Hello Lin, not sure if you remember me as (ArtsyFartsy) way back when you're channel was young. Is it alright if I use you're videos for inspiration to make my own manga about Yokai & the History of Japan?
@@murraytc4641 Japanese food safety standards are soo much higher than the US.... I would say you're better off trying the more traditional japanese dishes in Japan for that reason alone.
Here in the Philippines, we have a condiment called “buru” from the Kapampangan people (I’m part). We ferment seafood from fish to shrimp using rice, and it smells really sour. It tastes good with grilled catfish with tomato, onion, and some green mango, all rolled in mustard leaves. Many from outside my people find it absolutely revolting but I simply must have it when we have parties!
@@charlieboone1298 just curious, are there any tartan patterns non Scots can wear? The kilt is one of those amazing pieces of clothing like the lungi or dhoti that need to be brought back. And i want to show off the calves.
@@rustomkanishka Thing is about clan tartans is that they were all invented in the 19th century by rich romanticists after the clan system had been abolished, so they don't really mean anything. Even if that weren't the case, I'd still say wear whatever one you like the look of. That said, if you want one that means something to you there's a good chance there might be one already in existence that represents your culture or religion since new ones are being created all the time. There are Jewish, Sikh and Muslim patterns, ones for various various European cultural backgrounds. There's even a couple of Native American tribes with tartans registered.
@@charlieboone1298 thank you, my friend. If you ever find yourself on this side of the Suez, do try out a lungi. The comfort level is something else. Love your alcohol btw. Haggis is an acquired taste.
The Romans had a condiment called Garum which was fermented salted fish. They used it in pretty much everything (including desserts). Food historians have recreated it and they found that the process produces MSG. MSG is a flavor enhancer that adds that wonderful Umami quality.
So technically the culinary atrocities of Nordic countries involving fermented fish are also sushi? XD Also: we're still somewhere in the Kamakura period history-wise, right?
Or salted fish like Baccala or Lox! Remember, the oldest Chinese writing meant fish fermented in salt. Soooo….. It is just as likely that the Northern European Salted Fish variations were the origins of Sushi. Everyone forgets that at one time, what is now Western China, was originally populated by Europoid Peoples. Think Loulan Beauty and other Europoid mummies that have been found in the area. It’s possible that Europoid Peoples had populations far further east than originally thought. You know. Like the White Maori of New Zealand. Nowadays, there is such a push to erase the history of White Peoples, and pretend that they didn’t exist in the past. They pretend that White Culture never existed, and that White Peoples only stole from other cultures, completely ignoring that what was supposedly stolen never existed in the other cultures in the first place.
There is the nordic 'Burried Salmon' (or Gravlaks, grave meaning to burry) who's name originates from the process of burying fish above the shoreline while the raw fish ferments. If you google the name I think you'll find that it, at least ostensibly, appears to be nearly identical to modern day salmon sashimi (likely on account of the modern versions of the dish no longer undergoing extensive fermentation; a nice parallelism to sushi as we understand it today)
This just in: sushi is the first Japanese open-faced sandwich. ./s More seriously, thank you for the vid, Linfamy. Educational and entertaining is a hard thing to balance, and you keep nailing it.
I remember a Japanese show when I was a child where they had people eat 100 year old sushi from ceramic jar. Most of the guests were horrified and refused to eat it.
dude great job on the ad copy you wrote for your sponsor! Reminded me of that one traditional Christmas rhyme about Santa I forgot the name but dang I was impressed!
Once again, I completely missed there was a commercial because your voice is so enjoyable. I could probably listen to you read the dictionary. Seriously though I very much like your stories. They are informative, entertaining and not the same as other channels.
In our country Bangladesh, they dry raw fish until it looks like dried raisins, shrivelled and dried. After that you can either fry or mash it. It’s known as "shootkee" and a lot of people think it smells very bad.
TL/DR What we think of as sushi is kind of a modern rendition of an older èlite dish; and in ancient times the word sushi could refer to any meat fermented in grain, with fish in rice becoming the quintessential version as fermentation became less emphasized.
In Thailand there are many fermented fish and meat products but not all of them use rice. Quite a few fermented fish products just contain fish and salt and sometimes a bit of sugar.
Been too long since I had Sushi. We used to have a really great Sushi place in my town but I haven't been there since pre-covid and rumor has it they dropped in quality. I used to go there for my birthday. They had this special menu where you just paid a rather steep price and gave the cook free hands to be creative. Once, after a pre-meal sake tasting, it made me and two friends try to describe the taste of each piece with poetry and allegory. It was amazeballs.
@@Linfamy Dunno. Just generally creative wierdos, I guess. Mainly we just play ttrpgs, but also dabble in other expressions. I did do some poetry when I was a teen. I actually wrote a sonnet.
