The History of Sushi in Japan

Rice vinegar and soy sauce became incredibly popular in the 18th century. Vinegar could be added to rice, giving it a sour taste similar to narezushi. Soy sauce was used to marinate fish which helped improve its flavour. These two products allowed sushi to be made quickly using fresh fish from the sea by Tokyo. By the 19th century there were thousands of restaurants serving this type of food. Nigiri is often credited to Yohei Hanaya who started the craze for modern sushi.

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