[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article:sushi":3},{"meta":4,"markdown":78},{"type":5,"articleId":6,"slug":7,"title":8,"titleEn":9,"category":10,"summary":11,"publishedAt":12,"image":13,"vocabulary":14},"article","culture-sushi","sushi","寿司の歴史と種類 — なれずしから江戸前まで","History and Types of Sushi — From Narezushi to Edomae","culture","A guide to sushi's evolution from Nara-period fermented narezushi, through Kansai's pressed oshizushi, to the fast-food origins of Edomae nigiri in Edo-period Tokyo. Covers modern sushi types (nigiri, maki, chirashi, gunkan, temaki), the gap between high-end sushi-ya and conveyor-belt kaiten-zushi, and proper counter etiquette including how to use gari, the meaning of agari, soy-sauce manners, and whether to eat with hand or chopsticks.\n","2026-04-27T00:00:00Z","https:\u002F\u002Fimages.yamiyomi.com\u002Fculture-sushi.png",[15,19,24,28,33,37,42,46,50,54,58,62,66,70,74],{"word":16,"reading":17,"meaning":7,"level":18},"寿司","すし","N4",{"word":20,"reading":21,"meaning":22,"level":23},"起源","きげん","origin","N1",{"word":25,"reading":26,"meaning":27,"level":23},"発酵","はっこう","fermentation",{"word":29,"reading":30,"meaning":31,"level":32},"保存","ほぞん","preservation","N3",{"word":34,"reading":35,"meaning":36,"level":23},"江戸前","えどまえ","Edo-style (sushi from Tokyo Bay)",{"word":38,"reading":39,"meaning":40,"level":41},"屋台","やたい","street stall","N2",{"word":43,"reading":44,"meaning":45,"level":41},"握り","にぎり","hand-formed nigiri sushi",{"word":47,"reading":48,"meaning":49,"level":23},"軍艦","ぐんかん","battleship-style sushi",{"word":51,"reading":52,"meaning":53,"level":41},"大将","たいしょう","head chef",{"word":55,"reading":56,"meaning":57,"level":32},"廻る","まわる","to go around",{"word":59,"reading":60,"meaning":61,"level":23},"酢飯","すめし","vinegared sushi rice",{"word":63,"reading":64,"meaning":65,"level":32},"醤油","しょうゆ","soy sauce",{"word":67,"reading":68,"meaning":69,"level":41},"山葵","わさび","wasabi (Japanese horseradish)",{"word":71,"reading":72,"meaning":73,"level":23},"旬","しゅん","in season",{"word":75,"reading":76,"meaning":77,"level":23},"作法","さほう","etiquette","\n::para\n[寿司]{すし:sushi:N1}は[今]{いま:now:N5}や[世界]{せかい:world:N4}[中]{じゅう:throughout:N5}で[愛される]{あいされる:to be loved:N3}[日本]{にほん:Japan:N5}を[代表]{だいひょう:representative:N3}する[料理]{りょうり:dish:N4}ですが、[現在]{げんざい:current:N3}の[形]{かたち:form:N3}—[酢飯]{すめし:vinegared rice:N1}の[上]{うえ:on top:N5}に[新鮮]{しんせん:fresh:N1}な[魚]{さかな:fish:N4}を[乗せた]{のせた:placed:N3}「[握り]{にぎり:nigiri:N1}」—になったのは、[実は]{じつは:in fact:N3}[江戸時代]{えどじだい:Edo period:N1}[後期]{こうき:late period:N3}と[比較]{ひかく:relatively:N1}[的]{てき:-ic, -ical:N4}[新しい]{あたらしい:new:N4}ものです。[本来]{ほんらい:originally:N5}の[寿司]{すし:sushi:N1}は[魚]{さかな:fish:N4}を[長期間]{ちょうきかん:long-term:N3}[保存]{ほぞん:preserve:N1}するための[発酵]{はっこう:fermentation:N1}[食品]{しょくひん:food:N4}でした。