Sushi#3 Old type sushi "Nare-sushi & Chirashi-sushi"

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 Sushi in Japan has a history of over 1000 years, but the type of sushi we eat today is a new type of sushi called "edomae" sushi, which was invented around 200 years ago.

Utagawa Kuniyoshi "Striped Female Benkei and Pine Sushi" Ajinomoto Food Culture Center Collection


During the Heian period (1000 years ago), sushi was a preserved food made by fermenting rice and fish together. At that time, when eating sushi, the rice was removed and only the fermented fish was eaten.

By the Muromachi period (500 years ago), however, the time required for fermentation was shortened, and sushi that was eaten with the rice was born.

This is called "nare-sushi" and is still eaten today.
There are two types of "nare-sushi" depending on the fermentation time
① "Haya-nare" (2-3 days), which has a short fermentation time
② "Hon-nare" (2-3 months), which has a long fermentation time

"Haya-nare" (2-3 days fermentation time)

The "Hon-nare" sushi, which ferments for a long time, turns white like cheese.
Even for Japanese people, there are many who don't like it. I can't eat it either.

Then, in the middle of the Edo period (300 years ago),
"Hako-Sushi" was born, which is made by cooking in a wooden box.
This is sushi made by sprinkling ingredients on top of the rice without forming it into a ball, and it is still called "chirashi-sushi" today, and is one of the types of sushi that Japanese people are familiar with.

Chirashi-sushi
 

The types of sushi I have just introduced are not often eaten at conveyor belt sushi restaurants or high-class sushi restaurants.
Nare-sushi (Haya-nare) can be bought at supermarkets and grocery stores.
Nare-nare (Hon-nare) can be bought at specialty stores that sell nare-sushi.
Chirashi-sushi is usually made at home by buying the ingredients.

If you get the chance, try eating sushi other than edomae. All of them are delicious.


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