Niigata Sushi 新潟寿司

Niigata Encyclopedia

Standards of The Art of Sushi: Sushi started in its Modern form from the Edo-period Tokyo Prefecture as a fast-food found at food stalls that slowly developed its artisanal techniques centered in Edo-centered Sushi (Edozushi). It was made by Sushi chefs using ingredients from the cared-for resource of Tokyo-Bay as a fishing-area that used Tokyo Seafood. Sushi had established: Nigirizushi (on top of rice), Makizushi (seaweed roll), Inrosushi (stuffed with sushi), Chirashizushi (scattered sushi bowl).

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Sushi Culture had started in Edo and became popular for its speed (fast-food), according to Kitaoji Rosanjin of Nigiri Sushi Masters after the war basics of sushi culture were: (1) eating standing up, (2) eating at foodstalls, (3) serving busy customers. Hiroshige Utagawa in his book mentions the food would be set up on the beach in the evening during festivals, which is very different from commonly served modern day fast-food sushi, fast-casual sushi (kaiten-sushi), and fine-dining sushi.

Basics: Deep-sea Fish, Flat-fish, Bivalve-mollusc, Crustacean, Limbed-mollusc, seafood-roe, rolled-egg. Spring: Kiss, whitebait, halfbeak, cassigo, amberjack, triggerfish, blue fish, short-necked clam, clam, firefly squid, mantis shrimp. Summer: Horse mackerel, striped trevally, shinko, sea bass, bonito, whelk, grunt, hairtail, tuna, conger eel. Autumn: Mackerel, Kohada, Sardines, Bonito, Amberjack, Mirugai, Salmon roe. Winter: Marlin, Yellowtail, Spanish Mackerel, flounder, sea bream , cuttlefish , blood clam , clam , sea bream , scallop , crab , amaebi.

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Fresh Niigata seafood from the sea of Japan that is combined with the exquisite "Koshihikari rice" has been promoted through "Niigata Sushi Zanmai Kiwami" (2007). The prefecture is known to have either Conveyor belt sushi or honed Sushi Chefs of more formal eateries that mold the food culture of sushi in Niigata, such as: Tokiwa Sushi, Sekai Sushi, Sushi Yasu, Sushi Kappo Marui. The sushi is used in a way that makes use of as much of an ingredient as possible to make a soup from the bones, or to make it in many ways, or prepare a sushi that would be rather not pleasing to be pleasing to the palette. As the sushi of Niigata has chefs spread all over Japan the development of the sushi culture in Niigata is still linked to all Niigata-ken, even if they make their shops elsewhere as shops are not only found in Niigata prefecture itself.

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About, Sushi has been thought of to come from the Edo period of the lower class that had been eaten by carts that would pass through the checkpoints of the border of Echigo, but would have its development in the areas Joetsu, Sado Island, and Tomikura. There are no records in backing this up, but it was said sushi may have made its way from Kenshin Uesugi's army that had rice preservation techniques of sushi rice and could have carried it through bamboo leaves during the Sengoku Jidai (Warring States Period). Sushi would be more focused on and well known as the popularity of Sasazushi techniques had become a part of Niigata Cuisine in part of modernizing Japan and incorporating regional cuisine from research to bring interest in sustainable foods. 

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Niigata is a major rice producer that has really great water from the melted snow with the nutrient rich water traveling to the sea to create an abundant seafood resource to be cared for. It is recognized as one of the best places to eat sushi with Yellowtail, Mackeral, Squid, and Perch being main contenders for iconic Niigata foods in the form of sushi. The standard ingredients on top of rice, sushi rolls, hand rolls, and bowls are all to be expected from standard sushi culture of the edo period.  The rice itself can be mixed or have under the ingredient creamy things like: Fermented Butter, Fish Liver, Squid Roe, Crustacean Inerds, and Buttery Shirako. Niigata is known in Japan as the "kingdom of shiromi" or white-fleshed fish that are available all-year round.

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Sushis that are served can be categorized in Niigata in sections of: (1.) Raw-Cutting Technique, (2.) Char-Grilled Technique, (3.) Dashi-Blanched Technique, (4.) Frost-Aged Ikejime Technique, (5.) Yuzu-Shiojime types, (6.) Kuro-Sasajime. Old establishments would have vegetables in between the raw seafood or mixed crustacean innards to make a texture contrast that extends to the use of roasted nuts.  This is a guide that looks at unique characteristics and details of significant sushi establishments that go for a more unique and regional style; as the style continues to evolve the craftsmen of sushi make the trends and elevate the characteristics of what makes Niigata cuisine distinct. Notable: Furumachi Minato Sushi, Kyodai Sushi, 

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