Sushi, from Japan to the world
The truth behind Japan’s best-known ‘fast food’, plus Tsukiji fish market's crucial role in Tokyo's sushi culture
Sushi, now a global culinary phenomenon, is the epitome of fresh, clean flavours. But it was once a smelly food born of fermentation.
The sushi the world knows today is a far cry from its purest original form. So how did it become what it is today?
What is Edo-style sushi? Is it more a geographical identification or a way of preparation?