Are not visitors disappointed ? A food blog from Osaka with so few sushi… It’s Japan, so we are supposed to eat some at every meal.
That’s not really the case, but we have some. I don’t try to replicate the restaurant style, but anyway what we are proposed here tends to differ from the horr… , I mean, the offer, in the West. There are many regional variations. I try to prepare the original home-made ones…
Definition : vinegared rice, with toppings.
If there is no rice or nor no vinegar (citrus juice/fermented sake), it is not a sushi. Consider using another name. Well, the concept is large enough to play around with shapes and toppings.
Personal opinion : what makes a good sushi, is :
ONE : the rice, quality (Japonica or Arborio, which is a Japonica anyway) and good preparation.
TWO : there should be a way to distinguish a sushi and a hamburger (I mean no ketchup, no cheese, no fries…)
Enjoy the visit…
They are the oldest style, before the custom of eating raw fish.
shime-saba and unagi
chakin sushi (egg wrapped)
meharizushi (leaf wrapped)
Tokyo-style.The classic, famous around the world.
gunkan-maki (war boats)
hosomaki (thin rolls)
Display sushi, not shaped, served in a wide dish for many guests.
yuzu chirashi (with tuna) yuzu chirashi (with goya)
natsu chirashi (Summer style)
Different techniques :
Oshizushi. Pressed in a box, like those of Osaka
inari-zushi (tofu pockets)
hatsuga genmai healthy salmon sushi
ehomaki (horoscope sushi)
rolling a makizushi
egg sushi in a verrine
TO BE CONTINUED
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