Globalization of Sushi From the water to the market to restaurant to the plate

Abstract

How sushi came to be was originally a way of preserving fish using fermented rice. Since the process for fermenting rice was time consuming by the time the fish was ready to be eaten the rice could no longer be eaten. Originally the rice was disposed of and not consumed. The process for fermenting rice was time consuming. The changes in the diet of the modern family as affected by the globalization of sushi. The research method is based on peered reviewed articles, popular articles, and a few books. A lot of articles touched base with a Professor of Anthropology and Japanese studies Theodore C. Bestor. What I found from this study is that sushi is truly a global food. By incorporating different fish as well as various products from around the world sushi started to appeal to a greater audience. With this new appeal we found that the Japanese were starting to immigrate to other countries bringing with them their culture which included their diet. What was learned by these chiefs was that in order to relate to the residence of their new host country they needed to incorporate ingredients that were more common to where they live now. By doing this the chiefs were able to sneak in their own delicacies. As more and more opened with varied menus it was found that people were becoming more willing to try dishes like raw fish otherwise known as sushi. Sushi, Fermented rice, raw fish, vinegar, Japan