#Edomae sushi

[summary-cooking]

料理トリビアのまとめ #0012

[cooking256]

江戸前寿司 関東の郷土料理

江戸前寿司（えどまえずし）は、東京（かつての江戸）を中心とする関東地方の寿司の一種で、日本の寿司文化の中でも非常に重要なスタイルの一つです。江戸前寿司は、鮮度の高いネタと、酢飯のバランスが特徴的で、以下のような特徴があります： 1. 酢飯（すし飯） 一般的な寿司に使われるのは、酢、砂糖、塩を混ぜた「酢飯」です。これは、寿司飯の中心となるお米に、酢を加えて炊いたもので、米と酢のバランスが重要です。 2. ネタの鮮度 江戸前寿司では、新鮮で最高品質のネタ（ネタは寿司の具材）が使用されます。鮮度が命と言われ、魚介類はその日の水揚げのものを使うことが多いです。 3. シンプルな盛り付け 一貫したシンプルな盛り付けが特徴で、握り寿司や軍艦巻き、手巻き寿司などがあります。 4. 醤油の使い方 ネタ側に醤油を付けるのではなく、酢飯側に醤油をつけるスタイルが一般的です。これにより、ネタの味を生かすことができます。

✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽✄🔪🥄🍽

Edomae sushi Kanto local cuisine

Edomae sushi is a type of sushi from the Kanto region, centered on Tokyo (formerly Edo), and is one of the most important styles of Japanese sushi culture. Edomae sushi is characterized by the balance of fresh ingredients and vinegared rice, and has the following characteristics: 1. Vinegar rice (sushi rice) Commonly used for sushi is ``sushi rice,'' a mixture of vinegar, sugar, and salt. This is rice, the main ingredient in sushi rice, cooked with vinegar added, and the balance between rice and vinegar is important. 2. Freshness of toppings Edomae sushi uses the freshest and highest quality toppings (neta is the ingredient in sushi). Freshness is said to be the key, and seafood that is caught the same day is often used. 3. Simple presentation It is characterized by a consistent and simple presentation, and includes nigiri sushi, gunkanmaki, and hand-rolled sushi. 4. How to use soy sauce The common style is to put soy sauce on the vinegared rice instead of putting soy sauce on the toppings. This allows you to bring out the flavor of the toppings.

[sushietieee]

sushietieee

[usamierina]

EDOMAE SS: Casual line of Tsukiji Aozora 3rd group in Shinjuku

This month for sushi, I went to EDOMAE SS in Shinjuku. This resutaurant is a casual line of Tsukiji Aozora 3rd sushi group, and is located on the first floor of a building named "Shinjuku Yokocho" which opened in January of this year. 7 seats at an open counter makes it a casual place to eat.

今月のお寿司は、新宿の「EDOMAE SS」さんへ。 築地青空三代目グループのカジュアルラインで、今年の1月にオープンした「新宿横丁」という名前のビルの1Fにあるお店です。7席のオープンカウンターで、気軽に入れるところが魅力。

とりあえず初訪問なので、握りだけのコースでいいかな、ということで、「レギュラー満タン（6,000円）」のコースを注文。

まずはおビールいただきます。

（ここに訪問する前に、パフェ→サイダー→ビール、とハシゴしている私。今回はゆっくりといただきます。）

さっぱりしたネタから登場。まずは春子鯛。

こちらのお寿司は、赤酢でシャリが結構硬めなのが特徴かな。この硬さは私好みです。

キラキラひかる白いかちゃん。

上にかかっている塩と、ふんわりかかったすだちの酸味が合って美味しい🦑

ここで早々に日本酒タイム。「黒龍」をいただきます。

フルーティーでおいし。

カットが美しい秋刀魚。

バランスの良い脂のノリで、旨味が口に広がります。

ここで貝モノ。石垣貝。

石垣貝、初めて食べたな。もちもちモキュモキュな歯ごたえと、やさしい甘味がシャリに合ってて美味しい。こういうのが美味しいと思えるようになったのは大人の証拠。（だと勝手に思うなど）

＼ﾀﾞﾀﾞｰﾝ／

いよいよマグロのターン。まずは赤身。 赤身なんだけど、ねっとりとした旨味と脂のバランスがここち良い。ちょっと小ぶりのシャリなので、マグロの美味しさが口に広がるなあ。ｵｲｼｰ♡

そして中トロ。

脂と身の旨味が広がるよお〜。 こちらは「藤田」という仲卸が仕入先ということで、カジュアルですがクオリティの高いマグロがいただけるのも特徴。おいし...優勝する...

