Sushi, a globally recognized Japanese culinary art, encompasses a variety of forms beyond the familiar nigiri. While often perceived as raw fish atop vinegared rice, the term “sushi” actually refers to the rice itself, which is seasoned with vinegar, sugar, and salt. This preparation method distinguishes sushi from plain rice. In Korea, this dish is commonly called “chobap.” The visual of a chef meticulously shaping rice and placing a slice of fresh fish on top is the quintessential image of nigiri sushi (握り寿司). The Japanese word “nigiru” (握る) means to grasp or squeeze, and the character “握” also appears in words like “akushu” (handshake) and “sochok” (organization), signifying a gripping or holding action. Nigiri is the most prevalent form of sushi, but other variations exist. Maki sushi (巻き寿司), for instance, involves rolling ingredients and rice in seaweed (nori). The “maki” in maki sushi comes from the Japanese verb “maku” (巻く), meaning to roll, and its noun form “maki” also denotes a roll. This is the type of “maki” often presented as a choice alongside “albab” (rice balls) in Korean Japanese restaurants. Interestingly, the character “巻” can also mean a scroll or a book, stemming from the ancient practice of rolling up documents. Common examples of maki sushi include the thick futomaki (太巻き), filled with various ingredients, and the thin hosomaki (細巻き), typically containing a single ingredient.
Exploring Different Sushi Styles
Another distinct style is chirashi sushi (散らし寿司), which translates to “scattered sushi.” The character “散” (san) signifies scattering or dispersing, as seen in words like “bunsan” (distribution) and “hwaksan” (dissemination). In Japanese, “chirashi” means to scatter. While the term might evoke images of gossip or rumors being spread, in the culinary context, it refers to the artful arrangement of various colorful ingredients scattered atop the vinegared sushi rice. Chefs don’t literally toss seafood through the air like salt, but rather present a visually appealing mosaic of toppings.
Chirashi sushi shares significant similarities with the Japanese rice bowl dish known as kaisendon (海鮮丼). Both are essentially rice bowls topped with a variety of ingredients. The primary distinction lies in the preparation of the rice. Chirashi sushi, being a form of sushi, uses rice seasoned with vinegar (su-meshi). Kaisendon, on the other hand, is a donburi (rice bowl dish) and typically does not incorporate vinegar into the rice, though some establishments may add it. Therefore, if you encounter this type of dish at a sushi restaurant, it’s likely considered chirashi sushi, while the same preparation at a donburi specialty shop would be classified as kaisendon. This is akin to the difference between Pyongyang naengmyeon and Makguksu; the dish is named based on the establishment serving it – a naengmyeon restaurant would serve Pyongyang naengmyeon, and a Makguksu restaurant would serve Makguksu, even if the core components are similar.
Oshi Sushi: Pressed Sushi Variations
A less common but notable type of sushi is oshi sushi (押し寿司), or pressed sushi. The character “押” (o-shi) means to press, appearing in words like “apjeong” (pressure) and “apryu” (suppression). This style involves pressing rice and toppings into a mold, often rectangular or square, to create a compact, layered sushi. In Osaka, this form is sometimes referred to as hakozushi (箱寿司), likening the mold to a box. A representative example of oshi sushi is kakinoha sushi (柿の葉寿司), a specialty of the Nara Prefecture. In this unique preparation, sushi is wrapped in persimmon leaves (kaki no ha) for preservation and flavor. Kakinoha sushi can be found in many places upon arriving in Nara and offers a distinct sushi experience, different from what is commonly seen elsewhere in Japan or internationally.
