Sushi
Funa-zushi
(Translated from Japanese to English, it means Crucian carp sushi)
Funa-zushi, the earliest form of nare-zushi, is more than a thousand years old, originating near Lake Biwa, Japan’s largest freshwater lake. Golden carp, also known as funa in Japanese, was caught from the lake, packed in salted rice, and compacted under weights to speed up the fermentation.
This process took around around half a year to complete, and this prestigious type of sushi was only available to the wealthy upper class in Japan from the ninth to 14th centuries.
During this time, cooks found that adding more weight to the rice and fish reduced the fermentation time to about one month. They also discovered that the pickled fish didn’t need to reach full decomposition in order to taste great. This new sushi preparation was called mama-nare zushi, or raw nare-zushi.
Oshizushi
In Oshizushi sushi, In a wooden box, the fish is pressed onto sushi rice in a wooden box. ( the name translates to pressed sushi in english )
Chirashi
In Chirashizushi, mushrooms and vegetables are spread over sushi rice. It can resemble domburi , except for the fact that chirashizushi uses a special sushi rice while domburi uses regular, unseasoned rice. ( It means leaflet or flyer when translated to english. )
Inari
A simple and inexpensive type of sushi, narizushi is a type of sushi that has sushi rice is filled into aburaage (deep fried tofu) bags. The word inari also means "successful one."
Temaki
Temakizushi, (which is literally translated into hand rolls) are filled with nori seaweed, sushi rice, seafood and vegetables. It is also shaped like a cone.
(Translated from Japanese to English, it means Crucian carp sushi)
Funa-zushi, the earliest form of nare-zushi, is more than a thousand years old, originating near Lake Biwa, Japan’s largest freshwater lake. Golden carp, also known as funa in Japanese, was caught from the lake, packed in salted rice, and compacted under weights to speed up the fermentation.
This process took around around half a year to complete, and this prestigious type of sushi was only available to the wealthy upper class in Japan from the ninth to 14th centuries.
During this time, cooks found that adding more weight to the rice and fish reduced the fermentation time to about one month. They also discovered that the pickled fish didn’t need to reach full decomposition in order to taste great. This new sushi preparation was called mama-nare zushi, or raw nare-zushi.
Oshizushi
In Oshizushi sushi, In a wooden box, the fish is pressed onto sushi rice in a wooden box. ( the name translates to pressed sushi in english )
Chirashi
In Chirashizushi, mushrooms and vegetables are spread over sushi rice. It can resemble domburi , except for the fact that chirashizushi uses a special sushi rice while domburi uses regular, unseasoned rice. ( It means leaflet or flyer when translated to english. )
Inari
A simple and inexpensive type of sushi, narizushi is a type of sushi that has sushi rice is filled into aburaage (deep fried tofu) bags. The word inari also means "successful one."
Temaki
Temakizushi, (which is literally translated into hand rolls) are filled with nori seaweed, sushi rice, seafood and vegetables. It is also shaped like a cone.