Introduction to types of sushi The main material of sushi is rice cubes seasoned with sushi vinegar and maintained at human body temperature, plus fish, seafood, vegetables or eggs as ingredients. It is delicious and very popular among Japanese people.
Nigiri Sushi (Nigiri Sushi) From the appearance point of view, it is in the form of a piece of sushi covered on a small piece of vinegar rice relic.
But a more accurate way of saying it is to squeeze the relic into the sushi seed.
Nigiri sushi originated in the Edo period.
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Nigiri sushi is the representative of modern sushi.
It is also the most famous and popular Japanese cuisine in the world.
The characteristics of nigiri sushi can be summarized in two affixes: simple and profound.
Maki sushi (巻きZushi) Maki sushi is another form of Edomae sushi.
Although it doesn't have as high a prestige as nigiri sushi.
But the most popular form of sushi worldwide.
Countries around the world other than Japan have used roll sushi as the prototype to make localized variations of sushi.
Rolled sushi is mainly based on seaweed rolls. A tool called a roller blind ("まきすだれ" in Japanese, "巻きdra" or "巻き箦" in Chinese characters) is used to roll the relics and ネタ in the seaweed.
The ネタ used to roll sushi is called "core" or "巻き心".
The form is subdivided into three categories: thick roll (大巻き), medium roll (中勻), and fine roll (small roll).
Edomae sushi is also called seaweed roll.
Hand-rolled sushi (hand-rolled sushi) Hand-rolled sushi is a type of rolled sushi, except that it does not use a rolling curtain, but uses seaweed directly to roll the relics and utensils into a cone shape.
It tastes more casual and has a relaxed atmosphere.
More suitable for family gatherings.
The ingredient part is called ネタ (kind) in nigiri sushi, it is called core in maki sushi, and it is called utensil (グ) in hand-rolled sushi.
Inari sushi (Inari sushi) Inari sushi is actually a type of inro sushi, and it can also be regarded as Edomae sushi (the details will be introduced in another article on Edomae sushi).
Inari sushi is made by using a processed food called "Yuyang" (a bit like Chinese fried tofu with a sweet taste) as the outer shell and filling the opening at one end with sushi relics.
Not only is it delicious, it is also used in sacrifices.
It is also used as a tribute to the fox messenger of Inari Daimyojin, who is in charge of grains.
Inari sushi is available all over Japan, but the shape also varies depending on the region.
There are cylindrical ones, square ones, and triangular ones.
The fillings are also divided into those with only vinegared rice and those mixed with other ingredients.
Chirashi Sushi: Modern chirashi sushi generally refers to vinegared lotus roots, dried gourds, shiitake mushrooms, shredded egg skins, and other seasonal vegetables as ingredients, scattered on vinegared rice. The seafood is usually boiled prawns and conger eels.
, or vinegar-pickled sardines, with almost no fresh fish and shellfish, appearing as first-class home dishes.
It will also be a festive dish for Hinamatsu (Girls' Day) on March 3 every year.
This kind of chirashi sushi is also called "gome san sushi".
However, the real Edomae sushi refers to a variety of fresh fish and shellfish scattered on the relics. The relics are no different from nigiri sushi, but it is just another way of expression without kneading.
The form is very similar to the popular Seafood Don, the only difference is whether the relic is made with vinegar rice or white rice.
However, this kind of Edomae Chirashi sushi has not become synonymous with chirashi sushi. To distinguish it, it is also called "raw san sushi" or "seafood san sushi".
But if we only talk about chirashi sushi, the default is the "gomokusan" (assorted chirashi sushi).
Pressed sushi (pressed sushi) is an early type of sushi in which vinegared rice and fish are pressed together with a mold, which provided the prototype for the birth of nigiri sushi in the Edo period.
There are representative pressed sushi in all parts of Kansai, such as: Osaka Prefecture's バッテラ, Kyoto Prefecture's mackerel stick sushi, Toyama Prefecture's trout sushi, squid's pressure sushi, saury sushi, and Tottori Prefecture's Gozaemon sushi.
, Hiroshima Prefecture's Corner Sushi, Yamaguchi Prefecture's Iwakuni Sushi, Nagasaki Prefecture's Omura Sushi... and so on.
However, Edo (now Tokyo) did not continue to develop local pressed sushi, but was replaced by the new nigiri sushi.
The production process of pressed sushi is more complicated than that of nigiri sushi, and the preparation time is longer than that of nigiri sushi. There are very few fresh fish ingredients, which are usually pickled or steamed. Moreover, squeezing hard will cause a certain degree of damage to the original shape of the rice, which is harmful to many people.
It's not as delicious as nigiri sushi.
But it has more cultural heritage and sentiment than nigiri sushi. Kansai people who love tradition still have deep feelings for pressed sushi.
Therefore, there is a saying of "East is in front of Edo, West is in front of Edo".
Tea towel sushi is a very exquisite and unique tea snack made of thinly cooked egg skin and mixed vinegar rice.
It was once misunderstood that it was published in Kansai.
But it was actually created by Yoshitaro Obara, the royal chef of the Fushimi Palace family, during the Taisho era.
Was born in Tokyo.