Yes! In southern China there are wild type goldfish preserved in millets(called small rice in China and is one of the most ancient grain) and still popular today, probably tasted similar to the original sushi lol
Wild goldfish is sometimes called Karas, it's a Russian word. Their habitats ate sweet water lakes. My grandparents preserved this fish by cleaning, covering with salt, and then drying for a week.
Millet farming originated from North China historically speaking, and I've never heard about any dish in South China that pairs millet with raw fish (I have lots of friends and acquaintances from South China from all ethnic groups). Millet isn't even that commonly consumed there.
Hi from Japan. I think you did a good job on this. The way to make fermented fish to preserve it came from not only southern China. People like Miao 苗族 around the southern China and people in mountainous areas of current Vietnam, Thailand & Laos etc used to preserve fish in fermentation. It is said it was introduced to Japan via Tang, China in the Nara era. They mainly fermented carps. We had rice farming in the gardens in the Jomon era, but growing rice in rice paddies came to Japan as people on the Chinese continent migrated to Japan. People from the continent started to migrated to Japan from 3.000 -2.000 years ago. Such immigrant people are called Yayoijin 弥生人 while Japanese natives who lived in Japan for 16.000 years are called Jomonjin 縄文人 . We still have that Jomon DNA D1b throughout Japan from Hokkaido to Okinawa. Anyways, the first fermented sushi was probably introduced to Japan in the Nara as I can remember from what I saw on a Japanese TV program introduces history. But Jomon people used to travel to southeastern Asia & Pacific islands, so may be Jomon people already had fermented fish. No one knows 100% sure. The current sushi is the Edo style. We call it Edomaezushi 江戸前寿司. It’s something Japanese came up with. Current sushi isn’t Chinese or southern East Asian. It’s kind of like pasta. Noodles were probably introduced from China to Italy, but Italian spaghetti is different from Chinese or Vietnamese noodles.
We have fermented fish in Norway too though, not suggesting it came from Norway to Asia or anything, but it was probably a common method to preserve food that has been known about for thousands of years by various cultures across the world. But Norway actually did "invent" modern Salmon Sushi in the 1980's and we spent about a decade marketing it to Japan just to get you to buy our salmon.
Sorry but nothing suggests that it came from the Miao/Hmong or any other people in South China/SE Asia. No historical evidence or archaeology records ever suggest that. I'm of South Chinese descent and I'm quite familiar with the cultures and languages of the region (I speak some Tai-Kradai), and no they do not resemble Japanese at all.
And according to recent genetic analysis (please check Cooke et al. 2021), the Yayoi were a mixed population composed of Jomon and Amur lineages, they were not South Chinese or SE Asian.
The most importnat thing I get out of this is that, even when you go beyond porridge, bread, and dumplings (and honestly speaking cereal-alcohol IE Beer), there are still quite a bit of food that is similar. Afterall, You eat what you have around, but food will always react the same chemically, and every culture have their peasant , and every peasant is poor.
There is a South Korean documentary series about fish as food and one of the episodes is about sushi. It says that there are still ethnic minorities in southern China today that eat fermented freshwater fish with rice and some salt, similar to funa-zushi. According to this, salt was very expensive in ancient times and preserving fish with rice and salt made sense economically and preserves the fish protein better.
Once i discovered something similar in an Indonesian tribe’s (dayak) traditional dish called “wadi”. Their protein wasn’t limited to just fish but also included pork. Something of a proof that it exist in Southeast Asia.
Sushi means "soured" so any meat or seafood that had gone through fermentation was called sushi. It was usually done with salted seafood, & then rice was added as a binder. The modern version is Edomae style sushi, that is, "(sold in) front of Edo (Tokyo bay)" as fast food, where fresh fish was used. So it was a faster, fresher, raw form of the traditional fermented sushi items. Mackerel was vinegared, & so was the rice. In Kansai southern Japan, pressed & preserved sushi like Funa-zushi & saba-zushi (mackerel) was considered more traditional, & was more popular. Of course Edomae is now served all over Japan, in kaiten (conveyer belt) restaurants, high-end omakase sushi bars, & in convenient stores, as well as all over the world.
When the raven thing started I was so sure it would end with a nevermore... then I got bamboozled with an ad. Then, when all hope of a nevermore quote was gone, it said the thing lol
Linfamy, you are wonderful! Thank you for having such an amazing channel. I’ve learned a lot from this channel, and it’s also inspired me to keep learning.
I mean Korea has and used fermented foods although usually using salt or something, rice idk. it’s pretty realistic idea generally speaking, as back then preserving food was more necessary
Fascinating theory! I think there is a common thread on 'fermented meat or fish' using lactic acid. Interesting point about the rice being a luxury food for rich people.
So, sushi originated the same way surströmming (sour herring) lutfisk and hakarl did here in Scandinavia. Just some fish or, in earlier days, meat that was fermented for preservation purposes. For example, we once also had surälg (sour moose).
