Participate in Hamazushi "Kuroge Wagyu and Shellfish Festival" for 2 weeks only! Genuine taste for 100 yen
If you write the contents roughly
A long time ago, people might have asked, "Why don't you eat fish even though you're at a sushi restaurant?", But now the conveyor belt sushi chains such as meat sushi, ramen, udon, and sweets are all at a high level. Is common sense.
Hamazushi has been holding the "Japanese Black Beef and Shellfish Festival" since February 2th.What a Japanese black beef eats for 18 yen consistently ... → Continue reading
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Wikipedia related words
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Nigiri sushi is typical, but there are various forms such as Inari sushi, pressed sushi, and rose sushi. Also,Sushi rolls,Inari SushiSome sushi does not necessarily combine with seafood. furtherUnion flowerSushi andJapanese buckwheat noodlesSome sushi uses ingredients that are not cooked rice, such as sushi.
The characters "sushi," "sushi," "sushi" are used for "sushi." Of these, "sushi" used good lettersJapanese alphabetIs. Both "sushi" and "sushi" are originally differentfish dishes("Sushi" is "Uobishio", "Sushi" is "Tsukeo", more detailsSushi # HistoryTo), meaning "sushi"National precept.
The origin of "sushi" isEdo PeriodOne of the prominent theories in the "Nippon Budaku" and "Toga" woven in the middle period is that the taste is sour because it is sour.
Clouds over Sushi and Hikone Castle Kabumura
Preservation method of seafood linked to sushi
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"Cultivated plants and the origin of agriculture" (Nakao Sasuke 1978)LaosThe mountainous peopleBorneo OfSlash and burnIt is considered to be one of the "cultural" slash-and-burn farming culture complex. ``Sushi book'' (Shinoda Osamu 1970) Is,Southeast AsiaThe origin of sushi is the preservation of fish meat of the mountainous people, and it is said that it has been developed as a means for long-term preservation of fish that are often difficult to obtain due to the highlands. 『Fish sauceAnd the study of nurses monsoon・Asian food cultureNaomichi Ishige & Kenneth Raddle 1990) In TohokuThailand,MyanmarThe plains around here are listed,Paddy fieldIn the zoneRice cultivationIt is said that the method of preserving seafood that was established together with this was transmitted later.
ChugokuThe word "sushi" in the dictionary was established in the 5th-3rd century BC.Elegance] Appears. "Fish is called sushi. Meat is called 醢."[Note 1]In contrast, sushi is interpreted as salted fish by Shinoda.[Note 2].Back Hanof"Discourse”, "Sardine is a storehouse of fish (storage form)", and the same as the salmon and the salmon, the sushi was distinguished as the fish's soy sauce (salted)... It is unclear what kind of preserved sardine food is, but in the 10th centuryXuchoThe note says, "Make a sushi today."[Note 3], This can be said to be the "salt" explosion. Established at the end of the 2nd centuryExcuseIt is said that the azuro is "fly. It is brewed with salt and rice like a fly and eats after ripening." That is a pickle.. However, "Hiroya”Does not distinguish sushi as sushi,Jin Dong OfGuo PuThe same is true for "Masashi".. According to various records, Shinoda shows that "ayu" was not a popular food in old China, and positions it as "a foreign food originating from the South," that is, it came from Southeast Asia..
The first look at literature in Japan is "Old age(718 years)Enforcement order"Abalone) Sardines, mussels (Mussel) You can see sushi in addition to azushi.. 『DecreeCommented on this as "sushi againAfter that, in Japan, sushi and salmon were not distinguished, and both were called "sushi.".. 『Tax book(729-749). According to Osamu Shinoda and Naomichi Ishige, this is from the outsideYangtze RiverFrom aroundKyusyuI suspect that it was transmitted to. "Sushi" is read in "New Selection Mirror" (899-901) and "Sake" and "Sushi" are read in "Japanese name(931-938) is said to be "Suno".
Has a history of over 1 yearsNara periodIs known to exist.Heian periodof"Enki ceremony(927)Main dormitoryIn the "ceremony", tributes from each country are written, and you can find many words of salmon and sushi. Northern Kyushu,ShikokuNorth,Kinki,Central RegionMany,KantoIt is characteristic that it cannot be seen in the north. Fish (or meat)saltAnd pickle it with rice and let it matureNaresashiIs considered to be.
Sushi from the Heian period was "Old and new stories] Also has a description.
- "The sushi-selling woman got drunk and vomited into the sushi trough for sale, so I hurriedly stirred and cheated."
- "Sanjo Nakanagon AsariWas worried about obesity and asked his doctor how to lose weight.Hot-pickled riceI should eat.” ThereforemelonPickles and鮎I ate hot-pickled rice without side dish, but I couldn't lose weight after all because I eat so much."
From these descriptions, sushi from the Heian period was so-called "Narezushi," which had a strong odor that you wouldn't notice even if you mixed vomit. It can be seen that the part was removed and eaten.Kamakura PeriodTo become and"Collection of stones], sushi appeared as a processed fish product of leftovers, and rice food penetrated the general public.Muromachi PeriodIt seems that "Namanare" that appeared in the beginning made a habit of eating rice together.
Osamu Shinoda was a member of the Muromachi periodNinagawa parent diary(1465-1485), the word "generation (namanare)"fermentationI understood that the meaning of "sushi" is not enough, and this means that I also eat "pickled floor" rice together.. Also,Yoshio AkioSaid that the sushi (sushi) seen in various records and diaries from the Kamakura period to the Muromachi period is "generation"Hibino Mitsutoshi says that the characteristic of "Namanare (generation)" is not only shortening the fermentation period, but also eating food. Distinguished and distinguished.. This change is steamingStrong mealIt is said that the change in eating habits that caused rice to be cooked and eaten as soft princess rice.
However, it is not possible to confirm historically that the fermentation period of "Narezushi" has been shortened since the Muromachi period, and that the "pickled floor" rice has also been eaten. According to Shinya Sakurai, since the Nara and Heian eras, from the Muromachi eraOriho periodMost of the sushi (sushi) occupies鮎,crucian carpIt is a "narezushi", but it is not that "shortening" of the period was proved by comparing the "rice pickled" periods of the same type of sushi (sardines) such as ayu and ayu. Even in the Nara and Heian eras, there are differences in the degree of fermentation depending on the type of ingredients and the season of "Izuke", and some are fermented for several days and some for 1-2 months. Ru.. The traditional view is that now, "rice pickles" for several months or more[When?]Of Shiga PrefectureFunazushiIs a "narezushi" since the Nara era, and the "Iizuke" period is much shorter than that of Wakayama prefecture.mackerelIt is derived from the understanding that "Naresushi" and so on are "generation". And, "generating sushi (sushi)" is a half-boiled sushi that does not undergo sufficient aging, but rather than eating together with rice, it is said that the sushi that is soft-boiled is dared to try. Since it is limited to "steamed salmon", this is the word for the eating style of "steamed salmon", and it is the word "narezushi" from the Muromachi period onwards. The conventional understanding since "Shinoda" that "" is "generation" is wrong. Also, vinegarseasoningIt is said that it served as an opportunity to use vinegar for sushi. Therefore, the distinction between "honare" and "namanare" must be changed.
