exists as a regional specialty, notably as from Shiga Prefecture. Vinegar was first added to the preparation of in the Muromachi period (1336–1573) for the sake of enhancing both taste and preservation. In addition to increasing the rice's sourness, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would be further developed in Osaka, where over several centuries, it became or ; in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds. It was not until the Edo period (1603–1868) that fresh fish was served over vinegared rice and nori. The particular style of today's became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of 's origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku. The dish was originally termed as it used freshly caught fish from the (Edo or Tokyo Bay); the term is still used today as a by-word for quality sushi, regardless of its ingredients' origins. The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring." There is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries. Types The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely. Due to consonant mutation, sushi is pronounced with instead of when a prefix is attached, as in . serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make. It is eaten annually on in March and in May. (Edo-style scattered sushi) is served with uncooked ingredients in an artful arrangement. (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice. (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots, and shredded omelette. is a pouch of fried tofu typically filled with sushi rice alone. According to Shinto lore, is named after the god