ここでしめ鯖。

そこまでお酢が強くなく、鯖の味わいがしっかり楽しめるタイプ。パサパサしてなくて、熟成されている感があってよき。

フォルムがかわいい車海老。

むっちりからのプチっとした歯ごたえが心地よい。

お次もえびですが、こちらは白海老。

わああ〜わたし白海老大好物なんだよなあ...この小さな身にとろとろとした甘味が詰まっているの、本当に贅沢。ふんわりねっとりな甘みと、しっかりなシャリとのバランスがちょうどよい。

そろそろ終盤なところで、ウニ登場。

このウニ軍艦の海苔がめちゃめちゃ香り高くて、「海苔が美味しいねえ」なんて言いながら、いや海苔も美味しいけどやっぱりウニが美味しいんだな、なんて話しながら。ウニ最高！

ホロホロの穴子登場。

ふんわりとした味わいの煮詰めがかかっていて、やさしいお味。

最後にお味噌汁で〆。

このクオリティが¥6,000でカジュアルに楽しめるのはとても良い。

惜しむらくは

・最初に出てきた生ビール、友人のグラスが磯臭かったこと。洗い物に失敗したのかなあ ・横丁タイプなので、あんまりゆっくり楽しめるお店じゃないかも。おつまみが出てくる「ハイオク満タン（11,000円）」まで払うなら、別のお店の方が良いと思う ・隣にあるスイーツ店のバターとバニラの香りがこちらまで流れてきて、せっかくのお寿司の味わいに水を刺しちゃうのが残念 ・お皿の柄があんまり好きじゃないかも

ってところかな。

サクッと美味しいお寿司が食べたいなら、8貫の「レギュラー（4,000円）」でも十分かも。

昨今の事情で止むを得ないけど、先日全コースが1,000円値上げになっているので、このクオリティがミニマム3,000円から食べれたというのが驚愕だな。

ごちそうさまでした〜

[pix4japan]

Chiyoda Sushi: A Modern Twist on Edo’s Fast Food

Location: Gumyoji, Minami Ward, Yokohama, Japan Timestamp: 18:08・2024/04/09

Fujifilm X100V with 5% diffusion filter ISO 3200 for 1/80 sec. at ƒ/11 Classic Negative film simulation

Quality sushi without the premium prices of a sit-in restaurant, Chiyoda Sushi is a shop to keep in mind. This popular chain specializes in take-out sushi, offering an array of delicious options that won't break the bank.

Chiyoda Sushi began its journey in 1959, establishing itself as a purveyor of sushi by sourcing fresh fish directly from wholesalers at the historic Tsukiji Fish Market in Tokyo. This direct supply chain ensured that Chiyoda's sushi was not only fresh but also affordable, standing out in a market where sushi was becoming increasingly viewed as a luxury.

Fast forward to today, and Chiyoda Sushi continues to honor the tradition of Edomae sushi. It remains a beloved spot for locals, foreign residents, and tourists alike, standing out as a modern-day equivalent of Edo's fast food.

Chiyoda Sushi’s commitment to providing authentic Edomae sushi in a take-out format offers a unique culinary experience. It's a departure from the high-end sushi shops where both the price and the presentation can be as intense as the flavors. At Chiyoda Sushi, you get the same traditional flavors that once fed the busy streets of Edo, all wrapped up to take home and enjoy at your leisure.

Check out the full write-up here: https://www.pix4japan.com/blog/20240409-chiyoda (2-minute read).

[reiketsui]

"Respectfully, I don't think you could handle the Waffle House."

he's not looking up from his newspaper. " you're absolutely right. i would wither and die the second i stepped into that place. i am just too weak to handle it. you go and have fun. i'll just sit here and mourn my loss by eating this masterfully handcrafted edomae sushi " / @chounaifu

[skyeavenuekitchen]

Best Sushi in Vancouver — 🍣Top 5 Sushi Spots for 2024

Skye Avenue Kitchen & Lounge — As you requested, I have added Skye Avenue Sushi to the list! This hidden gem located in the Mount Pleasant neighborhood offers a unique dining experience with creative rolls and exceptional customer service. Their commitment to using only the freshest ingredients makes it a must-try destination for any sushi lover.  You can also call: 604–590–0900 to make a reservation.

