What is the difference between “鮨,” “鮓” and “寿司” (all ready “Sushi”).

As far as I know, there are three ways “sushi” is written on sushi restaurant curtains in Japanese kanji characters: 鮨, 鮓 and 寿司.

Do you know the difference? Most Japanese people don’t know the answer to this question.

Broadly, in the Kanto area 鮨 is generally used while 鮓 is more common in Kansai. 寿司 is used commonly everywhere in Japan.

However, of the three, only 鮨 and 鮓 are seen in ancient Chinese literature. 鮨 was seen as a dictionary entry as early as the 5th to 3rd centuries B.C., and it’s origin is described as combining “fish” and “shiokara” (briny flavor) resulting in the term 鮨.

On the other hand, in A.D. 1st to 2nd century dictionaries, “鮓” appeared, and is explained to depict “a storage container for fish.” Toward the end of the second century 鮓 was used for the term “narezushi”.

But around the third century, the briny meaning of 鮨 and the term “narezushi*” written as 鮓 started to be used interchangeably. That is how the words were imported to Japan.

In Japan, the character “鮓” was often used in literature from the end of the Heian era to the end of the Edo era. Eventually the use of “鮨” was revived during the Meiji era (for unknown reasons). It was a natural transition that Kanto came to use “鮨” and Kansai came to use “鮓”.

Incidentally, the kanji “寿司” was created from the phonetics. Its use for celebratory occasions became commonplace throughout Japan.

*”Narezushi” is the primitive version of Japanese sushi. It means covering seafood with salt and then soaking in rice for a few years as a form of lactic acid fermentation, which brings out the acidity.

Apply

We hope this information will be helpful.

Revision date: April 29, 2020


Share this article

Assessing Fish at the fish market!

One important task of sushi chefs is going to Tsukiji (Toyosu) every morning, looking at fish with their own eyes and assessing the quality. Having a good eye is important in order to get the highest quality possible, but this is cultivated by experience. They are also constantly obtaining information from the fishmongers at the market regarding what the best fish of the season and their localities. It’s almost a game as to whether they can get high-quality fish at the optimum price everyday. The skills of a sushi chef start with this assessment.

Apply

We hope this information will be helpful.

Revision date: September 11, 2018


Share this article

Why do sushi chefs make the sushi in front of the customers?

Many regular patrons of sushi restaurants look forward to having casual conversations with the sushi chefs. It might be difficult to understand for visitors who don’t speak Japanese, but sushi restaurants are the only restaurants in the world that customers can speak directly with the head chef. If you don’t need conversation, then the waiter could just bring the sushi made back in the kitchen. Of course they also want customers to see the beautiful act of making sushi, but there is no particular reason that the sushi has to be made in front of the customer. The technical term for this is “Exposed Business,” meaning that the chefs are putting themselves on display for the customers. Did you learn something new?

Apply

We hope this information will be helpful.

Revision date: September 2, 2018


Share this article

Copy Protected by Chetan's WP-Copyprotect.