Sushi Japanese Cuisine

Sushi originated not in Japan but in Southeast Asia as narezushi — fish preserved in fermented rice for months to years. The rice was discarded; only the fish was eaten. This technique spread to Japan by the 8th century. By the Edo period (17th-19th centuries), fast-food nigiri sushi emerged in Tokyo (then Edo) — fresh fish on vinegared rice, eaten standing at outdoor stalls. Modern sushi was born. Japanese cuisine (washoku) was added to UNESCO's Intangible Cultural Heritage in 2013. Beyond sushi, it encompasses ramen, tempura, soba, udon, yakitori, shabu-shabu, izakaya culture, and Japan's extraordinary umami tradition (dashi, soy sauce, mirin, miso — all fermented umami sources). Japan has more Michelin-starred restaurants than any other country — Tokyo alone has more stars than Paris. The global sushi market is worth $22 billion.