\n\n#en\nSushi is now a Japanese dish loved around the world, but its current form — fresh fish placed on vinegared rice as \"nigiri\" — actually only appeared late in the Edo period and is comparatively new. Originally, sushi was a fermented food for preserving fish over long periods.\n::\n\n::heading\n[なれずし]{なれずし:narezushi} — [寿司]{すし:sushi:N1}の[原点]{げんてん:origin point:N3}\n\n#en\nNarezushi — The Origin of Sushi\n::\n\n::para\n[寿司]{すし:sushi:N1}の[最古]{さいこ:oldest:N3}の[形態]{けいたい:form:N1}は「[なれずし]{なれずし:narezushi}」です。[奈良時代]{ならじだい:Nara period:N1}には[既に]{すでに:already:N1}[文献]{ぶんけん:literature:N1}に[登場]{とうじょう:to appear:N3}しており、[塩漬け]{しおづけ:salted:N1}にした[魚]{さかな:fish:N4}を[ご飯]{ごはん:rice:N4}と[一緒]{いっしょ:together:N3}に[長期間]{ちょうきかん:long period:N3}[漬け込んで]{つけこんで:to pickle, ferment:N1}、[乳酸]{にゅうさん:lactic acid:N1}[発酵]{はっこう:fermentation:N1}させた[ものです]{ものです:something}。[ご飯]{ごはん:rice:N4}は[食べず]{たべず:without eating:N5}に[捨て]{すて:to discard:N2}、[発酵]{はっこう:fermented:N1}した[魚]{さかな:fish:N4}だけを[食べる]{たべる:to eat:N5}という[食べ方]{たべかた:way of eating:N4}でした。[滋賀県]{しがけん:Shiga Prefecture:N1}の[名産]{めいさん:specialty:N3}「[鮒寿司]{ふなずし:funa-zushi:N1}」は、この[なれずし]{なれずし:narezushi}の[伝統]{でんとう:tradition:N1}を[今]{いま:now:N5}に[伝える]{つたえる:to transmit:N3}[貴重]{きちょう:precious:N1}な[料理]{りょうり:dish:N4}です。\n\n#en\nThe oldest form of sushi is \"narezushi.\" It already appears in Nara-period documents: salted fish was packed together with rice and pickled for a long period, undergoing lactic-acid fermentation. The rice was discarded — only the fermented fish was eaten. Shiga Prefecture's famed \"funa-zushi\" is a precious dish that still preserves this narezushi tradition today.\n::\n\n::heading\n[押し寿司]{おしずし:pressed sushi:N1}と[関西]{かんさい:Kansai:N3}の[文化]{ぶんか:culture:N3}\n\n#en\nOshizushi and Kansai Culture\n::\n\n::para\n[時代]{じだい:era:N4}が[下る]{くだる:to descend, pass:N5}と[発酵]{はっこう:fermentation:N1}[期間]{きかん:period:N3}が[短く]{みじかく:short:N2}なり、[酢]{す:vinegar:N1}を[加えて]{くわえて:to add:N3}[ご飯]{ごはん:rice:N4}も[一緒]{いっしょ:together:N3}に[食べる]{たべる:to eat:N5}「[早ずし]{はやずし:fast sushi:N4}」が[生まれました]{うまれました:was born:N5}。[特に]{とくに:especially:N4}[関西]{かんさい:Kansai:N3}[地方]{ちほう:region:N4}では、[木]{き:wooden:N5}の[型]{かた:mold:N2}に[酢飯]{すめし:vinegared rice:N1}と[魚]{さかな:fish:N4}を[詰めて]{つめて:to stuff:N2}[押す]{おす:to press:N3}「[押し寿司]{おしずし:pressed sushi:N1}」が[発達]{はったつ:to develop:N3}しました。[大阪]{おおさか:Osaka:N2}の「バッテラ」（[鯖]{さば:mackerel:N1}の[押し寿司]{おしずし:pressed sushi:N1}）や[京都]{きょうと:Kyoto:N3}の「[鯖]{さば:mackerel:N1}[寿司]{ずし:sushi:N1}」が[代表]{だいひょう:representative:N3}[例]{れい:examples:N3}です。\n\n#en\nAs eras passed, the fermentation period shortened, and \"hayazushi\" — sushi made by adding vinegar and eating the rice together — was born. Especially in the Kansai region, \"oshizushi\" developed: vinegared rice and fish are stuffed into wooden molds and pressed. Osaka's \"battera\" (pressed mackerel sushi) and Kyoto's \"saba-zushi\" are representative examples.