How The Popularity Of Sushi Has Impacted On The Earth

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How the Popularity of Sushi Has Impacted on the Earth

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How the Popularity of Sushi Has Impacted on the Earth

Although some of publications accredit Hanaya Yohei for originating the contemporary

Sushi culinary between 1810 and 1858 in Japan, other sources indicate that indigenous Sushi

dishes had been prepared as early as the 1330s (Lowry xii). This Japanese delicacy is made by

cooking vinegared rice with seafood, varied types of vegetables, and tropical fruits. Any of the

ingredients can be interchanged except the rice which remains the identity of the Sushi dish.

Today, the preparation of Sushi has diversified with different cultures merging the original

ingredients with local pastries to come up with varieties like Inarizushi, Makizushi, Hosomaki,

Narezushi, Nagirizushi, Oshizushi, Uramaki, Koban-gata, Tawara-gata, and Funa-gata among

many others (Lowry 9-13). Markedly, the Sushi culinary trends have also spread across all

continents and affected eating habits in major world cities. On a global scale, the popularity of

Sushi has spread out to create a new, healthy, and sustainable food culture with an overwhelming

economic impact in major global food markets including Canada, Japan, Australia, Spain, China,

the Bahamas, and the United States of America.

As expressed by Issenberg, the Sushi revolution in the North American food culture is the

most outstanding with overwhelming evidence of acceptance and ultimate adoption into daily

lifestyles (81). Before 1960, a few types of Sushi dishes existed in Little Tokyo in Los Angeles

and created minimal impacts on non-Japanese origins. Most attitudes were against the food and

considered it backward and uncivilized. The greatest impact to the early spread of Sushi dished

in America came in the 1960s when many Japanese professionals traveled to the United States to

pursue careers (Carroll 454). Many reasons are responsible for the acceptance of Sushi after

1960. However, the most prominent ones relate to cost, healthiness, attractiveness and an

emerging diet craze that left many Americans yearning for Sushi delicacies (Issenberg 97).

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Today, most American cities have favorite spots for Sushi with the most popular ones including

Arami in Chicago, Arigato Sushi in Santa Barbara, Hokusei in Portland, Ichimura in New York,

O Ya in Boston, and Q Sushi in Los Angeles among others.

In other parts of the world, the production and consumption of Sushi dishes have been on

a consistent rise in the past decades. The United States alone has approximately four thousand

Sushi restaurants (IBIS World). In Japan, the number has grown to 45, 000 with the potential for

a continued growth in the future. Canada, Australia, Spain, China, the Bahamas, and other

locations across the globe host at least sixteen thousand more restaurants (Statistic Brain). The

most attractive element of the Sushi allowing its spread is the possibility of integrating it with

local culinary trends and creating new delicacies with Sushi identities. Examples of these include

the Unagi Sushi of Australia, the California Roll of California, and the Dragon Roll that

dominates the market in Los Angeles (Carroll 455).

Perhaps, the greatest impact of the Sushi revolution concerns the economics in its trade.

The annual income of the American Sushi industry is 2.25 billion dollars. Another five billion

gets realized from Japan and the rest of the world. While the Sushi industry in the United States

employs at least twenty thousand individuals in different capacities, Japan employs more than

one hundred and fifty thousand (IBIS World). Because all parts of the globe promise an increase

in Sushi consumption, this implies increased income, better diets, and more jobs for global

populations.

In conclusion, contemporary Sushi culinary originated in Japan. It was originally based

on the preparation of rice with seafood, varied types of vegetables. Its trends have spread across

the globe to result in a diversified multi-billion industry providing food and jobs to individuals

across the globe. The popularity of Sushi has spread out to create a new, healthy, and sustainable

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food culture with an overwhelming economic impact in major global food markets including

Canada, Japan, Australia, Spain, China, the Bahamas, and the United States of America.

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Works Cited

Carroll, Walter. "Sushi: Globalization Through Food Culture: Towards a Study of Global Food

Networks". Journal of East Asian Cultural Interaction Studies 2.II (2009): 451-456.

Print.

IBIS World. "Sushi Restaurants in the US Market Research Report". Ibisworld.com. N.p., 2016.

Web. 12 Aug. 2016.

Issenberg, Sasha. The Sushi Economy: Globalization and the Making of a Modern Delicacy.

New York: Gotham, 2008. Print.

Lowry, Dave. The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi

Varieties and Accompaniments, Etiquette and Dining Tips, and More. Boston, Mass:

Harvard Common Press, 2010. Print.

Statistic Brain. "Sushi Industry Statistics". Bureau of Labor Statistics-Asia-Pacific. N.p., 2016.

Web. 12 Aug. 2016.

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