First,
let's take a look at what Osaka sushi is. Ｍost people probably
think of nigiri-zushi when they hear the word "sushi".
Nigiri-zushi is the hand-rolled kind of sushi, which is
also referred to as Edo-style sushi. Even in Osaka, its own home,
Osaka sushi plays second fiddle to nigiri-zushi in most
sushi shops. In fact, the number of shops selling purely Osaka
sushi is quite small. Some people have probably never even heard
the term "Osaka sushi". The typical Osaka sushi is
pressed sushi (hako-zushi or oshi-zushi), but there
are also other kinds of Osaka sushi, such as rolled sushi (maki-zushi),
thick rolled sushi (bo-zushi) and scattered sushi (bara-zushi).
In short, Osaka sushi is any kind of sushi other than nigiri-zushi.
While
nigiri-zushi gets its taste from its various kinds of
fresh toppings (seafood, etc.), Osaka sushi's taste comes from
the competing flavours of the sushi rice and its toppings. Also
in contrast to the Edo-style nigiri-zushi, which is eaten
as soon as it is made, Osaka sushi lasts longer, so it may be
taken away and savoured slowly. Osaka sushi's unique attribute
is that it holds its flavour over time, but to achieve this more
trouble is required in preparing the sushi rice and toppings.
So the workload of an Osaka sushi cook is comparatively quite
heavy.
It's a pity that Osaka sushi isn't nearly
as popular as nigiri-zushi, but I encourage those reading
this page to give Osaka sushi a try. Properly made Osaka sushi
tastes great. It's sure to impress.
Here I would like to introduce
Pressed Sea Bream Sushi. |
