Question: Who was the creator of the modern form of sushi?
About the article "Sushi", section "History".

Candidate passages:
The History of sushi in Japan began around the 8th century.
The original type of sushi was first developed in Southeast Asia as a means of preserving fish in fermented rice.
In the Muromachi period, people began to eat the rice as well as the fish.
During the Edo period, vinegar rather than lacto-fermentation was used to sour the rice.
In modern times, it is an early form of fast food strongly associated with Japanese culture. 
Miya's Sushi is a sushi restaurant located in the Chapel West neighborhood of downtown New Haven, Connecticut in the United States.
The restaurant was opened in 1982 by Yoshiko Lai, a Japanese nutritionist and surgeon's wife.
She currently operates the restaurant with her son, Bun Lai, who is the creator of the current cuisine.
The restaurant's original location was at 1217 Chapel Street, and in 1990 was relocated to its current location around the corner on Howe Street. 
Sushi-X debuted in the eighth issue of EGM.
It has been pointed out by former employees and fans alike that the Sushi-X moniker is very similar to The Weekly Famitsu's "Taco-X".
David Siller, creator and original writer of the Sushi-X character, has confirmed that the name was influenced by Taco-X.
Not coincidentally, EGM switched to a review system similar to the Famitsu's 4-editors-per-review at around the same time Sushi-X was created, another of Siller's suggestions.
After issue 22, Ken Williams began writing under the Sushi-X pseudonym instead of David Siller.
Over the next 5 years, Ken Williams was the only Sushi-X, and according to EGM's former News Editor and longtime employee Chris Johnston, "His personality was exactly that of the Sushi-X in the magazine -- he loved fighting games and had a passionate disdain for anything Game Boy or that involved turn-based role-playing.".
These character traits would define the Sushi-X character for the years to come no matter who played him.
At some point in the mid-90s, Ken Williams departed EGM to work on its online sister site, NUKE.
EGM's editors, aware of the legacy Williams had created in Sushi-X, struggled to keep the persona consistent, and it showed with the character contradicting himself; instead of despising Game Boy titles, he occasionally embraced them, almost to the point of irrationality.
And RPGs, once shunned, became more accepted.
In fact, by the late-90s, Sushi-X's favorite genres were Fighting and RPGs.
After Ken came Howard Grossman, Andy Baran was the next Sushi-X for a limited time who also ended up doing a few of his reviews during the time between Ken & Howard.
Scott Parus was the next Sushi-X, but sometimes others would chime in too.
Then, in issues 89 through 104, Williams returned, both as Sushi-X and as EGM's managing editor.
His stay was short lived, however, and once again other editors found themselves propping the popular character alive in 1998.
In early 1999, Sushi-X's presence in EGM began to diminish.
The staff, with a new editor-in-chief and publisher, John Davison and Ziff Davis respectively, were in the process of redesigning the magazine to make it appeal to a more mature audience.
Continuing to maintain the Sushi-X facade "was like beating a dead horse", and the character did not fit with the magazine's new direction, so it was decided that in the July 1999 120th issue the magazine would receive a redesign to commemorate its 10th anniversary—and loss of Sushi-X.
Since the Sushi-X character was a longtime member of EGM, who was held in very high esteem by the readers, many were perplexed by his sudden, unexplained absence and sent letters to EGM asking where Sushi-X was.
The questions continued to be asked and printed in EGM's letter section over a period of several years, and the response always was a variation of "he is on vacation".
Theories as to Sushi-X's whereabouts abounded, with some readers going so far as to claim that Che Chou, addition to the EGM review crew just after Sushi-X disappeared, was Sushi-X.
He was brought back to answer questions in a Letters section sidebar called "Ask Sushi."
But it didn't last and a few months later the character slipped into the mists of time and disappeared.
Besides the occasional mention in EGM's letter section and fans querying his disappearance on message boards and Usenet, the Sushi-X character disappeared entirely for about three years.
Then, in early 2003, Sushi-X returned in GameNOW, a magazine that was Ziff Davis's attempt to profit with a magazine aimed at the younger audience GamePro dominated.
During his time at GameNOW, he occasionally reviewed games for EGM but was never a permanent member of the EGM review crew.
In 2004, with GameNOW's circulation at a mere 80,000 per month, the magazine and Sushi-X came to an end.
In early-2006, Chris Johnston, former News Editor for Electronic Gaming Monthly and current Newtype (magazine) editor, received an email from David Siller saying that the rights to the Sushi-X character had been "granted David Siller to use .
.
.
in an actual video game and that will come to reality in the near future.
", so Sushi-X's return might not be far off.
On October 11, 2006, former EGM editor Martin Alessi released a press release titled "Sushi-X Returns to Take Over the Video Game Industry".
In it, former EGM editor Martin Alessi confirmed that David Siller had indeed created Sushi-X before leaving the character to Ken Williams for 10 years when he left to develop video games.
Martin also revealed plans to release a new video game magazine titled "Wii60 Player", focusing solely on Nintendo and Microsoft products.
Both Terry Minnich and Ken Williams, mentioned in the controversial releases, have since left the retroplayer.tv project entirely, citing obvious creative differences as the reason for the falling out.
According to a press release from December 18, 2009, Sushi-X will return to the new EGM which relaunches in March 2010. 
The original type of sushi, known today as "nare-zushi" (,) was first made in Southeast Asia, possibly along what is now known as the Mekong River.
The term "sushi" comes from an archaic grammatical form no longer used in other contexts; literally, "sushi" means "sour-tasting", a reflection of its historic fermented origins.
The oldest form of sushi in Japan, "narezushi", still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice.
The fish proteins break down via fermentation into their constituent amino acids.
The fermenting rice and fish results in a sour taste and also one of the five basic tastes, called "umami" in Japanese.
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish.
Originally, when the fermented fish was taken out of the rice, only the fish was consumed while the fermented rice was discarded.
The strong-tasting and smelling "funazushi", a kind of "narezushi" made near Lake Biwa in Japan, resembles the traditional fermented dish.
Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation.
The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned.
In the following centuries, sushi in Osaka evolved into "oshi-zushi".
The seafood and rice were pressed using wooden (usually bamboo) molds.
By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).
The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo.
Sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be conveniently eaten with one's hands.
Originally, this sushi was known as "Edomae zushi" because it used freshly caught fish in the "Edo-mae" (Edo Bay or Tokyo Bay).
Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as "Edomae nigirizushi".
The "Oxford English Dictionary" notes the earliest written mention of sushi in English 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"".
However, there is also mention of sushi in a Japanese-English dictionary from 1873, and an 1879 article on Japanese cookery in the journal "Notes and Queries".
Sushi Typhoon was founded in 2010 as a subsidiary of Nikkatsu, with the intent to create low-budget horror, science fiction, and fantasy films aimed at an international audience.
"Zeiram" producer Yoshinori Chiba is credited as Sushi Typhoon's creator and oversees the company's full production schedule.
Since its inception, the company has produced seven feature films.