【Reading】したしごと

【English Name】Preliminary Preparation

Shitashigoto refers to the general term for the advance preparation work at a sushi restaurant that brings the toppings (neta) into a state ready for forming nigiri or plating. It is also called shitagoshirae, and is regarded as an indispensable process for drawing out the inherent qualities of the ingredients.

The specific work differs by ingredient, but for seafood it begins with basic processing such as scaling, removing the viscera, and filleting into three pieces (sanmai-oroshi). For silver-skinned fish (hikarimono, such as gizzard shad / kohada and horse mackerel / aji), shime (curing) with salt and vinegar (su-jime) is a representative form of shitashigoto, with the amount of salt and the curing time adjusted according to the chef's experience and the condition of the ingredient. For white-fleshed fish, kobujime, in which the fish is sandwiched in kelp to transfer umami, is also often done.

Shrimp must be boiled, then shelled and opened with a knife on the belly side. For conger eel (anago), opening it, removing the slime, and finishing it as simmered anago (ni-anago) are all included in shitashigoto. Preparing tamagoyaki and readying gari (sweet-vinegar pickled ginger) are also shitashigoto in a broad sense.

In the world of sushi artisans there is the expression shigoto o suru (to do work), which refers to adding a touch of effort to the ingredient. In the Edomae sushi tradition, many techniques developed in an age without refrigeration for the purpose of improving preservability, and they are still passed down today to enhance flavor. The care of the shitashigoto is said to greatly determine the perfection of the sushi, and much effort is devoted to it during the prep time before opening.