Where did sushi come from?

Think sushi started in a Tokyo sushi bar with fancy tuna and seaweed rolls? Not quite!
Sushi’s story goes way back and it actually didn’t begin as the dish we know today.

Let’s take a tasty trip into sushi’s past 🍱🕰️

🐟 It All Started with... Fermented Fish!?

Sushi originally came from a method of preserving fish.

Back in ancient times (as far as the 8th century!), people in Southeast Asia needed a way to keep fish from spoiling. So they’d pack it in rice, let it ferment, and eat just the fish throwing the rice away!

This early version was called narezushi (熟れ鮨).
It had a super strong smell and sour taste 😬 but it worked!

Japan later adapted this technique and made it their own.

🍚 Rice Gets to Stay!

By the Edo period (1600s–1800s), things changed.
People stopped fermenting the fish for months and started using vinegar instead. This made it faster and tastier and they started eating the rice and fish together!

This new style was called hayazushi (早寿司) = "fast sushi" 🍚⚡
It’s much closer to the sushi we know today!

🗼 Say Hello to Edo-mae Sushi

Fast forward to 19th-century Edo (now Tokyo) a sushi revolution begins.

Street vendors started serving nigiri-zushi (握り寿司): hand-pressed rice with fresh fish on top.
This was called Edo-mae sushi (江戸前寿司) because the fish came from Tokyo Bay.

It was quick, delicious, and perfect for busy city life.
People loved it and the modern sushi boom had begun!

🌍 From Japan to the World

Sushi started spreading across the globe in the 20th century, especially after World War II.
With the rise of sushi restaurants overseas, came new twists:

• California rolls 🥑
• Rainbow rolls 🌈
• Even sushi burritos 🌯!?

Although sushi has become a global food, its heart. Simple, fresh ingredients, care and balance, stays true to its roots.

✨ Sushi Today

In Japan, sushi can be:

• A quick lunch at a conveyor belt (回転寿司 / kaiten-zushi) spot 
• A special meal at a high-end sushi counter 
• Or even made at home with family 

Sushi has come a long way, from ancient fermented fish to a worldwide favorite.
And now that you know its story, your next sushi bite might taste even better 😉

Your Sensei,
Hikari 👩🏻‍🏫