I remember my professor in Uni explaining that sushi was actually street food in Edo. Granted he didn't explain the whole history of sushi, but this video was very different from what I was told. Hmmm, interesting and sounds like no one knows what sushi is, and makes me feel better that I wasn't wrong to not like it when I was a kid. I like sushi know, and will even eat sashimi, but I stick to salmon and tuna with a little bit of wasabi for that kick in the nose lol
It could be a street food and resemble the sushi we knew (at least the rice part) by the Edo era but this video seem to cover a much older period of history
Russians in northern cities coasting the Arctic ocean also ate salmon raw. However, they might have picked up this habit from natives of the area, who consumed their meats mostly raw. The area has lots of ice and little wood for fires.
Fascinating. Of course, fermentation is a good method of preservation: the lactic acid builds up until it kills even the bacteria producing it, then nothing else can get in and rot the food. If, as your vid makes pains to point out, you can stand the smell. Oh, and btw, the osprey bit is definitely a myth. Birds don't urinate. Myths are always fun, though, keep throwing them in the mix, and thanx.
In my culture as Dayaks from Central Kalimantan (Borneo Island), Indonesia, we have such a dish, fermented freshwater river fish with rice as a medium for bacterial growth. It's called "Wadi", and we love it!
If your theory is that sushi came from Southeast Asia, there's a local dish in Thailand called Pla Som (sour fish) which is fish fermented in rice. But it doesn't look like Japanese sushi at all and it smells strong. Fish and rice are common food for commoners. And a lot of Japanese migrated to Siam some 4-500 years ago.
I never looked at the ocean and thought "that's where food comes from." No disrespect, just not my cup of tea. More for you!! Always interesting, Lin ❤
That's a really well done video. I do think though that the fact that abalone and other shellfish were mentioned as sushi ingredient, this could mean that even back then, sushi didn't exactly mean fermented food either. You generally can't ferment a shellfish, they produce a lethal toxin as they die and rotted. Maybe if you're completely salted it, but not in a degree that allows lacto fermentation. In that regard, it could be that sushi then is a mix of a fermented, cured, or maybe even fresh meat if you have access to the coastal line
Hi, you got me curious about fermenting shellfish and toxins and did some internet poking, and found quite a few recipes for pickilng shellfish in vinegar, which isn't quite the same process as lacto fermentation and the preservation process would start faster, but you do originally get the vinegar from fermenting other stuff and separating out the liquid. Anyway, every single recipe I found, they all used cooked shellfish. None of them were raw, like you could for meat or fish, so I guess the cooking breaks down the toxins, or stops them forming in the first place. Or they could have done like we do for vinegar, and get your fermentation liquid ready to work its acidic magic before you add the shellfish, instead of starting the process when adding the shellfish. So, thank you for sending me down a research rabbithole, but a small enough one that I can still do something with the rest of my evening ;)
@@elizabethlowes6501 Yup, cooking it does help. The shellfish itself is safe for fermentation, it's the bacteria that produces toxin from its dead flesh. The cooking process - well, cook all those bacteria off and you're free to do whatever to them as with any meat. I know for a fact that some people soak those sea clams in fish sauces as a perservation method. Which is why I've said they could probably be cured, soaking them in either extreme salt solution or vinegar would be pretty much a 'wet cure' rather than a fermentation process. And to be fair, that might as well be what they are doing (like to the modern day Saba Sushi, which involved cooking and then soaked a piece of mackerel in vinegar)
I had funazushi when I visited Shiga prefecture in July. Vomit is certainly an apt comparison, but I think I also may not have been having it the right way cuz I just got it from a store.
Considering that preservation of foods was one of the first mayor inventions for human survival it might not have come from anywhere in particular but just developed individually at different locations. With the name being adopted not as its first term but as its general written term.
There is a coffee in South Eastern Asia, Cambodia, somewhere i don’t know. But there is a coffee made from a berry from a tree that is pooped out from some animal, know I wonder where did that come from? Who was the first guy that saw a pile of shitted out fruit seeds and thought this would make some mighty fine coffee.
In Thailand or Laos you can ferment not only fish with rice there is fermented Pork or Other Meat with or without rice or eat raw fish or raw meat with sour salty sweet Sause and of course added chili.
There's actually an ancient Roman dish which is exactly, well, fermented fish, usually used as a sauce though. It's interesting how different parts of the world come up with similar recipes.
honestly, how you describe it it sounds like sushi was just a general term for preserved, curred or fermented foods, but as time went on it's meaning changed.
I'm reminded of that An Idiot Abroad where they served Karl Pilkington $2000 traditional sushi made of fermented fish and he tries so, so hard to get out of eating it and they wouldn't let him get away. So he tried a bite a immediately ran outside to throw it all up.
"..don't survive in the ground, the way religious tablet do..." Was that an illustration of Joseph Smith? I haven't been a Mormon in decades, but my god that was fking hilarious..!
