Sushi did not become the staple food we eat today, with its vinegared rice and toppings eaten together known as hayazushi (fast sushi), until the mid-Edo period. Prior to this, sushi was usually fermented using lactic acid fermentation. As fermented sushi evolved from honnare (fully fermented sushi), to namanare (partially fermented sushi), to kairyō namanare (improved partially fermented sushi), the fermentation period became shorter. From namanare onwards, fermented sushi went from being simply preserved fish to a dish in which fish and rice are eaten together. Sushi then evolved into hayazushi, and in the late-Edo period, nigirizushi (hand-pressed sushi) was invented in the city of Edo (Tokyo). One of the things that supported the development of nigirizushi culture was red vinegar (aka-su) developed in Handa Bishu (located in modern day Aichi). Red vinegar gets its name from its red color and is made from aged sake lees.

　The basic role of acid in sushi is to improve preservation. The antibacterial power of lactic acid in fermented sushi and acetic acid in hayazushi enhance the preservation of sushi. Nowadays, vinegar also plays an important role in improving the taste of sushi.

　Sushi has developed greatly in Japan from its origins in Southeast Asia. It has changed according to the environment and time period, and continues to evolve.

This study aimed to investigate the cooking and consumption trends toward “Happa-zushi” （sushi wrapped in leaves） in Eiheiji Town, Fukui Prefecture, Japan. The results of a questionnaire survey showed that many residents continue to cook and consume this menu, mainly at local festivals and Bon festivals. The availability of raw materials for sushi, the perceived benefits of making and eating sushi, such as the creation of opportunities for communication with family and friends, and the sale of finished products were factors in the continued cooking and consumption of sushi. However, the form and quality of “Happa-zushi” have transformed, influenced by the changing times, social conditions, lifestyles, and people's interest in food.