\n::\n\n::heading\n[江戸前]{えどまえ:Edomae:N1}[にぎり]{にぎり:nigiri}の[誕生]{たんじょう:birth:N1}\n\n#en\nThe Birth of Edomae Nigiri\n::\n\n::para\n[現在]{げんざい:current:N3}の[にぎり寿司]{にぎりずし:nigiri sushi:N1}を[考案]{こうあん:to devise:N1}したのは、[江戸時代]{えどじだい:Edo period:N1}[後期]{こうき:late period:N3}の[華屋]{はなや:Hanaya:N1}[与兵衛]{よへえ:Yohei:N1}（1799〜1858）と[言われて]{いわれて:to be said:N4}います。[当時]{とうじ:at that time:N3}の[江戸]{えど:Edo:N1}は[人口]{じんこう:population:N4}[百万]{ひゃくまん:one million:N5}を[超える]{こえる:to exceed:N2}[大都市]{だいとし:metropolis:N3}で、[忙しい]{いそがしい:busy:N3}[町人]{ちょうにん:townspeople:N4}たちは[屋台]{やたい:street stalls:N4}で[手早く]{てばやく:quickly:N4}[食べられる]{たべられる:can be eaten:N5}[料理]{りょうり:food:N4}を[求めて]{もとめて:to seek:N3}いました。[与兵衛]{よへえ:Yohei:N1}は[酢飯]{すめし:vinegared rice:N1}を[手]{て:hand:N4}で[握り]{にぎり:to form, grip:N1}、その[上]{うえ:on top:N5}に[江戸湾]{えどわん:Edo Bay:N1}（[現在]{げんざい:current:N3}の[東京湾]{とうきょうわん:Tokyo Bay:N2}）で[獲れた]{とれた:caught:N1}[新鮮]{しんせん:fresh:N1}な[魚]{さかな:fish:N4}を[乗せて]{のせて:to place on top:N3}[出しました]{だしました:served:N5}。これが「[江戸前]{えどまえ:Edomae:N1}」の[名]{な:name:N5}の[由来]{ゆらい:origin:N3}です。\n\n#en\nToday's nigiri sushi is said to have been devised by Hanaya Yohei (1799–1858) in the late Edo period. Edo at the time was a metropolis of over a million people, and busy townspeople wanted food they could eat quickly at street stalls. Yohei would form vinegared rice in his hand and place fresh fish caught in Edo Bay (today's Tokyo Bay) on top. This is the origin of the name \"Edomae.\"\n::\n\n::callout\nつまり[江戸前]{えどまえ:Edomae:N1}[寿司]{ずし:sushi:N1}は、[現代]{げんだい:modern:N3}で[言えば]{いえば:to say:N4}[ファストフード]{ファストフード:fast food}でした。[屋台]{やたい:street stall:N4}で[立ち食い]{たちぐい:standing and eating:N4}するのが[基本]{きほん:basic:N1}で、[一]{いっ:one:N5}[貫]{かん:counter for sushi pieces:N1}が[今]{いま:now:N5}より[ずっと]{ずっと:much}[大きく]{おおきく:big:N5}、[二]{に:two:N5}[貫]{かん:pieces:N1}も[食べれば]{たべれば:if one eats:N5}[十分]{じゅうぶん:enough:N5}な[食事]{しょくじ:meal:N4}になったと[言われ]{いわれ:to be said:N4}ます。[今]{いま:now:N5}でも[寿司]{すし:sushi:N1}を[二]{に:two:N5}[貫]{かん:pieces:N1}[一組]{ひとくみ:one set:N3}で[出す]{だす:to serve:N5}のは、[当時]{とうじ:at that time:N3}の[一]{いち:one:N5}[貫]{かん:piece:N1}を[二]{ふた:two:N5}つに[分けた]{わけた:divided:N5}[名残]{なごり:vestige:N3}とも[言われ]{いわれ:to be said:N4}ます。\n\n#en\nIn other words, Edomae sushi was — in modern terms — fast food. Standing and eating at a stall was the norm, and a single piece (kan) was much larger than today's; two pieces would have been a full meal. The custom of serving sushi as a pair of two pieces today is sometimes said to be a vestige of dividing one of those original larger pieces into two.