第四章 · Chapter 4
Sushi & Sashimi寿司
Vinegared rice and the knife-work around it — pressed, scattered, and rolled.
寿司Sushi & Sashimi · 75 min · Intermediate
Iwakuni-zushi岩国寿司
Iwakuni's layered pressed sushi — "samurai sushi" built tall in a wooden frame for the castle above the Kintaikyō, remade at home in a humble loaf pan.
寿司Sushi & Sashimi · 80 min · Intermediate
Okayama Barazushiばら寿司
Okayama's lavish scattered sushi — seafood and vegetables heaped over vinegared rice, a feast that folk history says outwitted a lord's frugality edict.
寿司Sushi & Sashimi · 75 min · Advanced
Batteraバッテラ
Osaka's pressed mackerel sushi — cured saba and vinegared rice squared off in a mold. Named for the Portuguese bateira, the little boat it once resembled.
寿司Sushi & Sashimi · 65 min · Intermediate
Edomae Chirashi-zushiちらし寿司
Scattered sushi from the Edo fish market — soy-cured tuna, sweet shrimp, and golden egg over seasoned rice. A home chirashi built on cooked and cured toppings.
寿司Sushi & Sashimi · 60 min · Intermediate
Masu-zushiます寿司
Toyama's pressed trout sushi, a bamboo-leaf round of vinegared rice and cured masu that was presented to the shogun in 1717 and still travels by rail today.