NIPPONIA No. 47 December 15, 2008
Special FeatureSushi! Sushi! Sushi!
Authentic Is Best
Traditional sushi takes a long time and much effort to make. The sushi shop Kizushi follows techniques passed down from the days of old Edo, making sushi almost a work of art.
Photos by Ito Chiharu
A thick, bittersweet sauce called tsume is brushed on simmered pieces of seafood, like anago eel and clam. The sauce is made by boiling down an anago eel broth.
Spotted gizzard shad (kohada)
Above left, top: Kohada fish fry, called shinko. They are about 10 cm long.
Above left, below: Scrape off the scales, split open each fish, and remove the innards and backbone.
Bottom: Arrange the fish on a basket that has been sprinkled with salt, then sprinkle plenty of salt on them. Set aside for about 10 minutes. During this time moisture and fatty substances in the fish will rise to the surface.
Above right: Rinse in water, then rinse in vinegar.
Above center: Marinate for about 5 minutes in a vinegar mix that has a little soy sauce added. (The length of time required for marinating depends on the size of the fish.) Then remove from the marinade and refrigerate.