Sushi deriving from south east asia, mainly from Philippines or Indonesia makes a ton of sense. The philippines diet was mainly seafood due to our country being made up or many small islands. Interesting
@@Dustpuma1 shnitty strip and cucumber or avocado rolled up in rice and that seaweed outer, so yes, sushi, just modernised/westernised/straya. Kids love it. Aussie kids really love it. I'm a rice paper roll person myself. Seaweed is ocean kale and kale is land seaweed. I'm not a fan.
There is a long tradition here in Thailand, and in Laos, of using fermented freshwater fish in food, and sometimes as the main dish itself. The name usually given is Pla Ra, or moldy/rotten fish.
If that the case, you can also take a look at "mắm"(vietnamese word) culture around vietnam, cambodia and laos. They are fish, crab, shrimp... even frog being fermented and eat. This might be inspired for that.
Here in the Philippines we enjoy eating fermented rice garnished with seafood like fish or shrimp and are fermented together like an Asian sourdough starter or sauerkraut, taste good eaten with roasted eggplants with its' sour and funky flavor; I remember before that the Japanese where introduced to this method during the stone age or ancient times or something, usually it was the rice that was important and the fish was only for flavor but the Japanese made the fish the star, this is called burong kanin here in my locale, but the Japanese turned this into sushi and later on they replaced the sour fermented rice with sour vinegared rice.
Omg, I did feel an urge to research some pizza as I saw that fragment! It's usually mostly anger at idiots which makes me get a pile of books and rummage for a good answer.
We have fermented fish with rice called pekasam in Kedah, Malaysia, it preserved with salt and rice, and it taste bit sour, and fried it together with the rice, sour and tasty especially over warm rice
I have NEVER listened to the sponsor part of a video till the very end until now. 👏👏👏 I would almost say it was better than the content, but it would, of course, not be true. (Just funny. 😎)
What's your favorite sushi?
Sushi is a uniquely japanese dish.
Ok your take on "The Raven" was unexpected but awesome.
Hello Lin, not sure if you remember me as (ArtsyFartsy) way back when you're channel was young. Is it alright if I use you're videos for inspiration to make my own manga about Yokai & the History of Japan?
LoL raven XD
#u kant even shave without diss person yaking of devil fish bag lettuce,de ja vu....spinach sucks
The Japanese equivalent of the USDA would like to have a word with that merchant in intro.
Its for religious purposes.
Japanese Agricultural Standard?
@@murraytc4641 Japanese food safety standards are soo much higher than the US.... I would say you're better off trying the more traditional japanese dishes in Japan for that reason alone.
@@lordblazer The US barely have any food quality standards.
@@rustomkanishkaw-what?
Here in the Philippines, we have a condiment called “buru” from the Kapampangan people (I’m part). We ferment seafood from fish to shrimp using rice, and it smells really sour. It tastes good with grilled catfish with tomato, onion, and some green mango, all rolled in mustard leaves. Many from outside my people find it absolutely revolting but I simply must have it when we have parties!
It's certainly an acquired taste
Haggis is my national dish, mate. Gimme the stinky fish condiment any day lol
@@charlieboone1298 just curious, are there any tartan patterns non Scots can wear? The kilt is one of those amazing pieces of clothing like the lungi or dhoti that need to be brought back. And i want to show off the calves.
@@rustomkanishka Thing is about clan tartans is that they were all invented in the 19th century by rich romanticists after the clan system had been abolished, so they don't really mean anything. Even if that weren't the case, I'd still say wear whatever one you like the look of. That said, if you want one that means something to you there's a good chance there might be one already in existence that represents your culture or religion since new ones are being created all the time. There are Jewish, Sikh and Muslim patterns, ones for various various European cultural backgrounds. There's even a couple of Native American tribes with tartans registered.
@@charlieboone1298 thank you, my friend. If you ever find yourself on this side of the Suez, do try out a lungi. The comfort level is something else.
Love your alcohol btw. Haggis is an acquired taste.
your "the raven" version is sooo good, you should include poem versions in your video more frequently/once in a while as you see fit☺
I'm ravin' about your Raven poem! More, please!
Yay always a good day when Linfamy uploads
TRULY
The Romans had a condiment called Garum which was fermented salted fish. They used it in pretty much everything (including desserts). Food historians have recreated it and they found that the process produces MSG. MSG is a flavor enhancer that adds that wonderful Umami quality.
Also Worcestershire Sauce is actually a fermented anchovy based. sauce... So we're still doing it!
@Animefreakess Worcestershire also has tamarind in there making it sweet
It’s not much different from Worcestershire sauce, which is made from fermented herring and spices.
@@ferretyluv it also contains tamarind which is a fruit
Msg is a poison....
In Sweden there is a dish called "surströmming" (sour herring) sold in a can that when opened emits a smell that makes (normal) people run.
