-
origin of
nigirizushi is of the chef
Hanaya Yohei (1799–1858), who
invented or
perfected the
technique in 1824 at his shop in Ryōgoku. The
nigirizushi of this...
-
inarizushi (稲荷寿司, "Inari sushi"),
makizushi (巻寿司, "rolled sushi"), and
nigirizushi (握り寿司, "hand-pressed sushi"), were
invented during this period, and they...
-
kilograms (youth,
called hamachi) or 5
kilograms (adult,
called buri).
Nigirizushi with raw
amberjack Plate of
amberjack shabu-shabu
Teriyaki amberjack...
-
Negitoro nigirizushi...
-
great itamae-san ("san" is an
honorific suffix)
should be able to
create nigirizushi in
which all of the rice
grains face the same direction.
Itamae training...
- form of
sushi and
should not be
confused with the type of
sushi called nigirizushi or
simply nigiri.
Onigiri is made with
plain rice (sometimes lightly...
- Honjo, Edo (present-day Honjo, Tokyo). He
developed a new type of sushi,
nigirizushi,
which was
different from the
already existing o****ushi, in the early...
- same title. In
lineup of
Nigirizushi,
although sweet egg (玉子)
usually has a
black belt of nori, it is
categorized as
Nigirizushi. The type of
onigiri wrapped...
-
olive oil. ****anese uni-don, or rice bowl with sea
urchin roe ****anese
nigirizushi with sea
urchin roe Sea
urchin roe (uni)
sashimi Some
species of sea...
- surf
clams are
caught in ****an, the clam is also made into a curry.
Nigirizushi with surf clam (hokkigai) Rice with raw surf clam Rice with
cooked surf...
