The popular Japanese delicacy known as sushi has a rich history that dates back many years. Its history may be traced back to ancient China, where people first started fermenting rice to preserve seafood. This custom eventually found its way to Japan, where it gave rise to the sushi that we know today.

Sushi underwent considerable changes in Japan throughout the Edo period (17th–19th century). The addition of rice that had been seasoned with vinegar, which accelerated the fermentation process and improved the dish’s flavor, was a significant innovation. In Edo (modern-day Tokyo), “sushiya,” or sushi booths, began to proliferate and offer quick and inexpensive eats.

One significant invention was “nigirizushi,” a little pile of vinegared rice that was hand-pressed and then topped with a variety of items including vegetables, fish, or other shellfish. Due to its simplicity and mouthwatering flavors, this type of sushi became incredibly popular.

Through the 20th century, sushi continued to advance with the addition of “makizushi” (rolled sushi) and the usage of raw fish, also known as “sashimi.” Sushi gained popularity and notoriety on a global scale after World War II, eventually inspiring the opening of sushi restaurants all over the world.

Sushi is now praised for its artistic presentation and variety of flavors, combining tradition and modernity in Japanese cuisine.