EDO Fast Food_Sushi

At the beginning, sushi was fermented with rice and salt
From this so-called narezushi, which took long to prepare fast sushi’ seasoned with vinegar and salt was developed and smaller sized sushi and pressed sushi came into existence.
In the 1820s in Edo, sushi you could eat directly after preparing it, known as nigiri-zushi (Edo-mae sushi) was born.
With an abundance of fish and shellfish in Edo Bay, white rice that had become widespread, thick Kanto region soy sauce and red vinegar, nigiri-zushi seems to have been bigger than it is today.
Food stands that quickly filled the stomachs of the Edo residents gradually became more widespread.