{"id":55140,"date":"2023-01-29T16:14:42","date_gmt":"2023-01-29T15:14:42","guid":{"rendered":"https:\/\/www.sushiya.de\/?page_id=55140"},"modified":"2023-10-21T12:11:20","modified_gmt":"2023-10-21T10:11:20","slug":"toppings","status":"publish","type":"page","link":"https:\/\/www.sushiya.de\/en\/sushi\/historie\/toppings\/","title":{"rendered":"Typical and less typical sushi toppings"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"55140\" class=\"elementor elementor-55140\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d452861 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d452861\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5ec2755\" data-id=\"5ec2755\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e907cf6 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"e907cf6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Chicken, cream cheese, salmon in chili sauce - there's hardly anything these days that you can't find on <a href=\"https:\/\/www.sushiya.de\/en\/sushi\/\" target=\"_blank\" rel=\"noopener\">Sushi<\/a> would find.\u00a0<span style=\"letter-spacing: 0.3px;\">But what are actually the typical, authentic toppings of sushi? It depends...<\/span><\/p><p>If you look at sushi in the U.S., salmon, tuna and avocado dominate.\u00a0<span style=\"letter-spacing: 0.3px;\">In Japan, especially the two types of fish can also be found, but both are not really \"original\" in this way.\u00a0<\/span><\/p><p>Sushi toppings are also subject to fashions and trends. Currently (as of the end of 2022), salmon and tuna also dominate more and more in Japan. But that was not always the case, because these two fish in particular only \"got on the rice\" in the 20th century.<\/p><p>Let's take a look at the decades before 1950 and take a closer look at Edomae sushi, the origin of today's worldwide delicacy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fd01c16 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fd01c16\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ab5eeab\" data-id=\"ab5eeab\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b013a45 title-h2 elementor-widget elementor-widget-heading\" data-id=\"b013a45\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What used to be sushi topping<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cb20270 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"cb20270\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>There are actually ancient texts that mention sushi.\u00a0<\/p><p>From these texts, we know what the pampered people of Edo (former name of T\u014dky\u014d) preferred, how sushi evolved, and what toppings were preferred in other areas of Japan.<\/p><p>In addition, there are the preserved pictures. Important contemporary witnesses are the woodblock prints by Utagawa Hiroshige from the 1830s.\u00a0<\/p><p>Although the artist is primarily known for his magnificent city views of Edo, he also captured other subjects in pictures. (cf. https:\/\/old-tokyo.info\/preparing-for-an-authentic-edomae-sushi-meal\/).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-674b85d elementor-widget elementor-widget-image\" data-id=\"674b85d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"\u6d6e\u4e16\u7d75\u3000\u6c5f\u6238\u767e\u666f\u8272_\u6c34\u9053\u6a4b\u3000\u5e83\u91cd\u3000UKIYOE HIROSHIG\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NTUxNjgsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvc3VzaGlcL2hpc3RvcmllXC91a2l5b2UtaGlyb3NoaWdlLWVkby0xMDBrZWlfMjMwMTUzODg3LTE1MzZweC5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px-682x1024.jpg\" class=\"attachment-large size-large wp-image-55168\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px-682x1024.jpg 682w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px-600x901.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px-200x300.jpg 200w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px-768x1153.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px-8x12.jpg 8w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ukiyoe-hiroshige-edo-100kei_230153887-1536px.jpg 1023w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Hiroshige, here a work from the series \"100 Views of Edo\", not only captured the landscape around old Edo, but also handed down in his woodblock prints the typical pleasures of the capital, according to seasons, festivities or otherwise combined in series.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-658e13d text-edit elementor-widget elementor-widget-text-editor\" data-id=\"658e13d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A third important source is the menus of Edo's sushi restaurants. One such menu is preserved from what is believed to be Edo's most important sushi restaurant, Hanaya Yohei, dating from 1877.