Hello Edubloggers, today I will be talking about the history of Sushi.

 

Part 1: History behind Edomae Sushi

Edomae Sushi was developed in the early 19th century around the Bunsei era (1818–1830). Sushi was originally made by Sakaiya Matsugoro, whose shop was very popular at the time. When Sushi sprung up it was traditionally combined with raw seafood, vegetables, or other foods. It was combined with sushi because Edo used to be a fishing village. So access to seafood was easy.

Back then in Edo, sushi was a smart preservation method that served to keep foods from spoiling.

 

Sushi Facts

• Sushi is one of Japan’s best known culinary traditions because of how quick it is to make, how popular sushi is, and how delicious it truly is.
• The innovation of sushi was a quick alternative to making delightful meals. It could be made on demand for customers at food stands, which served the needs of those who wanted to eat quickly. Which was perfect for the mentality of Edomites (Edo Residents).

The Importance of Sushi Rice

There are two types of shari(sushi rice) in Edomae sushi. Shiro shari (white vinegared rice) is made from clear rice vinegar,  aka shari, (red vinegared rice) is made from red vinegar, a sweeter vinegar made from sake lees. These two varieties of sushi rice from essentially the flavor of sushi. Both of the two types are used for separate reasons, you would defer which type of rice is appropriate by what kind of seafood you are using.

 

The Brushing of Nikiri and Tsume (Sauces)

A brushing of nikiri sauce provides the finishing touch to Edomae sushi. Nikiri sauce made from soy sauce, sake, and mirin covers the sushi toppings, giving them a more glossy sheen.

Examples: Squid (ika) or conger eel (anago) are usually coated with a sweeter, thicker glaze called tsume.

 

Thank you, I hope you learned more about Sushi.

 

-hmsbrady