Editing Sushi (section)

=== ''Namanare'' ===
Until the early 19th century, sushi slowly changed with Japanese cuisine. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development of [[rice vinegar]].<ref name="Moritzen">{{cite book|last=Mpritzen|first=Ole G.|title=Sushi: Food for the Eye, the Body and the Soul|year=2009|publisher=Springer Science-Business Media|page=15}}</ref>

During the [[Muromachi period]] (1336–1573), the Japanese invented a style of sushi called {{transliteration|ja|namanare}} or '''{{transliteration|ja|namanari}}''' ({{lang|ja|生成、なまなれ、なまなり}}), which means "partially fermented". The fermentation period of {{transliteration|ja|namanare}} was shorter than that of the earlier {{transliteration|ja|narezushi}}, and the rice used for fermentation was also eaten with the fish. In other words, with the invention of {{transliteration|ja|namanare}}, sushi changed from a preserved fish food to a food where fish and rice are eaten together. After the appearance of {{transliteration|ja|namanare}}, [[sake]] and sake lees were used to shorten fermentation, and vinegar was used in the [[Edo period]].<ref name="jst140223">{{cite web|url=https://www.jstage.jst.go.jp/article/jisdh/31/4/31_201/_pdf/-char/ja|archive-url=https://web.archive.org/web/20230214220815/https://www.jstage.jst.go.jp/article/jisdh/31/4/31_201/_pdf/-char/ja|title=The evolution of sushi and the power of vinegar|pages=201, 202|author=Hirofumi Akano|publisher=[[Japan Science and Technology Agency]]|archive-date=14 February 2023|access-date=4 April 2023}}</ref>