寿司

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日本食を世界遺産に、という動きがあるようですが、寿司はもうすっかり世界食です。
今日は誕生日なので食事に出かけようと言うことになりました。さんざん迷ったあげく、しばらく行っていない近所のお寿司屋さんに数日前に予約を入れた。
ご主人と女将さんが二人で切り盛りしている小さな店だが、danchuにも取り上げられたことのある「江戸前」のお寿司屋さん。
いつもお任せでお願いする。お魚を中心にしたいか、貝類を中心にしたいかだけを伝えて。
きちんと仕事してある美しいお寿司を目の前で握るのを眺めながら、「江戸前寿司」について話を聞く。例えばコハダ、コハダのネタとご飯の間には海老のでんぶが挟まれているのだが、これは華屋與兵衛が考案した物だそうです。最後にほのかな甘みが来る。鰹にはショウガや青菜の漬け物がパラリとのっていたり、ノドグロと酢飯の間には大蒜の素揚げがはされている。そして毎回楽しみにしているのが鮟肝の湯引きレタス巻き。湯引きレタスで鮟肝と奈良漬け、ほんの少しの酢飯が包まれている。

田子作鮟肝.jpg

田子作烏賊.jpg
白烏賊は塩で。
 

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