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e07a5d7 elementor-widget elementor-widget-image\" data-id=\"e07a5d7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Toto Ryogokubashi natsu geshiki, Artist Gountei ( Utagawa ) Sadahide  (1807 ? c1879) . View of summer at Ryogoku Bridge, the eastern capital.\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NTUxNjksInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvc3VzaGlcL2hpc3RvcmllXC9yeW9na29rdS1icnVlY2tlLXA1amduay0xNTM2cHguanBnIn0%3D\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"413\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px-1024x529.jpg\" class=\"attachment-large size-large wp-image-55169\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px-1024x529.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px-600x310.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px-300x155.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px-768x397.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px-18x9.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/ryogkoku-bruecke-p5jgnk-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Here in the Ryogkoku district, famous for its eye-catching bridge and captured in numerous woodblock prints, Hanaya Yohei opened. Today, a steel plaque still commemorates Edo's first sushi restaurant.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b9b78aa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b9b78aa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8b3f7f9\" data-id=\"8b3f7f9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1be9af3 title-h3 elementor-widget elementor-widget-heading\" data-id=\"1be9af3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Documented in woodcuts: Little fish<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e90676d text-edit elementor-widget elementor-widget-text-editor\" data-id=\"e90676d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Even at first glance it is noticeable: Hiroshige has held little fish and much else. We quickly recognize most of the toppings, because they are still popular today. And Hiroshige not only shows <a href=\"https:\/\/www.sushiya.de\/en\/sushi\/sushi-sorten\/nigiri\/\" target=\"_blank\" rel=\"noopener\">Nigiri Sushi<\/a> on the still life, but an arrangement of <a href=\"https:\/\/www.sushiya.de\/en\/sushi\/sushi-sorten\/makimono-sushirollen\/\" target=\"_blank\" rel=\"noopener\">Maki sushi<\/a> and nigiri sushi.<\/p><p>These sushi toppings can be found on Hiroshige's historical woodblock prints:<\/p><ul><li>Stone shrimp (kuruma ebi \u8eca\u6d77\u8001)<\/li><li>Maki sushi with egg (tamago-maki \u305f\u307e\u3054\u5dfb\u304d)<br \/>Sea bream (tai \u30bf\u30a4)<\/li><li>Herring, more precisely Konoshiro (kohada \u30b3\u30cf\u30c0)<\/li><\/ul><p><span style=\"color: var( --e-global-color-1d94043 ); letter-spacing: 0.3px; background-color: var( --e-global-color-e8e2c28 );\">\u00a0<\/span><\/p><p><span style=\"color: var( --e-global-color-1d94043 ); letter-spacing: 0.3px; background-color: var( --e-global-color-e8e2c28 );\">Tamago maki is also pretty typical today, as is sea bream and rock shrimp as toppings.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e50dbc5 title-h3 elementor-widget elementor-widget-heading\" data-id=\"e50dbc5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Historical menus show all the diversity<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5fc4924 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"5fc4924\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Now how does that look on the old menu, which thankfully consists of a collection of painted nigiri sushi and maki sushi<span style=\"letter-spacing: 0.3px;\">?<\/span><span style=\"letter-spacing: 0.3px;\">\u00a0(By the way, this is also typical of Japan: to this day, menus like to be richly illustrated!)<\/span><\/p><ul><li>Big giant clam (mirugai \u30df\u30eb\u30ac\u30a4)<\/li><li>Silago japonica (a type of marlin)<\/li><li>Inr\u014d-sushi with squid (ika inr\u014d \u30a4\u30ab\u30a4\u30f3\u30ed\u30a6)<\/li><li>Salangichthys microdon (no German name known, shiro'uo \u767d\u9b5a).<\/li><li>Trout (masu \u30de\u30b9)<\/li><li>Bastard mackerel\/spiny mackerel (aji \u9bf5)<\/li><li>Blood Ark\/Scarred Ark Shell (akagai \u8d64\u8c9d)<\/li><li>Ayu (ayu \u9b8e)<\/li><li>Mackerel (saba \u9bd6)<\/li><li>Nori-Maki<\/li><\/ul><p>These are already quite different types of fish that are used here. Inr\u014d sushi is extremely rare today. For this type of sushi, the soured rice is packed into squid tubes, which are then cut into thin rolls. Visually, this is reminiscent of maki sushi (minus nori). Ayu is also used rather rarely today.