Don't you think sushi is made by hand-pressing fresh fish? Actually, that’s not correct. Sushi originally began as “narezushi,” a method of preserving fish through fermentation. The fish was packed in rice and left to ferment for months. It wasn’t until the Edo period that sushi evolved into the hand-pressed form we know today. Is narezushi still eaten today? What does it taste and smell like? Why did it change into hand-pressed sushi?
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