And legend has it, that it can be eaten only with a pinch on your nose.
Ah i remember hearing that dish! :D
So technically the culinary atrocities of Nordic countries involving fermented fish are also sushi? XD
Also: we're still somewhere in the Kamakura period history-wise, right?
The main history playlist is still in Kamakura, yes 😅
Or salted fish like Baccala or Lox! Remember, the oldest Chinese writing meant fish fermented in salt. Soooo….. It is just as likely that the Northern European Salted Fish variations were the origins of Sushi.
Everyone forgets that at one time, what is now Western China, was originally populated by Europoid Peoples. Think Loulan Beauty and other Europoid mummies that have been found in the area.
It’s possible that Europoid Peoples had populations far further east than originally thought. You know. Like the White Maori of New Zealand.
Nowadays, there is such a push to erase the history of White Peoples, and pretend that they didn’t exist in the past. They pretend that White Culture never existed, and that White Peoples only stole from other cultures, completely ignoring that what was supposedly stolen never existed in the other cultures in the first place.
Yes those are very ancient types of Nordic "sushi". & the eskimos love sashimi too LOL.
@@MarcPiery The numbers are negligible.
There is the nordic 'Burried Salmon' (or Gravlaks, grave meaning to burry) who's name originates from the process of burying fish above the shoreline while the raw fish ferments. If you google the name I think you'll find that it, at least ostensibly, appears to be nearly identical to modern day salmon sashimi (likely on account of the modern versions of the dish no longer undergoing extensive fermentation; a nice parallelism to sushi as we understand it today)
Every Linfamy video is interesting and entertaining, but only the best ones involve vomit. Winning! :)
More vomit videos, got it
You're both vai cheeky 🤪
@@Linfamy yes
Wow, the ancient Chinese and Japanese found a way to manually and artificially digest fish. Kind of gross but cool too. Like making edible vomit.
Like a mama bird
This was so interesting, had no clue that was the actual history of sushi. And you still make this hysterical..lol. Thanks for this!
When Edogawa Ranpo, I mean, Edgar Allan Poe San makes a cameo in a video about sushi.
Nevermore
@@marcobuncit7539 Quote the raven.
大鴉。
This just in: sushi is the first Japanese open-faced sandwich. ./s
More seriously, thank you for the vid, Linfamy. Educational and entertaining is a hard thing to balance, and you keep nailing it.
I remember a Japanese show when I was a child where they had people eat 100 year old sushi from ceramic jar. Most of the guests were horrified and refused to eat it.
I absolutely loved your ad for Blinkist!
Another awesome video! I found your channel last year sometime, yet I've seen every single video! They are all very very good.
dude great job on the ad copy you wrote for your sponsor! Reminded me of that one traditional Christmas rhyme about Santa I forgot the name but dang I was impressed!
Blinkist shoudl really give him extra for making his own poem for their add, I doubt they were expecting so much😊
Thanks for the video! I was wondering if you were going to cover sushi origins at some point. ❤
Once again, I completely missed there was a commercial because your voice is so enjoyable. I could probably listen to you read the dictionary. Seriously though I very much like your stories. They are informative, entertaining and not the same as other channels.
My first husband posted! So proud of you love! Haha.
Seriously, thank you for all you do!
In our country Bangladesh, they dry raw fish until it looks like dried raisins, shrivelled and dried. After that you can either fry or mash it. It’s known as "shootkee" and a lot of people think it smells very bad.
Your cadence is great for rhyming poetry like that, good stuff
TL/DR What we think of as sushi is kind of a modern rendition of an older èlite dish; and in ancient times the word sushi could refer to any meat fermented in grain, with fish in rice becoming the quintessential version as fermentation became less emphasized.
The Mormon joke was hilarious 😂
In Thailand there are many fermented fish and meat products but not all of them use rice. Quite a few fermented fish products just contain fish and salt and sometimes a bit of sugar.
Been too long since I had Sushi. We used to have a really great Sushi place in my town but I haven't been there since pre-covid and rumor has it they dropped in quality.
I used to go there for my birthday. They had this special menu where you just paid a rather steep price and gave the cook free hands to be creative. Once, after a pre-meal sake tasting, it made me and two friends try to describe the taste of each piece with poetry and allegory.
It was amazeballs.
Nice, it got you to make poetry? Are you guys poets?
"amazeballs"
- hm.. probably not poets
@@Linfamy pre-meal sake tasting might have helped
@@Linfamy Dunno. Just generally creative wierdos, I guess. Mainly we just play ttrpgs, but also dabble in other expressions.
I did do some poetry when I was a teen. I actually wrote a sonnet.
@@Linfamy
We went out to eat
The sushi was amazeballs
Poetry in motion
rumor has it ya gurl dropped in quality. ayyyyyy!!!!
Yes! In southern China there are wild type goldfish preserved in millets(called small rice in China and is one of the most ancient grain) and still popular today, probably tasted similar to the original sushi lol
中文是什麼?
