SUSHI 101 BY KANJI SUSHI RESTAURANT AND SAKE BAR
Kanji Sushi Restaurant and Sake Bar is not just a haven of great sushi. It is equally important that we provide knowledge to our dear customers with information about this popular dish. Sushi in general is defined as a dish containing rice which has been prepared with vinegar. But do you know that there are different types of them? In this article, we will discuss the different types of sushi, how they are made of, and some trivia that we are sure would make you love every piece of that delectable sushi dish that Kanji offers!
Let us start with CHIRASHIZUSHI. Chirashizushi ("scattered sushi") is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers tobarazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients; they are either chef's choice or specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.
Looking for simplicity? INARIZUSHI is here. Inarizushi is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (abura age). Regional variations include pouches made of a thin omelette (fukusa-zushi, or chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.
Makizushi ("rolled sushi"), Norimaki ("Nori roll") or Makimono (variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist. Futomaki ("thick, large or fat rolls") is a large cylindrical piece, with nori on the outside. A typical futomaki is five to six centimeters (2–2.5 in) in diameter. They are often made with two, three, or ore fillings that are chosen for their complementary tastes and colors. During he evening of the Setsubun festival, it is traditional in the Kansai region to at uncut futomaki in its cylindrical form, where it is called ehō-maki (lit. appy direction rolls). By 2000 the custom had spread to all of Japan. Futomaki re often vegetarian, and may utilize strips of cucumber, kampyō gourd, akenoko bamboo shoots, or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian illings. Hosomaki ("thin rolls") is a small cylindrical piece, with the nori on he outside. A typical hosomaki has a diameter of about two and a half centimeters (1 in). They generally contain only one filling, often tuna, ucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. Kappamaki, a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods. Tekkamaki is a kind of Hosomaki filled with raw tuna. Although it is believed that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba", much like the sandwich. Negitoromaki is a kind of Hosomaki filled with scallion (negi) and chopped tuna toro). Fatty tuna is often used in this style. Tsunamayomaki is a kind of Hosomaki filled with canned tuna tossed with mayonnaise. Temaki ("hand roll") is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A ypical temaki is about ten centimeters (4 in) long, and is eaten with fingers ecause it is too awkward to pick it up with chopsticks. For optimal taste and exture, Temaki must be eaten quickly after being made because the nori cone oon absorbs moisture from the filling and loses its crispness and becomes omewhat difficult to bite. For this reason, the nori in pre-made or take-out emaki is sealed in plastic film which is removed immediately before eating. Uramaki ("inside-out roll") is a medium-sized cylindrical piece with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots. In Japan, urimaki is an uncommon type of makimono because of the outer layer of rice can be quite difficult to handle with fingers.
Narezushi ("matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy sukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more. The most famous variety of narezushi still being produced is funa-zushi (made from fish of the crucian carp genus, authentically from C. auratus grandoculis (nigoro-buna) endemic to Lake Biwa), a typical dish of Shiga Prefecture.
Nigirizushi ("hand-pressed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). When ordered separately, nigiri is generally served in pairs.[original research?] A sushi set (a sampler dish) may contain only one piece of each topping. Gunkanmaki ("warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, nattō, oysters, sea urchin, corn with mayonnaise, and quail eggs. Gunkan-maki was invented at the Ginza Kyubeyrestaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi. Temarizushi ("ball sushi") is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
Oshizushi ("pressed sushi"), also known as, hako-zushi, "box sushi"), is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is (battera, pressed mackerel sushi) or (saba zushi).
The increasing popularity of sushi around the world has resulted in variations typically found in the Western world, but rarely in Japan (a notable exception to this is the use of salmon which was introduced by the Norwegians in the early 1980s). Such creations to suit the Western palate were initially fueled by the invention of the California roll. A wide variety of popular rolls has evolved since.
We hope you enjoyed our Sushi 101! Come and visit Kanji Sushi Restaurant and Sake Bar at 1346 Queen St. W. Toronto, ON M6K 1L4 and have a taste of our great sushi experience!