Inarizushi is made with only two ingredients: fried bean curd and vinegar rice (or vinegar rice mixed with boiled down carrots, shiitake or similar ingredients). , and it is that simplicity that allows the chef to devote their ingenuity to the dish, creating a unique flavor. It is said to have first appeared at the end of the Edo period, but the origin is uncertain. The shape of Inarizushi differs from that resembling a straw bag in the Kanto and Eastern Japan, where rich sweet and salty flavoring is used, and the triangular shape of Western Japan.
Type of Inarizushi
When categorized based on shape, the types of Inarizushi are bale type, triangle type, open type and roll type. They can also be categorized by the type of rice stuffed into the fried tofu (abura-age): either white vinegared rice or vinegared rice mixed with other ingredients. The four elements that make up the flavor are sweetness, soy sauce, soup stock and acidity, and the balance is very important. In the east of Japan the flavor tends to be a stronger sweet and salty while in the west the soup stock is more apparent.
Here we will explain the characteristics of Inarizushi using categories based on appearance.
Inarizushi seems to be a version of Sugatazushi. Perhaps the Sumeshi is stuffed into the fried tofu instead of into a fish (a hypothesis). When looking at literature from the Edo period, there is Inarizushi in the form of a long rod that was cut up and sold. Someone probably thought that if they were going to cut it up into bite-size pieces anyway, they may as well make it in easy-to-eat sizes in the first place (an inference). There are some shops that still sell Inarizushi in long rod form, but the difference is probably in how the fried tofu is cut. You can find this from Sekigahara, Gifu and further eastward.
Why is the appearance triangular? There are many theories, but the most plausible is that these are meant to be shaped like a fox ear. Inarizushi originated as an offering to the Inari god at festivals. The Inari god is the deity of agriculture and patrons pray to this god at Inari shrines. The head Inari shrine is Fushimi Inari Taisha in Kyoto. Legend has it that fried tofu is a favorite of foxes, who are said to be messengers of the Inari god, so it was made into the shape of fox ears. Another theory is that it is the shape of Mt. Inari where Fushimi Inari Taisha is located. Apparently this is because the triangle type originated at Fushimi Inari Taisha. However, Inarizushi shops in Kansai use lucky bale shapes in order to pray for prosperity in business. On the other hand, Inarizushi made at home or in soba restaurants are usually triangular. This type is found from Sekigahara, Gifu and westward.
The open type is a revolutionary style. How it came about is not clear, but perhaps someone just stuffed it too full of ingredients. Since the ingredients are visible, it looks even more delicious than normal Inarizushi. It’s really beautiful when many are lined up. You can imagine how this served as inspiration to those who went on to add a variety of ingredients. It’s also easy to make since all you have to do is fill it with ingredients. this has already become a staple sushi in France, South Korea, Australia, Singapore and other countries.
Almost all roll-type Inarizushi in Japan is made with a dried fried tofu from Kumamoto called Nankanage. Unlike normal fried tofu, it looks like paper in the shape of a sponge and does not form a bag. That’s why the only way to use it was by wrapping it around the rice. Also, this way of spreading out one sheet of boiled fried tofu and then wrapping the rice inside may have been created as a way to avoid tearing the fried tofu when stuffing with vinegared rice
Ignoring whether or not it is true that carnivorous foxes really love fried tofu, apparently the foxes that serve as messengers to the Inari god do love it. As foxes were thought to be delivering prayers to the Inari god, their favorite fried tofu was given as an offering to stay on the fox’s good side. After that, they started the practice of stuffing rice that was grown with the blessing of the Inari god. As you can see, Inarizushi is the combination of two ingredients involving the Inari god.
There are many things that fall under the term “sushi”.
Within Japan, every prefecture has at least one type of local sushi. In order to understand these different types more deeply, we have separated them into categories and will introduce the typical types.
First of all, there should be rules when categorizing things.
However, there are loads of things in this world that seem to have been categorized without any rhyme or reason. The same thing applies to the words used to express sushi categories and types of sushi. This stems from a complete lack of understanding of the history of sushi and how it is made. However, in the end, sushi is food, so there is no academic dissertation on it. Please consider this to be just one point of view when reading the following.
We will first categorize the sushi with clear rules and then introduce individual sushi.
