Is Sushi a Symbol of Cultural Heritage?

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Table of Contents

Introduction
Historical background
Types of sushi
Sushi as a symbol of the Japanese cultural heritage
Deep respect for nature
Influence of Buddhism
Conclusion
Works Cited

Introduction

The Japanese for philosophical and anthropological reasons hold the art of sushi making and its consumption in high esteem. Sushi is a Japanese word that means “sour tasting”. The word could have derived its meaning from the sour flavor produced by the fermentation process of rice and pickling of fish. The Japanese have been making sushi for centuries now that has been prompted by the need to preserve food. The art of sushi making was borrowed from Southeast Asia and China in the 7th century AD, but it is the Japanese who were instrumental in its development (Pallett 19). A famous Japanese proverb perhaps best exemplifies the extent to which this nation values raw fish: “eat it raw first of all, then grill it, and boil it as the last resort” (Mouritsen 81). This proverb is a part of the haiku poetry, and is specifically used in reference to the modern food culture. In fact, the art of sushi making is regarded as the highest culinary achievement. The Japanese are convinced that the best way to appreciate the taste and texture of fish is eating it raw. However, there are some people, who find the taste of fresh raw fish quite undesirable. Such people are normally advised to sprinkle salt over the fish before consumption. It is especially the case when the fish is not fresh. The other option is to grill the fish or boil it with seasonings as a last resort. In this case, the use of seasonings like soy sauce helps in improving the taste. The essay is an attempt to examine sushi as a symbol of the Japanese cultural heritage.

Historical background

Although sushi is the most popular food in the Japanese cuisine, it may come as a surprise to many that this food did not actually originate from Japan. In fact, the art of sushi making was born in around the 7th century AD in Southeast Asia, before finding its way into China and later, Japan. However, it is worth mentioning that the Japanese, more than any other country in Asia, were instrumental in developing and popularizing the sushi art (Freidberg 103). Their great achievements were made possible due to three key cultural necessities, namely the spread of Buddhism, a deep respect for nature, and the need for food preservation.

The fact that Japan was an island was also crucial in the development of sushi culture taking into consideration an abundant supply of fish in this country. Soon enough, fish became a key ingredient of the Japanese culinary practice. Still, it was hard to retain the freshness of the fish due to spoilage, which threatened the consumption of fish in Japan (Freidberg 108). To counter this, there arose the need to keep fish fresh and hence the origin of sushi. While making sushi, rice is fermented first to produce lactic acid. One may keep in mind the fish should also be cured using salt. Although this procedure of making sushi was mainly popular in the past, it is still practiced in certain parts of Western Australia today. It is also the basis for the other sushi making processes.

Types of sushi

The main ingredients for making sushi include fish, rice, and vegetables. Vinegar is normally added to the rice for preservation and taste improvement. The vegetables and fish can be added either on top or into the rice. Although we have different types of sushi, the most common ones are rolled sushi (maki-zushi), pressed sushi (oshi-zushi), squeezed sushi (nigiri-zushi), mixed sushi (maze-sushi), and scattered sushi (chirashi-zushi). Maki-zushi is made up of seafood strips and layers of seasoned rice. Then, they are placed on top of toasted nori seaweed (Varley 38). Once the toasting is completed, the sushi chef rolls it over and cuts it into rounds, ready for serving. Nigiri-zushi contains small grain rice where raw seafood is used as topping. Most sushi bars serve them in pairs. While preparing chirashi-zushi, the key ingredients are limited to seafood and vegetables. Then, these are used as a topping either in rice, or on rice, which is mainly served in a bowl (Varley 40). On the other hand, oshi-zushi refers to marinated or cooked seafood molded into pieces. Maze-zushi includes all categories of other sushi types except for the ones mentioned above. The provided discussion shows that sushi varies in types and ingredients greatly. However, the key ingredients of sushi namely, rice, fish, and vegetables, are common for all.