Sushi Bar Kokoro — Located in Kitsilano, this restaurant is known for its high-quality fish and traditional Edomae-style sushi experience. Chef Kazuki Takahashi’s attention to detail and commitment to using only the freshest ingredients make it a standout choice among locals and visitors alike. Address: 2896 W Broadway #101, Vancouver, BC V6K 2G9.

Miku — This popular restaurant has been serving up delicious sushi in Vancouver since 2006. With an extensive menu featuring both traditional and modern dishes, there’s something for everyone at Miku. The freshness of their fish is unparalleled, and their skilled chefs will craft your meal with precision and care. Address: 1345 Commercial Dr, Vancouver, BC V5L 3X7.

Sushi Boom — Located in the heart of downtown Vancouver, Sushi Boom offers a unique dining experience that combines traditional Japanese cuisine with modern flavors and techniques. Their commitment to sustainability and locally sourced ingredients makes it a standout choice among environmentally conscious diners. Address: 1028 Granville St, Vancouver, BC V6Z 1L2.

Kyubey Sushi Bistro — This cozy bistro offers a range of creative and delicious sushi dishes made with fresh, locally sourced ingredients. Their commitment to sustainability and dedication to providing exceptional customer service make it a popular spot among locals and visitors alike. Address: 1633 Commercial Dr, Vancouver, BC V5L 3X7.

Thank You

[sneakpeek111]

Best restaurants in the world

Best Restaurants in the World: A Culinary Journey Beyond Borders

Embarking on a gastronomic journey to explore the finest dining establishments across the globe is an adventure sought after by many food enthusiasts. From the bustling streets of Tokyo to the charming alleys of Paris, the world is adorned with an array of restaurants that tantalize taste buds and ignite culinary passions. Here, we delve into some of the Best Restaurants in the World, where innovative chefs craft exquisite dishes, and ambiance complements the artistry of cuisine.

1. Osteria Francescana - Modena, Italy

Nestled in the heart of Modena, Italy, Osteria Francescana is a culinary masterpiece orchestrated by Chef Massimo Bottura. Renowned for its avant-garde take on traditional Italian cuisine, this three-Michelin-starred restaurant seamlessly blends creativity with tradition. Diners are treated to a symphony of flavors through dishes like "Oops! I Dropped the Lemon Tart" and "Five Ages of Parmigiano Reggiano", each meticulously crafted to evoke emotions and memories.

2. Noma - Copenhagen, Denmark

In the vibrant culinary scene of Copenhagen, Noma stands as a beacon of Nordic gastronomy. Helmed by Chef René Redzepi, this two-Michelin-starred restaurant is celebrated for its commitment to foraging and seasonal ingredients. Noma's ever-evolving menu showcases the purity of nature, with dishes like "Pickled Vegetables and Sheep's Milk Curd" and "Caramelized Milk and Malt". Dining at Noma is a harmonious communion with the land, where every bite tells a story of Denmark's rich terroir.

3. Eleven Madison Park - New York City, USA

Nestled in the heart of Manhattan, Eleven Madison Park epitomizes the epitome of fine dining in New York City. Under the stewardship of Chef Daniel Humm, this three-Michelin-starred restaurant offers a contemporary interpretation of American cuisine. From the iconic "Honey Lavender Duck" to the whimsical "Black and White Cookie", each dish at Eleven Madison Park is a testament to culinary innovation and precision. The restaurant's elegant Art Deco interior and impeccable service elevate the dining experience to new heights of sophistication.

4. Sukiyabashi Jiro - Tokyo, Japan

Tucked away in the bustling streets of Tokyo's Ginza district, Sukiyabashi Jiro is a culinary institution revered for its mastery of sushi. Founded by legendary sushi master Jiro Ono, this three-Michelin-starred restaurant embodies the essence of Edomae sushi, where simplicity and precision reign supreme. Diners embark on a gastronomic journey through the omakase menu, savoring delicate bites of nigiri meticulously prepared by Chef Ono and his team. Sukiyabashi Jiro is a testament to the pursuit of perfection in every grain of rice and slice of fish.

5. Mirazur - Menton, France

Perched on the French Riviera overlooking the Mediterranean Sea, Mirazur is a culinary oasis that marries land and sea with finesse. Chef Mauro Colagreco's inventive cuisine celebrates the bounty of the surrounding region, with dishes like "Oyster with Shallot Cream and Pear" and "Squid, Red Pepper, and Olive Oil". Mirazur's lush garden, brimming with aromatic herbs and seasonal produce, serves as a muse for Chef Colagreco's creations, infusing each plate with a sense of terroir and terroir.