There are various theories regarding the etymology of the word sushi, but the word stems from “su” which is the kanji for “acid” and means “sour”. Initially, “sushi” was used in Japan to refer to Narezushi*, which is eaten with the natural acidity from fermenting salted fish and white rice together. One of the theories is that it started as Sumeshi (‘su’ means vinegar and ‘meshi’ means rice in Japanese) and the “me” was omitted leaving just “Sushi”. Rice is clearly the main attraction in the word and it is thought this word was used to refer to “Namanarezushi**”, which appeared in a time after Narezushi. Although these are only theories, it can only be called Sushi if sour rice is involved. I don’t believe there is anyone who would dispute this fact.
*Narezushi: Mainly made from seafood, rice and salt, allowed to ferment for three months to one year until the rice no longer maintains its shape. Only the fermented seafood is consumed with this type of sushi. Funazushi from Shiga is a famous example of Narezushi.
**Namanarezushi: It is not allowed to completely ferment (fermentation period of two weeks to one month) so both the fish and rice maintain their shapes. This is when sushi evolved from Narezushi, a dish in which the rice was not eaten, to one where the fish and rice were consumed together. Akita’s Hatahatazushi and Ishikawa’s Kaburazushi are famous Namanarezushi dishes.
The historical turning point of sushi was the emergence of what is called Sumeshi (also called Hayazushi because it can be made quickly), in which the sour taste comes from sprinkling vinegar on the rice (acetic acid), rather than the sour flavor from fermenting (lactic acid) at the beginning of the Edo period. It was Sumeshi that really made variations of sushi catch on. At the time there were only Sugatazushi*** and Kokerazushi**** (the original forms of Hakozushi), but after the middle of the Edo period Makizushi, Inarizushi, Chirashizushi and other types started to appear.
***Sugatazushi: Sushi in which Sumeshi is wrapped into a fish that still has its head intact. Tokushima’s Bouze, Wakayama’s Sairazushi, Kumamoto’s Konoshirozushi and Oita’s Aji-no-maruzushi are examples of this.
****Kokerazushi: Kokera refers to thinly sliced seafood and this sushi is made by stacking Sumeshi and ingredients in a container. This can be found today in Osaka and Kyoto in the form of Hakozushi. Examples include Sabazushi and Hamozushi in Kyoto, Battera in Osaka, Oomurazushi in Nagasaki and Iwakunizushi in Yamaguchi.
Let’s dig a bit deeper and divide these into broad categories.
First of all, Sugatazushi and Kokerazushi are still made today as they were long ago. As one characteristic is that Sumeshi is pressed to fix it in place, it can be categorized as a type of Oshizushi.
Chirashizushi was invented in the late Edo period. When eating something like Kokerazushi in which Ingredients are cut and mixed in with Sumeshi, which is then pressed into a box and held down with a weight, it is cumbersome to scoop it out with a spatula. Chirashizushi is made in the same way but omitting the step of pressing with weights. There are various versions of Chirashizushi all throughout Japan.
There was a customer who complained that Sugatazushi always wrapped around the Sumeshi was dull and suggested wrapping the Sumeshi around the fish instead, which led to the idea of Makizushi. However, as the rice was on the outside, it would stick to fingers, so places located near the ocean started to use things like Nori, Kombu and Wakame to wrap it, while places near the mountains used things like pickled leaf mustard. The core also changed from only fish to include things like Tamagoyaki, Kampyo and carrots. These innovations all took place during the middle of the Edo period.
Inarizushi, in which Sumeshi is stuffed inside of sweet, stewed abura-age is a version of Sugatazushi. When rice crops were bad, Okara (soy pulp) was used for the filling instead. When enjoying plays, a favorite pastime of the Edo period, it became a normal occurrence for commoners to take it as a bento. It is said that it infiltrated the masses because Nigiri sushi was outlawed, but the truth is that no one really knows when it was first invented. It’s now spread throughout the world and has evolved into something that looks entirely different and has different fillings.
It is also important to mention that the method of pressing Sumeshi in Kokerazushi was improved to start with rice made into a bite-sized ball, then sticking the fish on top before placing in a box and pressing, which eventually led to the invention of Nigiri sushi.
