Tokyo - Food & Drink
From traditional delicacy to conveyor belt convenience, sushi in Tokyo has gone through a long journey throughout history. But we might not know the globally popular dish without one clever food stall owner.
While debates over the history of sushi can get as fiery as a large mouthful of wasabi, many agree that the present-day style can be credited to one man, Yohei Hanaya, who developed Edomae sushi. Hanaya is thought to be the first to press neta (toppings) onto vinegared rice by hand to create bite-sized morsels. “Edomae” means “in the Edo style,” as Edo is the former name for Tokyo.
Hanaya would also simmer the neta in a light broth or marinate them with vinegar and salt to help with preservation. Through Hanaya’s innovativeness, Edomae sushi came to have two meanings: sushi made with ingredients from Tokyo Bay (the waters around Edo were considered Edomae) or neta that aren’t simply served plain and uncooked. He didn’t, however, have his big break until he set up a yatai, or street stall, where he could sell his tasty snacks quickly and easily to the busy people of Edo.
While there is no shortage of choice for what to dine on in Tokyo, no visit to the Japanese capital is complete without sampling this hometown take on one of the country’s most iconic dishes. One bite of sushi from the hands of a master chef is sure to tickle your taste buds!
Safety Precautions for the Prevention of COVID-19
