Yoshino created beautiful, symmetrically shaped sushi with various seafood and vegetables. Yoshino Torazo developed the nigiri sushi into a work of art. In the 19th century, a small shop in Osaka’s Senba district, called Yoshino Zushi, developed hakozushi. ![]() Furthermore, it can be taken home to eat at a later time. Raw fish is never used and instead, boiled or cured foods. ![]() Compared to the regular hand pressed nigiri sushi, the ingredients used are pre seasoned so it can be eaten as it is. After, it is then filled with sushi rice and pressed with the lid. The chef lines the bottom of the oshibako with the desired topping. It is compressed in a wooden box (oshibako), creating a compact, beautifully sculptured piece of sushi. Hakozushi is a traditional take on the regular nigiri sushi.
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