【Reading】わさびずし

【English Name】Wasabi Sushi

Wasabi-zushi is a general term for sushi that features wasabi as the leading ingredient. In sushi, wasabi is an indispensable condiment, and for nigiri the basic method is to slip an extremely thin amount between the vinegared rice and the topping. When sushi is made without using wasabi, it is expressed as "sabi-nuki" (wasabi-free).

Among rolls, the "namida-maki" has long been enjoyed. Made by wrapping grated or chopped wasabi as the core in nori, it is also firmly known by the alternative names "wasabi-maki" and "bakudan-maki." "Namida" (tears) is sushi-shop jargon, deriving from the sharpness rushing up the nose that draws tears. Likewise, "sabi" is also used as an industry term referring to wasabi.

In regions where obtaining wasabi was difficult, substitute cultures took root by locality. The shima-zushi of Hachijojima uses prepared mustard, and the bekko-zushi of Izu Oshima uses green chili peppers in its place. On the other hand, in the Daito Islands, due to the historical circumstance that powdered wasabi could be purchased during the era when the sugar industry flourished, prepared wasabi continues to be used even now.

In recent years, mainly at major conveyor-belt sushi chains, a method has been spreading in which all items are served wasabi-free and each person adds an amount to their liking when eating.