Sushi originated in Southeast Asia and was later adopted by the Japanese, who developed different types over time. The original form, called nare-zushi, involved storing gutted fish in fermented rice for months before consuming the fish. The Japanese then created namanare, where they preferred eating the fish with rice. In the Edo era, haya-zushi was introduced, allowing both rice and fish to be eaten together rather than using rice solely for fermentation. Haya-zushi varies regionally based on local tastes and available fish.

1. By: Twyla Gollery What History Interest Me?Sushi

2. The History The original form of sushi originated somewhere in southeast Asia It was adopted by the Japanese shortly after Today this type of sushi is classified as nare-zushi.

3. Nare-zushi Nare-zushi was made from gutted fish stored in fermented rice. It was stored to ferment for a few months then removed. The fermented rice was discarded and the fish was only consumed. This was considered a great source of protein.

4. Namarari The Japanese sushi was known as namanare or Namarari They preferred to eat the fish with the rice It became the most popular way to consume sushi and the Japanese had created a new dish

5. Haya-zushi In the Edo era a third type of sushi was introduced, haya-zushi This is a dish that both rice and fish could be consumed at the same time. This type of sushi used rice in a different way not for fermenting as it had been until then.

6. Haya-zushi Cont. Haya-zushi varies from region to region. Each community has a different variety that has been customized to the regions tastes and species of fish