{"id":163,"count":2,"description":"Kansai-style sushi developed in western Japan long before the popularization of Edomae-style nigiri sushi in Edo. Its origins can be traced back to nare-zushi, the earliest form of sushi in Japan, in which fish was preserved through lacto-fermentation with salt and rice. One of the oldest surviving examples is funa-zushi from Shiga Prefecture.\r\n\r\nDuring the Muromachi period (1336\u20131573), more refined and practical forms such as box sushi (hakozushi) and pressed sushi (oshizushi) emerged, in which vinegared rice and ingredients were neatly layered and compressed in wooden molds. From these techniques, a variety of regional sushi styles\u2014including makizushi and other pressed or molded forms\u2014evolved and are broadly categorized as Kansai-style sushi.\r\n\r\nUnlike Edomae-style sushi, which later developed as a fast, fresh-eating style in Edo, Kansai sushi evolved from a tradition of preservation into one focused on presentation, structure, and celebratory dining. As a result, its sushi rice often contains a slightly higher amount of sugar, creating a milder, subtly sweet flavor profile compared to the more acidic Edomae-style vinegared rice.","link":"https:\/\/sushiuniversity.jp\/sushiblog\/tag\/kansai-style-sushi\/","name":"Kansai-style sushi","slug":"kansai-style-sushi","taxonomy":"post_tag","meta":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags\/163"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/taxonomies\/post_tag"}],"wp:post_type":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts?tags=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}