As times go byliqueur,Sake lees,Koji, Etc., various methods are used to accelerate the fermentation of sushi, and it is ready for immediate production. And from the 1600svinegarThere are some examples of using. A doctor named Zenho Matsumoto wrote in "Nambae" written by Yasutaka Okamoto.EnpoIn the year (1673-1680), he invented sushi using vinegar and called it Matsumoto Zushi", but according to Mitsutoshi Hibino, there is no other material about "Matsumoto Zushi", and it was the same as before Enba. "I can't think of being an inventor," he said, because the cookbook also contains vinegared sushi. Regardless of who invented it, vinegar is used for sushi, and vinegar brewing technology has advanced, and finally, sushi "Haya-sushi" is born, where you can eat acidity with vinegar without waiting for fermentation.
Birth of Nigiri Sushi (Edomae Sushi)
"Steamed rice with the so-called magic art"Yanagitaru』(Bunsei12 years <1829>, the verse is 1827),Hand-rolled sushiIt is the first publication in the literature. The origin of Nigiri sushi was "Yobei Azura"Hanaya YoheiIt is also called "Matsu no sushi (commonly known as isago sushi)" Sakaiya Matsugoro (more detailsEdomae sushi-Edo SanzushiSee). 『Morishada ManuscriptAccording to ", as soon as Nigiri Sushi is born,EdokkoIt was touted and flooded the city, not only in Edo but at the end of BunseiKansaiThere is also a shop selling "Edo azushi".TempoIn the last year (1844) of selling Inari sushiSale"Has also appeared. By this time, sushi rolls were already established, and Edo was in the final stage.Meiji RestorationIn the age when we could hear the footsteps of, the sushi that is popular even today is finally available.
It was commercialized from around 30 (1897)ice makingThanks to this, ice is easier to obtain at sushi restaurants, and from the end of the Meiji eraElectric refrigeratorSome stores will be equipped with. The environment for handling fresh seafood has improved dramatically due to advances in fishing methods and distribution in the near sea fisheries.EdomaeFor nigiri sushi, I used to make vinegarSoy sauceThe materials that have been pickled or cooked are increasingly being handled raw. The number of varieties increased, and the size of the large nigiri gradually diminished, and it began to change into a shape similar to modern sushi.
Of the 12th year of Taisho (1923)Great Kanto EarthquakeIt is said that sushi chefs have spread from Tokyo, which has fallen into a state of devastation, and Edomae Hisashi has spread throughout Japan.[Note 4][Note 5].
Second World WarImmediately afterwards, during strict food control,1947The restaurant business emergency measure order came into effect in (Showa 22), and the sushi restaurant became openly closed. In Tokyo, volunteers from a sushi shop union started negotiations and were able to officially approve the business as a consignment process for exchanging 1 rice balls (10 rolls for sushi rolls) with 4 rice. Because it followed this all over Japan, including Kinki, sushi restaurants in Japan have become Edomae sushi. A craftsman who knew at the time said, "There are times when I prepared a bag to put dummy rice in advance and put it in the store, and escaped from crackdowns and started business."
Post-warHigh economic growth periodThen, for hygiene reasons,A stallThe sushi restaurant settled into a class of high-class restaurants, although some restaurants were abolished and some were cheaper.1960 eraから1970 eraOverOffice workerIn the manga about the subject, a host who walked outside until late at night sushiFoldIt was often depicted as buying and returning.National railwayTokaido Main Line train expressThen.buffetA sushi corner was set up at.
- Conveyor belt sushi, take-out sushi
- In Osaka in 1958Conveyor belt sushishop"GenrokuzushiIs an inexpensive takeaway sushi restaurantKyotaru"Or"Boy sushiIs also open. Around 1980 (Showa 55), it spread throughout Japan, and the sushi restaurant regained the commonality of a family-like visit.
- Delivery sushi
- Phone orインターネットA sushi restaurant specializing in parcel delivery that receives orders from customers and delivers them to customers. There are also cases where home delivery is done at conveyor belt sushi or take-out sushi restaurants.
To the world "sushi"
longIsolationIs solved, and in the Meiji era, as an immigrantLatin America,North AmericaThere are many people who go toNikkeiA community was born.The United States of AmericaThe first Japanese restaurant "Yamatoya"San FranciscoIt was opened in 1887.Los AngelesThen laterLittle tokyoIn the area called日本 食The restaurant "Miharitei" opened in 1893 and in 1903.Japanese buckwheat noodlesYa, in 1905tempuraThe restaurant, and a sushi restaurant opens in 1906. Before World War II, the Japanese restaurant in Little Tokyo was mainly a dining room for Nikkei, which had expanded to a community of up to tens of thousands of people. But,Second World WarAs a result of becoming a hostile country with the United States,Forced detentionWill decline in the form of.
After that, of the Aoyama Ozushi Sohonten in Tokyo, who served as chairman and director of the National Sushi FederationOmae NishijiroBut the United States with a craftsmanWashington DCAtNational Cherry Blossom Festival"Sushi" was spread all over the world by presenting sushi at "" and publishing the world's first English-language sushi specialty book.
After World War II, the only sushi restaurant in Little Tokyo was the one restaurant that was founded in the 1930s for a while, offering Inari sushi and sushi rolls, and sushi made by cutting fish with vinegared rice. Of the joint trade president who is said to be the gimmick of the American sushi boomKanaiIn 1962, a glass case crossed the sea, and a full-scale counter was set up in the corner of a well-established Japanese restaurant "Kawafuku" "sushi bar".[Note 6]And then "Eigiku",California RollThe "Tokyo Kaikan," which was the birthplace of the restaurant, also had a neta case in 1965, and there were 3 "sushi bar." Initially, few Westerners ate sushi, but in the 1970s, it was gradually accepted by Western societies, and in the latter half of the 1970s it grew to a level called the sushi boom. HoweverSeaweedFrom Westerners who are not in the habit of eatingSeaweedSince it looked like black paper and was displeased, a style called "Ura-maki" in which seaweed and seeds were wrapped in vinegared rice became popular. Not only Edomae sushi is served at the sushi bar, but each restaurant also offers dishes that are uniquely arranged, and it is said that in the West, the name sushi bar is becoming a generic name including orthodox sushi restaurants and sushi restaurants. Are.