Looking back on this information, we can see that most of the types of sushi that exist today were invented during the Edo period. Narezushi and similar dishes prior to that seem to be more like methods to make the meat of fish last a long time, rather than sushi in which rice was part of the meal. And Namanarezushi, where the rice was also consumed but ready-made vinegar wasn’t used, is categorized as “Others” when categorizing present-day sushi.
Another difficult one to categorize is the Uramaki version of Sushi rolls. Uramaki is differentiated from Hosomaki, which is a type of Makizushi. However, it has already far outperformed Hosomaki. The reason is that the ingredients used in Uramaki are mostly things that were never used in Hosomaki, and Uramaki allows for a lot of freedom in method. Now there are also versions that don’t use Sumeshi (although they can be left out of sushi categories altogether). In these versions of Uramaki, the ingredients are clearly the main attraction, rather than the Sumeshi. Therefore, they are considered to be evolved from Hosomaki and should be made into one category. Although Makizushi is generally translated as “Sushi roll”, we will consider them separate categories for our purposes.
There is a debate in Japan as to whether Gunkanmaki is categorized as Nigiri sushi or not. The reason is that Nigiri sushi is made by squeezing (nigiri) Sumeshi in the palm of the hand, while this same squeezing process is not as apparent in Gunkanmaki. Makizushi is made by wrapping Sumeshi around ingredients using a Makisu (Bamboo mat), but Gunkanmaki uses no such thing. Even whether or not the process of adding Nori around the Sumeshi for Gunkanmaki is actually wrapping or not is a bit ambiguous, so it’s not clear if it should be categorized as Makizushi or not. However, the issue is only which category it should be added to and it should not be made into its own category. We will consider it a type of Nigiri sushi as the process does include some light squeezing of the Sumeshi.
While we’re on the subject, it is incorrect to call Sashimi and Seafood bowls types of sushi. There is no Sumeshi involved in Sashimi. Seafood bowls also use normal white rice, not Sumeshi. Hopefully you have a better understanding now.
In conclusion, the biggest point in categorizing is whether it is Sushi that uses Sumeshi made with ready-made vinegar (Hayazushi), or Sushi where the sourness comes from fermentation (Narezushi, etc.). Next, in order to further categorize Hayazushi, it is important to distinguish whether similar methods are used to make it and if the Sushi evolved from another, earlier form of Sushi.
Our results are that seven categories are appropriate for understanding sushi better.
Sekisaba (関サバ) and Sekiaji (関アジ) are ‘designer’ fish known for their high prices.
Of them, Sekisaba is a premium fish that can go for as high as US $50 per fish. So, what kind of fish is Sekisaba and what’s the difference between it and normal Saba (Mackerel)?
Sekisaba is a Saba caught in the Hoyo Strait with a fishing pole by a union member of the Saganoseki branch of the Oita National Federation of Fisheries Cooperative (JF Oita). In other words, Sekisaba is not a type of Saba, but a premium fish created by differentiating the fishing method.
Sekisaba started to become known all over Japan between the late 1980s and early 1990s. Until then, Sekisaba was only known as a commonplace fish that was caught incidentally with Aji and went for US $2 per fish.
However, the Saganoseki branch of JF Oita applied for the first trademark ever in the industry and then grew the brand through methods such as tagging each individual fish by hand. This resulted in recognition of its taste as “Saba that can be enjoyed even as sashimi” (while Saba is generally a fish that loses its freshness easily and not eaten raw), catapulting it to a national constituency After that, the thorough quality management and branding paid off and the price jumped to 10 times that of normal Saba.
The first difference between Sekisaba and normal Saba is that Sekisaba is caught carefully, one at a time. The use of ground bait is also banned so that the Sekisaba won’t eat anything but the natural diet (avoiding odor). Each fisher is only allowed to use fishing lures they make from fish skin or ragworms. Fish caught in this way are let out into a live holding tank on the ship and brought to the fishing port alive. After arriving at the port, the tank on the ship is checked, the fish size is looked at from the water surface and the approximate weight is measured. This method is called “Tsurugai”. This is because when the fish is placed on a scale, it struggles violently and can injure itself. The fish are allowed to calm down in the tank for a day at the fishing port. At the time of shipping, Ikejime is performed, in which a knife is put into gill parts, the spinal cord is cut, and then it is submerged into saltwater and the blood is let out. After that a processing method called Shinkeijime is performed in which a wire is inserted into the spinal cord to put the fish in a state of asphyxiation. Therefore, there is little damage to the fish, maintaining the freshness.
