Japan · Sushi Making; Food Craft; Cured Fish and Seasoned Rice
Edomae nigiri-zushi (江戸前握り寿司); shari (rice); neta (toppings)
Sushi made by pressing a small block of vinegared rice (shari) by hand and laying a prepared topping (neta) on it. The craft lies in preparing each topping by a method suited to it (boiling, steaming, curing in vinegar or kelp, marinating), in seasoning and pressing the rice 'firm enough to remain intact when lifted, but still loose enough to melt softly in the mouth', and in the balance of rice and topping.
Risk level: Stable · Not inscribed as a separate element; falls under the washoku (Japanese traditional dietary cultures) inscription of 2013. Listed in MAFF's 'Our Regional Cuisines'.
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