The sushi boom that caught fire in Los Angeles quickly spread to various parts of the world, centered on the United States, along with Japan's economic expansion. In 1983,ニ ュ ー ヨ ー クThe sushi restaurant "Hatsuhana"New York TimesIt has the highest 4-star rating in a paper restaurantBy this time, luxuryFrench cuisineIt can be seen that the image had changed before the appearance of a sushi restaurant that received a reputation alongside the store. Currently, "Sushi"tempura,SukiyakiIt is one of the most representative Japanese foods along with etc., and many Japanese restaurants outside Japan include sushi in their menus. It is especially popular in North America, and it is not uncommon for sushi packs and scrolls to be sold in supermarkets in large cities as well as in local cities.
Conveyor belt sushi has become popular in foreign countries because it is easy to eat and the fun of the system, but due to cultural differences, some Japanese people are dissatisfied with not being "right" to enjoy.[Note 7].
Also known in JapanCalifornia RollBesides, sushi that has fused with the food culture of various parts of the world has been born one after another.メキシコ OftortillaCombined with "sushiTaco""sushiBurrito"Hawaiian foodOf wind"PokiSushi Bowl", for those who avoid fish and meatbeans"Fake sushi", which is made from seaweed powder processed into seafoodHong Kong) And so on.
Around the worldSushi RestaurantThe number of non-Japanese businesses such as Chinese and Koreans who cook and cook is increasing, and the proportion of Japanese sushi restaurants is decreasing to less than 10%... As a result, traditional Japanese sushi recipes, and even recipes that have made a big leap (or deviation), are now sold as "sushi." There is even a place called "sushi" by adding fish or Chinese food to rice that is not mixed with vinegar. Sushi is a popular storyTunaとSalmonWe only offer a degree, tempuraTeriyaki,BowlThe restaurant that deals with Japanese food in general, which has a larger number of menus, also calls itself a sushi restaurant. Furthermore, even a restaurant with a star that serves customers with a dish called "Sushi style", where one ingredient is placed on top of another, regardless of whether it is rice or seafood, has appeared. Nowadays, I often see the word SUSHI in overseas towns, but I often encounter shops that offer menus that are far from the original Japanese cuisine. Such a current situation[When?]From JapanMinistry of AgricultureIssued a plan to "evaluate Japanese food so that they can understand correct Japanese food" at Japanese restaurants outside Japan, but in some parts of Europe and the United States, this is to exclude the birth of a new food culture. There was also a critical view. Japan also,AmericaNewspaperWashington PostThe article was published on December 2006, 12The expression "Sushi Police (Sushi Police) is coming!" Receiving such a reactionMinistry of AgricultureStopped introducing the certification system,JapaneseThe international spread ofSpecified nonprofit corporation(NPO)Japan Restaurant Overseas Promotion Organization(JRO)” decided to adopt a method of deciding recommended stores from a private point of view..
Economic development is remarkablePeople's Republic of China,Hong Kong,Taiwan,ロシアBut there was a sushi boom. Originally there was no culture of eating raw fish in these countries, but the number of lovers is increasing mainly in the wealthy class. As the Japanese spread the sushi culture to the world, the phenomenon of sushi variety rising rapidly in the world market has occurred. In addition, in order to avoid the depletion of biological resources due to this increased demand for sushi,EcosystemUsing fish and shellfish that were captured without riskingSustainable sushiThe movement for (sustainable sushi) also started in the US in 2005.
With the spread of ingredients from all over the world and the expansion of sushi outside Japan, there are also creative sushi with ingredients and styles that are not restricted to traditional Japanese sushi because of changes in food style. In addition to seafood as sushi species, meat (meat sushi), vegetables, etc. are used as a sauce.mayonnaise,cheeseTopped with non-traditional ingredients such asGrilled,Deep friedThe ones that use various cooking methods such as shapeNigiri sushi,Sushi rollsThere are various things such as those that do not care. At the "WORLD SUSHI CUP JAPAN" held by the Ministry of Agriculture, Forestry and Fisheries, a "creative sushi" section has been established, and there are also events where different technologies are competed with Edomae sushi.
supermarket,Department store basement OfSide dishAssortments and small packs of about two nigiri sushi are sold at the corner.There are also chain stores that sell take-out sushi in the form of bento stores.Maki sushi and chirashizushi are often made at home.in recent yearsconvenience storeIt is becoming more and more accessible as it is also sold at.
In the former Edo period, open-air sales were popular and spread to Japan, but for hygiene reasons, most food products using raw fish such as sushi were regulated by the early Showa era by the early Showa period. There is. In addition, in Korea and the Kingdom of Thailand in recent years[When?]A stall handling sushi appeared.
In Japan, revolving sushi where the price for each plate is clearly stated, and even a sushi specialty store where the price for the set menu for one meal is clearly prevalent.
However, in some traditional sushi restaurants, the accounting may not be posted for each sushi. This is sushiMarket priceBecause it is affected by.On the other hand, "Sushi restaurant's Kami-san Uchiakewa" (Yoshie Sagawa 1995)'S ``High and Surprise Cheap and Surprise'' states that even sushi chefs do not know the price if they go to other shops, and that there are shops that price by looking at customers on a bowl account. .. There is also a claim that the prices are different because the parts that cut off the customers are changed even with the same material. On the other hand, there are even craftsmen who profess that the price is high for "customers who do not want to come" who stay for a long time... According to Japanese law,ServicesまたPriceTo fakeIllegalIt is said that you can ask the clerk about the price.
The amount and type of sushi consumed, such as eating out and bento, varies depending on the region. 『Household survey2002-2011”,East JapanHas a lot to eat out, and sushi lunch boxes are common in the Kansai cities. Ishikawa PrefectureKanazawaThere are many of them, but the culture of sushi is different in the eastern and western parts of Japan, such as the cultural area where you can eat sushi at a sushi restaurant and the cultural area where you can buy boxed sushi and packed sushi at home.Northern Great Northern JapanIs "Edomae sushiAboveWhat is different from sushi is the difference in ingredients, seasonings and techniques. "And the difference between sushi and sushi.
Nigiri sushi is easy to rot with human handsFreshIt involves the process of direct contact with seafood and vinegared rice, and inevitably adheres to various bacteria in the process. When using fresh seafood as the sushi type,sashimiStrict freshness and temperature control is performed as in the case of. Especially in summer, it is desirable to eat what you grasped immediately. There is a case where sushi chefs do their best to wash their hands carefully after avoiding washing their hands with strong odor-provoking detergents and disinfectants, as the smell may transfer to rice and material. In addition, vinegar (acetic acid) has a bactericidal effect. further,wasabiIt is said to be a remnant of what was sandwiched between the material and shari as a fungicide in the days when it took time to transport fresh fish.