The Hoyo Strait where Sekisaba is caught is rich in plankton, which the Sekisaba feeds on, and the flow of the tide is fast. The reason Sekisaba meat firms well and is fatty year-round is thanks to the good environment of the sea it is raised in.
If you come across a Sekisaba that so much work has been put into, try it as sashimi, not Nigiri sushi. This is because Saba, which has a peculiarity to it, is unpopular among some people. However, Sekisaba doesn’t have this off-taste and doesn’t taste like Mackerel, so even people who don’t care for fish should be able to find it tasty.
While not often seen in Tokyo, “Whole mackerel sushi” is popular in Kyoto and Osaka. This is pressed sushi made by placing vinegared saba (mackerel) on top of sushi rice and shiroita-kombu (kelp that has been lightly shaved down) on top of that, and is normally called “battera” in Kansai.
It would make sense to call it saba pressed sushi, but a customer actually came up with this weird name, “battera”.
Around 1890, there was an exceptionally large number of konoshiro (gizzard shad) fish for the year. A sushi restaurant took notice of the cheap konoshiro, butterflied it, made it into fukin-jime, then sold it in this shape that resembled a boat. Apparently it used to look more like a boat than the present-day battera.
As the Portuguese word for “boat” is “batela”, someone started ordering by saying things like, “Give me a couple of battera.” Eventually battera became the official name.
Before long, konoshiro hauls dropped and so it was replaced with saba. Also, in order to preserve moisture, sushi chefs started to wrap it in kelp sent by ship from Hokkaido. The shape now is a long, skinny rectangle and it no longer resembles a boat, but the name remains.
The origin of Masuzushi dates back about 300 years. Apparently, in 1717 it was first presented as Ayu narezushi (narezushi is a traditional food, said to be the original form of sushi and made from lactic fermentation of fish) to the third-generation feudal lord, Toshioki Maeda, by Shinpachi Yoshimura, a feudal retainer of Toyama who excelled in cooking skills. Toshioki liked the dish very much and assigned the role of vinegaring Ayu to Shinpachi. After that, it is said that the same narezushi was presented to the eighth shogun of the Tokugawa shogunate, Yoshimune Tokugawa, and that Yoshimune was extremely pleased with it.
Shinpachi’s ayuzushi was made through the painstaking process of washing salt-preserved ayu with sake, then pickling it for around 12 days, removing the rice the day before it was to be served, then adding new rice that had been flavored with sake and salt.
This transformed to the present-day Masuzushi in the late Edo period, when the amount of vinegar was increased. Hayazushi, in which vinegar is added to rice for a quick meal, became popular, and Sakuramasu started to be used instead of Ayu, These factors seem to have contributed to how it transformed into the Masuzushi we see today.
It is made by first filleting fresh Sakuramasu into three pieces and removing the skin and bones, then cutting into 3 mm thick strips. These strips are sprinkled with salt and left for 3 to 5 hours before being washed with a vinegar mixture made of salt, sugar and other seasonings (water is never used for this). The type and amount of seasonings mixed with the vinegar at this time is a secret and determines the house flavor of the restaurant or family. Sakuramasu that has marinated for 1 to 2 hours in the vinegar mixture is placed on sushi rice in the container, then held down with weights to press for several hours to complete the Masuzushi.
Long ago, it was only made with Sakuramasu caught in Jinzu River, so it was made between April and July. However, due to reasons such as a dam being built upstream and water pollution, Sakuramasu produced outside the prefecture and imported Masu (trout) is used now, and it is made year-round.
Narezushi (mainly a preserved food in which fish undergoes lactic fermentation with salt and rice), in which Sushi finds its roots, can still be found even today throughout Japan. The most famous is Funazushi in Shiga prefecture.
