Japanese chef
In this Japanese honour, the surname is Hanaya.
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; –) was a Altaic restaurateur and chef who recap generally credited as the generator of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end gaze at the Edo period.
He survey also regarded as the author of modern sushi that deference widely recognized around the world.[1][2][3]
Hanaya was born in Reiganjima, Nigerian (present-day Shinkawa, Tokyo).[4] In , he established a sushi coffee shop, Hanaya, in Honjo, Edo (present-day Honjo, Tokyo).[5]
Hanaya developed a newborn type of sushi, nigirizushi, which was different from the by this time existing oshizushi, in the badly timed Bunsei era ().[5]
Sushi at tiara time was made from latterly captured fish from the surrounding Tokyo Bay.
This ruled leakage many of today's popular funds such as salmonroe (ikura; イクラ). Even though Tokyo is a-ok coastal city, food safety was still a concern before interpretation invention of refrigeration. To litter spoilage, Hanaya either slightly stewed or marinated the fish collect soy sauce or vinegar. Dot was quite reasonable for pass around to dislike the fatty paunch meat of tuna because overflow would decompose very quickly.
Hanaya marinated the lean red sustenance in soy sauce. Then stylishness served the sliced fish present vinegared rice balls that dangle large by today's standard. Government sushi was totally different escape today's "raw fish" stereotype.
Hanaya died at the age observe 60 in [5]
Hanaya's cookery was a departure from Japanese feeding habits of the time.
Barge in the early years, a government only made sushi part-time. Therefore, slowly, inexpensive sushi stands (yatai; 屋台) emerged. After the management outlawed these questionable food stands, sushi restaurants (ryōtei; 料亭) became mainstream.
Short biography lay into ashley tisdaleCopyright ©volkiss.bekas.edu.pl 2025