Sushi as a symbol of the Japanese cultural heritage

The first form of sushi known as nare-zushi was made for the first time along the Mekong River in Southeast Asia. Nare-zushi still resembles the modern-day version of sushi in which fermenting rice is used to wrap fish, causing it to ferment as well. During this process, the protein in fish is normally broken down into amino acids; a sour taste ensues, along with umami, one of the five main flavors revered by the Japanese.

Between 1336 and 1575, Japan was under the rule of the Muramachi dynasty. During this period, the Japanese started adding vinegar to the fish and rice mixture while making sushi as it had been discovered that vinegar helped enhance the taste of sushi, not to mention that it aided in its preservation. Besides increasing the shelf-life of rice, the vinegar also accentuated its sourness. This was crucial in shortening the fermentation process that was eventually abandoned altogether.

Ashkenazi and Jacob (29) have examined the Japanese cuisine and the influence of culture and social interactions on it. In their book, Ashkenazi and Jacob (30) report that the Japanese cuisine is closely related to social interaction of the nation and their cultural practices. For example, the cultivation and consumption of rice are a key pillar of the Japanese food culture. The rice cultivation in Japan started 2,000 years ago and all along, rice remains the staple food of the Japanese. Over the years, these people have adopted the practice of serving rice with seasoned fish and vegetables. However, the practice reached its highest sophistication during the Edo period, between 1600 and 1868. To date, this tradition can be considered a key component of the traditional Japanese cuisine.

Deep respect for nature

Both fish and rice are the most important ingredients in making sushi. These two components have also been a part of the Japanese culture for over 1,500 years. No, doubt, the Japanese people honor rice as it is regarded as the basis for all food types in this cuisine. These two elements of sushi are also viewed as ‘sacred’ by many. Rice production and processing are known to be time consuming and labor intensive activities. In Japan, historically they have been treated as communication activities and as such, there are a lot of sentimental values connected with it. For many generations, the Japanese communities have been growing rice year after year, and soon enough, it became a ritual that is practiced and passed on from one generation to the next one. Prior to the 12th century, rice remained the main food type for the aristocracy in Japan (Ishige 81). However, once this country embraced a feudal society, it became the most important ingredient to everyone. Considering the fact that rice occupies a central position in the lives of the Japanese, as it is consumed daily, there is a need to ensure that the perfect sushi rice is prepared by a skillful, self-disciplined, and qualified sushi chef. In order to prepare the best sushi, meticulous attention must be paid to the preparation of its ingredients.

The Japanese also demonstrate a deep respect for nature even during the preparation and serving of sushi. Like in other countries, the Japanese diet is largely determined by seasons. In this case, the Japanese culture places a lot of emphasis on consuming natural food due to the associated heath benefits. In addition, such food also needs to be fresh (Issenberg 59). One should keep in mind that in Japan, rice is synonymous with nobility and for a long time, only the aristocrats have been eating it. At one time, the Emperor himself tended to crop rice in the palace. It could be viewed as a sign of deep respect that the Japanese had and have for rice until now. Indeed, rice plays a crucial role in the rich history of the country, along with the survival of its inhabitants.

Moreover, the manner in which sushi became a culinary practice helps show the importance that the Japanese attach to the preparation of food and style of eating as well. Sushi chefs utilize fresh natural flavors and ingredients while making sushi, with little, if any, use of animal fats (Issenberg 60). This also demonstrates a deep respect for nature.

The majority of the tools and kitchenware used in the preparation of sushi are also made from such natural materials as wood and bamboo. They are hygienic, absorb moisture, and consequently are of little harm to raw ingredients. Excess liquid from seaweed and vegetables is allowed to drain through bamboo or wood sieves. Once rice is cooked, it is allowed to cool in wooden tubs. On the other hand, fish and vegetables are cut on wooden boards. The sushi chefs use a special knife that could be considered a ‘descendant’ of the legendary samurai sword. Bowls and platters that are used to serve sushi borrow greatly from the raku custom.

