Eiji Nakamura 中村榮治: Sushi -寿司、鮨、鮓、すし-

"Sushi", needless to say, is one of the most popular and well known type of Japanese cuisine in the world!

ibuki's platinum nigiri platter with nine pieces and maki rolled sushi

Tuna belly, cuttlefish, salmon belly, sword fish, scallop, tuna maki roll with spring onion

botan prawn, sea eel, salmon caviar, sea urchin and homemade sweet omelet

"Edo-mae" Nigiri sushi

-Marinated tuna, Kohada (dotted gizzard shad), Aoyagi clam, Poached prawn, Simmered sea eel-

It's often confused with "Sashimi", as I explained before when I wrote about "Sashimi"(See→2012, May 25 "Sashimi"). The ones come with rice are "Sushi". "Sashimi" is sliced raw seafood comes without rice.

Sushi also has many different types. Most popular one is called "Edo-mae" or "Nigiri" sushi.

A piece of sliced raw, marinated or cooked seafood (sometimes vegetables or meat) on top of cooked vinegared rice.

"Maki" rolled sushi is also a popular one, specially outside Japan.
California roll is one of the most well known maki roll all over the world, though it wasn't originally from Japan... It was created in California and spread to other cities in America, Canada, Europe and even came into Japan.
So, inspired by California roll, I have created "Taiwan" maki roll when I was working in Taiwan. Using local ingredient, "Karasumi" -salted mulet roe-, which is unique and represents Taiwan. Grated it into powder and sprinkled around the roll. And sliced it in pieces then placed them on top of each cut rolls. I am hoping it to become a popular and famous maki roll which represents Taiwan's sushi!!

Taiwan maki rolls

"Karasumi" salted mullet roe, steamed chicken breast meat, cucumber and mayonnaise

"Oshi" sushi with poached prawn (left), "Futomaki" rolls (middle), "Chakin" sushi (right)

There are many other types of sushi other than "Nigiri" and "Maki". Those might be less popular outside of Japan.

"Oshi" -pressed- sushi is originally from Kansai region, a favorite and specialty of Osaka. The ingredients and sushi rice are pressed together in box shaped special tool and cut into pieces.

Most popular one is the one with marinated "Saba" -mackerel- called "Battera" or "Saba" sushi.

But, since Japanese cuisine always respect seasons and use seasonal ingredients, it can be with many other ingredients. Usually, "Saba" is better in Winter time (mackerel in winter has more fat). In Summer time, "Aji"-horse mackerel- or "Unagi" -fresh water eel- can be used, late Summer to Autumn time "Sanma" -pacific saury pike- can be used.

"Oshi" sushi with "Sanma" pacific saury pike

-thinly sliced konbu seaweed which is marinated in sweet vinegar, is placed on top-

"Oshi" sushi with grilled "Unagi" -fresh water eel- and "Sansho" -Japanese pricklyash-

(on the left top is "Uzaku" cut grilled eel and cucumber with savory sweet vinegar)

Chirashi sushi is simply a rice bowl but using sushi rice instead of regular steamed rice. Many different types of ingredients can be placed on top of sushi rice.

If I may explain more details, Chirashi also can be different interns of looks and preparations. In Tokyo or Kanto region, raw ingredients are commonly used, on the contrary, in Kyoto or Kansai region, cooked ingredients are used traditionally. Simple one can be just a sashimi on top of sushi rice, but the one I prefer is "Bara" Chirashi sushi (see the picture below).

When I make "Bara" Chirashi sushi, I mix sushi rice with other ingredients, like simmered and chopped "Kampyo" -dried gourd-, simmered and chopped Shitake mushrooms, chopped "Gari" sushi ginger and toasted white sesame. And on top of that, variety of dice cut sashimi marinated in soy sauce, dice cut Japanese omelet, cucumber, "Taku-an" -pickled daikon radish- to give different flavor and texture. At the end, put "Ikura" -marinated salmon roe- and "Uni" -fresh sea urchin- on top, and freshly grated wasabi and kumquat for ones who like tangier taste.

Bara Chirashi Sushi

-dice cut sashimi on sushi rice-

Sushi has been loved by people in many countries. Some say sushi is popular because it is not only delicious but also healthy (low fat, high mineral...etc). That is true but I think there's more to it.

Sushi is popular because it has many different varieties in tastes, looks and levels.

Many varieties in levels means, there are high-end very expensive, fancy sushi restaurants and also the less expensive, reasonable priced ones, like conveyor belt sushi.

Sushi also can be enjoyed in bento box to go or by delivery, for a home party or picnic. Or, it even can be enjoyed through making it with friends and family at home.

So, that's why it became so popular not only in Japan but also in the world!!