Sushi

In short

From narezushi

In the Heian period, salted fish was packed in cooked rice to keep it. The rice fermented and turned sour, and this pickle, called narezushi, was eaten.

In the Edo period, narezushi changed into many forms, and hayazushi (quick sushi), oshizushi (pressed sushi) and nigirizushi came about.

A snack at street stalls

In the late Edo period, ordinary people in Edo could easily eat nigirizushi at street stalls.

Later, better sushi shops that chose their ingredients and flavors carefully also appeared. Even with a shop, the style of making sushi by hand at a counter stayed, a trace of the old stalls.

The rice in Edo’s nigirizushi was about three times as much as today’s. It was eaten more for the rice, to fill a hungry stomach; today the topping matters more.

Edomae sushi

In Edomae sushi, rice seasoned with red vinegar is topped with fish prepared in many ways: kohada or saba cured in vinegar, simmered anago, steamed shrimp, and rolled omelet.

Toppings are simmered, steamed, boiled, marinated (zuke), or pressed with kombu.

Think about it

• Q1Why do you think people first packed fish in rice?
• Q2Edo’s sushi had much more rice. What does that tell you about who ate it?
• Q3What is a fast food from long ago in your country?

There is no single right answer. Talking it over with someone at home is a good way to learn.