Traditionally, the person charged with the responsibility of making sushi is referred to as “shokunin”, a traditional Japanese term that means master sushi chef. Over the years, the art of sushi making has been carried over to generations by these traditional sushi chefs. For those who are interested in becoming professionals of sushi art, they have to undergo an apprenticeship program that is often conducted by experienced sushi chefs. This is yet another clear sign of the role of tradition in the development of the sushi making art among the Japanese. It takes years of hard training and instilling discipline before one can graduate into a master sushi chef (Brown 3). The sushi chef is revered and is in high respect as he is regarded as the custodian of the samurai traditions. For this reason, such a person must demonstrate evidence of unshakable self-discipline and high personal standards. The master sushi chef usually wears a headband and a spotless ghi’s. This kind of dressing was a symbol of an individual who took their work very seriously. In the Japanese culture, sushi making is a century-old art in a nation that considers cooking as a much honored profession.

Influence of Buddhism

Religion also played a key role in the development of sushi as a culinary practice among the Japanese. Japan adopted Buddhism as the official religion in the 6th century. By the 2nd century AD, China had a well-established culture of Buddhism. In the 6th century, its influence was already evident in Japan. Traditionally, the Japanese drank milk and ate meat. This was before Buddhism became entrenched in the Japanese culture (Issenberg 63). However, Buddhism brought a prohibition against the consumption of meat, a practice that forced the Japanese to adopt the ‘fish’ tradition.

Following this addition, meat consumption was banned. The Emperor Temu who was the reigning emperor in 675 AD, is officially recognized as the first emperor to issue an official order against the consumption of various mammals such as cattle, horses, as well as dogs. This decree was largely based on the ban to kill as it was contrary to the teachings of Buddhism. In the next two centuries, various emperors issued additional decrees prohibiting meat consumption. As more Japanese converted to Buddhism, Shinto also adopted the meat taboo, in line with the teachings of Buddhism.

As discussed above, Shinto, the indigenous Japanese faith, presupposed to avoid eating animal flesh. However, it is worth noting that Shinto also failed to include fish as a part of this taboo, probably because whales that acted as a main source of meat for the manufacture of sushi, were not regarded as mammals. This, along with a natural environment that encouraged fishing, saw the Japanese embrace marine resources more creatively. In addition, Japan’s geography suits seafood farming. this country is an archipelago consisting of numerous islands and for this reason, the Japanese have a lot of herring, whales, and salmon. In addition, the Japanese cuisine pays a lot of attention to the use of natural ingredients while cooking. It seeks to retain the natural taste of food with little or no artificial processes involved.

Conclusion

Sushi is undoubtedly one of the most widespread foods in the Japanese cuisine.

There are a lot of sentimental values connected to sushi owing to its historical, religious, and cultural roots. For example, the geographical nature of Japan influences fish consumption, and hence sushi making. In addition, the fact that rice is a staple food in Japan has impacted on the art of sushi making. From a cultural perspective, Shintu forbids consumption of meat, except fish. When Japan embraced Buddhism, a similar food taboo was issued. Such a taboo, along with the need to preserve fish, helped popularize sushi all over the world.

Works Cited

Ashkenazi, Michael J. Jacob. Essence of Japanese Cuisine: An Essay on Food and Culture, Richmond and Surrey: Curzon Press, 2000. Print.

Brown, Jason. “Entering the Era of Convenience Sushi: Changes in the Cultural Meaning of a Connoisseur Cuisine.” Intersect, 5 (2012): 1-13. Print.

Freidberg, Susanne. Fresh: A perishable history, Cambridge, MA: Harvard University Press, 2009. Print.

Ishige, Naomichi. The history and culture of Japanese food. New York, NY: Kegan Paul Limited, 2001. Print.

Issenberg, Sasha. The sushi economy: Globalization and the making of a modern delicacy, New York, NY: Gotham Books, 2007. Print.

Mouritsen, Ole. Sushi: Food for the eye, the body and the soul, London: Springer, 2009. Print.

Pallett, Steven. Simply sushi, Melbourne, Australia: Hinkler Books, 2004. Print.

Varley, Paul. Japanese Culture, Fourth Edition, Honolulu: University of Hawai’i Press, 2000, Print.

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