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Sushi

Nare-zushi

The precursor to modern sushi, nare-zushi is prepared by combining salted fish with cooked rice and allowing it to ferment. This style of fish preparation has origins in parts of Southeast Asia where freshwater fish were used in rice-paddy aquaculture systems. The first written record of sushi in Japan dates back to the eighth century. In nare-zushi the rice was used solely for its role in the fermentation process; only the cured fish was eaten.

Hannare-zushi and modern sushi

Sushi changed dramatically in the Muromachi period (1336–1573) with the emergence of a new style of sushi called hannare-zushi. This was eaten when the preparation was fresher, after only a few days to one month of fermentation. At that stage, the fish has just begun to sour and the rice has not yet turned mushy. This marked the first time in history that a combination of fish and rice was eaten as sushi. Modern sushi, which is made from vinegared rice and raw fish, gained popularity in the nineteenth century.

Sushi in Obama today

In Obama, mackerel sushi and herring sushi are local specialties. Herring sushi is prepared by soaking fillets of dried herring overnight in togijiru, the starchy water drained off when washing rice. The herring fillets are then stacked in layers with koji, salt, daikon radish, carrot, and chili peppers (takanotsume). A weight is placed on top, and the herring is left to age for approximately two weeks. Herring sushi is a popular dish during New Year celebrations in Obama. Mackerel sushi is usually prepared in the oshi-zushi style: A large amount of rice is pressed into a box and topped with a layer of fish fillets. The block is then cut cleanly into individual pieces. Oshi-zushi is sold at local shops, and the first-floor Kitchen Studio offers visitors the chance to learn how to make mackerel oshi-zushi.

壽司

發酵壽司（Narezusi）

發酵壽司是現代壽司的始祖，用鹽醃制過的魚肉與米飯一起發酵而成。這種魚類料理起源於水稻種植業和淡水魚業盛行的東南亞。日本最早有關壽司的記載可追溯到8世紀下半葉。發酵壽司只食用魚肉部分，米飯僅用於發酵。

半發酵壽司與現代壽司

室町時代（1336-1573）出現的半發酵壽司極大地改變了壽司的歷史。半發酵壽司只需數日、至多一月的發酵時間，可在較新鮮狀態下食用。這個階段的魚肉剛開始帶有酸味，米飯也還未因乳酸發酵變成糊狀。這是歷史上首次出現魚肉和米飯均可食用的壽司。到19世紀，使用醋飯和生魚製作的現代壽司開始獲得人們的青睞。

小濱壽司

鯡魚壽司和鯖魚壽司是小濱的特產。鯡魚壽司是新年宴席上的人氣料理。製作時，先將鯡魚乾在洗米水中浸泡一晚，然後分層放入米麴、鹽、白蘿蔔、紅蘿蔔和朝天椒等佐料，最後壓上重物醃制兩周左右即成。製作鯖魚壽司則是，先在木盒底部填滿魚肉，再放入大量米飯壓緊，最後逐一切塊而成。鯖魚壽司又稱「押壽司」，在當地商店即可購買，位於御食國若狹小濱食文化館一樓的烹飪教室也傳授鯖魚押壽司的製作方法。

寿司

发酵寿司（Narezusi）

发酵寿司是现代寿司的祖先，用盐腌制过的鱼肉与米饭一起发酵而成。这种鱼类料理起源于水稻种植业和淡水鱼业盛行的东南亚。日本最早有关寿司的记载可追溯到8世纪下半叶。发酵寿司只食用鱼肉部分，大米仅起到发酵作用。

半发酵寿司与现代寿司

室町时代（1336-1573）出现的半发酵寿司极大改变了寿司的历史。半发酵寿司只需数日、至多一月的发酵时间，可在较新鲜状态下食用。这个阶段的鱼肉刚开始带有酸味，大米也还未因乳酸发酵变成糊状。这是历史上首次出现鱼肉和大米均可食用的寿司。到了19世纪，使用醋饭和生鱼制作的现代寿司开始获得人们的青睐。

小滨寿司

鲱鱼寿司和鲭鱼寿司是小滨的特产。鲱鱼寿司是新年宴席上的人气料理。制作时，先将鲱鱼干在淘米水中浸泡一晚后，然后分层放入米麴、盐、萝卜、胡萝卜和朝天椒等佐料，最后压上重物腌制两周左右即成。制作鲭鱼寿司则是，先在木匣底部填满鱼肉，再放入大量大米压紧，最后逐一切块而成。鲭鱼寿司又称“押寿司”，在当地商店即可购买，位于御食国若狭小滨食文化馆一层的烹饪教室也传授鲭鱼押寿司的制作方法。