In this way, Trevor Corson, in his book "Zen of Fish" traces the social and cultural history, evolution, preparation and development of the humble Sushi from Tokyo to the US, using a California sushi academy (that trains would-be American Sushi chefs) as a backdrop. As time went on, the technique was modified to allow for quick preparation and by 1818, some Sushi chefs started making hand-squeezed Sushi called "nigeri" (from the Japanese for "nigiru" meaning to squeeze). As Edo grew and became one of Japan's major cities, so did the Sushi stalls. These men needed something to eat so stalls sprang up all over Edo serving "hot noodle soup", but in 1686 to prevent another fire, authorities outlawed the noodle soup and as a result vendors switched to making the Kyoto "quick sushi" which didn't require any heat in the preparation. When a terrible fire destroyed most of Edo (today's Tokyo), workers from outside the city swarmed into Edo to rebuild it. It was made by spreading vinegared rice in a box, laying whole fillets of fish on the top and compressing it with heavy stones for a few days. Lets start at the very beginning, a very good place to start.Sushi as the world knows it today probably had its origins in the 1600's on the streets of Kyoto. Genre: Popular Culture/Food/Japan/narrative non-fiction
0 Comments
Leave a Reply. |