Embarking on a culinary pilgrimage to these esteemed restaurants is not merely about indulging in fine food; it is a journey of discovery, where flavors, textures, and aromas converge to create unforgettable memories. Whether savoring sushi in Tokyo or dining overlooking the French Riviera, these restaurants offer a glimpse into the soul of their respective cuisines, inviting diners to experience the pinnacle of gastronomic excellence.

[yaycheese]

KYOTO Shijo West - Kohchosai (bamboo items)🪑 - Weekenders Coffee☕️ - Daishodo woodblock prints🪑*** - Isoya (veggie focused izakaya) 🍗** - Bungalow (yummy izakaya) 🍗** - Bar rocking chair 🍺 - Calvador 🍺 - Ki no bi🍺 - Nishiki market / Aritsugu 🔪 - Nishiki market / Kitchen shop Kawataki🪑*** - Mumokuteki (Large homewares shop) 🪑 - Muku / teramachidori (ArchDigest reco) 🍵 - Wakabaya (ceramics) 🍵 Gion - Shinmonzen-dori (antique shopping) 👺*** - Maiko antiques 👺 - Kishin kitchen (Japanese breakfast) 🍗 - Bar Talisker 🍺 - Birdland (piano) 🍺 - Kyoto Handicraft center 🪑*** - Black cat lemonade 🍋*** - Jazz spot yamatoya (12-10p)🎵*** Philosophers path - Kanaamitsuji (metal strainers) - Kodaiji temple🪑 - Kiso artech (wood items) 🪑 - Brown eyes coffee☕️ - Suirokaku water bridge🏛️*** - Ofuda👺👺👺👺👺👺👺👺👺👺👺👺 Kyoto station - Kurasu (Coffee) ☕️** Sannenzaka - Otowa Waterfall (longevity spring water) 👺*** - Kiyomizu dera (large wooden structure) 🏯 - Arabica ☕️ - Nittodo☕️🪑*** - Unir coffee (has flan, cakes) ☕️ - Koma Gallery Coffee☕️ - 高台寺中谷本店 (chinaware)*** - Minatoya Yurei Kosodateame Honpo (spooky candy) 🍬 - Ichinenzaka street - Kongoji temple # TOKYO Daikanyamacho / Nakameguro - Tempura Motoyoshi Imo (micheline star takeaway tempura sweet potato)🍵 *** - Drip☕️ ** - Jasmine Yi Jiang Nan (Chinese)🍗** - Monkey Cafe & Boutique ☕️* - Café Façon Roaster Atelier (small roaster) ☕️ * - Debris (event venue, check calendar) 🎵 - Maison Kitsune (nice interior) 👚 - Minä Perhonen (nice interior)👚 - Udatsu Sushi🍗* - Kinto (tableware)🪑 - Tableaux (jazz lounge) 🎵 - 3110NZ (modern gallery) - Tam (used clothes)👚 - Lanterne (modern izakaya)🍗 Harajuku and Omotesando - Binowa cafe (canneles)☕️ *** - Funktique - vintage👚*** - Ragtag - vintage👚*** - Kinji - vintage👚** - Rakeru - omurice🍞*** - Cafe Mameya ☕️*** - No.501 - natural wine shop 🍺*** - Roastery ☕️ - Local coffee stand ☕️* - Cafe Reissue ☕️** (3D latte art) - Double Tall - near hotel ☕️ - Pain Au Soirire - near hotel 🍞 - Chatei Hatou ☕️ - Chachanoma 🍵 - Cibone + HAY🪑*** - Spiral Market🪑*** - Found MUJI🪑*** - Nihonbashi Kiya (Tokyo plaza Shibuya)🔪*** - Kihara🪑*** - Grapevine by K3 👚 - Boutique Takenoko 👚* Aoyama / Roppongi - Aoyama Farmers Market (Sat+Sun 10-4)🥕*** - Jazz House Alfie 🎵 ** - Sakurai (Tak) 🍵* - Spiral (Tak) * - Down the Stairs (Arts & Science)🍗* - Cusavilla (italian, lunch available) 🍗* - Butagumi 🍗 - Kyu Yasui cocktails🍺 - Bunon (japanese vibe) 🍺 Ginza - Chuo Dori (no cars Sat+Sun 12-5p)*** - Okuno Building (many galleries)🛒*** - Yurakucho food stalls (below station built into brick arches) 🍗** - Chukasoba Ginza Hachigou (French-trained ramen) 🍗** - The Stand (Yurakucho) 🍗** - Heart's Light Coffee ☕️* - Dover Street Market 👚* - Daimaru Department Store 👚 - Itoya 🛒 - Chanoha - in a mall 🍵 - Tachigui Sushi Akira🍗* - Shibire Noodles Rousoku-ya (Chinese-Japanese ramen) 🍗 - Higashiya (sweets and tea) 🍵 Akihabara - Chuo Dori (no cars Sunday 1-5p) - Tonkstsu Marugo (pork cutlet)🍗 Misc - Gotokuji temple (lucky cat temple) ⛩️** - Manhattan (Asagaya) tiny jazz bar with Thursday 19h jam sessions 🎵** - Gout de Jaune 🍺 - Vineria Il Passaggio (bread with faces) - very small 🍺 - Tanakaya Liquor Store🍺 Shibuya - Shin-pachi Syokudo (breakfast)🍗 *** - Heart's Light Coffee ☕️*** - Nojima (yellowtail bowl) [Kei]🍗** - Body & Soul Club 🎵** - Ahiru Store 🍗🍺* - SG club🍺*** - Libertin (natural wine) 🍗🍺 - Fuglen ☕️** - Tamotsu (ramen) [Kei] 🍗 - Watarium museum (contemporary) [Tak] - Nezu museum (traditional) [Tak] Shinjuku - Edomae SS (4000 JPY counter sushi) 🍗*** - Bar Benfiddich 🍺*** - Akomeya 🛒** - Jazz Bar Samurai 🎵** - Bar Hermit 🍺* - Zoetrope 🍺 - Don-Don Yakiniku 🇯🇵 * - Jazz SPOT Intro🎵 * - Shinjuku Pit Inn 🎵*

