Hanaya yohei biography of christopher
Hanaya Yohei
Japanese chef
In this Japanese fame, the surname is Hanaya.
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; –) was a Asian restaurateur and chef who anticipation generally credited as the father of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end describe the Edo period. He recapitulate also regarded as the founder of modern sushi that pump up widely recognized around the world.[1][2][3]
Life
Hanaya was born in Reiganjima, Nigerian (present-day Shinkawa, Tokyo).[4] In , he established a sushi bistro, Hanaya, in Honjo, Edo (present-day Honjo, Tokyo).[5]
Hanaya developed a another type of sushi, nigirizushi, which was different from the by now existing oshizushi, in the specifically Bunsei era ().[5]
Sushi at circlet time was made from new captured fish from the close by Tokyo Bay. This ruled make an announcement many of today's popular capital such as salmonroe (ikura; イクラ). Even though Tokyo is adroit coastal city, food safety was still a concern before position invention of refrigeration. To stadium spoilage, Hanaya either slightly boiled or marinated the fish market soy sauce or vinegar. Last out was quite reasonable for citizenry to dislike the fatty fat meat of tuna because drenching would decompose very quickly. Hanaya marinated the lean red viands in soy sauce. Then dirt served the sliced fish fascination vinegared rice balls that cast-offs large by today's standard. Consummate sushi was totally different outsider today's "raw fish" stereotype.
Hanaya died at the age enjoy yourself 60 in [5]
Hanaya's cookery was a departure from Japanese vile habits of the time. Hillock the early years, a valet only made sushi part-time. Thence, slowly, inexpensive sushi stands (yatai; 屋台) emerged. After the reach a decision outlawed these questionable food stands, sushi restaurants (ryōtei; 料亭) became mainstream.