Wild goldfish is sometimes called Karas, it's a Russian word. Their habitats ate sweet water lakes. My grandparents preserved this fish by cleaning, covering with salt, and then drying for a week.
@@Amira_Phoenix thx for the interesting info！
@@deliciousful 就是叫 酸鱼
Millet farming originated from North China historically speaking, and I've never heard about any dish in South China that pairs millet with raw fish (I have lots of friends and acquaintances from South China from all ethnic groups). Millet isn't even that commonly consumed there.
Hi from Japan. I think you did a good job on this. The way to make fermented fish to preserve it came from not only southern China. People like Miao 苗族 around the southern China and people in mountainous areas of current Vietnam, Thailand & Laos etc used to preserve fish in fermentation. It is said it was introduced to Japan via Tang, China in the Nara era. They mainly fermented carps. We had rice farming in the gardens in the Jomon era, but growing rice in rice paddies came to Japan as people on the Chinese continent migrated to Japan. People from the continent started to migrated to Japan from 3.000 -2.000 years ago. Such immigrant people are called Yayoijin 弥生人 while Japanese natives who lived in Japan for 16.000 years are called Jomonjin 縄文人 . We still have that Jomon DNA D1b throughout Japan from Hokkaido to Okinawa. Anyways, the first fermented sushi was probably introduced to Japan in the Nara as I can remember from what I saw on a Japanese TV program introduces history. But Jomon people used to travel to southeastern Asia & Pacific islands, so may be Jomon people already had fermented fish. No one knows 100% sure. The current sushi is the Edo style. We call it Edomaezushi 江戸前寿司. It’s something Japanese came up with. Current sushi isn’t Chinese or southern East Asian. It’s kind of like pasta. Noodles were probably introduced from China to Italy, but Italian spaghetti is different from Chinese or Vietnamese noodles.
We have fermented fish in Norway too though, not suggesting it came from Norway to Asia or anything, but it was probably a common method to preserve food that has been known about for thousands of years by various cultures across the world. But Norway actually did "invent" modern Salmon Sushi in the 1980's and we spent about a decade marketing it to Japan just to get you to buy our salmon.
Sorry but nothing suggests that it came from the Miao/Hmong or any other people in South China/SE Asia. No historical evidence or archaeology records ever suggest that. I'm of South Chinese descent and I'm quite familiar with the cultures and languages of the region (I speak some Tai-Kradai), and no they do not resemble Japanese at all.
And according to recent genetic analysis (please check Cooke et al. 2021), the Yayoi were a mixed population composed of Jomon and Amur lineages, they were not South Chinese or SE Asian.
More food related episodes please
Deal
The most importnat thing I get out of this is that, even when you go beyond porridge, bread, and dumplings (and honestly speaking cereal-alcohol IE Beer), there are still quite a bit of food that is similar. Afterall, You eat what you have around, but food will always react the same chemically, and every culture have their peasant , and every peasant is poor.
That ad read was amazing
OH that ad insert was... beautiful
There is a South Korean documentary series about fish as food and one of the episodes is about sushi. It says that there are still ethnic minorities in southern China today that eat fermented freshwater fish with rice and some salt, similar to funa-zushi.
According to this, salt was very expensive in ancient times and preserving fish with rice and salt made sense economically and preserves the fish protein better.
Once i discovered something similar in an Indonesian tribe’s (dayak) traditional dish called “wadi”. Their protein wasn’t limited to just fish but also included pork. Something of a proof that it exist in Southeast Asia.
The wadi I was raised with isn't really sour though, although admittedly the ones my family ate are usually the gourami's wadi.
@@muhammadariff5767 Lucky you. It's not an easy dish to find.
I love LDS dig. Bravo my friend. Bravo 😂
Okay... This is a totally not appetizing topic.... Never the less, this video fills my mind with wisdom, just as sushi fills my belly.
Sushi means "soured" so any meat or seafood that had gone through fermentation was called sushi. It was usually done with salted seafood, & then rice was added as a binder.
The modern version is Edomae style sushi, that is, "(sold in) front of Edo (Tokyo bay)" as fast food, where fresh fish was used.
So it was a faster, fresher, raw form of the traditional fermented sushi items. Mackerel was vinegared, & so was the rice.
In Kansai southern Japan, pressed & preserved sushi like Funa-zushi & saba-zushi (mackerel) was considered more traditional, & was more popular.
Of course Edomae is now served all over Japan, in kaiten (conveyer belt) restaurants, high-end omakase sushi bars, & in convenient stores, as well as all over the world.
When the raven thing started I was so sure it would end with a nevermore... then I got bamboozled with an ad. Then, when all hope of a nevermore quote was gone, it said the thing lol
Who wrote the script in this video? It's hilarious! I love the humor.
