History

Sushi, a dish enjoyed worldwide, has a history deeply rooted in food preservation techniques and culinary evolution. Originating in Southeast Asia as a method of preserving fish with fermented rice, it eventually made its way to Japan where it was refined and transformed into the dish we know today. The earliest form, narezushi, involved long fermentation periods. Over time, shorter fermentation periods and the eventual combination of rice and fish (rather than discarding the rice) led to hayazushi. Modern sushi, particularly nigirizushi, emerged in the Edo period (1603-1868) with the use of fresh seafood and vinegared rice.