Uchikura & Co., LLC

Edo Sushi — Japan’s Original Fast Food

When people think of sushi today, they often imagine an elegant Japanese restaurant, a skilled sushi chef, beautifully sliced fish, and small, carefully prepared pieces of rice.

 

But sushi in the Edo period was quite different.

 

In the early 1800s, what we now call Edomae sushi became popular in Edo, today’s Tokyo. A piece of nigiri was considerably larger than modern sushi—sometimes described as two or three times the size. With a large portion of vinegared rice and fish on top, it was almost like a small rice ball.

 

And it wasn’t fancy food.

 

Sushi was convenient food for busy people in a rapidly growing city. It was commonly sold at stalls and eaten quickly—more like the fast food of its day.

 

Without modern refrigeration, the fish was often marinated, salted, simmered, or treated with vinegar to help preserve it.

 

Over time, sushi became smaller, more delicate, and more sophisticated.

 

What we consider refined Japanese cuisine today actually has roots in the street food of old Edo.

 

Sometimes luxury begins with convenience.