Brief History of Sushi

Yohei Hanaya created sushi 300 years ago during the isolation period of "Edo". He sliced seasonable fish from the Edo Ocean. These thin slices he put on bite-sized, vinegared rice balls. This was a departure from Japanese eating habits of the time. In the early years, a chef only made sushi part-time. Then, slowly, inexpensive sushi stands appeared. Finally, expensive restaurants matured to specialize exclusively in sushi.

Nigiri-Zushi or Nigiri Sushi

Meaning "pressed by the hand," nigiri-zushi is a slice of cooked or uncooked fish which lays across a pad of rice. The ingredients are then gently pressed together. Fish roe is also made into nigiri-zushi, in which case a strip of seaweed is wrapped around it to hold it together. Nigiri-zushi is often served with wasabi and is meant to be dipped in soy sauce.