Sushi original was invented around the second century A.D in China. Fish was fermented with salt and rice, after which the rice was discarded; that could preserve the fish. This allowed for the fish to stay edible for much longer periods of time. The rice would be thrown away and fish would be cooked when people wanted to eat their fish. This concept spread to the Japanese in the third century A.D. In the Muromachi period (from 1336 to 1573) the Japanese decided that throwing away the rice was quite a waste, so they began to eat the rice as well as the fish. During the Edo period (1603 and 1868), a man named Matsumoto Yoshiichi began using vinegar rather than fermented rice. In pre-modern times and modern times, this has become a form of fast food strongly associated with Japanese culture. Vinegar was also used to season the rice which made it taste better as well as allowed it to be eaten right then because the fermentation quicker. In addition, using vinegar makes it easier to make nigiri because putting vinegar and water on your hands makes the rice not stick to your hands.

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Sushi rapidly grew and became more and more popular; it wasn't long before sushi became a very popular dish around the whole world. People started making new forms and looks of sushi. Sushi is basically an invention of the nineteenth-century in Edo (Edo is the former name of Tokyo). To add flavors, soy sauce was used for dipping their sushi. When using fish heavy in toxins, chefs would use wasabi beneath the fish on the rice to dilute the poison. Wasabi is effective in suppressing microbes and bacteria that can cause food poisoning. In modern times, some chefs stopped offering deliveries because they insisted that sushi should be eaten right away for full flavor. In addition, sushi restaurants began to serve alcohol, and sushi and sake were thought as a natural pair. Also a bite of ginger between the different pieces of sushi would allow you to distinguish the distinct flavors of each fish.