Table Suggestions: Oshizushi from Hatsu Hana-Tei
17 February, 2008
onThe emphasis on the freshness and quality of ingredients. The precision of its assembly. The simple elegance of presentation. Hallmarks of Japanese cuisine encapsulated in a single dish.
I have been a sushi fanatic for many years and have more than my fair share of nigirizushi and tekamaki. But after a short conversation with Edwin, one of Hatsu Hana Tei’s resident sushi chefs, I dared to try a less commonly known form of sushi, popular with their Japanese guests, Oshizushi.
A specialty of Osaka, Oshizushi obviously translates into English as “Osaka-styled” sushi. Unlike the more popular, hand-pressed sushi, this older variety of sushi is formed with the use of a rectangular, wooden mold, known as an oshibako.
Essentially, this sushi is created in reverse. A sushi chef carefully lines the bottom of the mold with a selected topping (for my order, Saba or Mackerel forming a sushi called Battera). The mold is filled with unusual aggressively seasoned vinegar rice, pressed down with a wooden lid, weighted down and left to stand for a few minutes. Once a solidly compact ‘cake’ is formed, it is turned out and cut into rectangular, bite-sized sushi.
Hatsu Hana-Tei
2nd Floor
Herald Suites
2168 Don Chino Roces Avenue
Makati City 1231
Telephone: (02) 759 6388/ 759 3814
LABELS: Hatsu Hana-Tei, Oshizushi, Table Suggestions
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comments
Post a commentFEBRUARY 25, 2008 7:34 AM
Sakai said...
1st time to see that sushi
FEBRUARY 26, 2008 9:03 AM
Franco said...
Hi Sakai,
You have to try it. It is simply sublime.
MARCH 15, 2010 11:27 AM
gourmandtales said...
nice place...