Further progress was made in the art of sushi making came when Matsumoto Yoshiichi added rice vinegar to the rice, shortening the fermentation process down to twenty-four hours.
ii Næsta stóra framfaraskref í framleiðslu sushi var þegar Matsumoto Yoshiichi bætti við hrísgrjónaediki í hrísgjónin sem stytti gerjunarferlið niður í sólarhring.