Japanese
cuisine is an appetizing art form brought to us by an ancient food
culture. Japans cuisine reflects their traditionally-shaped and
evolutionary food culture. Normally, food in any other country is
just a sustenance for the body, but in Japan there is a deeper
meaning. Japanese cuisine is very authentic in terms of the type of
food served and the manner of which it is served. The art has been
influenced by numerous countries only to perfect their
cookingstyle
and eating habits. Japans art in cooking manifested during the
Yayoi period (200 B.C. 250 A.D.) when rice was added to the
Japanese diet. It is said that Chinese and Korean descent wanderers
introduced this crop that will later be known as their signature
side around the world. Buddhism influenced Japan and there was a
big shift in their daily diet. Around the 7th century Buddhism
became the official religion of the country and the eating of meat
was prohibited. This new religion declared that they should stop
eating meat because it was against a Buddhist precept of taking
ones life. In this time period poor people had poor quality of
rice in small portions. These people were impacted the most by the
meat and other dietary restrictions.
Since the introduction of Buddhism Japan had taken their food
and
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The original
type of sushi was developed in Southeast Asia and spread to south
China before being introduced to Japan sometime around the 8th
century. Fish was salted and wrapped in fermented rice. A type of
dish called Narezushi was made of this gutted fish which was stored
in fermented rice for months at a time for preservation. The
fermentation of rice prevented the fish from spoiling. The
fermented rice was later discarded and the fish was the only part
consumed. But few people saw throwing the rice was a waste and so
decided to eat the rice with the sushi. Thus sushi
was
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