During the Edo period, a great flood covered the city of Okayama, generating a long time of unrest in the population in which of course hunger prevailed. Regarding gomoku sushi, there is a version called Okayama Prefecture’s sushi bara. Outside Tokyo, the most popular variant is gomoku sushi, which also includes cooked ingredients to prevent them from spoiling. Since the ingredients had to be fresh and generally raw, they were only consumed this way in this area. To make this dish, fresh ingredients such as fish and seafood that were readily available in Tokyo Bay were essential. What is the origin of chirashizushi?Ĭhirashizushi is a variation of Edomae sushi, which originated in Tokyo (at that time called Edo, hence its name) during the Meiji period. In this case, the rice is mixed with rice wine rather than rice vinegar and combined with shrimp, octopus, mushrooms, bamboo, beaten and chopped egg and various types of fish. There is another, slightly less popular version, called sake-zushi (also known as Kyushu-style sushi). Gomokuzushi (Kansai style sushi) is composed of different ingredients that can be raw or cooked and are integrated with the rice, not arranged in different layers.It is basically composed of white rice and various raw ingredients on top. Edomae chirashizushi (Edo-style scattered sushi) is served in a neat and tidy manner.While there are several variations of the bowl, the two most popular are edomae chirashi sushi and gomoku sushi. This variety of the popular Japanese dish is not as well known in the rest of the world as others (such as maki or onigiri). It is sometimes considered as a “sushi salad”, easy to make and very filling. But its not so intimidating and time consuming as making little Sushi rice balls.Chirashizushi or chirashi sushi (ちらし寿司, “disassembled or scattered sushi”, also known as barazushi) is a dish prepared with sushi ingredients served in a bowl with a white rice base and complemented with a variety of raw fish cuts ( sashimi) and different vegetables. If you like Nigiri (sushi rice pieces with raw fish on top), you’ll love Chirashi Sushi for its raw fish toppings. Although Chirashi Sushi looks more extravagant than Barazushi, it is quite easy to make at home. Other than making Tamagoyaki egg omelet and Sushi Rice, you just have to make slices of raw fish. It may be even easier in a sense because there is less actual cooking involved. Even though Barazushi is a more home cook friendly dish, Chirashi Sushi is not hard to make at all. Cherry blossom viewing picnics and parties (Hanami) are very popular. In March, the girls’ festival (Hina Matsuri) is a big celebration, and there are also other celebrations like school graduations and school entrances that occur in spring (the school year in Japan begins in April and ends in March). There is a lot to celebrate in spring in Japan. It is suitable to serve for special and festive occasions. If you want to enjoy many kinds of flavors in one plate, Chirashi Sushi is a great thing to order or make.Ĭhirashi looks very nice because of the colors and shapes from different toppings – reds and whites from fish, yellow from cooked egg, orange balls of salmon roe, and green Shiso leaves and cucumber slices. The kinds of fish for the dish are not set, but it usually includes varieties of seafood like tuna, white fish, some shell fish and fish eggs, sometimes with cooked egg (Tamagoyaki) as well. Instead of mixing fish in the rice, Sashimi pieces are scattered on top of rice. While Barazushi is mostly vegetable Sushi and more home cooking Sushi, Chirashi Sushi is a more elaborate Sushi dish that you often see at Sushi restaurants.Īs Bara from Barazushi means “scattered,” describing that pieces of vegetables are mixed into the sushi rice, Chirashi also means scattered or dispersed. Chirashi Sushi is sometimes mixed up with Barazushi which doesn’t contain much raw fish other than decoration. Jump to Recipe Jump to Video Print RecipeĬhirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi).
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