【Reading】しごと

【English Name】Shigoto

In sushi, "shigoto" (work) is a collective term for the various preparatory treatments and culinary techniques a chef applies to neta (sushi toppings). It is a core concept in the tradition of Edo-mae sushi, carried out to draw out an ingredient's inherent qualities, improve its keeping quality, and refine its texture and flavor.

Representative forms of work include su-jime (curing with vinegar), shio-jime (applying salt to draw out moisture), kobu-jime (transferring umami with kelp), zuke (marinating in soy sauce), nikiri (brushing on reduced soy sauce), and nimono (simmering to finish, as with simmered conger eel). Shiny-skinned fish (hikarimono) such as gizzard shad (kohada) and mackerel (saba) are prime examples of su-jime, while lean tuna (akami) is known for being made into zuke.

In the Edo period, when refrigeration was undeveloped, many techniques developed as ways to preserve freshness. Today they are valued not only for preservation but as means of adding new depth of flavor to ingredients.

"Sushi that has had work done to it" is used as an expression of a chef's skill, and the care taken in this work is considered one of the factors that determines a sushi restaurant's reputation.