Although it has “sushi” in the name, according to common knowledge of the day, it would be called crucian carp. The sweet and sour smell tickles your nose and it’s almost like pickled crucian carp. When you actually put it in your mouth it fills with an intense sourness and it can only be described as a really sour pickled food. However, the more you eat it, the more you somehow get used to it and in the end it becomes a favorite food that you will even crave. This effect is so mysterious that people even wonder, “Could this have been synchronized at some point with the tastes of our Japanese ancestors?”
Making Funazushi sushi is surprisingly simple. The only ingredients are crucian carp caught in Lake Biwa, rice and salt. First the internal organs are removed from the crucian carp, next it is salted and then it is shade-dried. This crucian carp is packed tightly into freshly steamed rice in a large cask. “Sushizume” refers to this precise situation, and the ingredients are packed in so there is no air inside. If air is let in, the oxygen will cause microbiota to grow. In other words, it will rot. This is the most important thing in making funazushi.
While this cask is left for eight months to two years, special microorganisms will cultivate even without oxygen. These are lactic bacteria and acetic bacteria, which work to change the entire contents into a sour flavor.
After that, the mushy rice is removed from the finished Funazushi, and only the crucian carp is consumed. However, let me reiterate, this sour flavor is intense and complicated. Comparing it to bleu cheese or camembert cheese might make it easier to understand. The taste is so intense that it makes some people sick.
Incidentally, there are records from when Hideyoshi Toyotomi advanced his army to the Korean peninsula (around 1592), that Funazushi from Oumi was presented to soldiers on the front line as a comfort food. This episode illustrates the fact that Funazushi was a dish of pride for the people of the town of Nagahama (where Toyotomi’s castle was located, now part of Shiga prefecture).
First, let’s roughly categorize sake. The two main indicators that determine category are aroma and intensity. Is the aroma fragrant or mild? Is the taste mellow or sharp? This creates 4 categories, fruity (aromatic with a mellow flavor), light (mild aroma with a mellow flavor), umakuchi (mild aroma with a strong flavor) and matured (aromatic with a strong flavor).
Next, we will introduce the characteristics of each of the four categories, and the basic sushi toppings that pair well with each one.
When a fruity sake is poured into a glass, and when you take a drink, there is a sweet aroma that is almost fruity. The taste is juicy and elegant. We recommend pairing it at the beginning of a meal. However, the aroma may be overpowered by seafood, so it’s quite difficult to pair it with sushi. However, don’t be too concerned with the general theories, and instead, feel free to discover your own original pairings. We think fruity sake can be paired with robust-flavored fatty toppings such as fatty tuna and Splendid alfonsino, or rich flavored toppings such as sea urchin and conger eel.
Light-flavored sake goes down easy and has a clean aftertaste. It is a refreshing taste. The aroma is very mild and it doesn’t linger. This type of sake goes with a wide variety of foods, and it is the best sake to drink while eating a meal of sushi. It goes especially well with delicate flavors like cuttlefish and octopus and it goes with toppings that have enjoyable aromas such as shellfish.
Umakuchi sake has a subtle aroma, the innate sweetness of the rice, and a strong umami flavor. It is also characterized by the wide range of temperatures at which it can be served, from room temperature to the very hot “tobikiri-kan” (55℃ or higher). The aftertaste lingers a bit, and you won’t tire of it even when drinking for a long time as part of your meal. This type of sake goes well with fatty Horse mackeral (Aji) or Japanese sardine (Iwashi). It also goes well with toppings known for umami flavors such as Japanese amberjack (Buri), oyster and salmon roe.
The moment matured sake is poured into a glass, it gives off a condensed aroma reminiscent of dried fruits. As the amino acids and sugars have changed over several years, it has an interwoven complex flavor and aroma. The aftertaste lingers and it is characterized by its smooth texture on the tongue. This sort of sake goes well with potent and fermented crucian sushi.
Overall, the most important thing is that neither the sushi nor sake overpowers the other, and that the flavors and aromas harmonize in your mouth, without fighting each other. For example, sushi with a clear, rich flavor and a high umami content should be paired with a full-bodied sake, and subtle delicate-tasting sushi should be combined with a smooth and refreshing sake. That’s the basics.
Main Types of Sake
Generally Japanese sake is made from rice and water, but it can be divided into two major categories depending on whether extra alcohol is added or not. Sake without added alcohol is called Junmaishu (純米酒). When alcohol is added, it’s called Honzojoshu(本醸造酒) or Futsushu (normal sake).
