急!!!!10分!!!想要sushi同kimchi既歷史(英文)

History of sushi

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The basic idea behind the preparation of sushi, a well-known Japanese dish, is the practice of preserving fish with salt and fermenting with rice, a process that can probably be traced back to seafood-preserving methods used in Southeast Asia, where countries have a long history of rice cultivation.
It originated during the Tang Dynasty in China, though modern Japanese sushi evolved to have little resemblance to this original Chinese food.
Today's dish internationally known as "sushi" (nigirizushi; Kanto variety) is a fast food invented by Hanaya Yohei (華屋与兵衛; 1799 - 1858) at the end of Edo period in today's Tokyo (Edo). People in Tokyo were living in haste even over one hundred years ago. The nigirizushi invented by Hanaya was not fermented and could be eaten by hands (or using a bamboo toothpick). It was an early form of fast food that could be eaten at a road side or in a theater.

History
Early forms of kimchi consisted mainly of salted greens, as chili peppers were apparently unknown in Korea until introduced by Portuguese traders coming from Japan in the 16th century. Traditionally, it was fermented in pots buried in the ground, to serve as a winter subsistence staple when fresh vegetables were not available.
A cookbook from 1670 describes pickled mixtures of wild greens and pickled gourd melons, but makes no reference to the use of chilis. One historical record from the end of the 17th century describes eleven types of kimchi and thus kimchi utilizing red peppers would have been popularized some years after that (200 years, by one estimate) [1]. In addition, the introduction of Chinese cabbage probably did not occur until the 19th century [2]; before that, kimchi was made from indigenous vegetables.
Kimchi is popular today in China and Japan. The Japanese version of the Kimchi is called Kimuchi (to fit Japanese phonology), and is modified to fit the Japanese taste. Kimchi and various other Korean side dishes are served in restaurants in other Asian countries such as Thailand.

The origin of sushi:
Southeast Asia and China:
Very similar and sushi-like (Nare-zushi type) foods are still found in Southeast Asian countries (Thailand, Raos, Myanmar, Malaysia, etc.) now, and the plains of the north of Thailand and Myanmar, where people make their living by both rice cultivation and fishery - fishing in rivers and rice paddy fields, could be considered as the birth place of the 'original sushi' from well before Christ, and it disseminated to the south part of China, and Japan consequently.
The original concept of sushi is, by the aid of starchy rice, to preserve those of protein-rich foods, fresh water fish and flesh meat, which were not always obtainable through the dry and rainy seasons. This kind of preservation method could not be existed without the development of rice cultivation.

Natural fermentation is taken place when fish is kept long with millet or rice, starchy grains, and the generated lactic acid prevents from rotting. But in a long storage time, the rice part gets too soppy to eat and it was abandoned as a waste after all.

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