Sushi Origins: A Complete Guide from Narezushi to Edomae Nigiri
About the Author
Hayato Eihara
I am a Japanese resident living in Japan!
With years of experience, I share in-depth and detailed information about Japan with the world.
As part of my mission to promote Japanese culture, I also run Japan Classic, an online shop specializing in unique, high-quality tableware. If you're interested, feel free to check it out!
Instagram Sushi is now loved around the world—from conveyor‐belt restaurants to high‑end bars—but how did it first come into being? How did it evolve over time? Here’s a comprehensive deep dive answering all those questions you’ve been curious about!
Table of Contents
- The Birth of Japan’s First Sushi! “Narezushi” (8th–12th Century)
- Gift Sushi? Not Eaten Daily? “Oshizushi” (14th–16th Century)
- The First Step Toward Popularization! “Edomae Nigiri Sushi” (17th–19th Century)
- More Variety with Transportation Advances—Yatai and Spread into Common Culture (Late 19th–Early 20th Century)
- Global Popularity—Conveyor Belt Sushi and Nationwide Chains (Mid-20th Century)
- Sushi Goes Overseas! Overseas Expansion and Localization (1960s Onward)
- What’s Sushi Like Today? Modern Diversification and Globalization (21st Century)
The Birth of Japan’s First Sushi! “Narezushi” (8th–12th Century)
Narezushi is the oldest form of sushi in Japan, made by fermenting fish with salt and rice to enable long-term preservation. Originally a technique transmitted from Southeast Asia and the Chinese coastal regions, it spread around the Sea of Japan during the era of the Yamato Court. Funazushi from Shiga Prefecture is a prime example: whole nigoro-buna carp from Lake Biwa are salted with their entrails intact and lactic-acid fermented over several years, producing its distinctive aroma and tang. At that time, rice served as a secondary ingredient for preservation; as fermentation progressed, the rice often liquefied and was discarded. Valued as a preserved food by temples and the aristocracy, it also took on an annual ritual aspect, being prepared in bulk during the harvest season.
Gift Sushi? Not Eaten Daily? “Oshizushi” (14th–16th Century)
From the Muromachi period onward, techniques emerged using wooden molds (boxes) to layer vinegared rice and fish, then press them into shape. Kyoto’s saba-zushi (mackerel sushi) is a classic example, featuring salt-cured mackerel marinated in strong vinegar for a pronounced tang. Presented in elegant lacquered boxes, these were used as gifts or offerings at festivals and religious ceremonies. In Osaka, hako-zushi (box sushi)—also called oshizushi—prioritized visual appeal, with layers of thinly sliced kinshi-tamago (egg crepe), shiitake mushrooms, lotus root, and other colorful ingredients. At that time, vinegar was produced in a wine-like process, resulting in a much stronger acidity than modern varieties, known as “kowazu.”
The First Step Toward Popularization! “Edomae Nigiri Sushi” (17th–19th Century)
In the mid-Edo period, a form of “hayazushi” (fast sushi) appeared in Edo (modern Tokyo), allowing freshly caught fish from the local markets to be eaten immediately. This evolved into nigiri sushi, where vinegared rice was hand-pressed into bite-sized portions and served with soy sauce. Fish such as kohada (gizzard shad), anago (conger eel), and kuruma-ebi (prawn) from Edo Bay became prized sushi toppings, and street stalls made it easily accessible to the general public. Innovations in the rice-to-vinegar ratio and the pressing technique helped maintain rice quality, establishing sushi as a symbol of Edo’s fast-food culture.
More Variety with Transportation Advances—Yatai and Spread into Common Culture (Late 19th–Early 20th Century)
After the Meiji Restoration, sushi-vendor yatai (food stalls) and low-cost tea-shop eateries proliferated in urban centers. The expansion of the railway network broadened the distribution of seafood, dramatically increasing the variety of available toppings. Stall owners competed with eye-catching salesmanship, adding an element of spectacle. Distinct regional styles also took root in castle towns and port cities such as Osaka, Kyoto, and Nagoya, giving rise to local specialties like festival sushi and boat sushi.
Global Popularity—Conveyor Belt Sushi and Nationwide Chains (Mid-20th Century)
In 1958, “Ganso Mawaru Sushi Wakaba” in Osaka’s Namba district invented conveyor belt sushi, using a rotating system to present plates of sushi. This low-cost, high-variety model appealed to families and students, and quickly expanded from Osaka to Tokyo and across Japan. The casual counter seating and clear pricing by plate helped cement a culture of “enjoying sushi casually.”
Sushi Goes Overseas! Overseas Expansion and Localization (1960s Onward)
In the late 1960s, sushi restaurants opened in Los Angeles and New York through Japanese expatriate communities. By the 1970s, high-end Japanese sushi establishments began to appear, while the California roll—an inside-out roll with avocado and imitation crab—was invented to suit American tastes for healthfulness and convenience. Since then, sushi has been embraced in Europe, Asia, and beyond as a healthy, sophisticated Japanese cuisine, spawning vegan sushi, fusion sushi, and even sushi burritos.
What’s Sushi Like Today? Modern Diversification and Globalization (21st Century)
Today, sushi culture continues to evolve worldwide, from long-standing Edo-style establishments to new-wave sushi bars emphasizing ceramics and design. Plant-based sushi for vegans, sustainable seafood initiatives, and innovations such as AI and robot sushi chefs are on the rise. Sushi remains a living culinary tradition where “tradition” and “innovation” coexist, and it will surely continue to cross borders and inspire food lovers around the globe.
Conclusion
From its origins as a humble preservation method in ancient Japan to the fast‑paced Edomae nigiri of Edo and the family‑friendly conveyor‑belt restaurants of today, sushi’s journey is a testament to continual innovation and adaptation. Beloved around the globe for its balance of tradition and creativity—from narezushi fermentation to plant‑based and robotic offerings—sushi remains both a cultural icon and a living culinary art that will undoubtedly continue evolving for generations to come.
Shop Introduction
Have you learned about sushi? If you’re going to enjoy sushi, why not serve it on Japanese plates? Sushi is a dish that demands precise temperature control and utmost freshness of the fish. To achieve the perfect bite, sushi chefs have always been particular about their tableware. Every piece we feature here is a one‑of‑a‑kind, high‑quality ceramic crafted by Japanese artists. Enjoying sushi on authentic Japanese tableware is sure to make your meal an unforgettable experience!
Here’s our first recommended piece: 【Black Crab Long Square Plate】 It boasts a substantial, chic presence and, thanks to its low thermal conductivity, keeps cold dishes cool and hot dishes warm. Its deep black finish also makes it the perfect backdrop for vibrant fare like sushi.
Here’s our second recommendation: 【Ash Glazed Wire Carving 7‑Sun Square Plate】 Its standout feature is the delightful tactile experience—its glossy, silky-smooth surface feels wonderful in the hand. Because it’s perfectly flat, it’s not ideal for dishes with a lot of liquid, but it’s just right for presenting taller, more sculptural creations.
Here’s our third and final recommendation: 【Korean Karatsu Square Plate】 Unlike the first two, this one’s a bit smaller and utterly charming—just palm‑sized, making it perfect for those little side dishes that round out your meal. And take a look at that vibrant glaze—the colors are simply breathtaking! Enjoy your delicious dining experience!
Brighten Up Your Table.
We deliver vibrant, high-quality pieces directly from Japan to add color and elegance to your dining experience.
