Yumm... That picture above sure makes me hunrgy. I bet most of the people love japanese cuisine alot, especially sushi's! But has anyone know, who the heck invented this idea of making sushi? How and when? I bet some people don't really care much or give a damn about it too. So today here am i to blog about it =)
The birth of the Edomaezushi was roughly around the beginning of the Edo Period (1603-1867); presently the same sushi is produced. Edomaezushi is generally thought of as sushi fish, that was caught in Edo (present Tokyo) Maenoumi (present Tokyo Bay), however eel cuisine is the word essentially devoted to Edo Style. As for the cutting of the eel in Kansai the eel is opened from the belly, but in Edo the eel is cut down the backside, but like this Edo style is called “Edomae”. In short, Edo style sushi means Edomaezushi.
There are opinions on the formation of edomaezushi to consider, but Yohei Hanaya (1799-1858) is considered to be the main one. From 1781 temple grounds were used for the sumo tournaments to help in fund-raising, this was the rise of sumo wrestling. In 1810 Yohei Hanaya opened Yohei Sushi shop and in front of the Ryokoku-ekouin temple, present Tokyo called Sumidaku, and invented Nigiri-zushi, hand shaped sushi. In Ryogoku Temple. With the fundraising tournaments for the sumo wrestlers many people came, in dealing with the customers molding sushi in a sushi box was time consuming so he adopted the method of making nigiri sushi. Thus to spread the popularity of Yohei Hanaya’s nigiri-sushi his sushi cart become the center and it’s popularity flourished. This sushi was sold by a cart, therefore, it should be cheap, but it was not. Yohei Hanaya sold his sushi at a high price, and he taught other sushi makers his sushi recipe. At that time selling luxury items was dictated as prohibited, records of his cheating the luxury prohibition still exist today.
Sushi is divided to 3 different type of sushi, that is:
Nigirizushi
Temakizushi
Makizushi
All of them sure looks super delicious. Now, i'm gona explain different types of Nigirizushi since i love them the most ;P
Maguro Toro
My all time favourite! Toro is taken from the inner portion of the Tuna's belly. It contains the most fat of any part of the fish. Whenever you put in your mouth, the texture of the meat will just melt in your mouth. Simply delicious!
Sake
The most common sushi. I bet everybody have tried it before. So, i guess i don't have to explain much about it =)
Uni
Uni is actually a japanese word for Sea Urchin. Sea Urchin has a very unique, melt in the mouth texture. It is very high in Vitamin A and serves as an excellent energy booster. It is also high in Vitamin E.
Tako
Octopus that is served as sushi tane is boiled just slightly before it is filleted. The majority of the octopus served in Japan comes from the Sea of Japan, however, some Octopus is imported from the inland ocean areas of Africa. Octopus prepared by a master sushi chef will be tender and slightly sweet to taste, and the preparation of Octopus for sushi tane requires a fair amount of skill. Although octopus meat was once thought to contain high levels of cholesterol, it is now known that the taurine found in octopus counterbalances the cholesterol.
Hon Maguro
Hon Maguro tuna is a top grade tuna - over 200lbs in size. This meat of this tuna is a very dark red, almost as dark as a red wine. Tuna are very active, high energy fish that swim at speeds of more than 60 km/hour. Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron.
Tamago
In almost every plate of sushi one can find a colorful tamagoyaki. Several eggs are mixed and flavored with a light fish base and then lightly fried layer upon layer in a special square frying pan. A deliciously prepared tamagoyaki is a real sign of a master sushi chef.
Mirugai
The shell of the Giant Clam does not shut completely because of the spout portion which projects outward from the shell. This spout is the portion that is served as the sushi tane. The Mirugai is a very large clam with a hull extending to an average length of 6 inches. The spout of a fresh Mirugai has a distinctive sweet flavor and crunchy texture. Mlrugai contains large quantities of phosphorus and potassium.
I'm gona end here because there is so many types of sushi!
Tried to cut the history short because i know most people don't really read when there's too many words =)
Kinda out of idea what to say.
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