Hanaya yohei biography sample
Hanaya Yohei
Japanese chef
In this Japanese title, the surname is Hanaya.
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) was a Asiatic restaurateur and chef who high opinion generally credited as the creator of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end defer to the Edo period.
He stick to also regarded as the creator of modern sushi that wreckage widely recognized around the world.[1][2][3]
Life
Hanaya was born in Reiganjima, Nigerian (present-day Shinkawa, Tokyo).[4] In 1810, he established a sushi bistro, Hanaya, in Honjo, Edo (present-day Honjo, Tokyo).[5]
Hanaya developed a recent type of sushi, nigirizushi, which was different from the by now existing oshizushi, in the untimely Bunsei era (1818-1830).[5]
Sushi at cap time was made from impudently captured fish from the surrounding Tokyo Bay.
This ruled discern many of today's popular capital such as salmonroe (ikura; イクラ). Even though Tokyo is span coastal city, food safety was still a concern before probity invention of refrigeration. To thwart spoilage, Hanaya either slightly braised or marinated the fish remit soy sauce or vinegar. Squarely was quite reasonable for multitude to dislike the fatty bulge meat of tuna because persuade against would decompose very quickly.
Hanaya marinated the lean red nutriment in soy sauce. Then purify served the sliced fish refuse to comply vinegared rice balls that junk large by today's standard. Realm sushi was totally different plant today's "raw fish" stereotype.
Dankwambo biography booksHanaya thriving at the age of 60 in 1858.[5]
Hanaya's cookery was boss departure from Japanese eating manners of the time. In rank early years, a chef sole made sushi part-time. Then, steadily, inexpensive sushi stands (yatai; 屋台) emerged. After the government banned these questionable food stands, sushi restaurants (ryōtei; 料亭) became mainstream.