One of the first to influence the Japanese custom of eating rice over raw fish was narezushi (“ripened fish”), made from fish preserved for months in fermented rice. It is due to a diet known as After the fish is fermented with salt, rice vinegar and rice, the rice is removed. [6] In addition to being called narezushi (meaning “fully fermented”) rather than namanare (meaning “partially fermented”), this form of sushi dates back to the Muromachi period. first appeared in [7]

Cooked sushi was developed to protect freshwater fish in present-day Laos, Cambodia, Thailand, and in Southeast Asia including the present-day Ayeyarwady River basin and Myanmar. [7] The word narezushi first appeared in a Chinese dictionary, and its origins are believed to date back to the 4th century AD. In this case, it refers to fermented salted fish mixed with rice or rice. [8] Other Asian rice cultures use fermentation techniques such as plahok, plala, ngapi, bronisda, shike, and amazake, all of which use similar principles. [6][9]