Outside of Japan, hand-grabbing is considered unclean,CraftsmanIs thin rubberglovesOr you may be required to wear vinyl gloves. In Japan, it is very common practice to cook raw seafood dishes with bare hands, and gloves are considered to hinder the delicate sense of fingers of craftsmen, and there is no such custom. . However, even in Japan, gloves are worn when providing take-out sushi at supermarkets and at sushi restaurants.
America'sニ ュ ー ヨ ー クcity andネ バ ダ 州,VirginiaThen.CevicheIt is obligatory to freeze raw raw fish such as sushi and sushi. At the time of the regulation of New York City, there was also a cry from Japanese restaurants that "the taste will be lost due to freezing"..
Lactic acid-based sushi
Lactic acid-based sushi has lactic acid as its main sour component, like Narezushi (familiar sushi)..
Naresashi(Familiar sushi and ripe sushi) is prepared by mixing fish with salt and rice and storing it for a long time.Lactic acid bacteriaBy the action offermentationOften, the original shape of the rice does not remain.SaltedClose toPreserved FoodsTherefore, it is not used alone as a meal. ShigaSalmon sushiAnd in Wakayama鮎 OfRipe sushi(Sweetfish), in AkitaHatahata Sushi, Ishikawa and ToyamaKabura sushi, Gifu Prefecture Hida regionMouseand so on.
Acetic acid-based sushi
Acetic acid-based sushi was invented in the Edo period and contains acetic acid as the main sour component..
Early sushi with vinegared rice and ingredients stacked and pressed.. Originally made of box sushi, it is the prototype of Nigiri sushi made in the Edo period..Mackerel sushiOf Osaka PrefectureBatteraAnd mackerel stick sushi from Kyoto, from ToyamaTrout sushi,Kanagawa OfEel sushi,Autumn sword fish sushi, Tottori PrefectureAzaemon sushiIn Hiroshima PrefectureKado Sushi, Yamaguchi PrefectureIwakuni sushi, Nagasaki PrefectureOmura SushiSuch. In Edo, nigiri sushi developed instead of this pressed sushi, and was divided into two cultures.
Nigiri sushi is made by putting sushi seeds on a small block of vinegared rice and grasping it with both hands. I often put wasabi between rice and seeds. Eat with your fingers or with chopsticks and soy sauce if necessary. It has a short history as sushi and was devised in Edo during the Edo period. One is often counted as "1 can" and the word "nuki" is often applied.. thisClassifierIs said to have come into common use during the gourmet boom of the late Showa period.. Even in English, it may be understood as "Nigiri".
There are various types of seafood used as sushi, and they are roughly divided into "red meat," "white meat," and "shellfish." Not only raw, but also "light" and stewed foods that are often vinegared are used. With the spread of refrigeration and freezing facilities and the development of transportation routes after the Pacific War, the number of seafood that can be used as sushi species has increased even in areas far from fishing ports... Let's sushi fish in the refrigerator for a long time while controlling the water content (for example,greater amberjackThen about a month),corruption"Aged sushi" that condenses the taste while preventing.
Vinegared rice with seedsWrapWrapped in,PrideA kind of early sushi rolled into a small spherical shape like the one in the figure. It doesn't require the skills like nigiri sushi,Box lunchIt is often used for. It seems that it was born relatively recently, but its origin is unknown.
Maki sushi is a long sushi roll made with seaweed and other ingredients and vinegared rice... "scroll""Nori rollAlso called. The nori seaweed is spread on top of a roll and the vinegared rice and ingredients are placed on it. There are different names for "thin roll," "medium roll," and "thick roll," depending on the thickness... In EdoDried gourdI liked the sushi roll and I called it Nori Roll. Also"Warship rollWrap the seaweed around the side of the vinegared rice called "salmon roe,UniThere are also things that are easily broken, such as. Other commonly used ingredients include tuna, cucumber, shrimp, fried egg, squid, tuna and natto. Various types of sushi rolls have been created as XX rolls outside Japan (Western sushi). Even in English, "Maki" can be understood. In such creative sushi rolls, ingredients such as avocado and ham are used.
- Sushi roll hand-rolled sushi
- Hand-rolled sushi is called sushi, where rice and ingredients are rolled with seaweed without the use of a sushi roll. As "Tsukiji Tamashiji" started in 46, the shop is called "Ganso Suehiro Hand Roll"..
- Home-cooked hand-rolled sushi
- Hand-rolled sushi, which is also served as a Japanese home party dish, prepares sushi rice, ingredients to be put inside, and seaweed separately, and each person has their own seaweed and put sushi rice on top of it Put the material on sushi rice and roll it with your own hands. Not only raw fish but also vegetables and cooked meat,tempura,flyVarious ingredients may be used.
Various kinds of seeds mixed in vinegared rice and decorated with Kinshi eggs. Also, in Edomae sushi, it refers to white vinegared rice with nigiri sushi seeds lined up.
Gomoku Sushi/Rose Sushi
Gomushi is often made at home and is used for festivals.HalleOften served as a homemade dish on the day. Chopped vegetables andShiitake mushroom・Simmered dried gourd, vinegarlotus rootMix ingredients such as vinegared rice with vinegared rice and add ginger,Kinshi eggDecorate.. Boil more for the ingredientsshrimp・BurningcongerAre often used. In Kansai, this is called chirashi sushi, gomo jukushi, or kayakuzushi... In the area where Edo-mae chirashi sushi is also eaten, it is called Gome chirashi sushi.
Inari SushiIs derived fromFried Inari faithDeeply involved狐It comes from being a favorite food (for this reason, some regions call it "fox sushi"). 『Morishada Manuscript"In Edo, one side of fried tofu was torn into a bag, and sushi stuffed with vinegared rice in which wood mushrooms and camphor were chopped,TempoSell around from the last year. The most expensive eggplant. It is called Inari Sushi or Shinoda Sushi. Store sales have been in Tenpo-mae, and in Nagoya for a long time.".. "Tengen Writing" (established in the Meiji era) says that rice and tofu gala (okara) are stuffed and eaten with wasabi soy sauce. The illustration of "Modern Business Exhaustion Kyokago" (1852) depicts a stand that sells long and narrow Inari sushi, which cannot be seen today.
