フローラン・ダバディーさんのインスタグラム写真 - (フローラン・ダバディーInstagram)「寿司文化について About sushi culture. The origin of sushi was fermented food（発酵食品）. The fish got marinated in rice and salt for months （なれずし）. Sushi could actually been taken into a trip. A bit like a sandwich box. In the Edo period, people discovered how to make vinegar; thus, sushi without fermentation. They started to make sushi in 3 days(箱ずし /押しずし）. Late 19th century, Edo people wanted sushi to eat right away ! The nigiri sushi was born (or Edo sushi). The sushi makers made vinegared rice and treated fish separately, then combined them together. Nigiri sushi was for rich people in fancy inns with geishas. Only later some sushi stands popped up for ordinary people. As for today, sushi is still a luxury. Today I was at the fabulous 飛 sushi in #Kanazawa the city of gold on the outside Japan sea. An awakening of all senses. Out of a classic novel. The best sushis have the best fish but are all about the delicacy of the rice (which should be at skin temperature with and exquisite balance of air between each grain ). It is difficult to make good sushi rice with hard water as opposed to soft water. It took me almost ten years to understand all the subtleties of top notch sushi places. #theartofsushi #金沢寿司 #クリスマス寿司 ©︎FD a big thank you to 能登マグロ、氷見ブリ・スルメイカ、飛地孝志シェフ」12月25日 17時04分