Edo Bay Origin · Hand-Pressed Fast Food
Edomae Nigirizushi
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Sushi began as street food eaten standing at a stall counter — the whole point of pressing rice and fish by hand was to skip the days-long fermentation older sushi required.
Fresh Tokyo Bay fish is pressed by hand onto a small mound of vinegared rice and handed over two pieces at a time, built to be eaten on the spot rather than carried home.
Why it's made this way: The technique is credited to Hanaya Yohei, who around the 1820s began selling quick, hand-formed sushi from a stall in Edo using fish caught just offshore ("Edomae"), turning what had been a slow preserved food into a fast one.
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Part of World of Street Food — 3248 dishes from 118 countries.
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