The art of sushi

When sushi comes to mind, most people imagine nigiri sushi, which is seafood on a mound of pressed vinegary rice. But this is just one of many varieties of sushi. Others include thin omelette-wrapped chakin sushi, mold-formed pressed sushi, fermented nare sushi, homemade chirashi and rolled sushi, and California roll, which was invented abroad using non-traditional ingredients.
While some types of sushi have been enjoyed for over a thousand years, popular nigiri sushi began in the 19th century as a fast food at food stands in old Edo (former Tokyo). Its initial popularity was largely due to how swiftly it could be prepared and eaten by hungry laborers. Each serving was about twice the size of today’s nigiri sushi.

Nigiri sushi took its modern form in the early 20th century when ice became widely available. Aspiring sushi chefs were previously required to apprentice themselves for many years, but today’s vocational schools can systematically teach sushi making in far less time.
To witness the art of sushi making by a genuine master sushi chef, try the sushi counter of Miyuki in Hotel Chinzanso Tokyo. We highly recommend the experience.

■ Miyuki at Hotel Chinzanso Tokyo
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■ Japanese-style dining establishments (Fujita Kanko Group)
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