On International Sushi Day, the article highlights why sushi has become one of the world’s most popular foods, appearing on menus from luxury restaurants to fast-food chains. It says many people could eat it every day, but its history and customs are more complicated than they seem.
The piece notes that sushi did not begin in Japan. Its early form originated in Southeast Asia, later spread to China, and only then reached Japan, where it began as a method of preserving fish. It also explains that “sushi” does not mean raw fish, but rather vinegared rice, with fish as only one possible topping. The oldest sushi was much larger than today’s versions, and the modern nigiri became smaller over time.
The article adds that sashimi is not sushi at all, because it is only thinly sliced fish or seafood without rice. It also says the California roll, now one of the world’s most popular sushi styles, was invented in Los Angeles to suit American tastes. In traditional Japan, sushi apprentices can spend years learning rice washing, fish cutting and nigiri preparation before working independently.
Other points include that the wasabi served in most restaurants is usually a mix of horseradish, mustard and green coloring, because real wasabi is rare and expensive. In the old preservation method, the rice was discarded after fermenting the fish. The article also says the proper Japanese way to eat nigiri is by hand, and to dip the fish in soy sauce rather than the rice. Finally, it notes a halakhic debate over what blessing to recite before eating sushi, since it combines rice, which is blessed with “mezonot,” and fish, which is blessed with “shehakol.”
