THE ART OF MAKING SUSHI: TRADITION, TECHNIQUE, AND BEAUTY OF JAPANESE CUISINE

Abstract

Sushi is one of Japan's traditional foods made from raw fish and rice, renowned globally. Originally, sushi derived from a method of preserving fish using rice and salt developed in China, later adopted by Japanese society during the Yayoi period (300 BC–300 AD). The evolution of sushi from long fermentation processes to modern variations involved changes in techniques and ingredients, including the use of vinegar to replace fermentation in the 16th century. Various types of sushi, such as Nigiri-zushi, Maki-zushi, and Chirashi-zushi, highlight the richness of Japanese culinary culture. This study employs a descriptive observation method through a qualitative approach with literature review to explore the history, types, and significance of sushi in Japanese culture. Beyond being a celebratory dish, sushi also contributes to the healthy dietary habits of the Japanese, supported by choumiryou, particularly vinegar, as a natural antibacterial agent. This reflects the vital role of traditional foods in sustaining Japan's high life expectancy. The evolution and adaptation of sushi into a global icon illustrate the dynamic and profound nature of culinary culture.