Ginjoshu(吟醸酒) and Daiginjoshu(大吟醸酒) sakes are extremely rare as they were originally made as entrants in competitive exhibitions. A lot of careful work goes into the production from the selection of the rice used, high-precision milling, making of yeast and yeast mash, all the way to the final preparations. If the milling percentage is 60% or less then it is ginjoshu. At 50% or less, it is Daiginjoshu and you can find variations of both Honjozoshu (sake without added saccharides and 120 liters or less seed alcohol per ton) and Junmaishu (sake without added alcohol or sugar). The Honjozoshu variations are just called Ginjo or Daiginjo sake, but the Junmaishu versions are called Junmai Ginjo and Junmai Daiginjo sakes.
Alcohol is added to Honjozoshu before the pressing process in order to bring out the fragrance and attain a pleasant balance. The additive amount is always the same and remains within 10% of the weight of the raw rice used. The milling is also kept to 70% or lower. While it is more fragrant than Junmaishu, the flavor is clean and refreshing, making it pleasant to drink.
Futsushu (ordinary sake) is sake that uses rice with a milling percentage of 70% or more, with distilled alcohol that uses 10% or more white rice, or non-distilled alcohol added as a raw ingredient.
On the label of sake, various characteristics are printed – how to brew, press, heat, stock and so on. It is sure that you can be more delighted to taste sake after knowing them.
Sake-brewing rice (酒米)：It means rice cultivars suitable for sake making.
Rice polishing ratio (精米歩合) ：It is the weight percentage of white rice to brown rice.
Sake meter value (日本酒度)：It is used as a general indicator of dry- and sweetness in sake. However, sweet and dry are sensory perceptions, where SMV is simply a reflection of specific gravity, so the two do not always appear to correlate. The sugar glucose is sweet, but, the more other sugars influence the SMV, the less sweetness will be apparent. Further, the sense of sweet or dry is affected by the level of acidity. The higher the acidity, the drier the sake will taste. Sake with low acidity tends to taste sweeter.
The average Sake meter value range is from 0 -＋5. Sake sweeter than the zero mark (that is to say in the minus range) is considered ama-kuchi ; that which reads more than +5 may be said to be kara-kuchi. According to the Tax Agency’s market survey of sake products in 2012, the average values for various types of sake were: futsu-shu +3.7; ginjo-shu +4.3; junmai-shu +4.
Acidity (酸度)：Those organic compounds which register as acidic are called organic acids, and these comprise almost all the acids found in seishu. 73% of sake acids are produced by yeast during the main fermentation, with about 17% coming from shubo, and the remaining 10% from steamed rice and koji.
Organic acids are important components of sake taste, giving acidity (sourness) and umami, with volatile acids also contributing to the aroma. In order of volume, there is most succinic acid, followed by malic acid, lactic acid, citric acid and acetic acid. In moromi, succinic acid is produced in the greatest amounts, followed by malic acid, then lactic acid. At the yeast starter stage, most lactic acid is produced, followed by acetic acid and succinic acid.
According to Tax Office statistics for 2012, the respective levels for futsu-shu, ginjo-shu and junmai-shu were 1.18, 1.32 and 1.50.
Amino acid content (アミノ酸度)：The amino acids in seishu exist in the form of salts, and (together with lower peptides) displaying slight sweetness, umami, acidity and bitterness, are constituents of sake flavor. Where amino acid levels are too high, the sake is hard to drink with high levels of zatsu-mi off-flavor. When amino acid levels are low, the sake will be thinner and kirei (“clean”). Primary examples of amino acids include glutamic acid, glycine, alanine, valine, arginine and so on. Monosodium glutamate is sometimes used as an auxiliary material.
The average range of amino acids in sake is from 1.0 – 2.0. Light examples with a value of less than 1.0 can be said to be tanrei (light) sake, low in amino acids. Sake with high levels of amino acids at more than 2.0 will be full-flavored sake, often described with the adjective (noujun; tanrei and noujun may be considered opposites).
According to Tax Office statistics for 2012, the respective amino-acid levels for “regular” sake (futsu-shu), ginjo-shu and junmai-shu were 1.25, 1.30, and 1.54.
