Sushi

Sushi has evolved from a method of preserving fish in fermented rice (narezushi) to one of the world's most sophisticated and globally popular cuisines. Modern sushi as we know it — nigiri — was developed in Edo (now Tokyo) in the early 19th century. Sushi chef Hanaya Yohei revolutionized the form around 1820, serving slices of fresh fish atop seasoned rice, creating what we now call "Edomae" (Tokyo-style) sushi. The concept of eating fast, fresh, quality fish over rice spread rapidly. Sushi's global expansion began in earnest in the 1960s and 1970s when Japanese immigrants brought it to the United States. The California Roll — invented to replace raw fish with more familiar avocado and crab — helped introduce Americans to the concept. Today there are approximately 45,000 sushi restaurants in the United States alone, and the global sushi market is worth over $20 billion. Master sushi chefs (itamae) train for years under strict apprenticeship.