Sushi originated nearly 2,000 years ago in China as a method of preserving fish, not as the fresh delicacy we know today. Fish was salted and packed in fermented rice, which kept it edible for months. The rice was thrown away and only the fish was eaten. This early technique, called narezushi, slowly travelled to Japan and evolved over centuries into the sushi served around the world now.
Where did sushi originate?
Sushi began in the rice-growing regions of Southeast Asia and ancient China around 2,000 years ago. People discovered that packing cleaned fish in fermented rice prevented it from spoiling. The lactic acid produced by the fermenting rice preserved the fish for long periods, an essential advantage in an age before refrigeration. At this stage sushi was a preservation method, not a dish enjoyed for taste.
What is narezushi?
Narezushi is the earliest known form of sushi: salted fish fermented in rice for several months. When it was ready, the rice was discarded and only the preserved fish was eaten. Narezushi reached Japan around the 8th century and remained popular for hundreds of years. A few traditional versions, such as funazushi made with carp, are still produced in Japan today.
How did sushi reach Japan?
Sushi arrived in Japan along trade and cultural routes from the Asian mainland, most likely by the 8th century. Japanese cooks gradually shortened the fermentation time and, crucially, began eating the rice together with the fish rather than throwing it away. By adding rice vinegar, they could recreate the pleasant sour taste of fermentation in hours instead of months, which set the stage for modern sushi.
When was modern sushi invented?
Modern hand-pressed sushi, called nigiri, appeared in Edo (present-day Tokyo) in the early 19th century. A chef named Hanaya Yohei is widely credited with serving fresh fish pressed onto small mounds of vinegared rice as a fast, fresh street food around the 1820s–1830s. This Edo-style sushi spread rapidly and became the template for the sushi enjoyed globally today.
What are the main types of sushi?
- Nigiri – a slice of fish pressed onto vinegared rice.
- Maki – rice and fillings rolled in seaweed (nori) and sliced.
- Sashimi – thin slices of raw fish served without rice (technically not sushi, but often served alongside it).
- Temaki – a hand-rolled seaweed cone filled with rice and ingredients.
- Uramaki – an “inside-out” roll with rice on the outside, popularised in the West.
Sushi at Yokoso Restaurant in Ilford
At Yokoso Restaurant in Ilford, we carry this long tradition into a modern setting, serving freshly prepared halal sushi and sashimi alongside authentic Italian dishes. Every roll is made to order using fresh ingredients. You can enjoy our sushi by dining in, booking a table, or ordering online. Find us at 579–581 Cranbrook Road, Ilford, IG2 6JZ.