Modern Inari sushi is made by boiling a deep-fried fried tofu and filling it with vinegared rice or with vinegared rice.carrotAnd shiitake mushrooms,ゴ マIn some cases, they are mixed and packed, and the latter is sometimes called "Gome Inari." With Gifu Prefecture as the border, the shape is divided according to the area, such as a square in the east and a triangle in the west. BothInroIt is sushi that is classified within the category of sushi. Also, assorted Inari Sushi and Maki SushiSukerokuSay. This is "fried" and "rolled"kabukiAppear in SukerokuHua KuiIt is a fashionable name.
I was in Akasaka, Tokyo
In a word that refers to similar dishesFukuzushi(SkirtThere is sushi[Note 9], Fukuzushi is a dish in which thinly roasted eggs are properly folded and stuffed with gomezushi.After wrapping the tea sushi in lightly roasted eggs, put the four corners together,FurthermoreKanpyoIt is supposed to be tied with honey, honey, shredded kelp, etc., In recent years, they are distinguished as having different shapes.
There are various types of sushi that can be eaten in various places, and there are many sushi items that are rarely found outside any region.
Date roll sushi
rolled omeletSushi is ChibaChoshiAnd in Osaka Prefecturelocal cuisineIs. In the Date rollKoya-tofu, Shiitake mushroom,Rag, With gourd, etc.Vinegared riceIt is a sushi product, but the amount of ingredients and rice varies depending on the region. It has its origin in the early Meiji era, when it was devised as a craft sushi by a craftsman of "Okubo" in Choshi..
Futomaki Festival Sushi
Futomaki Festival Sushi TheKujukuriIt is a local dish of Chiba prefecture that is made throughout the prefecture, mainly in the rural areas. The cut end isKintaro candyIt has become gorgeous and enjoyable likeイ ワ シCame afterKishu OfFishermanOf the bentoMeharizushiThere is also the theory that its roots are.
Island sushiIs in TokyoIzu IslandsandOgasawara Islands, In OkinawaDaito IslandsIt is a local dish found in. As a seed of sushi rice, fish caught on the islandSoy sauceTo use. Instead of wasabi, which is hard to find on the islandRed peppers,Western pepperIt is made with a manufacturing method that suits the climate and food conditions of the island.
Bamboo roll sushi
A quick squeeze that is compacted into a bite sizeBamboo grassWrapped with leaves. It is a remnant of the sushi of the old days where preservation is important, and it is made by using vinegar with a strong effect on both seed and vinegared rice. In addition to TokyoTrout sushiRemains in Toyama prefecture, which is famous for.
Salmon sushi (Saku area, Nagano prefecture)
Persimmon leaf sushi
Persimmon leaf sushiIt is,persimmonSushi wrapped with leaves is a local dish of Nara, Wakayama and Ishikawa prefectures. Kakinoha sushi from Nara and Wakayama prefectures and Kakinoha sushi from Ishikawa prefecture differ in how they are made and their shapes.
In Nara, salted persimmon leaves are mainly used. Originally, fermenting was the mainstream, but nowadays items sold at stations, airports, etc. are stored for 1-2 days with seasoned sushi rice to improve productivity before shipping. There are many things. Originally, only salted mackerel was used, but latersalmon,smallRed snapper, Confucius has also been used.
Place the half body of salt mackerel on the top (bottom) of vinegared rice that has been solidified into a rectangle,Winding screenAfter adjusting the shape with a towel or cloth, dashi stockKelpThe whole is wrapped with bamboo kelp or wrapped with bamboo skin.BatteraUnlike, there is no work to put in the mold.
Before the development of refrigeration technology, in the case of KyotoMackerel RoadThe salt mackerel of dried salt from the Wakasa district in Okayama Prefecture is a valuable marine product, and sushi using this mackerel has become established. In San'in and Wakasa, sometimes grilled mackerel is placed, especiallyIzumoIn the rural areas, it has been eaten daily as "yakisaba sushi" since the Edo period. Recently[When?]In Japan, 21% or more of lipids were not distributed nationwide due to problems such as catch and transportation.Offshore Hachinohe(Common name:Toro mackerel) Etc.Toro mackerel sushi, Etc., new mackerel sushi has also been devised.
- Matsumae Sushi
- Matsumae sushi is mackerel stick sushiKitamaebuneFrom Hokkaido, collected in Osaka atKelp(Matsumae kelp). Originally called kelp roll sushi in Osaka, it spread after the sushi restaurant "Maruman" launched it as a registered trademark under the name Matsumae Sushi in 1912 (Meiji 45). It is said that it became the origin of modern-day kelp-wrapped mackerel sushi, which was established as a general name because the registration was withdrawn.
Osaka sushi is a word for box-shaped sushi (push sushi) that uses a wooden pattern, as opposed to nigiri sushi in Edomae. For seeds, mackerel with vinegar, sea bream with kelp, grilled eel, boiled shrimp,Omelet(OrKinshi egg) And the like are used. It may also include rose sushi (five sushi) and thick sushi. Kelp so that it cools wellDashiAdd rice to cook rice, and add salt and sugar to sushi vinegar.
- The etymology isPortugueseFrom bateira (Bateira = small boat/boat).. Osaka around 1893 (Meiji 26)Shunkei TownSushi restaurantKonoshiroI devised a sushi using a boat-shaped one open, and when I opened the Konoshiro, the tail was thin, so the rice with one point sharpened was similar to a boat, so it became called Battera. It was After that, the price of Konoshiro skyrocketed, so we started to use mackerel whose price is stable, and the present Battera was completed... Today's Battera puts vinegar-tightened mackerel on vinegared rice, andWhite plate kelpPressed sushi with () overlaid. Processing with vinegar improves shelf life while suppressing fishy smell, and kelp adds flavor and texture. Since the mackerel half is used, the finished product is elongated and cut into pieces. In addition, there is a theory that the boat-shaped wooden crate tools for pressed sushi were similar to boats, so they came to be called in this way.
- Sushi rolls
- Since Kansai used to be absent from thin rolls, sushi rolls generally refer to "thick rolls"... As a tool to bring sweetnessKoya-tofuUsing simmered shiitake mushrooms,Dried gourd,RagIs rarely used. Therefore, it has a slight sweetness and response to eating compared to other regions. It is also a feature that Yakiko, which is a special product of Setouchi, is often used.
Not "catching"KizushiRead." Blue fish such as mackerel and small sea bream etc. tightened with vinegar. It is a type of early soy sauce that does not involve lactic acid fermentation, but rice is not used and it is made only from fish. This term is mainly used in the Kansai region, and is often called "shimesaba" or "haruna vinegar tightening" in other regions of eastern Japan and western Japan.
