Mar 20, 2025
The earliest form of sushi, known as narezushi, emerged in Southeast Asia. Fish was fermented with rice to keep it fresh for months. The rice was discarded, and only the fish was eaten, making it a practical method of food preservation.
By the Edo period in Japan, rice vinegar was used instead of long fermentation. This change not only sped up the process but also enhanced the taste, leading to the development of hayazushi, a faster and fresher style of sushi.
Nigiri sushi, the hand-pressed rice topped with fresh fish, was first created in the early 19th century by a Tokyo street vendor named Hanaya Yohei. His invention made sushi a fast, convenient, and flavourful meal, popular among city dwellers.
In the early forms of sushi, the rice was used purely to ferment the fish and was discarded. It wasn’t until later that rice became an integral part of the dish, giving rise to the sushi styles enjoyed around the world today.
Maki sushi, the rolled form wrapped in seaweed, didn’t appear until the Edo period. The introduction of nori sheets made it possible to roll rice and fish together, leading to the creation of sushi rolls, which later spread worldwide.
In the 19th century, sushi was sold as fast food from street stalls in Japan. It was affordable and convenient for busy workers. It wasn’t until later that sushi moved into restaurants, evolving into the high-end cuisine it is today.
Before modern refrigeration, sushi was made using local, seasonal fish that could be preserved naturally. With refrigeration, fresh seafood could be transported further, allowing sushi to expand beyond Japan and become a global sensation.
The first dedicated sushi restaurant is believed to have opened in Tokyo during the 19th century. These early sushi shops helped popularise nigiri sushi and paved the way for the elegant sushi dining experiences found today.
Before modern refrigeration, sushi was made using local, seasonal fish that could be preserved naturally. With refrigeration, fresh seafood could be transported further, allowing sushi to expand beyond Japan and become a global sensation.
Sushi started gaining international popularity in the 20th century, especially in the United States. The creation of the California roll, which used avocado instead of raw fish, helped introduce sushi to a wider audience worldwide.
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