The Art & History of Sushi
We can trace sushi’s origin back to the 4th century BC in Southeast Asia. As a preserved food, the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This type of sushi is called nare-zushi, and was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was discarded.
The Evolution of Sushi in China and Japan
Over time, it spread throughout China, and later, around the 8th century AD, in the Heian period, it was introduced into Japan. Since the Japanese preferred to eat rice together with fish, sushi, called sensei-sushi, became popular at the end of the Muromachi period. This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi became more of a cuisine than a way to preserve food.
Haya-Zushi: Japan’s Unique Sushi Evolution
Later in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing local products in making different kinds of sushi that have been passed on for generations.
The Rise and Spread of Nigiri-Zushi in Japan
In the early 19th century, when Tokyo was still Edo, mobile food stalls dominated the food scene, leading to the creation of nigiri-zushi. Fresh fish and seaweed from Tokyo Bay, or Edomae, gave it the name edomae-zushi. Sushi chef Yohei Hanaya refined it into a simple yet delicious dish. After the 1923 Great Kanto earthquake, jobless edomae-zushi chefs spread across Japan, popularizing nigiri-zushi nationwide.
The Global Rise of Sushi in the 1980s
In the 1980s, due to increased health consciousness, sushi, one of the healthiest meals around, received much more attention; consequently, sushi bars have increased in the United States. With the introduction of sushi machines, which combine the mass production of sushi with the delicate skills used by sushi chefs, making and selling sushi has become more accessible to countries all over the world.
Koibito of Lacey: Fresh Sushi & Asian Cuisine
Koibito of Lacey, WA, is proud to offer the best in the Asian art of Sushi. Our family-owned restaurant features some of the best Sushi in the Thurston County area. Our chefs are masters at creating Sushi with exciting new twists that are sure to please any Sushi lover.
Jerry Choi, the new owner of Koibito of Lacey, is dedicated to creating a fun and inviting atmosphere where families and friends can enjoy the best quality Japanese and Chinese cuisine.
Jerry Choi: From Tech to Sushi Pioneer
Jerry left a promising career in technology to pursue a passion that his family has shared for over 20 years. He is a pioneer of Japanese restaurants in Washington from his first restaurant that he started in Federal Way to Port Angeles where his business became a household name among Sushi lovers.
Experience the Best Sushi at Koibito of Lacey
You can only expect the best quality of Sushi at Koibito of Lacey. Jerry trained at a premier Sushi Academy in California but don’t be surprised by his personal touch either. Jerry’s sushi creations are a favorite among many. It’s always a treat at Koibito of Lacey. Come and enjoy the experience!
