The origins of sushi are traced back to the mountainous regions of Southeast Asia, where inhabitants devised methods to preserve fish and meat for extended periods. This culinary tradition is believed to have been transmitted to China before reaching Japan along with rice cultivation.
The earliest documented mention of “sushi” in Japan dates back to the year 718 AD, where it was considered a delicacy reserved for the nobility. Initially, sushi involved fermenting fish with salt and rice. By the 14th century, the practice evolved to include consuming fish together with rice, significantly reducing the fermentation time and transforming sushi from a preserved food to a rice-based dish.
During the Edo period (1603-1868) sushi stalls emerged as snacks and fast food options to satisfy hunger quickly, making sushi more accessible to the common people. Early sushi preparation involved mixing vinegar with rice, topping it with seafood, covering it with a lid, placing a weight on top, and consuming it several hours later.
In the Bunsei era (1818-1830), hand-pressed sushi, which could be eaten immediately, was introduced in Edo (present-day Tokyo). By the 1850s, Edo boasted over 700 sushi stalls, surpassing the number of soba noodle shops.
In addition to street-side hand-pressed sushi stalls, upscale sushi restaurants emerged, emphasizing hygiene and traffic safety concerns.
With the flourishing ice production industry in the Meiji era (after 1868), seafood could be preserved by chilling, leading to the establishment of the modern serving method where raw fish is placed atop vinegared rice and served with soy sauce.
The Kanto earthquake of 1923 heavily impacted Tokyo’s food and beverage industry. Kansai-style cuisine, particularly Kansai kappo, gained popularity in Tokyo, leading to the integration of sushi into the city’s dining establishments. This transition also marked a shift from the traditional seated sushi preparation to the standing style commonly practiced today.
Following World War II, Japan faced food shortages, but with post-war economic recovery, the sushi industry stabilized. In 1952, the Tokyo Sushi Merchants Association was formed, utilizing collective recruitment efforts to promote Edomae sushi nationwide.
The first conveyor belt sushi restaurant opened in Osaka in 1958, gaining widespread recognition during the 1970 Osaka World Expo as a “purely domestic fast food.” This event spurred the entry of major sushi chains into the market, contributing to its expansion.
By the 1970s, sushi had gained popularity in the United States, with the introduction of dishes like the California roll, which were later re-imported to Japan.
Today, amidst traditional sushi establishments offering delivery services, both conveyor belt sushi and upscale sushi specialty restaurants have become prominent nationwide, beloved by people throughout Japan.
