Sushi is probably the first thing that comes to mind when one hears the words "Japanese food" or "Japanese cuisine. The following is a brief history of traditional sushi.
[ History of Japanese Sushi ]
Sushi was eaten as a preserved food. What is its fermentation process?
Sushi is a traditional Japanese dish consisting of ingredients (sashimi, shellfish, etc.) on a bed of vinegared rice. It is said to have originated among the people of Southeast Asia around the 4th century BC. As a method of preserving river fish, rice and other grains were marinated with the fish, and the fermentation of the rice was used to preserve the fish. This technique is said to have been introduced to Japan from China around the Nara period (710-794), when rice cultivation began. At that time, sushi was called "nare-zushi," which was made by lactic acid fermentation of fish with salt and rice, and was the food of the nobility in the Nara period. Today, nare-zushi using mackerel is popular. The fermentation process involves soaking the mackerel in salt for at least one month and then removing the salt for one day. Rice is cooked with appropriate amount of kelp, sake, and salt, and mixed well with vinegar. The mackerel is dipped in a press, the mackerel is placed on nigirizushi rice, covered with asenoha, wrapped tightly in a sushi tub, and placed with a weight on top for four days. It was eaten as a preserved food in those days.
Sushi bar started as a food cart
Nigiri-zushi, which can be eaten immediately after being made, originated in yatai (food stalls) that became popular in Edo (present-day Tokyo) during the late Edo period. It is believed to have been developed by Hanaya Yohei I, the owner of Yohei Zushi.
Nigirizushi at that time consisted of ingredients prepared from fish and shellfish caught before the Edo period and sushi rice seasoned with vinegar and salt, and was two to three times the size of today's sushi. It was also called "Edomae-zushi" because it used seafood and seaweed caught in Tokyo Bay. 
From the Edo period to the Meiji period, yatai stalls were the norm, but after World War II, when it was banned to handle raw food in yatai stalls, people began to bring their own stalls to serve sushi.
It is said that the yatai format remained unchanged and became the bar still used in sushi restaurants today. Sushi served at sushi bars is expensive! but originally it was a fast food that the common people could casually enjoy. Sushi served at a sushi bar is expensive! but it was originally fast food that the common people could casually enjoy.
[ Origin of sushi and types of sushi ]
Etymology of Sush
The word "sushi" is said to have come from the word "sanshi", which means "sour". Another theory is that the word "sushi" comes from "sushi rice mixed with vinegar. The kanji for "sushi" are "鮨," "鮓," and "寿司," but all seem to be guessed.
The kanji for "sushi" is the one that is commonly used today, and it means "to bring good luck" or "to be eaten at festive occasions.
Sushi Forms and Types
Sushi can be broadly classified into nigirizushi, oshizushi, makizushi, temakizushi, inarizushi, and chirashizushi. In addition, "Temari-zushi" is popular among children because the shape of the sushi is a ball, which is cute and beautiful. It is also called "Kyo-zushi". It is a bite-sized rice ball topped with colorful sashimi, vegetables, pickles, etc. on sushi rice. Smaller than a ping pong ball, they are easy to eat and can be easily prepared with plastic wrap, so they are often used for home cooking and lunch boxes. The California roll, which was invented in Los Angeles, California, also falls under the category of sushi rolls. The crab meat, avocado, mayonnaise and mustard are also sometimes used, making it very creamy and popular all over the world.There are many forms of sushi. 
[ Sushi Chef's Commitment ]
I used to work at a sushi restaurant, so I looked into sushi again and found that it has a very long history and is once again very glamorous, but I also know that behind the sushi is the skill and attention to detail of the artisans behind it. 
Preparation every morning
First, we go to the market in the morning to buy raw fish and other sushi ingredients. We buy the highest quality from a variety of ingredients. We inspect the flesh for firmness, color and sheen, eyes, gills, etc. This is the result of the craftsman's experience cultivated over many years. Sushi is then processed. To cut sushi beautifully, it is important to sharpen the knife well. Even the most glamorous sushi must be well formed, so craftsmen polish their knives daily to ensure sharpness. Fish must be processed immediately, as spoilage begins in the internal organs. Scales must be carefully removed with a knife and wiped off completely so that no moisture remains. Avoid excessive handling of the fish. Fish is processed quickly because its freshness depends on human body temperature.
There are many things to do besides preparing fish.
In addition to the fish, omelet and rice are also prepared. Both the omelet and the rice are seasoned by the chef. At the sushi restaurant where I worked, sugar and soy sauce are mixed to make sauce, and three eggs and a teaspoon of soy sauce are mixed to make a sweet omelet. To make sushi rice, I mix mirin, sake, and vinegar in a ratio of about 2:1:7 and let it dry. Recently, rice vinegar, red vinegar, and white vinegar have become available, and the restaurant where I worked mixes red vinegar and white vinegar in a 1:1 ratio and adds mirin, soy sauce, sugar, salt, and gari-zu vinegar. The color of the sushi turns a little red, and the sushi rice has just the right amount of sourness and sweetness.
Aiming for better quality sushi
There are many other ways to make sushi, but I was reminded once again that the beautiful sushi in front of me is the result of the experience and techniques that each sushi chef has cultivated over many years. Sushi continues to evolve, and modern sushi such as ``egg and soy sauce yukhoe sushi'' was developed at the sushi restaurant where the author worked. Finally, the sushi is placed on a sushi plate and arranged in a very luxurious way, giving us a very happy time.