\n::\n\n::heading\n[現代]{げんだい:modern:N3}の[寿司]{すし:sushi:N1}の[種類]{しゅるい:types:N3}\n\n#en\nModern Types of Sushi\n::\n\n::para\n[現在]{げんざい:current:N3}、[寿司]{すし:sushi:N1}には[多様]{たよう:diverse:N3}な[種類]{しゅるい:types:N3}があります。「[にぎり]{にぎり:nigiri}」は[最も]{もっとも:most:N3}[一般]{いっぱん:general:N2}[的]{てき:-ic, -ical:N4}な[形]{かたち:form:N3}で、[酢飯]{すめし:vinegared rice:N1}に[ネタ]{ネタ:topping}を[乗せた]{のせた:placed on top:N3}もの。「[巻き]{まき:roll:N2}」は[海苔]{のり:nori seaweed:N1}で[酢飯]{すめし:vinegared rice:N1}と[具]{ぐ:filling:N3}を[巻いた]{まいた:rolled:N2}もので、[太巻き]{ふとまき:thick roll:N2}・[細巻き]{ほそまき:thin roll:N2}・[中巻き]{ちゅうまき:medium roll:N2}があります。「[ちらし]{ちらし:scattered}」は[酢飯]{すめし:vinegared rice:N1}の[上]{うえ:on top:N5}に[様々]{さまざま:various:N3}な[ネタ]{ネタ:toppings}を[散りばめた]{ちりばめた:scattered, studded:N3}[もので]{もので:since}、[家庭]{かてい:home:N3}でも[作りやすい]{つくりやすい:easy to make:N4}。\n\n#en\nToday there are many types of sushi. \"Nigiri\" is the most common: vinegared rice topped with a fish slice. \"Maki\" wraps vinegared rice and fillings in nori seaweed, and comes in thick, thin, and medium varieties. \"Chirashi\" scatters various toppings over a bed of vinegared rice and is easy to make at home.\n::\n\n::para\n「[軍艦]{ぐんかん:battleship:N1}」は[酢飯]{すめし:vinegared rice:N1}の[周り]{まわり:around:N2}を[海苔]{のり:nori:N1}で[囲み]{かこみ:to surround:N2}、[いくら]{いくら:salmon roe}や[ウニ]{ウニ:sea urchin}など[流れやすい]{ながれやすい:liable to flow:N3}[ネタ]{ネタ:toppings}を[乗せます]{のせます:to place on top:N3}。[戦後]{せんご:postwar:N3}に[考案]{こうあん:to devise:N1}された[比較]{ひかく:relatively:N1}[的]{てき:-ic, -ical:N4}[新しい]{あたらしい:new:N4}[形式]{けいしき:form:N3}です。「[手巻き]{てまき:hand roll:N2}」は[海苔]{のり:nori:N1}に[酢飯]{すめし:vinegared rice:N1}と[具]{ぐ:filling:N3}を[円錐]{えんすい:cone:N1}[状]{じょう:-shape:N3}に[巻いた]{まいた:rolled:N2}もので、[家庭]{かてい:home:N3}での[手巻き寿司]{てまきずし:hand-roll sushi:N1}[パーティー]{パーティー:party}は[今]{いま:now:N5}でも[人気]{にんき:popular:N5}があります。\n\n#en\n\"Gunkan\" wraps the rice with nori around its sides to hold loose toppings such as salmon roe or sea urchin. It's a relatively new form, devised in the postwar period. \"Temaki\" is a hand-rolled cone of nori filled with rice and ingredients, and home temaki-sushi parties are still popular today.\n::\n\n::heading\n[寿司屋]{すしや:sushi restaurant:N1}と[回転寿司]{かいてんずし:conveyor-belt sushi:N1}\n\n#en\nSushi Restaurants and Conveyor-Belt Sushi\n::\n\n::para\n[今日]{こんにち:today:N5}の[寿司]{すし:sushi:N1}には[大きく]{おおきく:greatly:N5}[二]{ふた:two:N5}つの[世界]{せかい:worlds:N4}があります。[一]{ひと:one:N5}つは[本格]{ほんかく:authentic:N3}[的]{てき:-ic, -ical:N4}な[寿司屋]{すしや:sushi restaurant:N1}（[江戸前]{えどまえ:Edomae:N1}・[名店]{めいてん:famous restaurant:N4}）で、[カウンター]{カウンター:counter}[越し]{ごし:across, over:N3}に[大将]{たいしょう:head chef:N2}が[一]{ひと:one:N5}[貫]{かん:piece:N1}ずつ[握る]{にぎる:to form:N1}スタイル。[ネタ]{ネタ:toppings}の[産地]{さんち:place of origin:N3}や[仕入れ]{しいれ:purchasing:N4}に[こだわり]{こだわり:particular about}、[一]{いち:one:N5}[人]{にん:person:N5}[数万円]{すうまんえん:tens of thousands of yen:N3}する[店]{みせ:restaurants:N4}も[珍しく]{めずらしく:rare:N2}ありません。