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 "nigirizushi" became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of "nigirizushi" 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 "Edomae zushi" as it used freshly caught fish from the "Edo-mae" (Edo or Tokyo Bay); the term "Edomae nigirizushi" is still used today as a by-word for quality sushi, regardless of its ingredients' origins.