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5929f4d title-h3 elementor-widget elementor-widget-heading\" data-id=\"5929f4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Little raw fish, lots of seafood<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de9e185 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"de9e185\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Edomae sushi dates back to a time when there was no viable refrigeration technology.\u00a0<\/p><p>Fish could therefore not be kept fresh and edible for a longer period of time. This was countered in Edo by marinating, roasting, grilling, boiling or steaming the fish and seafood.<\/p><p>Especially in vinegar and \/ or <a href=\"https:\/\/www.sushiya.de\/en\/washoku\/chomiryo\/shoyu-japanische-sojasauce\/\" target=\"_blank\" rel=\"noopener\">Soy sauce<\/a> pickled mussels were popular toppings. These, like the elaborately prepared eel (which is not shown on Hiroshige's or the historical menu), came directly from the Book of T\u014dky\u014d. That the conger eel is still popular today is shown by numerous tutorials on the Internet that describe the preparation in detail (see YouTube, link in the appendix).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-345e911 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"345e911\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bb97815\" data-id=\"bb97815\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-44f8f08 title-h2 elementor-widget elementor-widget-heading\" data-id=\"44f8f08\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">What are typical sushi toppings today?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cf8cf7a text-edit elementor-widget elementor-widget-text-editor\" data-id=\"cf8cf7a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Various shellfish, fish and shrimp are still used as sushi toppings today. Fried egg (tamago-yaki) also remains popular.\u00a0<\/p><p>Today, more raw fish tends to be used (especially salmon and tuna).\u00a0<\/p><p>Shrimp are still mostly cooked, as is squid. Many mussels are also heated to this day to enhance the sweetness of the soft flesh.<\/p><p>Every fish, every shellfish and every other creature has its own special way of preparation. Care is always taken to bring out the best of the ingredients, both in terms of taste, texture and appearance (see https:\/\/r.gnavi.co.jp\/g-interview\/entry\/yandp\/5000).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b762571 title-h3 elementor-widget elementor-widget-heading\" data-id=\"b762571\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Seasonal toppings<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0c2ec1c text-edit elementor-widget elementor-widget-text-editor\" data-id=\"0c2ec1c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Sushi toppings are seasonal. This was the case in the past and can still be observed today. This is because some fish and seafood have never been available year-round due to their natural migrations (see https:\/\/magazine.hitosara.com\/article\/2513\/).\u00a0<\/p><p>Octopus (tako) and squid (ika), sea urchin (uni), tuna (maguro), plaice (karei), shrimp (ebi) and abalone (awabi) are available year-round.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-626edae title-h4 elementor-widget elementor-widget-heading\" data-id=\"626edae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Spring <\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5faf43b text-edit elementor-widget elementor-widget-text-editor\" data-id=\"5faf43b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In spring, on the other hand, these toppings were and are typically served:<\/p><ul><li>Sillago (kisu \u30ad\u30b9)<\/li><li>Mackerel pike (sayori \u30b5\u30e8\u30ea)<\/li><li>Yellowtail mackerel (hiramasa \u30d2\u30e9\u30de\u30b5)<\/li><li>Cockle (torigai \u9ce5\u8c9d)<\/li><li>Trough mussel (aoyagi \u30a2\u30aa\u30e4\u30ae)<\/li><li>Small mussel (asari \u30a2\u30b5\u30ea)<\/li><li>Clam (hamaguri \u86e4)<\/li><li>Luminous squid (hotaru-ika \u30db\u30bf\u30eb\u30a4\u30ab)<\/li><li>Giant venus clam (shako \u30b7\u30e3\u30b3)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-895df1d title-h4 elementor-widget elementor-widget-heading\" data-id=\"895df1d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Summer<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de60db5 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"de60db5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In