HISTORY

500 B.C:

Sushi originated in Southeast Asia near the Mekong Delta, spreading to China and Japan. It began as narezushi, where fermented rice preserved aged fish for up to a year. Only the fish was eaten, and the rice was discarded.

1500s:

In Japan, namanarezushi evolved, using vinegared rice and fresh, partly raw fish. Both the fish and rice were consumed, shifting from preservation to a fresh dish.

MID-1700s:

The invention of sheet-form nori (seaweed) allowed for the creation of makizushi, or sushi rolls, which are popular today.

A black plate with a reflective surface holds a row of sushi rolls, with a pair of wooden chopsticks resting beside them. The bright, blurred background contrasts with the dark plate.

1800s:

Sushi transformed into hayazushi or nigirizushi, with raw fish placed on seasoned rice. Hanaya Yohei modernized sushi, making it a street food snack sold at stalls known as edomaezushi near Tokyo.

EARLY 1900s:

Japanese immigrants introduc ed sushi to the West. After WWII and Japan’s international trade reopening, sushi began gaining global recognition.

1960s:

Western adaptations, like the California roll, made sushi appealing to middle-class America. Sushi rolls allowed chefs to meet rising demand efficiently.

1980s:

Sushi’s international popularity led to commercialization and automation, making it widely available and affordable.

TODAY:

Sushi ranges from everyday supermarket offerings to high-end dining experiences worldwide, blending tradition and innovation.

A black serving board covered with sushi rolls, drizzled sauces, fresh greens, and sliced peppers sits on a dark wooden table. Surrounding it are chopsticks, a soy sauce bottle, a bowl of edamame, and a folded newspaper.