Sushi originated in Japan as vinegared rice stuffed with raw fish like tuna. As tuna demand increased, Japan began sourcing it from other countries. Sushi was initially difficult to introduce in Western cultures who were uneasy with raw fish consumption, but it gained acceptance as a sign of class through Japanese cooking classes for women that omitted raw fish, and the opening of sushi bars in places like New York's Harvard Club. The global popularity of sushi led to Japan's tuna market expanding to other countries to meet demand, while Japanese workers were seen as more skilled at preparing sushi outside Japan due to their expertise in handling tuna.

1. HOW SUSHI WENT GLOBAL
Submitted by :
Group 1
Elizabeth Eappen(F11076)
Iris Charu Gomes(F11079)
Neethu Thresa Jacob(F11096)
Swarupa Rani Sahu(F11116)
Divyanshi Gupta (F11121)

2. SUSHI – A JAPANESE CUISINE
 Japanese food consisting of cooked vinegared rice
popularly stuffed with Tuna fish
 Earlier Tuna demand was met within the country.
 200mile fishing limit and increasing demand of
sushi, the Tuna was sourced from other countries

3. TUNA IN JAPAN
 Tuna Day – National Holiday Oct 10th
 Mascot – Goro Kun
 Sign of national cultural, healthy food for active
lives and family holiday field

4. INHIBITION TO ADOPT IN WEST
 North Americans tend to think of cultural influence
from West to East
 Consumption as raw was not accepted
 Was found to be an uneasy concept to sell

5. ACCEPTANCE TO TUNA IN WEST
 Introduction of Japanese cooking to North American
women
 Omitted concept of raw fish
 Sign of Class and educational standing

6. ACCEPTANCE TO TUNA IN WEST
 Sign of Class and educational standing
 Opening of Sushi Bar in New York’s Harvard Club
 Rejection of red meat and shift to healthy cuisine
 Appeal of high concept aesthetics of Japanese
Design

7. TUNA MARKET
 Japan – World’s primary market for fresh Tuna
 Expansion to other markets to meet the Japanese
demand
 Exclusion of foreign fleets from the prime fishing
grounds

8. CULTURAL SPLASH
 Some chains converted from Chinese to employees
 Japanese sushi competence outside Japan
 Spoilage and form of tuna fish---japanese workers
more skilled than others
 New England docks : domestic or export fish