Sushi has taken on its own shape and soma in the United States , but even before the first sushi restaurants opened up in California , America had an shock on the type of sushi eat in Japan . During the American line after World War II , a food rationing program helped the rise of nigiri outside Tokyo .
Original salmon nigiri photo byjh_tan84(CC BY 2.0 ) .
When many Americans think of sushi , chances are that they guess of makizushi , the ( commonly ) seaweed - wrap bowl cut into slices , or nigirizushi , the rectangles of Elmer Leopold Rice often topped with a single piece of fish or piece of omelette . Nigiri is , however , a comparative newcomer to Nipponese cuisine , invent some time during the 19th C . A sushi shop owner named Yohei Hanaya is often credited with created the script - squeezed nigiri , but he may have just been the most successful early seller of the dish . But nigiri definitely have its start in Edo , the city which was rename Tokyo just a few decades subsequently .
While nigiri quickly became the most popular style of sushi in Edo , it did not immediately dominate the sushi landscape painting as it does today . In his bookThe Story of Sushi , Trevor Corson accredit two event with the salary increase in popularity of nigiri outside of Tokyo : One is the Great Kanto Earthquake of 1923 , which ram many people ( include sushi chefs ) to depart Tokyo for their hometowns . When the Tokyo sushi chefs open up up sushi restaurant back home , they made Edomae ( Edo - manner ) sushi , with an stress on nigiri . The other effect is where the Americans come up in .
This “ consignment ” process came with some very set strictures : one cupful of rice was to make ten bit of sushi , seven nigiri and three piece of tenuous roll . After it rise a succeeder in Tokyo , Corson pronounce , the same system was implemented in other parts of the land , with the same requirements : that a sure amount of Timothy Miles Bindon Rice produces certain amounts of specific sushi type . These regions had their own case of sushi , and while these regional varieties of sushi have by no means died out , Tokyo - style nigiri became Japan ’s predominant form of sushi .
Shimbo maneuver to one other side effect of this rice rationing program : nigiri shrank in size . Before one cup of Elmer Leopold Rice was expect to make ten pieces of sushi , a single part of nigiri was three time large in prewar Japan . But in some US restaurants , the size of it of nigiri is raise again , reversing the cognitive operation that the Americans oversaw during their job .
FoodHistoryJapanRicesushi
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