The first process of brewing sake is a pure culture of yeast to sake seed mash. Kimotozukuri is a traditional method of using lactic acid bacteria in this step. Sake made by this method is characteristic of the strong taste.
In the kimotozukuri method, the process of mixing rice and koji into a puree is cake Ymaorosi. In the meiji period, it turned out that it can also be done by a function of enzyme and yamaorosi process was abolished (haishi). This new method was called Yamahai.
As these sakes are not filtered and heated, you can enjoy their rich flavor. They have high alcohol content because not added water.
This sake is cloudy sake just made by filtering with a coarse cloth. One which is not pasteurized is called Kassei-nigorizake.
Namachozo-shu is stored raw and pasteurized once when bottling.
Namazume-shu is stored after pasteurized once and then bottled raw.
Nama-shu is stored raw and then bottled raw.
Hiire is stored after pasteurized and pasteurized when bottling.
The press method for premium sake like Daiginjo. To put the fermentation mash into a sake bag and drip with no pressure.
New sake completed in early spring becomes aged well and the wildness of its taste is removed after stored during the summer. It is shipment in autumn.
Sake shipped immediately after pressing in a sake brewery. It has a fresh taste.
In most cases, Fugu (blowfish) poison is found in non-meat parts of the fish such as the liver, ovaries, stomach, intestine, skin and eyes. There are Fugu that do not contain poison in these parts, but most of the Fugu in the waters near Japan are poisonous. A mistake in preparations that allows the meat to touch the poison of the liver or ovaries results in immediate death. Therefore, the general rule is to only eat Fugu at restaurants with an expert licensed in Fugu preparation. Cases of poisoning by Fugu are nearly always a result of an amateur trying to prepare the fish.
The toxin in Fugu is a chemical substance called tetrodotoxin and even heat from boiling or frying can’t detoxicate it. Even Torafugu (Japanese pufferfish) that we find so delicious (we eat the meat, skin and testes) has poison in the liver, ovaries and intestines. The toxicity is said to be at least 1,000 times that of potassium cyanide. They say 10 people would die from the organs of a single Torafugu. In the case of Fugu poisoning, the first poisoning symptoms occur between 20 minutes and three hours after eating the Fugu. It starts with numbness in the lips, the tip of the tongue and fingertips. This is followed by headache, stomachache and severe vomiting. The victim will stagger when trying to walk. Soon they will experience sensory paralysis, speech disturbance and difficulty breathing, accompanied by a decrease in blood pressure. After that, the entire body becomes paralyzed and the victim can no longer move even a finger. Finally, they will fade out of consciousness and eventually both breathing and heartbeat cease, resulting in death. If the consumer doesn’t notice they are experiencing poisoning symptoms, they will surely die.
The strength of the toxin of the fugu also varies depending on the season. Even on an individual basis, some fish have toxins while others don’t. It’s not possible to determine this based on appearance, so it’s better to never eat the organs and eyes, which have a high probability of containing poison.
Fugu has already been successfully farmed and is on the market. No toxins have been found in this farmed Fugu. If farmed Fugu has no toxins, it’s only natural to question what factors generate toxins in wild Fugu and apparently it‘s a cumulative effect of toxins from the food chain. Fugu’s main sources of nutrition are starfish and shellfish. Starfish and shellfish accumulate poison in the body by eating zooplankton with vibrio attached to them. This vibrio creates poisons. Then, Fugu accumulates toxins in the body by eating starfish and shellfish that have toxins accumulated in their bodies. Therefore, farmed Fugu are raised on man-made feed that doesn’t contain Fugu toxins, and since they don’t ingest Fugu toxins and there is no bioconcentration, so the Fugu does not contain poison.
During the Edo period, samurai would change their names at Genpuku (coming-of-age ceremony and career stages. Fish that are called by names as they grow older/larger are called “shusseuo (出世魚)”, are considered lucky and are used in cooking to celebrate milestones in life.
Shusseuo doesn’t just change in name, they also change in taste. The bigger the body, the more fat. However, young fish also have their own delicious, refreshing taste unique to their age. For example, using the young fish for deep-frying and fatty fish as sashimi is an interesting way to put it.
