Tokyo Local Cuisine: Nigiri-zushi

Alright, let’s talk about a true icon of Japanese cuisine – Nigiri-zushi! This isn’t just food; it’s an art form, perfected over centuries in the heart of Tokyo. From humble street food to a global delicacy, Nigiri-zushi has a fascinating story. Get ready to dive into the world of vinegared rice and fresh, flavorful toppings!

Dish Name: Nigiri-zushi (にぎりずし)

• Primary Area of Tradition: Tokyo Bay area, throughout Tokyo
• Main Ingredients: Rice, tuna, sea bream, kohada (gizzard shad), kisu (sillago), anago (conger eel), aji (horse mackerel), saba (mackerel), kuruma ebi (Japanese tiger prawn), shellfish, kobashira (adductor muscle of scallops), squid, egg, etc.

How It’s Eaten / Served

Nigiri-zushi, a quintessential Japanese dish, features toppings artfully placed on vinegared rice[cite: 1]. Its roots trace back to “Narezushi” in the Heian period, which consisted of salted fish fermented with cooked rice[cite: 1]. Over time, Narezushi evolved into various forms during the Edo period, including Hayazushi (fast sushi), Oshizushi (pressed sushi), and Nigiri-zushi[cite: 1]. Today, hand-rolled sushi (Temakizushi) is also popular, and Nigiri-zushi has gained worldwide recognition[cite: 1]. Nigiri-zushi gained popularity as a quick and affordable street food in the Edo period and has since evolved through refinements in both high-end and casual dining[cite: 1]. The original form of Narezushi from the Heian period, with regional variations, is still enjoyed today, often served on celebratory occasions. Shiga’s Narezushi is particularly well-known[cite: 1]. In Edo (old Tokyo), three sushi establishments were renowned as “Edo San-zushi”: Matsuzaki Ki’emon’s “Kenuki-zushi,” Hanaya Yohei’s “Yohei-zushi,” and Sakaiya Matsugoro’s “Matsu-ga-zushi,” all of which significantly contributed to the popularity of Nigiri-zushi[cite: 1]. Edomae-zushi, a style of Nigiri-zushi, uses vinegared rice seasoned with red vinegar and toppings that have been prepared using various techniques such as: kohada and saba pickled in vinegar; anago simmered; ebi steamed; and other toppings treated by marinating (zuke), curing with kombu (konbu-jime), or rinsing with vinegar[cite: 1].

Cultural Background and Preservation

In the late Edo period, Nigiri-zushi became readily available from street vendors in Edo[cite: 1]. Eventually, high-end sushi restaurants emerged, focusing on quality ingredients and refined flavors. Reflecting its street food origins, even formal sushi restaurants typically feature a counter where chefs prepare and serve sushi directly to customers. The vinegared rice used in Edo-style Nigiri-zushi was about three times the size of modern Nigiri-zushi, intended to be more filling than the toppings[cite: 1]. Today, the toppings are given more emphasis than the rice[cite: 1]. Nowadays, sushi is enjoyed casually, not just for special occasions, due to the diversification of sushi restaurant formats, including casual “kaiten-zushi” (conveyor belt sushi), as well as sushi sold in department store basements, supermarkets, and convenience stores[cite: 1].

To eat Nigiri-zushi, a prepared topping is placed on vinegared rice, lightly pressed together, and typically enjoyed with wasabi and soy sauce[cite: 1]. “Yoshino-zushi Honten,” founded in 1879 (Meiji 12), continues to serve traditional Nigiri-zushi made with red vinegar and salt, using the same methods since its establishment[cite: 1]. “Sasa-maki Kenuki-sushi Sohonten,” established in 1702 (Genroku 15), still offers Nigiri-zushi wrapped in kuma-zasa (a type of bamboo grass leaf), alongside traditional Nigiri-zushi[cite: 1].

Additional information:

• Narezushi (熟れ鮨): The oldest form of sushi, made with fermented fish and rice.
• Hayazushi (早ずし): “Fast sushi,” an early form of sushi that used vinegar to quickly flavor the rice instead of relying on long fermentation.
• Oshizushi (押し寿司): “Pressed sushi,” made by pressing rice and toppings into a box-shaped mold.
• Temakizushi (手巻寿司): “Hand-rolled sushi,” made by wrapping nori (seaweed), rice, and toppings together.
• Edomae-zushi (江戸前寿司): A style of Nigiri-zushi that originated in Edo (Tokyo), using seafood from Tokyo Bay.
• Kohada (小肌): Gizzard shad, a common topping in Edomae-zushi.
• Anago (穴子): Conger eel, often simmered and glazed.
• Aji (鯵): Horse mackerel.
• Saba (鯖): Mackerel.
• Kuruma ebi (車海老): Japanese tiger prawn.
• Kobashira (小柱): Adductor muscle of scallops.
• Zuke (漬け): Marinated fish, typically in soy sauce.
• Konbu-jime (昆布締め): Fish cured with kombu (kelp).
• Kaiten-zushi (回転寿司): “Conveyor belt sushi,” a casual style of sushi restaurant.