500 – 300 BC
It is widely believed that sushi originated in Japan; however, this is not entirely true. Sushi, in a very loose form, is said to have originated in China as long ago as the 5th century BC, when rice and salt was used to preserve fish by lactic acid fermentation. After a few months, the fish would be ready to eat and the rice was discarded. This dish became known as ‘narezushi’ after spreading to other parts of Asia.
14th century
The people of Japan created a new dish known as namanare, where raw fish was wrapped in rice and eaten together up to 10 days after production.
17th century
Haya-zushi, or ‘quick’ sushi, became popular throughout Japan. Vinegar was used in place of lactic acid, giving the fish and rice flavour in a much shorter period of time.
19th century
Nigirizushi, a style of sushi consisting of vinegared rice draped with sashimi or other toppings, became popular during the 19th century in what is now known as Tokyo. Its popularity lasted throughout the last two centuries, and it is one of the most common forms of sushi consumed today.
During this time, sushi made its way over to the west, with references in western literature dating back to the late 1800s. There is a possibility that sushi first caught the attention of Brits after a visit by Crown Prince Akihito to Queen Elizabeth II during her Coronation in 1953. However, sushi gained real momentum in Britain in the nineties, when restaurants opened all over the nation and ready-made sushi became available in supermarkets.
Today
Here at Ichiban, we look forward to adapting with the changes and trends within the area of sushi, while respecting and maintaining the standards and traditions of this cuisine and its rich history.