Chirashi Sushi
Chirashi Sushi The “Family” Sushi ![]() Chirashi sushi, or “scattered sushi,” is the fun and festive looking dish families enjoy when it’s time to celebrate happy events, such as birthdays and graduations, seasonal festivities, like flower viewing or summer fireworks, and any other special occasion! That said, chirashi sushi is a time consuming dish to prepare; seasonal ingredients have to be specially purchased, and many ingredients must be seasoned and cooked prior to using. In some families, the recipe for chirashi sushi is passed down from generation to generation, carrying with it the homey warmth and pleasant memories associated with a family meal made especially for celebrations. And we’ll show you a wonderful short-cut for making it easily at home! |
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Is Chirashi Sushi Really Sushi? ![]() When most of us hear the word “sushi,” most likely the first thing we think of is nigiri, or hand-formed, sushi. Nigiri sushi made its appearance in Japan during the Edo period, around 1820, and consisted of a small hand-formed oblong of su-meshi (rice seasoned with vinegar, also called “sushi rice”) on top of which usually rested a piece of sashimi, or raw fish, which was dipped in soy sauce and eaten. Considered a snack, or fast-food, it was sold by street vendors in Tokyo, eventually finding its way throughout all of Japan and becoming popularized throughout the world. |
The Tale of Okayama Prefecture’s Bara Sushi ![]() Many, many years ago, the origin of chirashi sushi is said to have had its roots in the bara sushi of Okayama prefecture. At the early part of the Edo period there was a powerful territorial lord, or daimyo, named Mitsumasa Ikeda, who, as part of his governing policy, made laws forbidding the general population from enjoying any type of “extravagance”—extravagance being what the ruling class determined for the poorer masses—and one of these laws stated that they should maintain a spare diet, with each meal consisting of only one bowl of miso soup and only one side dish to accompany their rice. |
Ingredients for Chirashi Sushi ![]() Typical ingredients include: reconstituted dried shiitake and kampyo (gourd), lightly boiled carrots, take-no-ko (bamboo shoots), pickled renkon (lotus roots), etc., which are joined by chikuwa (tube-shaped fish cake paste), kamaboko (steamed fish cake), braised seasoned freeze-dried tofu, shrimp, sea or freshwater eel, broiled and dipped in soy sauce based sauce, etc. All these are cut up into small pieces and mixed in with the sushi rice. For a pretty multicolored topping, blanched snow peas (bright green), thinly sliced crepe (yellow), finely cut nori (black), beni shoga (pickled ginger) (red), salmon roe (orange), sakuradenbu (seasoned and powdered dried fish) and daikon cut in flower shapes and tinted (both pink) are sprinkled on top; sometimes pieces of raw or marinated fish are also included for a splendid finish! The variation between regions, seasons and households can be quite dazzling, too! |
Chirashi Sushi no Moto (Chirashi mix) ![]() Gomoku Chirashi Sushi no Moto, the flavored mix of vegetables that includes carrots, renkon, shiitake, take-no-ko and kampyo in a savory mellow vinegar seasoning was developed in Japan in 1977. Created so that families could easily make chirashi sushi at home, after young school children responded to a newspaper questionnaire which asked them, “What is your favorite meal?” with “Sushi!”, Gomoku Chirashi Sushi no Moto was a revolutionary item that became immensely popular because it let anyone easily and quickly put together a basic chirashi sushi meal with very little preparation, simply by mixing the contents of the package into cooked rice. For those who desired to put in a little extra time and effort, the addition of green beans, thinly sliced crepe, sliced nori, sakuradenbu, shrimp etc., resulted in quite a sumptuous platter! Ever since came onto the market, it has always had a special place in Japanese hearts and households. It has also gained a big following world-wide! |