Many years ago, in Southeast Asia, people pickled fish by keeping it in rice for a long time. This way of preserving fish came to Japan. They developed nare-zushi, made with carp. The preparation could take up to a year. Only the fish was eaten and the rice was thrown away. After time, Japanese people decided not to waste the rice. They began to eat it after just a few days.
In the 17th century Matsumoto Yoshiichi found that mixing vinegar with the rice was delicious. But it wasn’t until 1824 that Hanaya Yohei decided to put raw slices of fish on vinegared rice. His stall in Edo was instantly popular.
In Edo sushi shops, cooks worked behind a screen, unlike today. However, there was tatami-flooring for a few guests. Many people bought sushi in the street from boxes on men’s backs.
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