How The Sushi In The Edo Period Differs From Present-Day Sushi

Bangkok locals and tourists love Japanese restaurant in Sukhumvit because of the unlimited amounts of exceptionally fresh salmon, tuna, squid and other seafood delights. The sushi buffet is also a perfect choice when you want to feast on the world famous Japanese dish. Each of the dishes is meticulously prepared from prime ingredients to duplicate the authentic flavours of Japan.

During the Edo period from 1603 to 1868, the sizes of sushi were larger by two to four times than what is served today. Edo which is present day Tokyo where sushi was invented was a bustling metropolis with large number of people passing in and out. These people needed food that they can bring with them similar to takeouts today. Sushi was the equivalent of fast food during that era.

The Edo period gave rise to the trend of food stalls. Yohei Hanaya is the inventor of “nigiri-zushi” or the hand-pressed sushi. It is very likely that there were others who copied the technique of making sushi. During that era, the sushi created was closer to onigiri that contains raw fish on it. The dish resembles the smaller pieces of sushi that are being served today.

Website Tenpo claims that the flavours are different. The sushi served today is made from vinegared rice but during the Edo period, sushi was apparently made from rice that is mixed with red vinegar from sake lees. Since red vinegar is used, it means the rice had a reddish brown colour. The sushi you are familiar with is made from off-white or white rice and eaten with soy sauce.

Tenpo also said that during the Edo period, two pieces of sushi are enough to satisfy an individual. They are convenient meals that can be eaten while on the go. Today, your appetite needs several pieces of sushi to be satiated.

It is not surprising why Japanese restaurant in Sukhumvit is the favourite of the expatriate community. Skilled chefs are tasked to prepare the menu from fresh ingredients. The setting of the restaurant is stylish with contemporary décor that enhances every element from the main dining area to the sushi bars and private tatami rooms.

HaroldKNelson