Oshizushi is a type of traditional Japanese sushi that is especially popular in the Kansai region. Characterized by its gorgeous appearance and strong flavor, it is often eaten at celebratory occasions and on special occasions. In this article, we will take a closer look at the history of oshizushi, how to make it, and its appeal.
The History of Oshizushi
The origins of oshizushi date back to the Edo period. In the Kansai region, it began with fish being marinated in vinegar and pressed into a wooden frame together with rice to help preserve the sushi. This method was particularly useful in inland areas far from the sea, as it allowed for long-term preservation.
Origin and evolution
- Nara period : The prototype of sushi was born in this period. At the time, the preservation method of fermenting fish, called "nare-zushi," was the mainstream.
- Muromachi Period : "Nare-zushi" was replaced by "Oshi-zushi", a method of preserving sushi by pressing fish and rice into a wooden frame.
- Edo period : Pressed sushi spread mainly in Osaka, and the modern-day forms of "battera" and "box sushi" were born.
The Birth of Battera
Battera is a type of pressed sushi that originated in Osaka during the Meiji period. The name comes from the Portuguese "bateira" (small boat), and is derived from its shape that resembles a boat. Made with fresh mackerel, this sushi is a popular local dish that represents the Kansai region.
How to make pressed sushi
The appeal of pressed sushi is its beautiful appearance and unique texture. Here we will introduce the basic method of making it.
material
- Rice : Prepare vinegared rice. Mix vinegar, sugar, and salt to taste.
- Seafood : Use your favorite fish, such as mackerel, shrimp, conger eel, or salmon roe.
- Ingredients : Tamagoyaki (egg roll), vegetables, and kelp also make good accents.
- Pressing mold : Prepare a mold specifically for pressing sushi, such as a one-piece battera mold.
Steps for making
- Prepare the vinegared rice : Mix the warm rice with vinegar, sugar and salt to make the vinegared rice.
- Prepare the filling : Cut the fish into pieces and thinly slice the vegetables and eggs.
- Packing into the mold : Place the ingredients into the mold, then pack the vinegared rice on top and press down.
- Cutting : Once firmly pressed, cut into bite-sized pieces and you're done.
How to enjoy pressed sushi
Oshizushi can be easily made at home and can be arranged in a variety of ways. It is a perfect dish for celebratory occasions and seasonal events.
- Use seasonal ingredients : You can enjoy the flavors of the season by incorporating seasonal seafood such as cherry shrimp in spring, shiso and ginger in summer, pacific saury in autumn, and yellowtail in winter.
- Focus on the visual : Oshizushi is visually beautiful, so enjoy it while also paying attention to its appearance. We recommend using colorful ingredients to create a visually appealing presentation.
summary
Oshizushi is a symbol of Japanese food culture, full of history and tradition. It is widely loved, especially in the Kansai region, from everyday meals to special events. Please come and enjoy its beauty and flavor.
