History Of Sushi
Japan is an island nation, its surrounding seas warmed by Kuroshio, the
plankton-rich Japan Current, and abundant with an astonishing variety of fish
and shellfish. The island themselves are mountainous, and its mountainous
terrain make farming difficult. What little arable land exists is terraced and
carefully cultivated to coax rice and a few other crops to grow. Japan has
always fed its dense population from the sea and the rice fields, its cuisine
emphasizing what nature provides. Therefore, it is not surprising that Japanese
cuisine is based on its two most abundant food sources, fish and rice. Sushi,
the combination of raw fish and seasoned rice that seems so exotic to
foreigners, is a supremely logical food in Japan.
Sushi began centuries ago in Japan as a method of preserving fish. It is told
that the origins of sushi came from countries of Southeastern Asia. Cleaned, raw
fish were pressed between layers of salt and weighted with a stone. After a few
weeks, the stone was removed and replaced with a light cover, and a few months
after that, the fermented fish and rice were considered ready to eat. Some
restaurants in Tokyo still serve this original style of sushi, called narezushi
made with freshwater carp. Its flavor is so strong that it obscures the fish's
identity altogether, and narezushi is something of an acquired taste.
In the 1700's a chef named Yohei began to serve raw fish combined with vinegared
rice, and sushi as we know it was born. It became very popular and two distinct
styles emerged. Kansai style, from the city of Osaka in the Kansai region, and
Edo style, from Tokyo, which was then called Edo. Osaka has always been the
commercial capital of Japan, and the rice merchants there developed sushi that
consisted primarily of seasoned rice mixed with other ingredients and formed
into decorative, edible packages.
Tokyo, located on a bay then rich with fish and shellfish, produced nigirizushi,
featuring a select bit of seafood on a small pad of seasoned rice. Although the
ornamental sushi of the Kansai region is still very popular, it is nigirizushi
that foreigners are familiar with. Japanese cuisine is usually very simple, as
it is based on a belief that nature cannot be improved. Therefore, the chef is
presented with the task of arranging and preparing the food in such a way that
its natural beauty and taste is not lost, but enhanced.
Sushi, with all its beauty and tradition is the pinnacle of this art form. A
master sushi chef, or shokunin, must work his way through a rigorous and
apprenticeship. The Japanese believe skills can only be perfected through years
of repetition. In order to understand the value behind any craft, one must study
under a master The shokunin are heirs to the samurai tradition, and the chef's
pride in his work goes beyond professionalism - it is his honor.
Now for the cache: You are seeking a 35mm container,
that is not located on the ground. It is located near one of Jacksonville's sushi buffets. Hope you enjoy. legna loves the stuff and I am too scared
to try it. You make the decision.
This cache was placed by a member of the
Northeast Florida Geocachers Association
