten cooked.은 is a pickled dish.However, Gwang-ah, which was woven around the 3rd century, does not distinguish sushi by teeth, and Dongjin Kwak Bak's Iju also interprets it as a foreign food originating from the south, or Southeast Asia, showing that bo was not a well-known food in ancient China.

 

Find out the effects and types of sushi

The first Japanese literature is "Buyeungryeong" by Yang A-ryeong (718), and you can see weed rice in addition to abalone and mussels.The Yeongui Sea is noted here as "Sushi Tozunari," and since then, sushi and 이 have not been distinguished in Japan and have been called "Sushi" together.[Voiceover] We also see the situation (729-749).According to Tadashi Shinoda and Naomichi Ishige, this is from the outside, and along with the rice farming culture, I think China was introduced to Kyushu near Nagae.는 is known from Sinseonjagyeong (899-901), and sushi is called Snow in Japanese Mingryuchu (931-938)."There is more than a thousand years of history, and its existence has already been known in the Nara period." In the Heian period, Yeonhui-sik (927), public offerings are recorded in various countries, so many words of national and sushi can be found.It is characterized by the fact that it is abundant in northern Kyushu, northern Shikoku, Kinki, and central districts, and not found in northern Kanto. It is thought to be a narezushi where fish (or meat) is pickled with salt and rice.

Sushi from the Heian period has technology in the present and old storybooks.The sushi seller got drunk and vomited in the sushi bowl, so she stirred in embarrassment Sanjo Chunagon Asanari was worried about obesity and asked the doctor how to lose weight, and he was taught that you can eat Mizukebab in summer and Yuzukebab in winter.So I ate yuzuke rice as a side dish of pickled Korean melon or sweetfish sushi, but I didn't lose weight because it was too much. Through this technology, it can be seen that sushi in the Heian period was removed from the rice part in that it was called "narezushi" and "I ate yuzuke rice as a side dish for sushi."In the Kamakura period, as described in "Saseokjip", sushi appeared as a processed product of dreg fish, and it seems that the habit of eating together was created by "Namanarae", which appeared in the Muromachi period when rice penetrated the general public.

Shinodatong understood the word "namanarae" in the Ninagawa Chinwon Diary (1465-1485) of the Muromachi period as meaning sushi with insufficient fermentation, and said that it is also to eat rice from "tsuke-doko."In addition, Toshio Yoshino distinguished sushi from Kamakura period to Muromachi period records and diaries, and Mitsutoshi Hibino distinguished it by calling it Honnarae, not only shortening the fermentation period but also eating rice, and not eating rice in Muromachi period.This change is said to have resulted in a change in the diet of steamed rice, which was eaten as Godu rice, and was eaten as soft princess rice.

However, after the Muromachi period, the fermentation period of "Narezushi" was shortened, and the rice of "Tsuke-doko" was also used for food, which cannot be confirmed in historical records.According to Sakurai Shinya, most of the sushi from the Muromachi period to the Oritoyo period since the Nara and Heian periods are narezushi, but the "shortening" of the period has not been proven by comparing the "banzuke" period of the same type of sushi, such as slang and crucian.In Nara and Heian periods, there are differences in the degree of resistance depending on the type of ingredients and the season of "Banzuke," and some have been fermented for a few days and some have been 1 to 2 months.The existing view is derived from the understanding that Funazushi in Shiga Prefecture, which has been conducted for more than a few months, is "Nariizushi" since the Nara period and "Nariizushi" of mackerel in Wakayama Prefecture, which has a much shorter "banzuke" period.And "Generated Sushi" is a half-boiled sushi that has not been fully ripened, but it is not eaten together, but is considered to be limited to Funacho, which means the method of eating Funacho, and the existing understanding after the Muromachi period is wrong.It is said that vinegar is used for sushi because it is characterized by seasoning.Therefore, the distinction between "Hongnarae" and "Namnarae" should also be corrected.

As the times go down, various methods are used to speed up the fermentation of sushi, such as using alcohol, liquor gimmy, and yeast, and that is, heading to jehwa.And from the 1600s, you can see many examples of using vinegar.According to Yastaka Okamoto, "A doctor named Yoshitaka Matsumoto invented vinegar-based sushi in the Anniversary (1673-1680) and it is called Matsumoto Sushi." According to Mitsutoshi Hibino, there is no data on "Matsumoto Sushi," so it cannot be considered as a person.Whoever invented it, vinegar is used for sushi and vinegar brewing technology has developed, creating a sushi "Hayashizushi" that finally gets a sour taste with vinegar without waiting for fermentation.

It is the 12th year of Bunsei <1829> and the writing was 1827, but it was the beginning of the literature of Nigirizushi.The sushi that originated Nigirizushi is called "Yobe-cho" Hana-Yobe, and "Matsu sushi (originally known as Isago sushi) Sakaiya Matsugoro (see Edomae sushi and Edo 3 sushi for details).According to Morisadamego, when Nigirizushi was born, it was quickly treated by natives and flooded the market, and at the end of Bunsei, there was a store selling "Edo" in Kansai.It is said that in 1844, there was also a sale on credit for selling fried tofu rice balls.By this time, Makizushi was already settled, and it was not until the late Edo period that the footsteps of the Meiji Restoration were heard that all the popular sushi in modern times came out.From the Meiji 30s (1897-), thanks to the commercialized ice making, it became easier to get ice at sushi restaurants, and from the end of the Meiji era, shops equipped with electric refrigerators were also created.With the development of fishing and distribution in offshore fisheries, the environment for handling fresh fish and shellfish has improved significantly.Edomaezushi is increasingly used raw materials that have been pickled, pickled, or cooked in soy sauce.It was a time when the variety increased and the large sushi gradually became smaller, and it began to change into a form similar to that of modern Nigirizushi.

It is said that sushi chefs separated from Tokyo, which was devastated by the Great Kanto Earthquake in 1923, and sushi in Edomae spread throughout Japan.Immediately after World War II, amid strict food control, the Food Trade Emergency Order was enforced in 1947 (Showa 22), which made sushi restaurants ostensibly unavailable.In Tokyo, the maintenance of the sushi restaurant union was negotiated, and it was officially recognized for its consignment processing of exchanging 10 rice and Nigirizushi (4 maki-zushi).Since it was copied from all over Japan, including Kinki, sushi restaurants in Japan have become one of the most popular sushi restaurants in Edomae.At the time, an acquaintance said that he had prepared fake rice bags in advance and operated to avoid crackdowns.

After the war, when the economy grew at a high level, the stalls were already abolished for hygiene reasons and some stores were cheap, but sushi restaurants settled in the class of high-end restaurants.From the 1960s to the 1970s, in cartoons about salaried workers, husbands who drank outside until late at night often bought sushi dishes to curry favor with their wives.When the tightening country was released and became Meiji, many people immigrated to Latin America and North America, resulting in Japanese communities from all over the country.Yamatoya, the first Japanese restaurant in the United States, opened in San Francisco in 1887.In Los Angeles, a Japanese restaurant called "Miharashitei" opened in 1893, a soba shop in 1903, a tempura shop in 1905, and a sushi restaurant in 1906.Before the war, the Japanese restaurant in Little Tokyo was mainly for Japanese people, who swelled up to tens of thousands of people.But by becoming an adversary to the United States in World War II, the Japanese community has declined in the form of forced acceptance.