Cosy sushi, many ways

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…

Osaka sushi
They are the oldest style, before the custom of eating raw fish.

shime-saba and unagi
chakin sushi (egg wrapped)
meharizushi (leaf wrapped)

Edo-mae (“standard”)
Tokyo-style.The classic, famous around the world.

nigiri (hand-shaped)
gunkan-maki (war boats)
hosomaki (thin rolls)

Chirashi-zushi
Display sushi, not shaped, served in a wide dish for many guests.

yuzu chirashi (with tuna) yuzu chirashi (with goya)
radish chirashi
natsu chirashi (Summer style)
panda style
rose sushi

Different techniques :

Oshizushi. Pressed in a box, like those of Osaka
inari-zushi (tofu pockets)
Aburi-zushi (flamed)

Maki-zushi


The big rolls…

hatsuga genmai healthy salmon sushi
ehomaki (horoscope sushi)
rolling a makizushi

Fancy :

mini-cup sushi
chicken chirashi
egg sushi in a verrine

TO BE CONTINUED

Naniwa-mae sushi (Osaka style)

I think this style is less known outside Japan. Well, I should travel around the world to check and be sure.
What you see everywhere with sashimi on hand-shaped nigiri is called Edo-mae sushi . Yedo, or Edo is the old name of Tokyo. Osaka had another, older style of sushi, and an old name : Naniwa. That said, it’s just Osaka sushi. Naniwa-mae is for the sake of parody…

Unagi, eel, grilled in kabayaki sauce.
The legend says it started this way. At the market they were selling the grilled eels. To prolong their shelf lives, they were displaying the fish on rice, so it didn’t dry. From that, over the years … they added vinegar and flavoring to the rice. Some started to eat the set. It became this sushi. I added black sesame to my sushi rice today.

Shime-saba is the second classic.

Saba, mackerel is cured with salt and rice vinegar.

Oboro kombu in the middle.

It’s made with seaweed.
BTW, a very informative page in English about kombu seaweed. I don’t know them nor the products they sell, the “encyclopedia” part is well made.
Kombu seaweed encyclopedia.

I like those with kinome.

And these with raw ginger.