Delicious taste that does not need words to describe it. Food of such a magical power that cannot be told enough about it. That is nigirizushi (hand-pressed sushi).Tsukiji and nigirizushi enjoy a love affair with one another. Going back more than 200 years, people in Edo (current-day Tokyo) changed the nature of sushi, which had been a preserved food consisting of rice and pickled fish, into a completely opposite one that is an attractive food that can be quickly cooked and quickly eaten at restaurants.They started from how to match the fish and shellfish taken in Tokyo Bay spreading out before them, such as konoshiro gizzard shad, conger eel, Japanese jack mackerel and Brougton’s arc shell, with "sushimeshi" (vinegared rice). Boats gradually sailed into the offing, and eyes were turned toward distant seas. In recent years, keeping pace with development of a distribution system, which was led by a nationwide all-out competition, the number of menu items at sushi restaurants is increasing. In the process, Tsukiji has always been at the center.
To meet sushi restaurants--.What kind of world is developing behind sushi restaurants’ noren curtains? Using a 30-year-old restaurant Sagami in Tsukiji, operated by Mineo Noya, as a stage, let’s follow sushi through the four seasons, starting with spring when shellfish shine.The owner of the restaurant walks in the market and chooses items and ingredients suitable for his outlet and customers while saying, What condition are they in this morning? In the purchasing process, which is repeated daily, there are encounters that occur once in a lifetime. There are about 30,000 kinds of fish in the world. Of these, 400 to 500 are distributed as a food item in Japan. Of these, those that were chosen for sushi are....Ingredients are not just fresh fish that are only simply sliced. If their problem characteristics are removed, then the most can be made of their natural flavors. We can see that preparations are to polish up the ingredients.
To meet blessings used in sushi--.It can be also called sustainable. By having seas and mountains give us part of their blessings, the affluence of sushi is protected. As sushi is sitting on the seat of being considered a delicacy, there are plenty of legends and knowledge passed on about it. However, even if you obtain and understand only information, you cannot encounter really tasty sushi. There are also guidelines that change depending on the times.For example, it is said that the best season for fish and shellfish is when their flesh is fat as in the period before their egg-laying season. In the long Japanese archipelago, however, the egg-laying periods of red sea bream fall around January in southern Kyushu and around July in Tohoku. There is a half-year gap between the two regions. Treating fish with care until they arrive in our hands and eating them as treasured food. That is a message from Tsukiji to sushi.