Nukuzushi or steamed sushi is a warm rose sushi that is known in the Chugoku, Shikoku and Kyushu regions west of Kinki. "Nukui" means "warm" and is a regional winter limited menu to which this dialect applies.Savory egg custardKnown for the set menu withNagasakiAt Yosso, you can eat steamed sushi all year round.
Rice with vinegared rice, grilled eel, shrimp, white fish, Kinshi egg,Silk sheath,ginkgo,Cherry blossomEtc. are arranged vividly,Steam basketSteam and eat. It originated in Osaka or Kyoto and has been around since the Meiji era, but in many areas it was excluded from the menu, probably because it is time-consuming and has little profit.
Osaka,Kyoto City,Okayama City,Hiroshima PrefectureOnomichi,Ehime PrefectureMatsuyama CityYou can eat it as a local dish at the sushi restaurants such as in the winter season (about December to March). There are restaurants where you can put the rice in a bowl and cover it with a steamer, and there is a restaurant where you can steam it in a full-scale steamer.
OkayamaIt is a local dish. Mix vinegared rice with ingredients such as dried gourd, sprinkle it with Kinshi egg, and put a variety of larger ingredients. In Okayama Prefecture, the ingredients vary depending on the region.
In other parts of western Japan, chirashizushi is often called "rose sushi."
OkayamaBizen FukuokaLocal cuisine.cooked riceIt was seasoned with vinegar, and its origin was before the vinegar was made in Japan.Kamakura PeriodGo back to. Back thenAcetic acid fermentation officialDobokuIt is a dish that is said to be the originator of Hazuzushi.
It is a local dish that is mainly used in the mountains of Kochi prefecture and is made mainly of mountain products. To cooked ricegrapefruitAs vinegar on vinegared rice with vinegarbamboo shoots,Japanese ginger,Konjac,Shiitake mushroom, Ryukyu (HastiPeeled and salted),Zuiki,Mainspring, Charte (a vegetable of the gourd family, also known as Hayatouri or Indouri),Knotweed,Pickled shiba such asWild vegetablesAdd the pickles and pickles. There are nigiri sushi, maki sushi, pressed sushi, figure sushi, and inari sushi. When using fish, horse mackerel, mackerel, bonito, carried from mountain stream fish or the sea,Sword fish(Kaisasamashi) is used. In 1986Tsuno TownWomen of the same year, when they were exhibited at the national competition as representatives of several prefectures, several types of sushi were collectively named "country sushi."
Sake sushiIs a local food of Kagoshima prefecture. Rice with salt and sake, shrimp,squid, Fill with sushi and other ingredients in a sushi bowl alternately, cover with an inner lid and pour weights for several hours. It's called sushi, but it's sake, and attention is required for its response.
Sushi related works
- Edomae sushi craftsman Kirara's work
- Season before Edo
- Osujiji! ◆Consistency of Tsukasa◆
- Shota's Sushi
- Manten handball Tsukitaro
- Police Box in Front of Kameari Park, Katsushika Ward
- Kankichi Ryotsu, who is the main character, is a police officer and is prohibited from doing a side job, but he obtains a family register under the name of "Ichiro Asakusa" and works as a sushi restaurant as Ichiro Asakusa.
- I can't eat sushi!(Shibugakitai）
- I want to eat SUSHI(ORANGE RANGE）
- Sushi Shop (Tokoro George)
- Yoshitsune Senbonzakura(Ningyo Joruri,kabuki.. Third step, escape the chaseYamatoDowntownBecame a sushi restaurantTaira no Seimori"Yasuke" (later on the sushiSignWill be called))
- Jiro has a sushi dream("Jiro SukiyabashiA documentary chasing the owner of
- Dead sushi(Japanese horror movie in which sushi that has turned into a murder weapon attacks humans)
- Ishimatsu XNUMX stone ships (Kozo Hirosawa (2nd generation)) (Known for the phrase "I don't eat sushi")
- ^ The actual description is "Meat soup, fish soup, meat soup, fish soup, fatiya, meat soup,Fish so-called sushi, So-called flesh and skeleton.'Meat fish meat fishIt is like a fish can (rice soup) because it is in the sentence that explains in order.[When?]By the way, it is interpreted as a fish dragon (Kyosai"Paynotes Japanese name Jusho"). Rin is the posterist of the later generation,Zhou Rei] InmaltとsaltとliqueurIt is said to be pickled in. No details are given on how to cook fish. It's hard to imagine that "Shiokan" is made with only fish and salt.
- ^ "Shiokan" here is in the theory of Shinoda.StarchThings that do not use quality. Contrary to the explanation of using rice in "Shaka", it is Shinoda's theory that the fact that starch is not used in the sushi of "Masah" is based on "Masama" Is also not listed.
- ^ Under "Letters about literary characters," Zhang Shunyi, Zhongshu Publishing, 1983, pp. 35-36 (Chinese).OCLC 11235810.Knitted in Japan at the end of the 9th centuryShinsengoji mirror』, also listed as a variant of the salmon, such as a bowl and a sardine.Shinoda (1966, P. 134) says "Sushi is a common character of sushi"Discourse, But it is not the textTerraced cutting"Essay note] Note.
- ^ Hidetoshi Kato (1977, p. 148) It is described as the cause of the Kansai squeezing.
- ^ "National Museum of Ethnology Research Report" (report), 18, 628 Note 7.As a typical example in TokyoAsakusaA sushi chef from Japan who laid the foundation for sushi union activities in KyotoSeijiro NakajimaIs written.
- ^ The "bar" of "sushi bar" is a long thing in the horizontal direction, that is, in this case, it means "sushi counter" (which also means "sushi restaurant" or "sushi restaurant" itself).So you don't have to order an alcoholic drink and you can sit under the age.
- ^ Toyo Tamamura (2010, p. 66) Put plenty of soy sauce in a small plate,wasabiMelt a large amount, put sushi there, on top of the storyGullyIt is said that there are French people who eat sushi such as putting a large amount of sushi. They say "I like sushi because it's spicy".
- ^ Yasujiro Ozu(Died in 1963)Sunao Otsubo(Died in 1965), In 1989Keizo SajiSays "because it was originally a store that created chasen sushi".
- ^ Kawabata AkikoIs "Fukuzushi"Rice dishes"Sardine chasen sushi" has been incorporated under it..
- ^ Yoshino S. 1971.
- ^ a b Hiroshi Kondo "Sushi Fudoki"Mainichi Shimbun , 1974, page 30
- ^ a b Hiroshi Kondo “Sushi Fudoki” Mainichi Shimbun, 1974, p. 33
- ^ a b Hiroshi Kondo “Sushi Fudoki” Mainichi Shimbun, 1974, p. 36
- ^ "Kyoto sushi that is indispensable on the day of Hare". Kyo no Ippin Story. KBS KyotoBroadcast in 2008. 75 times. 2012/8/22Browse.