Shusseuo is not the only fish called by different names as they grow. According to the “Study of Japanese Fish Names”, there are 82 types of fish that are called by different names as they grow. Kuromaguro and kanpachi are popular examples. Kuromaguro changes from Komeji to Meji to Maguro and then to Oomaguro. Kanpachi changes from Mojako to Shiwoko to Akahana and then to Kanpachi. Even konoshiro, sawara, unagi, shake, koi, etc. are not shusseuo. Generally, it’s not those fish that are called by different names according to their growth stage that is called shusseuo. Fish that taste better as they grow, that changes little over time, and have been valued since eras when preservation and transport were not well-developed, are called shusseuo.
A good representative fish of shusseuo is the yellowtail. Its name changes as it grows and there are various forms of their names depending on the region. In the Kanto region, it changes from Wakashi (15-20cm) to Inada (30-40cm) to Warasa (60cm) and then to Buri (80cm or greater). It is said to be most delicious at 40 cm or longer and even if the body is plump, inada often has little fat.
Even if the name is the same, depending on the region, it may be referring to a different size. For example, inada is a fish up to 40 cm in Kanto but in Tohoku and Tokai, it refers to small fish of 15-20 cm. Further, although it is not related to its growth, those caught in Tohoku during summer are called “ao”. In Toyama, they are called “gan” and “gando”.
Finally, the changing names of fish demonstrate the breadth of culture. We should cherish this local diversity present in the names of our fish that capture the abundant food culture and importance of the seasons.
In Japan, they say, “Japanese cooking means taking away and Western cooking means adding.” This concept is well-known among Japanese chefs, but it may be difficult for western chefs to understand. This is verified in the way the white Japanese sea bass, the representative fish of summer, is prepared. This is all connected to clearly explaining the irrefutable differences between sushi and western fish cuisine, which also involves differences in cultivated history and culture.
In the case of Sushi, a representative of Japanese cuisine, the decisive point is to prepare the fish in a way that removes the fishy odor characteristic of Japanese sea bass. At the same time, the finished piece should be a simple dish that can be enjoyed with only a minimal amount of nikiri soy sauce and wasabi, so as not to override the natural refreshing flavor and umami of the fish. It should let the customer imagine sea bass swimming in the summer sea. And yet, the deep flavor required for the dish is successfully brought out using only a balanced combination of vinegar rice, the topping, wasabi and soy sauce. The method is really just to take out the excessive elements of the dish.
Meanwhile, the method for making sea bass dishes in French cuisine, representative of western cooking, includes seasoning the fish with salt and pepper and saute in butter, then adding rich, creamy sauce as well as other things like herbs, caviar, black truffles, etc., creating a dish that allows enjoyment of multilayered flavor. This sort of dish beautifully makes up for the flavors that the light, white fish lacks and portrays a flavor with depth through the finished plate over the individual flavor of the sea bass. In this cuisine, it can be said that the cooking method is more important than the raw ingredients. It can be thought of as cuisine that adds many ingredients.
Comparing the two, it’s clear that the approaches are completely opposite. Another difference is how the flavors are treated. Flavors that are experienced by “fragrance” can be defined as “fragrant flavor”.
If this fragrant flavor were not important in sushi, then there would be no debate on whether to use wild or farmed fish. For example, sea bream is available both in the wild and as farmed fish. There is not much difference in amino acid composition and umami content between the two. So how is it that farmed sea bream and wild sea bream end up tasting so different? The reason is undoubtedly the fragrance. The subtle fragrance components in the fat of the sea bream determine the essential flavor of the fish. You can’t expect to get this flavor from a farmed fish. Doesn’t that mean that the pleasure of eating sushi comes from the awareness of this fragrance?
On the other hand, in Western fish cuisine, the culture is to combine many different fragrances, as if concocting a perfume, probably because people want complex flavor. In addition, in French and similar cuisines, care to serve dishes at a temperature that is warm, but not hot, in order to bring out the natural flavor of the ingredients. While cooking the dishes, the temperature is strictly controlled so that the components of the ingredients don’t change from the heat, in order to maintain the taste and fragrance. This method does not neglect fragrance by any means.
In either method, the one essential element is this “fragrance”. The only true difference is how that is expressed.