[ミシュラン]{ミシュラン:Michelin}[星]{ほし:stars:N2}を[持つ]{もつ:to have:N4}[寿司屋]{すしや:sushi restaurants:N1}も[多く]{おおく:many:N4}、[海外]{かいがい:overseas:N4}からの[観光客]{かんこうきゃく:tourists:N3}にも[人気]{にんき:popular:N5}です。\n\n#en\nToday's sushi splits broadly into two worlds. One is the authentic sushi restaurant — the Edomae or famed establishment — where the head chef forms each piece across the counter. They are particular about the origin and sourcing of their fish, and restaurants charging tens of thousands of yen per person are not unusual. Many sushi restaurants hold Michelin stars and are popular with overseas tourists.\n::\n\n::para\nもう[一]{ひと:one:N5}つは「[回転寿司]{かいてんずし:conveyor-belt sushi:N1}」です。1958[年]{ねん:year:N5}に[大阪]{おおさか:Osaka:N2}で[誕生]{たんじょう:born:N1}し、[皿]{さら:plate:N2}が[ベルトコンベア]{ベルトコンベア:conveyor belt}で[運ばれて]{はこばれて:to be carried:N4}くる[気軽]{きがる:casual:N2}な[スタイル]{スタイル:style}。[一]{いっ:one:N5}[皿]{さら:plate:N2}100[円]{えん:yen:N5}から[食べられる]{たべられる:can be eaten:N5}[手頃]{てごろ:reasonable:N2}な[価格]{かかく:price:N1}が[魅力]{みりょく:appeal:N1}で、[家族]{かぞく:family:N4}[連れ]{づれ:accompanied by:N3}に[圧倒的]{あっとうてき:overwhelming:N2}に[支持]{しじ:support:N3}されています。[最近]{さいきん:recently:N3}は[タッチ]{タッチ:touch}[パネル]{パネル:panel}[注文]{ちゅうもん:ordering:N4}や[新幹線]{しんかんせん:bullet train:N1}[型]{がた:-style:N2}の[配膳]{はいぜん:serving:N1}ロボットを[導入]{どうにゅう:to introduce:N2}する[店]{みせ:restaurants:N4}も[増え]{ふえ:to increase:N3}、[技術]{ぎじゅつ:technology:N2}の[力]{ちから:power:N4}でさらに[進化]{しんか:to evolve:N3}しています。\n\n#en\nThe other is \"kaiten-zushi\" (conveyor-belt sushi). Born in Osaka in 1958, plates are delivered to customers on a conveyor belt — a casual style. Affordable prices starting from 100 yen per plate are its appeal, and it has overwhelming support from families. Recently, more shops have introduced touch-panel ordering and bullet-train-shaped serving robots, evolving further through the power of technology.\n::\n\n::heading\n[寿司]{すし:sushi:N1}の[作法]{さほう:etiquette:N3}\n\n#en\nSushi Etiquette\n::\n\n::para\n[本格]{ほんかく:authentic:N3}[的]{てき:-ic, -ical:N4}な[寿司屋]{すしや:sushi restaurant:N1}には[いくつかの]{いくつかの:several}[作法]{さほう:etiquette:N3}があります。まず、[添えられた]{そえられた:served alongside:N1}「[ガリ]{ガリ:pickled ginger}」（[甘酢]{あまず:sweet vinegar:N1}[漬け]{づけ:pickled:N1}の[生姜]{しょうが:ginger:N1}）は[寿司]{すし:sushi:N1}に[乗せて]{のせて:to place on:N3}[食べる]{たべる:to eat:N5}のではなく、[ネタ]{ネタ:topping}と[ネタ]{ネタ:topping}の[間]{あいだ:between:N5}に[口]{くち:mouth:N4}を[さっぱり]{さっぱり:refresh}させるために[食べる]{たべる:to eat:N5}ものです。お[茶]{ちゃ:tea:N4}は「[あがり]{あがり:agari}」と[呼び]{よび:to call:N3}、[食事]{しょくじ:meal:N4}の[最後]{さいご:end:N3}に[出される]{だされる:to be served:N5}のが[本来]{ほんらい:originally:N5}の[意味]{いみ:meaning:N4}でしたが、[今]{いま:now:N5}は[食事]{しょくじ:meal:N4}[中]{ちゅう:during:N5}でも[飲みます]{のみます:to drink:N4}。