how did sushi get invented

The Evolution of Sushi: From Preserved Fish to Culinary Art
Sushi, the exquisite delicacy that has captivated palates worldwide, boasts a fascinating history veiled in ancient traditions. To unravel the origins of sushi, we must travel back in time to ancient Japan, when this culinary marvel first emerged.
The story begins around the 4th century B.C., with the inception of a preservation technique known as "Narezushi." During this era, fishermen discovered that wrapping fish in rice and allowing it to ferment improved its flavor and longevity. This method proved especially crucial in an era without refrigeration, as it preserved fish for extended periods.
Over the centuries, Narezushi developed into a tactile art form. Sushi practitioners began using fermented rice to enhance the taste, discarding the rice but consuming the fish. This method was christened "neta-zushi," or "hand-pressed sushi," laying the foundation for sushi's evolution into a cuisine that began to focus on taste as much as preservation.
A significant turning point was the introduction of rice vinegar in the 17th century. The addition of this tangy flavor transformed sushi, transitioning it from a preservation technique to an exquisite culinary experience. The vinegar imparted a refreshing touch to the rice and allowed it to be eaten alongside the fish, rendering the entire dish edible.
During the Edo period (1603-1868), sushi underwent a pivotal transformation, becoming a street food sold by food vendors known as "yatai." In this era, the concept of "edomae sushi" emerged. Edomae, meaning "in front of Edo," referred to the vibrant city of Tokyo. Edomae sushi reaffirmed the importance of using local ingredients and showcased the skill of sushi chefs.
In the 19th century, as Japan opened up to the world, modernization and cultural exchange stimulated innovation in sushi. Enterprising chefs experimented with new ingredients and techniques, breaking away from traditional norms. The introduction of nori, which replaced older wrapping methods, further revolutionized sushi presentation and flavors.
Sushi's global journey gained momentum during the 20th century. In the early 1900s, Hanaya Yohei, a visionary sushi chef, pioneered the "nigiri" style of sushi that we know today. This style involved shaping vinegared rice by hand and placing a thinly sliced piece of fish on top.
In the mid-20th century, sushi took flight beyond Japan's shores, with the first sushi restaurant opening in Los Angeles in the 1960s. As international travel increased, sushi's popularity grew exponentially, captivating people worldwide with its unique textures, delicate flavors, and artistic presentation. Different countries embraced sushi, offering their own creative interpretations while maintaining the essence of the traditional Japanese cuisine.
Today, sushi stands as a testament to the rich history and evolution of culinary cultures worldwide. From its humble roots as a preservation technique to its elevation to an art form and international icon, sushi has transcended time and borders to become a global gastronomic treasure. As we savor each meticulously crafted bite, we pay homage to the countless generations who contributed to the journey of this exquisite delicacy we know and love as sushi.