Editing Sushi (section)

=== ''Hayazushi'' ===
[[File:Hiroshige Bowl of Sushi.jpg|thumb|right|''Bowl of Sushi'' by [[Hiroshige]] (1797–1858). ''[[#Makizushi|Makizushi]]'' with rice rolled in ''[[tamagoyaki]]'' (front) and ''[[#Nigirizushi|nigirizushi]]'' with shrimp (back).]]

During the Edo period (1603–1867), a third type of sushi, {{nihongo3|"fast sushi"|早寿司、早ずし|haya-zushi}}, was developed. {{transliteration|ja|Haya-zushi}} differed from earlier sushi in that instead of lactic fermentation of rice, vinegar, a fermented food, was mixed with rice to give it a sour taste so that it could be eaten at the same time as the fish. Previously, sushi had evolved with a focus on shortening the fermentation period, but with the invention of {{transliteration|ja|haya-zushi}}, which is simply mixed with vinegar, the fermentation process was eliminated and sushi became a fast food. Many types of sushi known in the world today, such as {{nihongo3|"scattered sushi"|散らし寿司|[[#Chirashizushi|chirashizushi]]}}, {{nihongo3|"[[Inari Ōkami|Inari]] sushi"|稲荷寿司|[[#Inarizushi|inarizushi]]}}, {{nihongo3|"rolled sushi"|巻寿司|[[#Makizushi|makizushi]]}}, and {{nihongo3|"hand-pressed sushi"|握り寿司|[[#Nigirizushi|nigirizushi]]}}, were invented during this period, and they are a type of {{transliteration|ja|haya-zushi}}. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. A 1689 cookbook describes {{transliteration|ja|haya-zushi}}, and a 1728 cookbook describes pouring vinegar over {{nihongo3|"box sushi"|箱ずし|[[#Oshizushi|hako-zushi]]}} (square sushi made by filling a wooden frame with rice).<ref name="jst140223"/>

Today's style of {{nihongo3|"hand-pressed sushi"|握り寿司|nigirizushi}}, consisting of an oblong mound of rice with a slice of fish draped over it, became popular in [[Edo]] (contemporary Tokyo) in the 1820s or 1830s. One common story of the origin of {{transliteration|ja|nigirizushi}} is of the chef [[Hanaya Yohei]] (1799–1858), who invented or perfected the technique in 1824 at his shop in [[Ryōgoku]].<ref name="tsukiji"/> The {{transliteration|ja|nigirizushi}} of this period was somewhat different from modern {{transliteration|ja|nigirizushi}}. The sushi rice of this period was about three times the size of today's {{transliteration|ja|nigirizushi}}. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called {{nihongo3|"red vinegar"|赤酢|aka-su}}, was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar. Seafood served over rice was prepared in a variety of ways. This red vinegar was developed by Nakano Matazaemon (中野 又佐衛門), who is the founder of [[Mizkan]], a company that still develops and sells vinegar and other seasonings today.<ref name="jst140223"/>

The dish was originally termed {{transliteration|ja|Edomae zushi}} as it used freshly caught fish from the {{transliteration|ja|Edo-mae}} (Edo or [[Tokyo Bay]]); the term {{transliteration|ja|Edomae nigirizushi}} is still used today as a by-word for quality sushi, regardless of its ingredients' origins.<ref>{{cite book |title=The Connoisseur's Guide to Sushi |first=Dave |last=Lowry |publisher=ReadHowYouWant.com |year=2010 |isbn=978-1458764140 |url=https://books.google.com/books?id=0ut9nOwsFegC&q=Edomae&pg=PR17 |page=xvii |quote=A nugget of rice was seasoned with vinegar and topped by a sliver of seafood fresh from the bay that was only a few blocks away. That is why a synonym for nigiri sushi is Edomae sushi: Edomae is "in front of Edo," i.e., the bay. |access-date=2020-11-01 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105707/https://books.google.com/books?id=0ut9nOwsFegC&q=Edomae&pg=PR17 |url-status=live }}</ref><ref>{{cite book |title=Sushi: Food for the Eye, the Body and the Soul |first=Ole G. |last=Mouritsen |publisher=Springer |year=2009 |isbn=978-1441906182 |url=https://books.google.com/books?id=RJxuV-0eT4UC&q=%22edomae%22&pg=PA17 |quote=Edomae-zushi or nigiri-zushi? Nigiri-zushi is also known as Edomae-zushi. Edomae refers to the small bay in Edo in front of the old palace that stood on the same site as the present-day imperial precinct in Tokyo. Fresh fish and shellfish caught in the bay were used locally to make sushi, known as Edomae-zushi. It has, however, been many years since these waters have been a source of seafood. Now the expression Edomae-zushi is employed as a synonym for high-quality nigiri-zushi. |page=17 |access-date=2020-11-01 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105637/https://books.google.com/books?id=RJxuV-0eT4UC&q=%22edomae%22&pg=PA17 |url-status=live }}</ref>