That seems a bit disingenuous. While I am no expert and cannot verify if the claims in your article are true (though Wikipedia asserts the same), it is clearly different from the OP. Your link is (presumably) rooted in accepted historical fact, while the OP is speculation
Skillful propaganda uses facts to make a conclusion or conjecture that is misleading.
> Sushi is not from Japan
Some people will stop reading and share it on Facebook here
> Sushi reached China, then Japan from its origins along the Mekong River in Southeast Asia, and was later exported to the US and the rest of the world
Actually, it's from China!
Now even more people will stop reading and share it on Facebook
> The dish started out as fermented whole fish preserved with inedible salted rice
Wait, that doesn't sound like sushi to me
> However, the sushi we know today tastes and looks very different to how it did centuries ago. First of all, the rice in the original “sushi” was not intended to be eaten. Mixed with salt, it was used to preserve the fish and then thrown out.
Three paragraphs in and below the fold, the article itself admits that the dish being discussed isn't sushi. We're talking about "sushi" here!
> And sushi’s origins aren’t even Japanese, says Nobu Hong Kong executive sushi chef Kazunari Araki, who has more than 20 years of sushi-making experience.
"origins". Also, it's a Japanese guy saying it. Even Japanese ADMIT sushi is not Japanese!
> The combination of rice and fish, he explains, originated in the third century along the Mekong River in Southeast Asia, where countries such as Thailand, Vietnam, Myanmar, Laos and Cambodia are now situated.
1,700 years ago people preserved fish in rice!
> By the 12th century, this method of fermenting fish had travelled from the Mekong to China, and then on to Japan, where it was called narezushi. However, in the 16th century, in the Edo period, Araki says, vinegar replaced salt in the preservation process, which was a major step forward in the development of sushi. It also gave birth to the name sushi – which translates to “vinegared rice”.
I'm pretty sure this means the dish that we call sushi now is Japanese. Do you think most people will have read this far down into the article?
The rest of the article is about how sushi is actually American. According to this article, sushi is from South East Asia, Chinese, and America! Does that sound like a reasonable conclusion to you?
> it's from China! [...] 1,700 years ago people preserved fish in rice!
> The rest of the article is about how sushi is actually American. According to this article, sushi is from South East Asia, Chinese, and America! Does that sound like a reasonable conclusion to you?
No, it sounds like an absurd misrepresentation of an interesting article on the history and origins of sushi from a veteran Japanese chef that, unless you're genuinely as ignorant as you're making yourself look with this post, you can't possibly be serious about.
You're trying way too hard to spin this fairly typical food article with a mildly provocative title into a propaganda piece. The text literally calls sushi Japanese multiple times, including in the first sentence of the main text. But I guess that doesn't count if we assume no one reads that far and if they do, they probably won't understand it?
China is definitely a Master now in information warfare where it can create pieces like above (with borderline subjectivity involved) and attack right at points of cultural significance of its enemies. Just because it is written in a specific style that seems very conducive for discussion does not mean there is no agenda behind it. Off course depending on the internal degree of skepticism you have your interpretations will vary. China is brilliantly using the West's own style against them in undermining its enemies, so next time there is a conversation involving a few folks in a restaurant, how someone will narrate a story that fish sauce was Roman gift to Vietnam or some other bastardized version of the story. Tbh this is what happened in most of the history.
