【Reading】えぞまえずし

【English Name】Ezomae-zushi

Ezomae-zushi is a designation indicating a style of sushi made principally with seafood from Hokkaido, a term born in contrast to "Edomae sushi." "Ezo" is the former name for Hokkaido, and the designation "Ezochi" was widely used in the Edo period.

Hokkaido is blessed with rich fishing grounds all around it, and a diverse array of marine products is landed there, including uni, ikura, scallops, crab, and salmon. Sushi that makes lavish use of local ingredients can be said to be the very essence of Ezomae-zushi.

In particular, Otaru has a history of prospering as a port city since the Meiji era and was long an important hub in the trade of the Kitamaebune (northbound cargo ships). Today it is widely recognized as a tourist city, and its "Sushiya-dori" (Sushi Shop Street), lined with sushi restaurants, draws many travelers. Whereas Edomae sushi values technical work such as vinegar-curing and nikiri (soy glaze), Ezomae-zushi tends strongly to put the freshness and abundance of ingredients front and center.

However, it should be noted that the designation "Ezomae-zushi," unlike Edomae sushi, is not a term historically established but a relatively new expression.