- ^ Katsukazu Kura, "New Syllabary, New Edition," Wangping, revised, Chinese Book Bureau, 2002, page 773 (Chinese).ISBN 7-101-03600-7.OCLC 52180056.
- ^ Shinoda Osamu 1966, p. 134.
- ^ Shinoda Osamu 1966, p. 135.
- ^ Shinoda Osamu 1966, p. 138.
- ^ Shinoda Osamu 1966, pp. 132-138.
- ^ Mitsusada Inoue (School Note) 1994, pp. 250.
- ^ Blackboard Katsumi (edited) 1968, p. 115.
- ^ a b Sakurai Shinya 2002.
- ^ a b Hibino Mitsutoshi 2001.
- ^ Hibino Mitsutoshi 2015, pp. 20-26.
- ^ Shinoda Osamu 1966.
- ^ Yoshino S. 1990.
- ^ Hibino Mitsutoshi 1997.
- ^ Hibino Mitsutoshi 1999.
- ^ Fukuzo Nagasaki 2000, p. 92.
- ^ Sakurai Shinya 2013.
- ^ a b “Sushi Books by Trevor Corson and Sasha Issenberg-Books-Review”. "New York Times"(November 2007, 6). オ リ ジ ナ ルArchived as of October 2012, 6. 2009/6/16Browse.
- ^ "Sushi bar". Weblio English-Japanese dictionary. 2011/2/28Browse.
- ^ “Sushi bar” that is rapidly increasing and becoming popular overseas. Sankei web(November 2006, 11). オ リ ジ ナ ルArchived as of October 2009, 6. 2009/6/16Browse.
- ^ "Kunei Kanai died and made an effort to spread Japanese food in the US". "Nihon Keizai Shimbun"(July 2017, 4) 2017/7/5Browse.
- ^ “Yuyu Interview Kanai Kiyo”. San Diego Yu Yu(July 2007, 4) 2017/7/5Browse.
- ^ “Sushi“ new species ”one after another”. "Yomiuri Shimbun" morning edition: Pop style cool side. (March 2018, 3)
- ^ "[Local Price] Thailand ■ Stall sushi 1 piece 17 yen / A little sweet ally of the common people". "Nikkei MJ": Asia / Global side. (March 2018, 3)
- ^ “American fierce repulsion to “Sushi Police” Chinese, Korean?”. J-CAST News(November 2006, 12). オ リ ジ ナ ルArchived as of October 2008, 5. 2009/6/16Browse.
- ^ Anthony Faiola (20016-11-23). “Putting the Bite On Pseudo Sushi And Other Insults”. "The Washington Post" 2009/6/16Browse"So beware, America, home of the California roll. The Sushi Police are on their way."
- ^ “Developing recommended guidelines for Japanese restaurants overseas”. "Sankei Shimbun"(July 2008, 1) 2009/6/16Browse. [Broken link]
- ^ Junko Sasaki (July 2010, 7). “Sustainable sushi without using bluefin tuna or yellowtail”. JBpress (Japan Business Press) 2017/3/11Browse.
- ^ Shinzo Satomi 2001.
- ^ Northern Great Northern Japan"Master of Nigiri Sushi"Aozora Bunko, 1952-1953.
- ^ "NY City obliges to freeze raw fish Parasite countermeasures, Japanese restaurant puzzled”(Japanese). Nikkei newspaper electronic version. 2020/8/9Browse.
- ^ Hiroshi Kondo “Sushi Fudoki” Mainichi Shimbun, 1974, p. 32
- ^ ""Pressed sushi" that appeared in the middle of the Edo period". Basic knowledge about rice and rice. 2012/2/19Browse.
- ^ "Sushi history". How to walk a sushi restaurant. 2012/2/19Browse.
- ^ Takao Nimura (supervised) 2002.
- ^ Yamakawa Masamitsu 2004.
- ^ Sushi test learning → (XNUMX) Knowledge of sushi and sushiNationwide Sushi Commercial Life Hygiene Federation (read June 2019, 6).
- ^ [Face] Koji Kimura (47) who conveys the charm of "aged sushi" to foreign countries"Yomiuri Shimbun] Morning issue December 2019, 6 (24 pages) Read December 2, 2019.
- ^ a b "Q & A about seaweed”. Yamamotoyama. As of May 2013, 5オ リ ジ ナ ル[Broken link]More archives.2010/2/4Browse.
- ^ "A hand-rolled roll that is popular all over the country, it was created with Tsukiji Tama Sushi in 46.”. Tsukiji Tamashiji. 2014/9/30Browse.
- ^ "What is the difference between Gomoku Sushi and Chirashi Sushi?". Trivia ☆ Interesting ☆ Expedition! !. 2012/2/19Browse.
- ^ Digital Daijisen. "sushi rice”. Kotobank. 2012/2/19Browse.
- ^ Kitagawa Kisou (ed.) "Morishada Manuscript" Vol. 6 (livelihood), frame number 33.NDLJP:2592395.
- ^ a b c "Chakin-zushi, "Sanseido Japanese Dictionary: Yokogumi", 1994. "→ Fukusazushi".
- ^ a b Hiroshi Kobayashi; Atsushi Nakayama "Tea sushi" "New Reading Food Dictionary: Exhausting Japanese Cuisine", 2015.ASIN B00TY0FD4K.
- ^ Yasujiro Ozu"Delicious expression dictionary] Tanaka Masumi, December 1993, p.12.ISBN 4-8459-9321-X.
- ^ Kida Sho"Ozu Yasujiro Tokyo Gourmet Information" (Asahi Bunko), May 2003. "Invalid 2006-89125”(May 2007, 9). 2020/1/27Browse.According to.
- ^ Masao Yamamura"Detective story Postwar history: Follow the trajectory of the mystery boom"Futabasha, 1973, 254 pages.
- ^ Keizo Saji "My favorite store" Business World, Vol. 37, No. 21, p. 93, August 1989 .
- ^ "Origin of tea sushi”. Employed in Akasaka. As of June 2015, 6オ リ ジ ナ ル[Broken link]More archives.2015/6/10Browse.
- ^ (Kawabata Akiko 2006) Year, page 5, 23
- ^ Fukuzushi
- ^ "Tea Width, Fukuzushi". Better Home Association (June 1996). 2020/1/26Browse.