Linfamy, you are wonderful! Thank you for having such an amazing channel. I’ve learned a lot from this channel, and it’s also inspired me to keep learning.
Glad you like the channel :)
That’s the best sponsor intro I’ve seen! Bravo!
I mean Korea has and used fermented foods although usually using salt or something, rice idk. it’s pretty realistic idea generally speaking, as back then preserving food was more necessary
Fascinating theory! I think there is a common thread on 'fermented meat or fish' using lactic acid. Interesting point about the rice being a luxury food for rich people.
So, sushi originated the same way surströmming (sour herring) lutfisk and hakarl did here in Scandinavia. Just some fish or, in earlier days, meat that was fermented for preservation purposes. For example, we once also had surälg (sour moose).
I remember my professor in Uni explaining that sushi was actually street food in Edo. Granted he didn't explain the whole history of sushi, but this video was very different from what I was told. Hmmm, interesting and sounds like no one knows what sushi is, and makes me feel better that I wasn't wrong to not like it when I was a kid. I like sushi know, and will even eat sashimi, but I stick to salmon and tuna with a little bit of wasabi for that kick in the nose lol
It could be a street food and resemble the sushi we knew (at least the rice part) by the Edo era but this video seem to cover a much older period of history
Yeah, this one's about the origin. In the Edo Period, it was street food.
Russians in northern cities coasting the Arctic ocean also ate salmon raw. However, they might have picked up this habit from natives of the area, who consumed their meats mostly raw. The area has lots of ice and little wood for fires.
you are just so damn brilliant and fun!!! thank you for all the knowledge and laughs!
Woah the art on this ones reaally good!
Fascinating. Of course, fermentation is a good method of preservation: the lactic acid builds up until it kills even the bacteria producing it, then nothing else can get in and rot the food. If, as your vid makes pains to point out, you can stand the smell.
Oh, and btw, the osprey bit is definitely a myth. Birds don't urinate. Myths are always fun, though, keep throwing them in the mix, and thanx.
That's wild, but interesting
Great video!
I loved the rhyming that he did 😍
The ad in the middle about how one in seven children are starving makes this so much funnier ...
In my culture as Dayaks from Central Kalimantan (Borneo Island), Indonesia, we have such a dish, fermented freshwater river fish with rice as a medium for bacterial growth. It's called "Wadi", and we love it!
If your theory is that sushi came from Southeast Asia, there's a local dish in Thailand called Pla Som (sour fish) which is fish fermented in rice. But it doesn't look like Japanese sushi at all and it smells strong. Fish and rice are common food for commoners. And a lot of Japanese migrated to Siam some 4-500 years ago.
ikan perkasam
The Nevermore Raven had me in stitches.
The 3rd time in my life I thumb up a video because of the creative ad
Love the raven opening to the sponsor
Thanks for sharing 😆
I never looked at the ocean and thought "that's where food comes from." No disrespect, just not my cup of tea. More for you!!
Always interesting, Lin ❤
Books being shortened to just the main points reminds me of Fahrenheit 451, I can't wait for the service that reduces books to a single sentence
Okay that ad was on point,
That's a really well done video. I do think though that the fact that abalone and other shellfish were mentioned as sushi ingredient, this could mean that even back then, sushi didn't exactly mean fermented food either. You generally can't ferment a shellfish, they produce a lethal toxin as they die and rotted. Maybe if you're completely salted it, but not in a degree that allows lacto fermentation.
In that regard, it could be that sushi then is a mix of a fermented, cured, or maybe even fresh meat if you have access to the coastal line
Hi, you got me curious about fermenting shellfish and toxins and did some internet poking, and found quite a few recipes for pickilng shellfish in vinegar, which isn't quite the same process as lacto fermentation and the preservation process would start faster, but you do originally get the vinegar from fermenting other stuff and separating out the liquid. Anyway, every single recipe I found, they all used cooked shellfish. None of them were raw, like you could for meat or fish, so I guess the cooking breaks down the toxins, or stops them forming in the first place. Or they could have done like we do for vinegar, and get your fermentation liquid ready to work its acidic magic before you add the shellfish, instead of starting the process when adding the shellfish.
So, thank you for sending me down a research rabbithole, but a small enough one that I can still do something with the rest of my evening ;)
@@elizabethlowes6501 Yup, cooking it does help. The shellfish itself is safe for fermentation, it's the bacteria that produces toxin from its dead flesh. The cooking process - well, cook all those bacteria off and you're free to do whatever to them as with any meat.
I know for a fact that some people soak those sea clams in fish sauces as a perservation method. Which is why I've said they could probably be cured, soaking them in either extreme salt solution or vinegar would be pretty much a 'wet cure' rather than a fermentation process. And to be fair, that might as well be what they are doing (like to the modern day Saba Sushi, which involved cooking and then soaked a piece of mackerel in vinegar)
I had funazushi when I visited Shiga prefecture in July. Vomit is certainly an apt comparison, but I think I also may not have been having it the right way cuz I just got it from a store.
