How Sushi went Global Google in Asia | | [Type the document subtitle] | | Humber College | [Pick the date] |

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Sushi
Summary
Every country has created something which went has gone global. Some creations are sports, food, clothing, etc. Sushi is the creation of Tokyo Japan which has gone global shortly after its creation and is known as a big dish in the USA. Japan has been known since the 1970’s of making healthy dishes and for its food design. Another factor in why sushi went global is the marketing of its product in cuisines and all sorts of various sushi dishes. Everything is about trade, one country has oil, one country has vegetables and etc, and in order for other countries to obtain these resources they need to trade, so in this case, Japan Is the world’s primary market for fresh tuna for sushi. Sushi has gone global with some countries involved such as New England for its Bluefin, which was traded to Tokyo and Spain for capturing its fish from their nets. Many countries and local farms have developed this global mechanism for sushi which has made it so popular and delicious product for consumers.
How did Sushi become Global?
Like some cuisines in Japan, the sushi incorporated many foreign influences. The history of sushi is much like the food itself simple, adaptable enough to satisfy consumer budgets ranging from fast-food to stratospheric levels. We can trace sushi's origin back to the 4th century in Southeast Asia. As a preserved food, the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This type of sushi is called Nare-zushi (original style of Sushi) was taken out of storage after a couple of months of fermentation, and then only the fish was consumed while the rice was discarded. Over time, it spread throughout China, and later, around the 8th century it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi became popular. This type of sushi was consumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi became more of a cuisine rather than a way to preserve food. Later in Edo era, Japanese began making Haya-zushi, which was created as a way to eat both rice and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation, rice was mixed with vinegar and combined not only with fish but also with various vegetables and dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing local products in making different kinds of sushi that have been passed on for generations. "In front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-zushi were obtained. As a result, it was also called Edomae-zushi, and it became popular among the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious food.
After the earthquake in 1923, Nigiri sushi spread throughout Japan as the skilled edomae-zushi chefs from Tokyo, who had lost their jobs, were diffused all over Japan. In the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals around, has gotten much more attention, consequently, sushi bars have increased in the United States.
What are the global aspects of sushi? With the growing importance of Sushi around the world, the importance of Bluefin Tuna has also increased tremendously thus booming the fishing industry in Japan. Tuna which was earlier being caught by hunters and then later on sold as a pet food has gone miles in proving its importance as a sea-food with the growing popularity of sushi not only among the Japanese but also among the residents of U.S. People in U.S, North America are health conscious and this is the main reason why Tuna is highly demanded in these regions. It’s a prime example of years of old practice combined with high – tech technology. In essence, tuna’s increasingly high demand as Japan’s favorite seafood, with sushi growing as “a sign of class and educational standing” since its popularity has spread into North America in the early 1970s, has brought in more customers, regulators, and environmentalists around the world. From local fishing communities to large-scale fishing operations, Bluefin tuna has been commercialized to the point where it impacts the global economy, not just the omnipresent Tsukiji (Market in Tokyo), Japan – “the fishing industries as well. One might think that other cultures around the world have mixed or altered sushi’s original identity as Japanese cuisine. Instead, however, its prestige has not diminished from this, nor has sushi escaped from being ethnically recognized with Japanese chefs, despite its globalization.
What are the cultural aspects of the sushi industry?
Today Sushi has become an integral part in the US and North American food Industry and which is not only available at restaurants but also at Stadiums, Airports, Streets and even gets delivered at home so it doesn’t mean it has lost its Japanese cultural property. When it comes to Docs Japanese culture is unquestioned as they want the right Tuna for their Sushi the one with proper color, fat content, size, texture and as specified by them. As they are not willing to compromise even on the Special paper they send to wrap the fish before it is sold in crushed ice. It is said that Japanese are much better when it comes to cutting and trimming Tuna compared to Americans the most intriguing issue of all is the ethnicity of sushi restaurant staff. These days’ sushi restaurants often struggle to get “real” Japanese chefs, since there are not enough to meet the boom. So Chinese, Vietnamese or Filipino staff is used instead. The assumption, it seems, is that Asian faces are required to make the sushi restaurant look real but many customers cannot really tell Chinese and Japanese apart. “Globalization doesn’t necessarily homogenize cultural differences nor erase the salience of cultural labels. The brand equity of sushi as Japanese cultural property adds to the cachet of the country and cuisine.

Does sushi consumption remain as a Japanese practice? Why or why not?
Sushi which has gone global over time has also changed in taste, presentation, and the way it is being made depending upon the taste of different countries. Sushi has evolved in the U.S. Sushi has come into its own style and culture in the US. Crazy combinations of ingredients can be found inside sushi rolls, with names like the Caterpillar roll, Spider roll and Surf’s Up roll. But beyond the crazy names and ingredients, the style of sushi has changed. American sushi has taken on a decidedly western technique when it comes to sushi creation, adding area-specific ingredients and changing the shape, size and presentation format laid out by Japanese inventors. American sushi is larger in general. The individual pieces are usually too big to eat in one bite, and the sushi rice is a little sweeter. In the same way that other cuisines are altered in the United States. The traditional Japanese reverence for good quality food in small portions has disappeared in America, with sushi bars deferring to the American-sized appetite and attraction to colorful food in big portions. But change is not always bad. Strangely enough, this evolved sushi has traveled back to Japan to become trendy American SushiOne of the most popular sushi dishes these days is the “California” sushi roll, which blends traditional rice with non-Japanese items such as avocado. In New York you can find “SushiSamba”, which mixes Latin American cuisine with that raw fish.