Instead of fermenting the fish with rice over an extended period, a new method involved placing a small slice of fresh fish on top of a mound of seasoned rice.
My son worked in Nagasaki for two years and I got to visit him. He was deeply impressed with your culture and so was I. I never got over spending a weekend in Kyoto and hearing a horn honk exactly once! And the food! Some combination of soy beans, tiny fish and honey (I think) absolutely enchanted me. I found it too in markets in Oahu when I visited him there. Thank you for this scholarly presentation on sushi. My Norwegian fishermen uncles preserved fish too, and also pork. If I had good manners, I would have said 'thank you' first instead of jumping in about me, me, me. x
My son worked in Nagasaki for two years and I got to visit him. He was deeply impressed with your culture and so was I. I never got over spending a weekend in Kyoto and hearing a horn honk exactly once! And the food! Some combination of soy beans, tiny fish and honey (I think) absolutely enchanted me. I found it too in markets in Oahu when I visited him there. Thank you for this scholarly presentation on sushi. My Norwegian fishermen uncles preserved fish too, and also pork. If I had good manners, I would have said 'thank you' first instead of jumping in about me, me, me. x
This is so well written! I love all things sushi except Tobiko ... little fishy eggs. Just can't do them. Great article. Now I wish I had money!