summer, on the other hand, these toppings are preferred (see https:\/\/www.cookdoor.jp\/useful\/news\/125\/summer\/):<\/p><ul><li>Bastard mackerel\/spiny mackerel (aji \u9bf5)<\/li><li>Yellowtail<\/li><li>Spiny mackerel (shima-aji \u5cf6\u9bf5)<\/li><li>Japanese sea bream (suzuki \u30b9\u30ba\u30ad)<\/li><li>Bonito (katsuo \u9c39)<\/li><li>Horn snail (tsubugai \u30c4\u30d6\u8c9d)<\/li><li>Isaki (isaki \u30a4\u30b5\u30ad)<\/li><li>Scabbardfish (tachiuo \u592a\u5200\u9b5a)<\/li><li>Conger eel (anago \u7a74\u5b50)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-73adc78 title-h4 elementor-widget elementor-widget-heading\" data-id=\"73adc78\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Fall<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b7c110c text-edit elementor-widget elementor-widget-text-editor\" data-id=\"b7c110c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>For autumn, on the other hand, toppings like\u00a0<\/p><p>Mackerel (saba \u9bd6), young Konoshiro (kohada \u30b3\u30cf\u30c0), bonito (katsuo \u9c39), large amberjack (kanpachi \u30ab\u30f3\u30d1\u30c1) and large giant clam (mirugai \u30df\u30eb\u30ac\u30a4), and salmon spawn (ikura \u30a4\u30af\u30e9).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-20fcd20 title-h4 elementor-widget elementor-widget-heading\" data-id=\"20fcd20\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Winter<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-472eb80 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"472eb80\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Sushi toppings include marlin (kajiki \u30ab\u30b8\u30ad), Japanese yellowtail (buri \u30d6\u30ea) and young yellowtail (hamachi \u30cf\u30de\u30c1), Japanese mackerel (sawara \u30b5\u30ef\u30e9), butt (hirame \u30d2\u30e9\u30e1), Sea bream (tai \u30bf\u30a4), squid (k\u014dika \u30b3\u30a6\u30a4\u30ab), blood ark or grained ark clam (akagai \u8d64\u8c9d), and crab meat (kani \u30ab\u30cb), shrimp (amaebi \u7518\u30a8\u30d3), and many more.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-43f4be6 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"43f4be6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>So we see: In winter and spring, mollusks and crustaceans dominate together with mackerel, while in summer and autumn more different fish are eaten.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-07cbdee elementor-widget elementor-widget-image\" data-id=\"07cbdee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px.jpg\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"Fish market japanese food\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NTUxNjcsInVybCI6Imh0dHBzOlwvXC93d3cuc3VzaGl5YS5kZVwvd3AtY29udGVudFwvdXBsb2Fkc1wvc3VzaGlcL2hpc3RvcmllXC9zY2hhbGVuLWtydXN0ZW50aWVyZS1maXNjaG1hcmt0XzY1NjU0MDkwLTE1MzZweC5qcGcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"481\" src=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px-1024x616.jpg\" class=\"attachment-large size-large wp-image-55167\" alt=\"\" srcset=\"https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px-1024x616.jpg 1024w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px-600x361.jpg 600w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px-300x180.jpg 300w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px-768x462.jpg 768w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px-18x12.jpg 18w, https:\/\/www.sushiya.de\/wp-content\/uploads\/sushi\/historie\/schalen-krustentiere-fischmarkt_65654090-1536px.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">Shellfish and crustaceans still make up a large part of the offerings at the Tsukiji fish market in T\u014dky\u014d.<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8ed99a9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8ed99a9\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a9b1572\" data-id=\"a9b1572\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-26d9a09 title-h2 elementor-widget elementor-widget-heading\" data-id=\"26d9a09\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Why is there avocado on sushi?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4a7a543 text-edit elementor-widget elementor-widget-text-editor\" data-id=\"4a7a543\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Avocado is extremely fatty and has a smooth, soft texture. In many Western countries, foods with these properties are particularly popular. Just think of the preferences for salmon and fatty tuna, for well-marbled meat and the like. Japanese, in fact, is not.