Quote:
Originally Posted by ChainLegacy
The vinegar rice thing is primarily an invention of the Edo period. The 'original' sushi of fermented rice and fish is potentially neolithic and predates Japanese history (earliest evidence of the dish is actually in Southeast Asia). Fermentation was common in the ancient period as a method of food preservation, and that original fermented dish entered into Japanese cuisine and evolved into the myriad forms of today.
Perhaps your teacher was referring to "modern sushi," the type sold in carts since the 19th century. Either way, that dish can still trace its origin to the ancient fermented one.
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Actually vinegar was added to emulate the fermented fish taste since I had wrote before that Nare-sushi was through a Lactic acid fermentation which puts out a sourly pungent taste.
That is why the edo-mae Sushi is called sushi. It uses rice and fish and has a sourly taste to it.