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A plate of sushi at a formal sushi restaurant; notice the wasabi (bottom left) and shoga (left) (Photo: Charlotte Griffiths) Types of Sushi The modern version of Inarizushi is more decorative with colourful toppings, as you can see some of them in my photos. I did not include flavoured grilled eel, tuna belly and hikiwari nattō (finely chopped fermented soya beans) which are also in the photo because they are not commonly consumed. But if you are interested, you could buy a frozen version of these at Japanese grocery stores. Hikiwari nattō will need to be mixed with finely chopped shallots (scallions). Eating at a formal sushi restaurant can cost you as little as 2,000 yen to over 30,000 yen at the most high-end places; usually, prices are in the 5,000 to 15,000 yen range.
Keep a lookout at entrances for individual beach rules, such as swimming, noise or alcohol restrictions. Nudity is widely prohibited. Kamakura and Zushi beaches have a no visible tattoo policy. If you prefer, you can spread a small amount of wasabi onto the sashimi before rolling. Alternatively, dissolve wasabi in the dipping soy auce. You can roll almost anything when it comes to temakizushi. Traditional ingredients are those similar to nigirizushi, i.e. raw fish such as tuna and kingfish, cooked prawns (shrimps), dashimaki tamago (Japanese rolled omelette), and cucumber.Most Asian and Japanese grocery stores also sell the Japanese brand short grain rice, e.g. Koshihikari. See the sample bag of Koshihikari rice in my post, How to Cook Rice the Japanese Way. Nigiri-zushi– The most common type of sushi; involves a slice of raw fish or other topping on top of an oblong mound of rice. Also known as Edo-mae sushi Originally, “sushi” was a form of preserving fish, introduced to Japan in the 8th century from Southeast Asia; this involved wrapping a piece of gutted fish in fermented rice. This allowed for fish to be stored for several months, but surprisingly, the rice was thrown away. Later, the preserved fish was eaten with rice, Japan’s staple food, and was called nare-zushi, which can still be found today. I called it ‘Inari Sushi’ so that my readers will know that this is a sushi recipe. But in Japan, it is called ‘Inarizushi’ (いなり寿司 or 稲荷寿司), changing the sound ‘sushi’ to ‘zushi’ for easier pronunciation. There are no rules as to what should go inside temakizushi but you must have suitable rice to make sushi rice. The best grain rice for sushi in general is short grain rice. It is often sold as “sushi rice”. You can buy sushi rice at supermarkets or Asian grocery stores.
Among the various sushi recipes, Inari Sushi is one of the easiest. Unlike other types of sushi, Inari Sushi is very sweet and some people eat it at tea times. What is Inari Sushi Inari Sushi is sushi rice in a pouch made of seasoned aburaage (deep fried thin tofu). It is sweet but it complements the sourness of sushi rice. It is quite simple to make Inari Sushi, particularly when you use store-bought seasoned aburaage. Some sushi restaurants may offer “full courses,” in which sushi may be preceded by an assortment of other dishes, such as sashimi and grilled fish. Almost synonymous with Japanese cuisine and one of Japan’s major symbols, sushi is one of the most mind-boggling yet delicious types of food in the world. The idea of eating raw fish may make you cringe at first, but there’s a reason why it is the beloved food of the Japanese people for centuries and why it has taken the world by storm in recent years. When you turn the pouch inside out, you will get quite a different texture and the colour of the aburaage is lighter. The method of making inside out Inarizushi is the same as the traditional one. Decorating Inarizushi with Toppings
Inari Sushi Variations
Oshi-zushi – Cured fish and rice pressed into a box or other mold; popular in Osaka and the Kansai region. Literally “pressed sushi” They are geared more towards families; not only is the sight of sushi plates arriving to you on a conveyor-belt exciting for children and adults alike, but prices are much reasonable, although not nearly as high quality (but still very good). In the square bowl on the bottom right – Hikiwari nattō (挽き割り納豆, finely chopped fermented soya beans).
A plate of sushi (usually two of one kind) usually costs from around 100 yen (such as egg) to 600 yen (such as fatty tuna and sea urchin). Thus, you could easily stuff yourself with sushi and not pay more than 1000 or 2000 yen! Kaiten-zushi is a great form of fast food - not only affordable, but also healthy. The aburaage comes in two vacuum sealed bags. Each bag contains 8 cooked aburaage pouches. If the bag is still vacuum sealed, it keeps quite a while and there is no need to refrigerate it. But once opened, you should keep it in the fridge and use it in few days. Beaches in Japan have an official season, which usually coincides with the summer school holiday, from mid-July through August. During this time, popular beaches like Katase Higashihama will have umi-no-ie – “beach huts” that rent umbrellas and chaises and sell drinks and not very good food. This is also when lifeguards are present. However, a visit outside of the season is still possible, and this is when the beaches are at their most pleasantly uncrowded. You could buy sushi vinegar from the supermarket or Asian grocery store instead of making it from scratch. For the required quantity of store-bought sushi vinegar, refer to the instructions on the bottle.Sushi exists in countless variations and forms, with each region specializing in different fish and styles of cooking. Below are some of the basic types of sushi: I always wonder why they add “mum” at the end, expecting me to get everything ready. But now that I am posting temakizushi, they can prepare it and I can be invited for a change. About sushi rice Over the years, nare-zushi evolved according to each region’s specialities; in Osaka, oshi-zushi became popular, while Shiga is still renowned for its funa-zushi from Lake Biwa.
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