<\/p><p>However, in the course of the worldwide triumph of sushi, local variants have emerged again and again, which, although not originally Japanese, have somehow found their way back to Japan.\u00a0<\/p><p>Therefore, in restaurants frequently frequented by travelers from the West, these sushi toppings can now also be found.\u00a0<\/p><p>Especially in the USA, a lot has happened in terms of creative sushi toppings. Surimi (pressed fish meat), shrimp combined with avocado, tuna and salmon dressed with chili and mayonnaise, cream cheese and deep-fried chicken are just a few examples.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8df37f4 title-h2 elementor-widget elementor-widget-heading\" data-id=\"8df37f4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Do you have questions about sushi toppings?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fc8ebaa text-edit elementor-widget elementor-widget-text-editor\" data-id=\"fc8ebaa\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>What interests you around the topic of sushi toppings? We will be happy to research and answer further questions about the history and history of sushi. <a href=\"https:\/\/www.sushiya.de\/en\/kontakt\/\" target=\"_blank\" rel=\"noopener\">Write us a message via the contact form!<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f6e944a title-h2 elementor-widget elementor-widget-heading\" data-id=\"f6e944a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Sources<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-96afb3b text-edit elementor-widget elementor-widget-text-editor\" data-id=\"96afb3b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><a href=\"https:\/\/www.japanwelt.de\/blog\/sushi-arten-und-sorten-mit-namen-und-bildern-erklaert\" target=\"_blank\" rel=\"noopener\">https:\/\/www.japanwelt.de\/blog\/sushi-arten-und-sorten-mit-namen-und-bildern-erklaert<\/a><\/p><p><a href=\"https:\/\/tokyotabletrip.com\/en\/365\" target=\"_blank\" rel=\"noopener\">https:\/\/tokyotabletrip.com\/en\/365<\/a><\/p><p><a href=\"https:\/\/sushiuniversity.jp\/basicknowledge\/types-of-edo-style-preparations\" target=\"_blank\" rel=\"noopener\">https:\/\/sushiuniversity.jp\/basicknowledge\/types-of-edo-style-preparations<\/a><\/p><p><a href=\"https:\/\/old-tokyo.info\/preparing-for-an-authentic-edomae-sushi-meal\/\" target=\"_blank\" rel=\"noopener\">https:\/\/old-tokyo.info\/preparing-for-an-authentic-edomae-sushi-meal\/<\/a><span class=\"Apple-converted-space\">\u00a0<\/span><\/p><p><a href=\"https:\/\/www.nippon.com\/en\/views\/b01706\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.nippon.com\/en\/views\/b01706\/<\/a><\/p><p><a href=\"https:\/\/r.gnavi.co.jp\/g-interview\/entry\/yandp\/5000\" target=\"_blank\" rel=\"noopener\">https:\/\/r.gnavi.co.jp\/g-interview\/entry\/yandp\/5000<\/a><\/p><p><a href=\"https:\/\/magazine.hitosara.com\/article\/2513\/\" target=\"_blank\" rel=\"noopener\">https:\/\/magazine.hitosara.com\/article\/2513\/<\/a><\/p><p><a href=\"https:\/\/www.cookdoor.jp\/useful\/news\/125\/summer\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.cookdoor.jp\/useful\/news\/125\/summer\/<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>H\u00fchnchen, Frischk\u00e4se, Lachs in Chiliso\u00dfe \u2013\u00a0es gibt heute kaum etwas, das man nicht auf Sushi finden w\u00fcrde.\u00a0Aber was sind eigentlich die typischen, authentischen Toppings von Sushi? Es kommt darauf an&#8230; Schaut man sich Sushi in den USA an, dominieren Lachs, Thunfisch und Avocado.\u00a0In Japan findet man vor allem die beiden Fischsorten zwar auch, aber wirklich [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":55169,"parent":52711,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[20,101,133],"tags":[],"class_list":["post-55140","page","type-page","status-publish","has-post-thumbnail","hentry","category-sushi","category-sushi-historie","category-template-neu"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/pages\/55140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/comments?post=55140"}],"version-history":[{"count":12,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/pages\/55140\/revisions"}],"predecessor-version":[{"id":59325,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/pages\/55140\/revisions\/59325"}],"up":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/pages\/52711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media\/55169"}],"wp:attachment":[{"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/media?parent=55140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/categories?post=55140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sushiya.de\/en\/wp-json\/wp\/v2\/tags?post=55140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}