“Sushi means raw fish”

Many people mistakenly believe that the Japanese word "sushi" directly translates to raw fish. This common misconception stems from the widespread association of sushi with dishes featuring thinly sliced raw seafood, particularly in Western cultures where such preparations often serve as an introduction to the cuisine. However, the term "sushi" actually refers to the vinegared rice that forms the essential base of the dish, and it literally means "sour-tasting" due to the traditional seasoning of the rice.

Historically, sushi originated as a method of preserving fish in fermented rice, a practice dating back over 2,000 years in Southeast Asia, before it was introduced to Japan. The rice in these early forms was typically discarded after fermentation. Over centuries, the Japanese adapted this technique, eventually incorporating vinegar into the rice to achieve the desired "sour" flavor without the lengthy fermentation process, and the rice became an integral part of the meal. While raw fish, known as sashimi, is a popular ingredient in many sushi preparations, it is distinct from sushi itself, which is defined by its seasoned rice.

The enduring belief that sushi means raw fish is largely due to the prominence of raw fish varieties like nigiri in global sushi culture. When sushi gained popularity outside of Japan, particularly in the West, these raw fish preparations were often the most visible and widely consumed. Yet, countless types of sushi exist that contain cooked ingredients, such as grilled eel, shrimp, or sweet egg omelet (tamago), and many vegetarian options featuring vegetables like cucumber or avocado. Therefore, while raw fish can certainly be part of sushi, it is not its defining characteristic.