[sushioverload]

Kohada (Gizzard Shad) is a staple of Edomae sushi

[azenari]

“happy anniversaru” | 4.20.21

to my person / universe: you'll have to forgive me because after spending much longer on work than I intended (and having way too many conversations with D), I have... negative brain cells. not one. not two. negative. I'm you emerging at 6:30pm this evening after 12 hours straight of having to smack people around just to get the most basic things done (somehow more tiring than just... doing things, but also more fun, fortunately or unfortunately). nevertheless, I wanted to come up with something for you using this cheap, paltry gift I have - words, which are free. pales in comparison to $$$$ edomae sushi, but it's what I've got. I don't know why our anniversary winds up sneaking up on me like this. it's not because I don't think it's important. actually, I think it might be the opposite. remember when we (and others) used to quip about every day feeling like valentine's day? the truth is, our marriage - our family - loving you - is the central theme of my life, the sun around which all things revolve. I'm never NOT thinking about it, because I'm always living it. this is going to sound funny, but our love is the most "me" part of me... funny how I so comfortably share that core of myself with someone else, to the point where it's indistinguishable where you end and I begin. whenever I'm feeling lost, having some crisis of identity or of purpose, I think of our little family curled up together in a fluffy, too-full, too-happy nest of limbs and I feel completely at peace. I know my purpose. where I sit amongst all the things and creatures of this world. maybe it's not the most dramatic thing I've ever said about love, but it's the most meaningful one. at least to me. on the subject of always living it... not to pivot back to 'dramatic', but the best way I can describe it right now is not dissimilar to Jeong Kwan's description of Buddhism in temple life. "Being a Buddhist is not about learning more, but 'living with it'. Prayer, cooking, chopping wood, pulling weeds – all these become a study. This is perhaps Buddhism itself." see what I mean? I've always said this relationship is the closest thing I'll ever know to religion. I still think that. whatever spirituality I possess, whatever creativity, whatever meaning I derive from life has the same eternal flame of origin — this thing we created and continue to cultivate together, this ever-burning fire. "ever-burning" both because I don't see how it could ever go out and because we tend to it constantly through everything from grand overtures to tiny, everyday moments. our version of logs and kindling, I guess. the point being, being with you - married to you, yes, but even before that - is like living in temple. I am always listening to temple sounds, bathing in temple water, eating temple food, growing plants haphazardly in temple garden, pouring my heart and soul and head into our small community. I am always a wife. I am always in love. everything I do is a reflection of that simple truth. so you can see why I don't know what to do with big milestones like these. birthdays are one thing - they're a singular celebration of self, be it yourself or myself, and that's a meaningful departure from everyday life. but our love? our relationship? that which rises with me and goes to sleep with me, that which lies in the beating hearts of you to my right and nyx to my left (whether I asked for it or not, bless her) and reo on his square every night? everything I do is a celebration of that. I know I don't say it enough, compared to a time when I felt the need to constantly be shouting because I was so unused to this feeling of flying. but I hope you still know that I feel it. that and more. I'm not a homebody... not really. I haven't suddenly lost my appetite to live. I'm an imposter introvert. in many ways, late-20's K has developed incredibly misleading calling cards... but I'm not a fraud, either. I just found what I love most, and am blessed to do everything alongside my beloved. no wonder I'm so happy at home. home, specifically, being wherever you are, first and foremost; the children we've raised and will raise are a close second. in being with you, I am living my truth. which is all to say that I think our anniversary is incredibly important, but pales in comparison to the importance of being present in this marriage - in this gift - every second of every day, with every fiber of my being. I am truly excited to commemorate another rotation around the sun relative to the day we publicly declared this to the world. but since the first day we sat down and looked, really looked, at one another... I have always known it in my heart. I love you. happy 2nd anniversary of our marriage, and happy just-another-day-on-the-eternal-journey of loving someone so fundamental to life and to self. ad infinitum, kareezy weezy breezy

