Sushi is now eaten throughout the world.
This is not only because it is delicious, but also because it is healthy in terms of nutritional value.
The attractive colors of Edo style sushi make it very appetizing.
One serving contains a variety of sushi with various toppings, offering different flavors and textures such as red flesh, white flesh, silver -skinned fish, boiled sushi, shrimp, and squid, promising an even more fulfilling experience.
The serving incorporates five different colors (blue, yellow, red, white, black) and so is visually appealing in addition to being nutritionally balanced.
When enjoying sushi, there are no complicated rules of conduct you need to follow, like those you need to for a tea ceremony. However, there are ways to eat sushi that will enhance the experience.
A frequently raised question is whether to eat by hand or by using chopsticks. During the times when the nigiri sushi made its debut, people were in the habit of enjoying the dish by hand at yatais (food stalls), where standing and eating was the order of the day. But as time passed, the custom of sitting down, even at counters, was introduced, along with the use of chopsticks. So whichever way is appropriate, but eating by hand helps you enjoy sushi more easily, since doing so helps you prevent rice from spilling and makes it easier to dip the delicacy into some soy sauce.
However, prior to eating, make sure you wash your hands well.
Whichever method you opt for in the end, if you are going to eat nigiri sushi, avoid removing the topping and eating it separately from the rice.
Also, avoid going overboard with the soy sauce.
Hold the chopsticks by grasping them between your thumb and forefinger and positioning your middle finger between the two sticks, moving only the upper stick when necessary.
Grasp the middle part of the sushi with the chopsticks, lay sideways, and then pick up.
Tilt the topping downward and dab soy sauce onto its tip.
Wipe your hands well with an oshibori (a moist hand towel), and then lay the sushi sideways by lightly grasping it, using your thumb, forefinger, and middle finger.
The material is made to become below, and the soy sauce is applied only a little ahead.
While sushi's deliciousness arises from the union of the chari (rice) and fish, the side dishes enhancing such a culinary joy are also not to be missed.
The Edomae-style sushi assortment comprises nigiri sushi (fmger sushi and maki-zushi (rolled sushi), using fresh seafood as toppings.In the old days there was a time when Edomae-style sushi were served as stacks in the manner ofKansai-style sushi.
However, today the flat arrangement, known as the "flowing arrangement," is mainstream. Each sushi is easy to pick up and the arrangement is colorful.
In addition, the bamboo grass is used as a partition between the finger sushi and rolled sushi to prevent the nori from getting wet.Various types of servings of the Edomae-style sushi are prepared for celebrating occasions such as Memorial Day - the main servings for such occasions are the artisan sushi offerings with floral arrangements and the Crane and Tortoise arrangement.
Their presentation has become more gorgeous over the years, seiVing as exemplary expressions of new heights reached in sushi-craft.
It is a menu set which consists of 10 pieces of sushi made from fresh fish caught in Toyama Bay as well as soup.
Tuna roll
Omelette
Sea bream
Japanese halfbeak
White shrimp
Conger eel
Crab
Octopus
Leather fish
Cucumber roll
Squid
Tuna (Red-fleshed)
Tuna (Meidium-fatty)
Tuna (Fatty)
Yellowtail
Sweet shrimp
Fluke (Flounder)
Horse mackerel
Salmon roe
Sea urchin
Japanese ivory shell
Young gizzard shad
Vinegared blue mackerel
The sushi assortment comprises nigiri sushi (finger sushi) and maki-zushi (rolled sushi),using fresh seafood as toppings.
