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Pressed Sea Bream Sushi

| Recipe |

First, let's take a look at what Osaka sushi is. Most people probably think of nigiri-zushi when they hear the word "sushi". Nigiri-zushi is the hand-rolled kind of sushi, which is also referred to as Edo-style sushi. Even in Osaka, its own home, Osaka sushi plays second fiddle to nigiri-zushi in most sushi shops. In fact, the number of shops selling purely Osaka sushi is quite small. Some people have probably never even heard the term "Osaka sushi". The typical Osaka sushi is pressed sushi (hako-zushi or oshi-zushi), but there are also other kinds of Osaka sushi, such as rolled sushi (maki-zushi), thick rolled sushi (bo-zushi) and scattered sushi (bara-zushi). In short, Osaka sushi is any kind of sushi other than nigiri-zushi.

While nigiri-zushi gets its taste from its various kinds of fresh toppings (seafood, etc.), Osaka sushi's taste comes from the competing flavours of the sushi rice and its toppings. Also in contrast to the Edo-style nigiri-zushi, which is eaten as soon as it is made, Osaka sushi lasts longer, so it may be taken away and savoured slowly. Osaka sushi's unique attribute is that it holds its flavour over time, but to achieve this more trouble is required in preparing the sushi rice and toppings. So the workload of an Osaka sushi cook is comparatively quite heavy.

It's a pity that Osaka sushi isn't nearly as popular as nigiri-zushi, but I encourage those reading this page to give Osaka sushi a try. Properly made Osaka sushi tastes great. It's sure to impress.

Here I would like to introduce Pressed Sea Bream Sushi.

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