So what is inarizushi and how is it different from the “normal”� sushi that we eat? Gale Fox describes is really well:
Inarizushi is a form of sushi that stuffs the vinegared rice into teriyaki-seasoned pouches of deep fried tofu. It was invented by a Tokyo chef in 1848 who advertised his creation with the emblem of the Inari shrines. Inarizushi is great for hikes, as the vinegar, sugar, soy sauce and sake preserve it from the bottom of the mountain to the picnic at the top. It’s a plain-looking dish, on the sweet side, but you can dress it up with colored cross-cultural condiments of the season. Every batch features ofukurononaji, the taste of home-cooking, because each chef seasons it just a bit differently.
I think it’s the tofu that makes me really want to try this dish. I love tofu and am always willing to try different ways of cooking it but deep fried, in my opinion, is the best. Combine that with vinegared rice and you simply can’t go wrong!
This kind of sushi is even better for those who have qualms about eating raw fish or any other kind of seafood. More so, for those who have allergic reactions to seafood (like me), inarizushi should provide an alternative. I wonder how I would like the sweet taste to it, though?
Photo courtesy of panduh