Nigirizushi from Morisada's Sketches

In the early nineteenth century, Kitagawa Morisada published a book contrasting food from west and east Japan. This included recipes, reviews and step by step guides on varying dishes. The book contains a section dedicated to Nigirizushi sushi and details differing types and how to prepare the dish. 

Nigirizushi, a new style of sushi that was popularized for its hand shaped form, is described through this manuscript. The manuscript has served as a guide for other chefs in Edo Japan, allowing them to follow the instructions on the sheet and recreate this new form of sushi. This has helped others unfamiliar with the food understand how to prepare it and what ingredients it includes. This new sushi in particular is targeted towards the working class, and is seen as one of the first fast food items, as the popularity gave way to the rise of food stalls and take out. The prices of this sushi are significantly less expensive making the dish highly sought out amongst the working class that were looking for something cheap for dinner. 

Stylistically, the manuscript illustrates the differing types of Nigirizushi, made with omelet, tamagomaki, eel, tuna sashimi, kohada and shirauo (a type of popular ice fish). The sides contain instructions on hand shaping the rolls as well as little notes on preparation of fish, making the work easy to understand for others to replicate. 

This sushi would grow to become a staple in Japan and across the world, fostering a relationship between convenient cuisine amongst the general working public that is still seen in modern times.