- ^ Tadanosuke Tada (1988) "Tea squeezer", Complete Encyclopedia of Japan 25 . Online version@Koto bank
- ^ “A long-established store that originates from Date rolls, sweet and pudding-like texture Okubo (Choshi)”. "Chiba Daily"(July 2018, 1) 2019/3/10Browse.
- ^ "Chiba's Hometown Cuisine Futomaki Sushi”. Chiba Prefecture. 2014/11/10Browse.
- ^ Funa Sushi Recipe2020 selections of local cuisine Read February 2, 15
- ^ Saku City Rural Life Meister Association "The taste of Saku from mother to child(PDF) Saku City Rural Life Meisters Association, 2013, 21 pages.
- ^ Fukuzo Nagasaki 2000, p. 85.
- ^ "The story of Battera that is delicious to know”. Kyotaru. As of August 2012, 8オ リ ジ ナ ル[Broken link]More archives.2009/4/24Browse.
- ^ Kikuchi Takeaki 2013, pp. 22-23.
- ^ “[Around the corner, Tokyo hometown taste] (5) Ginza Kochi's countryside sushi: Mountain food that colors the banquet”. "Mainichi Shimbun" morning edition: Tokyo side. (January 2018, 1) 2018/1/9Browse.
- ^ Kanako Okamoto"sushi"Aozora Bunko, 1939.
- Yasuhiko Asami, Tsunetaka Hashimoto "Introduction to Sushi Cook", Shibata Shoten, 1970.OCLC 703790997.
- Ishige Naochi, Kenneth Ladol, "Study of Fish Sauces and Paddies: Monsoon Asian Food Culture," Iwanami Shoten, 1990.ISBN 4-00-002721-2.OCLC 674434560.
- Mitsusada Inoue (School Note), Akira Seki (School Note), Naoto Tsuchida (School Note), Kazuo Aoki (School Note) "Ritsuryo", 1994 (Original 1976), New Edition of Japanese Thought System.
- Eiichi Uchida"Sushi in Edomae-Asakusa Bentenyama "Miyako Sushi" 1989th generation-", Shobunsha, April 4.ISBN 4-7949-5803-X.
- Eiichi Uchida "Asakusa Sushi Restaurant Banashi-Bentenyama Biieko" by Chikuma Shobo, August 1990.ISBN 4-480-02456-5.
- Kazuki Kato (edited) "Sushi Technology Textbook (Edo Mae Sushi Edition)" Asahiya Publishing, 1975.OCLC 703791318.
- Hidetoshi Kato"Meiji Taisho Showa History of Dietary Life"Shibata bookstore, 1977.
- Kawabata Akiko"Delicious expression dictionary] Takuko Fuchigami (Co-ed),Tokyodo Publishing, August 2006, May 8.ISBN 4-490-10694-7.
- Takeaki Kikuchi "The shop where the menu was born" Heibonsha <Corona Books 186>, November 2013.ISBN 9784582634860.
- Kenjiro Kinoshita"One after another』Chuo Koronsha, 1940.NDLJP:1221220.
- Blackboard Katsumi (Revised) "Yoshiyoshi" Yoshikawa Hirofumikan, 1968 (original work 1939).
- Yoshie Sagawa"Kami-san Uchiakeki of Sushi Restaurant" Kodansha, May 1995.ISBN 4062075970.
- Shinya Sakurai "Ancient Japanese Sushi (Sushi)" "Continued Japanese Studies" No. 339, 2002.
- Shinya Sakurai "Sushi from the Muromachi period to the Oriho period", "Bulletin of the Ritto History and Folklore Museum", No. 19, 2013.
- Shinzo Satami "Sukiyabashi Jiro Shun ni giri" Bungei Shunju <Bunshun Bunko>, 2001.ISBN 4-16-765616-7.
- Shinoda"Book of Sushi", Shibata Shoten, 1966.NDLJP:2508392.
- Osamu Shinoda "Sushi no Hon" Shibata Shoten, June 1970.OCLC 37797780.
- Osamu Shinoda "The Story of Sushi", published by Sudo, published by Sudo, Unicon Color Sosho, July 1978.OCLC 674250959.
- Toyo Tamamura"The table is a school"Shueisha〈Shueisha new book>,2010.
- Yoshimitsu Tamago, Keiko Okubo, Mari Takizawa, Shigeko Motoya "Specialty Sushi 113: Family Taste" Ie no Hikari Association, March 1992.ISBN 4-259-53705-9.
- Nakao Sasuke, "Origins of Cultivated Plants and Agriculture," Iwanami Shoten <Iwanami Shinsho>, January 1978 (Original January 1).ISBN 4-00-416103-7.
- Fukuzo Nagasaki "Edomae no Ami" Nariyamado Shoten, December 2000.ISBN 4-425-82921-2.
- Fanosuke Nagase, Masaaki Hirano "Sushitsu" Tokyo Shobosha <Japanese Food Culture System 13>, 1983.OCLC 11187676.
- Nakayama, Miki "Sushi no Tasashi" Social Thought, November 1996.ISBN 4-390-60413-9.
- Takao Nimura (supervised) "Maruzen Unit Dictionary" Maruzen, March 2002.ISBN 978-4-621-04989-1.
- Hibino Mitsutoshi, "Sushi: The Revolution of Taste in Time" Taikosha, June 1997.ISBN 4924899194.
- Hibino Mitsutoshi "Visit the history of sushi," Iwanami Shoten <Iwanami Shinsho New Red Edition 1999>, October 10.ISBN 4-00-430641-8.
- Hibino Mitsutoshi "Encyclopedia of Sushi", published by Tokyodo, May 2001, 5, first edition.ISBN 4-490-10577-0.OCLC 48771646.
- Hibino Mitsutoshi "Sushi no Secret" Kin no Hoshisha, July 2015, 7.ISBN 978-4-323-07332-3.
- Miyao Shige"Sushi Monogatari" Inoue Shobo, 1960.OCLC 33614002.
- Masamitsu Yamakawa "Dictionary for Counting Things in Pictures-Word Encyclopedia" Seibundo Shinkosha, October 2004.ISBN 978-4-416-80443-8.
- Yoshio Akio"Encyclopedia of Sushi," "Modern Dining," Asahiya Publishing Co., March 1971.
- Yoshino Sakuo, "Sushi, Sushi, Sushi-Sushi Encyclopedia," Asahiya Publishing, 1990.ISBN 978-4-7511-0038-7.OCLC 23970902.
- "Yanagitaru], 1829.
- National Federation of Sushi Commercial Life Hygiene Associations
- "How to put home azure』- National Diet LibraryDigital Collection by: Seisaburo Koizumi (Hanaya YoheiDescendants), published in Meiji 43
- Sushi Encyclopedism Sushi Encyclopedia (English) Sushi Museum