\n\n#en\nThere are several points of etiquette at an authentic sushi restaurant. First, the \"gari\" (pickled ginger) served alongside is not for placing on top of sushi — it's for refreshing your palate between pieces. The tea is called \"agari,\" and originally was served at the end of the meal, though today it's drunk throughout.\n::\n\n::para\n[醤油]{しょうゆ:soy sauce:N1}は[ネタ]{ネタ:topping}の[側]{がわ:side:N3}に[少しだけ]{すこしだけ:just a little:N4}つけるのが[正解]{せいかい:correct answer:N3}で、[シャリ]{シャリ:sushi rice}（[酢飯]{すめし:vinegared rice:N1}）に[たっぷり]{たっぷり:plenty}つけるとシャリが[崩れて]{くずれて:to crumble:N1}しまい、[味]{あじ:flavor:N4}も[醤油]{しょうゆ:soy sauce:N1}に[支配]{しはい:dominated:N3}されてしまいます。[手]{て:hand:N4}で[食べる]{たべる:to eat:N5}か[箸]{はし:chopsticks:N1}で[食べる]{たべる:to eat:N5}か—[実は]{じつは:in fact:N3}どちらも[正しい]{ただしい:correct:N4}とされ、[江戸前]{えどまえ:Edomae:N1}の[屋台]{やたい:street stall:N4}[時代]{じだい:era:N4}は[手]{て:hand:N4}で[食べる]{たべる:to eat:N5}のが[普通]{ふつう:normal:N2}でした。[大将]{たいしょう:head chef:N2}が[出した]{だした:served:N5}[直後]{ちょくご:immediately after:N3}、[温度]{おんど:temperature:N2}と[形]{かたち:shape:N3}が[最も]{もっとも:most:N3}[良い]{よい:good:N3}[状態]{じょうたい:state:N1}で[食べる]{たべる:to eat:N5}のが[何より]{なにより:above all:N5}の[作法]{さほう:etiquette:N3}です。\n\n#en\nThe correct way is to dip just a little soy sauce on the topping side. Dipping plenty into the rice causes it to crumble and lets the soy sauce dominate the flavor. As for hand vs chopsticks — both are actually considered correct, and during the Edomae street-stall era, eating with one's hand was normal. The most important etiquette of all is to eat the piece right after it leaves the chef's hand, when its temperature and shape are at their best.\n::\n\n::heading\nおわりに\n\n#en\nConclusion\n::\n\n::para\n[寿司]{すし:sushi:N1}は[千]{せん:thousand:N5}[年]{ねん:years:N5}[以上]{いじょう:or more:N4}の[歴史]{れきし:history:N2}の[中で]{なかで:within:N5}、[保存食]{ほぞんしょく:preserved food:N1}から[ファストフード]{ファストフード:fast food}、そして[世界]{せかい:world:N4}の[高級]{こうきゅう:high-end:N1}[料理]{りょうり:cuisine:N4}へと[姿]{すがた:form:N1}を[変えて]{かえて:to change:N3}きました。[一]{ひと:one:N5}つの[料理]{りょうり:dish:N4}の[歴史]{れきし:history:N2}を[追う]{おう:to follow:N3}と、[日本人]{にほんじん:Japanese people:N5}の[食]{しょく:food:N5}に[対する]{たいする:toward:N3}[執念]{しゅうねん:dedication:N1}と[創意]{そうい:creativity:N1}[工夫]{くふう:resourcefulness:N3}が[見えて]{みえて:to be visible:N5}きます。[次]{つぎ:next:N3}に[寿司]{すし:sushi:N1}を[食べる]{たべる:to eat:N5}[時]{とき:time:N5}は、[一]{ひと:one:N5}[貫]{かん:piece:N1}に[込められた]{こめられた:contained in:N3}[長い]{ながい:long:N5}[歴史]{れきし:history:N2}を[少し]{すこし:a little:N4}だけ[感じて]{かんじて:to feel:N3}みてはいかがでしょうか。\n\n#en\nAcross more than a thousand years of history, sushi has transformed from preserved food into fast food, and then into a global high-end cuisine. Following the history of a single dish reveals the dedication and ingenuity of the Japanese people toward food. Next time you eat sushi, why not feel — just a little — the long history packed into each piece?\n::\n"]