【Reading】ふきよせずし

【English Name】Fukiyose-zushi

Fukiyose-zushi is a form of chirashizushi in which a variety of toppings given Edomae preparation are arranged together atop vinegared rice. Also called "fukiyose chirashi," it is used almost synonymously with nama-chirashi and Edomae chirashi.

The name derives from the scene of wind blowing leaves and petals together into one spot. It is said to be an expression likening the way colorful toppings gather into a single vessel to fallen leaves dancing in the autumn wind. In Japanese cuisine, "fukiyose-mori" is also known as a plating technique that expresses scenes of nature.

Representative toppings include seafood such as tuna, white-fleshed fish, hikarimono (silver-skinned fish), akagai (ark shell), squid, shrimp, octopus, ikura, uni, and conger, in addition to tamagoyaki, kanpyo, shiitake, oboro, and gari. It is common to accompany it with wasabi, and the proper manner is said to be to savor it using a tezara (small dish) rather than pouring soy sauce over the whole.

This is because each topping is given the preparatory work characteristic of Edomae sushi, such as vinegar-curing and simmering, and the suitable seasoning differs by ingredient. It is thought to be a dish that derived from Edomae nigiri sushi and spread after the Meiji era.