Sushi is a traditional type of Japanese cusine composed mainly of a combination of 'sumeshi'(vinegared rice),fishi or shellfish. The most commonly used Japanese character for sushi is 「寿司」but is the first character is also sometimes written  鮨 or 鮓.  Sushi can be broadly diveded into 'hayazushi',in which the fish is fermented together with rice. Usually,sushi refers to the representative type of 'hayazushi', namely 'edomae nigirizushi'. In nigirizushi, wasabi(japanese horseradish) is dabbed onto the fish or shellfish, and placed ontop of an oblong of 'shari', anather word for vinegar rice like 'sushimeshi' or 'sumeshi'. This form of sushi emerged during the latter years of accessib;e fast food that was eaten standing up at outside street stalls. Nowadays,as we are more concerned about health, sushi is becoming ever more popular, and is would be fair to say that it has won a place not on;y in Japanese but slso in world cuisine. 

The word 'sushi'「鮨」to dexcribe prepared fish first appeared in the oldest Oriental dictionary,compiled during the Qin Dynasty,around 300 to 400BC. The first type of sushi in Japan is thought to be the 'funazushi'(furmented sushi) of the Omi region,which is now Shiga Prefecture.  This is a type of 'narezushi' in which the preserved fish is desalinated and then packed in ricd,and it is still eaten in various parts of Japan,'Hakozushi'(boxed sushi) emerged in the mid-Edo Period. When dishes such as 'inarizushi'(stuffed sushi) also became widely eaten.

There are many stories regarding the origins of 'nigiri-zushi', but the most well-known is that Hanaya Yohei first offered it sometime during the Bunsei era(1818 to 1830) of the late Edo Period. He sold his wares in 'Oka Basho' entertainment district of the city until late at night, and then used his earnings to set up alittle shop in 'Onoecho'(in foront of the Ryogoku Ekouin Temple), called "Yoheizushi". This shop became popular throughout Edo and is said to be the start of nigiri-zushi. Influenced by the roaning success of Yoheizushi,all the Sushi shops in Edo swiched to the nigiri-zushi style. "The Morisada Mankou", a record of the lifestyles in the Edo Period, mentions 'nigiri-zushi' toppings including Omelette,japanesse tiger prawn,seasoned shrimp powder,japanese ice fish,tuna,mid-sized konoshiro (gizzard shad) and sweet braised conger ell.

You can judge a sushi restaurant by the quality of its omelette.  The egg topping of 'Edomae-sushi' includes ground 'shiba shrimp' and is cooked rather slowly.

Although light in texture, this egg topping is quite rich, this egg topping is cut quite thichly and presented 'kurakake(saddle)'style with one piece cut in half.

This egg topping made wity graound 'shiba shrimp' is used in 'futomaki' and 'chirashi-zushi' as well as 'nigiri-zushi'.  Some sushi restaurants slso make 'nigiri-zushi' using rolled egg omellet with stock from dried bonito and very smoooth-texture.

Japanese EDO Style Sushi must have tamagoyaki.

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