Analysis of information sources in references of the Wikipedia article "Sushi" in Vietnamese language version.
p. 271: "Sushi, a roll of cold rice with fish, sea-weed, or some other flavoring" p. 181: "While we were waiting for my lord and my lady to appear, domestics served us with tea and sushi or rice sandwiches, and the year-old baby was brought in and exhibited." p. 180: "All the sushi that I had been unable to eat were sent out to my kuruma, neatly done in white paper."
A nugget of rice was seasoned with vinegar and topped by a sliver of seafood fresh from the bay that was only a few blocks away. That is why a synonym for nigiri sushi is Edomae sushi: Edomae is "in front of Edo," i.e., the bay.
Edomae-zushi or nigiri-zushi? Nigiri-zushi is also known as Edomae-zushi. Edomae refers to the small bay in Edo in front of the old palace that stood on the same site as the present-day imperial precinct in Tokyo. Fresh fish and shellfish caught in the bay were used locally to make sushi, known as Edomae-zushi. It has, however, been many years since these waters have been a source of seafood. Now the expression Edomae-zushi is employed as a synonym for high-quality nigiri-zushi.
Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from the famous Japanese paper-making industry.
A nugget of rice was seasoned with vinegar and topped by a sliver of seafood fresh from the bay that was only a few blocks away. That is why a synonym for nigiri sushi is Edomae sushi: Edomae is "in front of Edo," i.e., the bay.
Edomae-zushi or nigiri-zushi? Nigiri-zushi is also known as Edomae-zushi. Edomae refers to the small bay in Edo in front of the old palace that stood on the same site as the present-day imperial precinct in Tokyo. Fresh fish and shellfish caught in the bay were used locally to make sushi, known as Edomae-zushi. It has, however, been many years since these waters have been a source of seafood. Now the expression Edomae-zushi is employed as a synonym for high-quality nigiri-zushi.
Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from the famous Japanese paper-making industry.
