Where did sushi come from?
Sushi began in Southeast Asia as a way to preserve fish in fermented rice, then developed in Japan. Modern hand-pressed nigiri sushi was born in Tokyo in the early 1800s.
The earliest form, called narezushi, packed salted fish in rice and left it to ferment for months. The rice was thrown away and only the fish eaten. This method spread to Japan by around the 8th century.
Over time, the Japanese shortened the fermentation and started eating the rice too. In the 1600s, cooks began adding vinegar to the rice for a sour taste without waiting. In Edo, now Tokyo, in the early 1800s, Hanaya Yohei is often credited with popularizing nigiri: a small ball of vinegared rice topped with fresh fish, sold as fast food at street stalls.
Sushi goes global
Sushi spread worldwide after the 1960s. The California roll, made with avocado and crab, was created in North America and helped introduce sushi to new eaters.
Did You Know?
The word sushi refers to the vinegared rice, not the fish. Slices of raw fish served without rice are called sashimi.