XはYです

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Here are the key points of this lesson: Omission of the subject (Xは) Using 'は' for clarity Nouns in Japanese” Omission of the subject (Xは) In Japanese, sentences often omit subjects when the context makes them clear, unlike in English where subjects like "I" or "it" are typically included.  For example, "I am a student," "My major is Japanese language," and "It is 12:30" translate into Japanese as "がくせいです," "にほんごです," and "12じはんです," respectively, without direct subjects. Using 'は' for clarity If the context doesn't provide clarity, Japanese sentences can start with a topic marked by "wa" (は in hiragana), indicating "As for X, it is Y.” For example,  “わたしは がくせいです" (As for me, I am a student), “せんこうは にほんごです" (As for my major, it is Japanese language), and "じかんは12じはんです" (As for the current time, it is 12:30). The particle "wa" (は), used to denote ...
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The Origin of Sushi

 The Origin of Sushi: From Fermented Fish to Modern Delicacy


Sushi has a long history that traces back to a fermented food called "narezushi." People in Southeast Asia used this method around the 2nd century AD. Eventually, it reached Japan in the 8th century, and written records about it appeared in the 10th century.


In the Lake Biwa area, "narezushi" became a staple family dish and an important source of protein. Families used rice and salt to ferment fish, preserving them in barrels for months or even years. The most common fish used in this area is the mudfish, known as “nigoribuna.”



First, the fish scales are removed, and the entrails are taken out. Then it is salted and left to ferment for several months. Afterwards, it is mixed with rice to continue the fermentation process. The fermented fish can be preserved for months or even decades.
In the past, people used to eat only fish and discard the fermented "smelly rice." But around the 1500s, they started eating both the half-fermented fish and rice together, laying the foundation for modern sushi.


Narezushi has a unique taste and appearance compared to the sushi we know today. It's sold as a whole fish covered with a sticky 
yoghurt-like "sauce," and sushi chefs thinly slice the fish and serve it on top of rice.






The taste of narezushi can be quite divisive due to its intense smell and sharp sourness. Some people love the strong flavours, while others initially find it challenging to appreciate.

For those who appreciate narezushi, the lactobacilli and bacteria that break down the fish over time make even the fish head edible. This is a sign of well-prepared narezushi.


If you want to experience the traditional taste of narezushi, visiting long-established stores along Lake Biwa is recommended. One such store, “Korian (湖里庵)“ on the northwest bank of Lake Biwa, offers narezushi in various forms, including nigiri-zushi (hand-pressed sushi), ochazuke (Ochazuke is a traditional rice soup made with rice and green tea), and soup. You can enjoy this traditional taste in cosy traditional Japanese rooms or on the terrace with a view of Lake Biwa.



Reference

Wikimedia Foundation. (2023, June 12). History of sushi. Wikipedia. https://en.wikipedia.org/wiki/History_of_sushi 

工藤, 真衣子. (2019). 究極の発酵食品「30年もののなれずし」を食してみた [Photograph]. 

https://www.hotpepper.jp/mesitsu/entry/maiko-kudou/19-00218


お食事. 奥琵琶湖 海津　湖里庵. (2022). https://korian.jp/dining/ 

日本古来のすし「なれずし」、その独特の味わいを楽しむ. CNN.co.jp. (2018, July 22). https://www.cnn.co.jp/travel/35114389.html 







Location: Japan

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