The sushi you eat today and the sushi that Edoites adored are worlds apart.

 

While modern sushi is an artful display of perfectly arranged fish and rice, Edo-period sushi was more like a wild, no-frills street food.

 

Squeezed into a bustling food stall, it was a “soul food” for the common people, expertly prepared by a lively chef and eaten by hand.

 

 

How did this revolutionary food culture come to be? 

 

And why was the mighty tuna—the king of sushi today—initially considered nothing more than trash fish?

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