[A Japanese Culinary Staple!? Exploring the History of Sushi]

2025-07-18

Sushi has a remarkably long history and has evolved in various ways across different regions and eras. Its origins can be traced back to ancient preservation methods, and the familiar form of "nigiri sushi" was established during the Edo period. This article explores the historical development of sushi and how it became what it is today.

The roots of sushi lie in fermented foods from Southeast Asia around the 4th century BCE. Back then, a method called "narezushi"—fermenting fish with salt and rice—was common. This practice made its way to Japan, where narezushi was widely consumed during the Nara and Heian periods as a way to preserve fish for extended periods.

In the Edo period (1603–1868), nigiri sushi emerged in Edo (modern-day Tokyo). This style, which involved placing fresh fish atop vinegared rice without fermentation, quickly gained popularity among the busy urban population. Known as "Edomae sushi," it laid the foundation for modern sushi.

From the Meiji period onward, the expansion of railways and urban development helped spread nigiri sushi throughout Japan. Regional variations began to appear, incorporating local ingredients and styles. Sushi evolved into a beloved part of everyday Japanese food culture, with sushi chefs refining their techniques.

Today, sushi is enjoyed not only in Japan but around the world. From upscale sushi restaurants to affordable conveyor-belt chains, the variety in style and price range continues to grow. Creative new types of sushi and international adaptations have further expanded the appeal of this cuisine.

Sushi is more than just food—it reflects Japanese history and culture itself. By learning about its origins, you can better appreciate and enjoy the experience. If you visit Japan, be sure to try different types of sushi and savor both the taste and the tradition.