Today's form of nigirizushi (握り寿司), consisting of an rectangular mound of rice that has a slice of fish draped about it, turned preferred in Edo (contemporary Tokyo) from the 1820s or 1830s. One typical story on the origin of nigirizushi origins is with the chef Hanaya Yohei (1799–1858), who invented or perfected the system in 1824 at his