The particular style of today's nigirizushi became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. It was not until the Edo period (1603–1868) that fresh fish was served over vinegared rice and nori. The primitive sushi would be further developed in Osaka, where over several centuries, it became oshi-zushi or hako-zushi in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds. 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. Vinegar was first added to the preparation of narezushi in the Muromachi period (1336–1573) for the sake of enhancing both taste and preservation. Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture. The term comes from an antiquated し shi terminal-form conjugation, no longer used in other contexts, of the adjectival verb sui ( 酸い, "to be sour"), resulting in the term sushi ( 酸し). The term sushi literally means "sour-tasting", as the overall dish has a sour and umami or savory taste. Pickling was a way to preserve the excess fish and guarantee food for the following months, and narezushi became an important source of protein for Japanese consumers. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season, and fish would get caught in the rice paddy fields. The lacto-fermentation of the rice prevents the fish from spoiling. Fermentation methods following similar logic in other Asian rice cultures include prahok ( ប្រហុក), pla ra ( ปลาร้า), burong isda, sikhae ( 식해), and amazake ( 甘酒). The first mention of sushi is in a Chinese dictionary thought to be from the 4th Century, in this instance referring to salted fish that had been placed in cooked or steamed rice, which caused it to undergo a fermentation process. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. History Ī dish known as narezushi ( 馴れ寿司, 熟寿司, "salted fish"), stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. Sushi is sometimes confused with sashimi, a similar dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. Daikon radish or pickled daikon ( takuan) are popular garnishes for the dish. It is often served with pickled ginger ( gari ), wasabi, and soy sauce. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It was the fast food of the chōnin class in the Edo period. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari ( しゃり), or sumeshi ( 酢飯). It’s really not that hard to make but the presentation is just stunning.Sushi ( すし, 寿司, 鮨, 鮓, pronounced or ) is a Japanese dish of prepared vinegared rice ( 鮨飯, sushi-meshi ), usually with some sugar and salt, accompanied by a variety of ingredients ( ねた, neta), such as seafood, often raw, and vegetables. If you want to make a simple dish that would impress your friends and family, this is it. I learned that the best way to make this bowl even more visually stunning is to include fish with different colors, top it with a generous amount of pickled ginger to cleanse the palette, and finally garnish it with a dollop of fresh wasabi. I chose Blue Fin Tuna (please don’t go extinct – you’re one of my favourite fishes for sushi), Uni from British Columbia, and Scallops from Hokkaido, Japan. I guess the reason we tend to default to this is because:Ī) We’ve found a pretty good sushi rice recipeī) We can make numerous Chirashi bowls with a single cut of fish.Īlthough the cut of fish isn’t cheap, if you consider how many portions you can make out of it, it’s pretty worth it as it’s much cheaper than what we’d be paying in the restaurant.Īs part of the #JapanWeek series, I decided to ball a little bit since it was for a special occasion. Whenever we want to make Japanese food, our default answer is to make Chirashi. Chirashi bowls have become a thing in our household now.
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