[healingtitta]

Gomoku chirashi

Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi ( 巻き寿司, "rolled sushi"), norimaki ( 海苔巻き, " nori roll", used generically for other dishes as well) or makimono ( 巻物, "variety of rolls") is a cylindrical piece formed with the help of a bamboo mat known as a makisu ( 巻き簾). There is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries. The earliest written mention of sushi in English described in the Oxford English Dictionary is 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". 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. One common story of nigirizushi's origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku. 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 sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. Vinegar began to be 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 savoury taste. Pickling was a way to preserve the excess fish and guarantee food for the next 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��). The process can be traced back to the early domestication of rice in the Neolithic cultures of China. The fish was fermented with rice vinegar, salt and rice, after which the rice was discarded. 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 related 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). 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.

[dasistleeway]

since Fu-In couldn't eat anything but rice or bread, we decided to have sushi for lunch...these parents are bad...σ(∧_∧；)

Edo-Mae Sushi at Roppongi for only 3500 JPY...a good bargain...

[foodeetokyo]

コロナ禍て���、密にならずに安心して食事が出来る場所、お寿司屋さんに行く機会が増えました。 場所柄、業界の方もお忍びで来られるみたいですよ✨ @akasaka_sushi_aoi #赤坂鮨葵 http://pleasure-f.biz/ #鮨 #寿司 #赤坂 #赤坂グルメ #edomaesushi #edomae #sushi #foodstagram #instagramjapan #sushistagram #寿司好きな人と繋がりたい #鮨好きな人と繋がりたい #動画作成 #tiktok #follow https://www.instagram.com/p/CFm6m0CjW3l/?igshid=1lddprz05md3b

[jknifeimports]

#Repost @jason.r.whitworth with @get_repost ・・・ Mediocre phone photos of incredible sushi. Modern edomae omakase pop up at @jknifeimports by @davidyoshitomo of @yoshitomo_sushi (all the way from Omaha.) #sushi #edomae #japaneseknifeimports #omahakase (at Japanese Knife Imports) https://www.instagram.com/p/B8Qv6IagphU/?igshid=958x92uqvzef

[artforiasenibudayajepang]

6 Sushi Omakase Terbaik Di Tokyo Dengan Harga Tidak Lebih Dari 5.000 Yen

6 Sushi Omakase Terbaik Di Tokyo Dengan Harga Tidak Lebih Dari 5.000 Yen

Wisata Kuliner Jepang – Banyak orang berpikir ada dua jenis restoran sushi, yaitu Restoran Sushi Konveyor Berjalan dengan harga murah dengan sajian perpiringnya 100 yen dan hidangan Omakase mahal yang disajikan sepotong demi sepotong diatas meja, dan yang terakhir tentu saja, adalah salah satu pengalaman di Tokyo yang paling di dambakan, akan tetapi satu kali makan seperti itu dapat dengan mudah…