The particular style of today's nigirizushi became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. It was not until the Edo period (1603вЂ“1868) that fresh fish was served over vinegared rice and nori. The primitive sushi would be further developed in Osaka, where over several centuries it became oshi-zushi or hako-zushi in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. Vinegar began to be added to the preparation of narezushi in the Muromachi period (1336вЂ“1573) for the sake of enhancing both taste and preservation. Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture. The term comes from an antiquated гЃ— shi terminal-form conjugation, no longer used in other contexts, of the adjectival verb sui ( й…ёгЃ„, 'to be sour'), resulting in the term sushi ( й…ёгЃ—). The term sushi literally means 'sour-tasting', as the overall dish has a sour and umami or savoury taste. Pickling was a way to preserve the excess fish and guarantee food for the next months, and narezushi became an important source of protein for Japanese consumers.

When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. The lacto-fermentation of the rice prevents the fish from spoiling.

Fermentation methods following similar logic in other Asian rice cultures include prahok ( бћ”бџ’бћљбћ бћ»бћЂ), pla ra ( аё›аёҐаёІаёЈа№‰аёІ), burong isda, sikhae ( м‹ќн•ґ), and amazake ( з”й…’).

The process can be traced back to the early domestication of rice in the Neolithic cultures of China. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. ДЄ dish known as narezushi ( й¦ґг‚ЊеЇїеЏё, з†џеЇїеЏё, 'salted fish'), stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. Daikon radish or pickled daikon ( takuan) are popular garnishes for the dish. It is often served with pickled ginger ( gari), wasabi, and soy sauce. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It was the fast food of the chЕЌnin class in the Edo period. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603пјЌ1867). Styles of sushi and its presentation vary widely, but the one key ingredient is 'sushi rice', also referred to as shari ( гЃ—г‚ѓг‚Љ), or sumeshi ( й…ўйЈЇ, 'vinegared rice'). Sushi ( гЃ™гЃ—, еЇїеЏё, й®Ё, й®“, pronounced or ) is a Japanese dish of prepared vinegared rice ( й®ЁйЈЇ, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients ( гЃгЃџ, neta), such as seafood, often raw, and vegetables.

Octopus sushi