Today, June 18th, is International Sushi Day. I didn’t know there was such a day until now. Sushi is now one of the most popular foods in the world.
Today is the day! Did you know that sushi originated in SE Asia and a method of storing and preserving fish for later consumption? Known as Narezushi, fish was stored by being wrapped in salted and fermented rice where it would remain good for months at a time thanks to the fermentation of the rice. Originally the rice was thrown away when it was ready to eat, and only the fish was consumed.
High Country Salmon
Usually, I buy fresh salmon from a nearby supermarket, but I had registered for a mailing list of a salmon company for special occasions. This company’s fish farm is located on the South Island. Sushi for Schools, a sushi roll packed with salmon, is sold at a bargain price (limited to local schools and their staff). Fresh salmon, I’m a bit envious.
Narezushi can also be written as 熟鮓, 熟れ鮨（鮓）, or 馴れ鮨. Even as a Japanese person, it’s not a word I’m very familiar with. Is sushi wrapped in leaves a type of narezushi? I asked AI.
“Narezushi is a traditional type of sushi in Japan, where fish is salted and preserved with fermented rice for a long period. Narezushi originated in ancient Southeast Asia as a method to preserve fish. The fish is treated with salt, wrapped in fermented rice, and stored, developing a unique flavor as the fermentation progresses.
Originally, the fermented rice was discarded, and only the fish was eaten. However, over time, the practice evolved, and now it is common to eat the rice along with the fish. This traditional method can be considered the root of modern sushi.”
When I read the newsletter from a New Zealand salmon company, I thought it might be different. Perhaps it’s the same AI information. Taking AI information at face value might not be entirely accurate.
Because I think Japanese people would find it wasteful to throw away rice. Moreover, it is unthinkable to treat rice carelessly.
Narezushi is a food made by lactic fermentation of fish, salt, and rice, made with fish caught in various parts of Japan.
When I looked it up, I found place names like Wakayama, Mie, Lake Biwa, and Hokuriku. It might be interesting to travel around Japan to seek out the regional narezushi dishes.
We Japanese tend to think of “nigirizushi” when we hear the word sushi. However, overseas, sushi rolls, also known as makizushi, are referred to as sushi.
One thing I noticed in New Zealand is that locals generally don’t know how to cook rice properly.
I often see people boiling rice in plenty of water and then draining it in a colander.
While it is considered difficult to make sushi at home, sushi is very famous, so it is sold not only in supermarkets but also in many other places.
I estimate that sushi restaurants began appearing in New Zealand about 30 years ago. The first chain of sushi shop, which now has many locations, opened in 1993. This means that sushi has gained full acceptance and become well-established locally over the past 30 years.
When I first visited California in the United States on a homestay as a high school student, it was nearly 40 years ago. I remember being surprised at how different the California roll was from Japanese sushi when I first tried it.
I think sushi became popular in the United States earlier than in New Zealand.
In New Zealand, when we think of sushi, it’s usually salmon and avocado.
Unfortunately, I couldn’t get any avocado today, so I substituted with edamame. Instead of sushi, we enjoyed a salmon bowl on this international sushi day.
