-
origin of
nigirizushi is of the chef
Hanaya Yohei (1799–1858), who
invented or
perfected the
technique in 1824 at his shop in Ryōgoku. The
nigirizushi of this...
-
inarizushi (稲荷寿司, "Inari sushi"),
makizushi (巻寿司, "rolled sushi"), and
nigirizushi (握り寿司, "hand-pressed sushi"), were
invented during this period, and they...
- bōchō [knife]) used to
slice fish for
sashimi and
nigirizushi. When
preparing sashimi and
nigirizushi, the goal is
usually to have cut
surfaces that are...
-
kilograms (youth,
called hamachi) or 5
kilograms (adult,
called buri).
Nigirizushi with raw
amberjack Plate of
amberjack shabu-shabu
Teriyaki amberjack...
- form of
sushi and
should not be
confused with the type of
sushi called nigirizushi or
simply nigiri.
Onigiri is made with
plain rice (sometimes lightly...
-
olive oil. ****anese uni-don, or rice bowl with sea
urchin roe ****anese
nigirizushi with sea
urchin roe Sea
urchin roe (uni)
sashimi Fried rice with sea...
- Edo (present-day Honjo, Tokyo).
Hanaya developed a new type of sushi,
nigirizushi,
which was
different from the
already existing o****ushi, in the early...
- title. In the
lineup of
nigirizushi,
although sweet egg (玉子)
usually has a
black belt of nori, it is
categorized as
nigirizushi. The type of
onigiri wrapped...
-
great itamae-san ("san" is an
honorific suffix)
should be able to
create nigirizushi in
which all of the rice
grains face the same direction.
Itamae training...
- The
rolled omelette made in
makiyakinabe can be used as a
topping for
nigirizushi. Some
sushi chefs make
versions of the
omelette using eggs
mixed with...