@Linfamy your videos are too cute! I love your little brown character, please make plushies to buy. ☺️💕💕💕
Considering that preservation of foods was one of the first mayor inventions for human survival it might not have come from anywhere in particular but just developed individually at different locations. With the name being adopted not as its first term but as its general written term.
An enjoyable ad.
I imagine you're done with yokai stories but there's one episode I would wish you'd consider, yokai of the brothel. Please consider 🌺
Oh that would make a good vid I think :D
There is a coffee in South Eastern Asia, Cambodia, somewhere i don’t know. But there is a coffee made from a berry from a tree that is pooped out from some animal, know I wonder where did that come from? Who was the first guy that saw a pile of shitted out fruit seeds and thought this would make some mighty fine coffee.
Should try to Ft with Tasting History!
Shavin', raven...close enough. Good poem 🤭👍
Dawg the thumbnail, the longest sushi i ever saw 🤤
In Thailand or Laos you can ferment not only fish with rice there is fermented Pork or Other Meat with or without rice
or eat raw fish or raw meat with sour salty sweet Sause and of course added chili.
nice poem about blinkist
There's actually an ancient Roman dish which is exactly, well, fermented fish, usually used as a sauce though.
It's interesting how different parts of the world come up with similar recipes.
honestly, how you describe it it sounds like sushi was just a general term for preserved, curred or fermented foods, but as time went on it's meaning changed.
This video is AWESOME 👍😂
I'm reminded of that An Idiot Abroad where they served Karl Pilkington $2000 traditional sushi made of fermented fish and he tries so, so hard to get out of eating it and they wouldn't let him get away. So he tried a bite a immediately ran outside to throw it all up.
I have never had sushi, and after the story at the start of this video, I don´t think I ever will
0:16 - Ah, yes! I'm no expert, but I've heard it indeed is bad for business.
"..don't survive in the ground, the way religious tablet do..." Was that an illustration of Joseph Smith? I haven't been a Mormon in decades, but my god that was fking hilarious..!
Funazushi is similar to pekasam in Malaysia. It is also fermented with salt and rice.
Sushi deriving from south east asia, mainly from Philippines or Indonesia makes a ton of sense. The philippines diet was mainly seafood due to our country being made up or many small islands. Interesting
Wassup Linfamy!
Sup!
Seems that the whole curing fish in rice idea is something common across EA countries, it almost seems pointless to find out where it came from.
My 9yr old asked me who invented sushi a few days ago as he ate his chicken schnitzel sushi. Perfect timing
;)
Chicken sushi!?
@@hicknopunk schnitzel sushi... even better
So not sushi
@@Dustpuma1 shnitty strip and cucumber or avocado rolled up in rice and that seaweed outer, so yes, sushi, just modernised/westernised/straya. Kids love it. Aussie kids really love it. I'm a rice paper roll person myself. Seaweed is ocean kale and kale is land seaweed. I'm not a fan.
200th like! keep up the good work!!!
We must increase the audio speed on Lindamy’s channel, to quickly absorb information
Wow that was an amazing sponsor segment lmao
There is a long tradition here in Thailand, and in Laos, of using fermented freshwater fish in food, and sometimes as the main dish itself. The name usually given is Pla Ra, or moldy/rotten fish.
If that the case, you can also take a look at "mắm"(vietnamese word) culture around vietnam, cambodia and laos. They are fish, crab, shrimp... even frog being fermented and eat. This might be inspired for that.
Here in the Philippines we enjoy eating fermented rice garnished with seafood like fish or shrimp and are fermented together like an Asian sourdough starter or sauerkraut, taste good eaten with roasted eggplants with its' sour and funky flavor; I remember before that the Japanese where introduced to this method during the stone age or ancient times or something, usually it was the rice that was important and the fish was only for flavor but the Japanese made the fish the star, this is called burong kanin here in my locale, but the Japanese turned this into sushi and later on they replaced the sour fermented rice with sour vinegared rice.
Omg, I did feel an urge to research some pizza as I saw that fragment!
It's usually mostly anger at idiots which makes me get a pile of books and rummage for a good answer.
Always wanted to try the original sushi.
We have fermented fish with rice called pekasam in Kedah, Malaysia, it preserved with salt and rice, and it taste bit sour, and fried it together with the rice, sour and tasty especially over warm rice
Fermented fish and meat is something that pops up pretty much everywhere in history doesn’t really matter where
In Malaysia, we have "ikan pekasam" and 'bosou", both are fermented fish. Since both can be eaten with rice, probably related?
I have NEVER listened to the sponsor part of a video till the very end until now. 👏👏👏
I would almost say it was better than the content, but it would, of course, not be true. (Just funny. 😎)
Okay Edgar. We get it
Very cool
Also I love your version of Nevermore