When people think of Japanese sushi, many imagine nigiri or sushi rolls wrapped in nori. But at this time of year, my absolute favorite is mushi-zushi, steamed sushi. It is popular in west Japan and not well known in east Japan.
I got to know Mushi-zushi in Kyoto Japan, where I lived for many years in Japan. It’s made by topping vinegared rice with various ingredients and gently steaming the whole dish. In the cold season, it’s wonderfully comforting and warms you from the inside out.
In the non-vegetarian version, shrimp or eel are often used, but this is a vegetarian version made with what I had at home. This time, I used thinly sliced omelette (kinshi tamago), simmered shiitake mushrooms, tempeh, and spinach. If you have carrots, cutting them into plum-blossom shapes makes the dish look even more festive.
Kyoto-style flavors are gentle and quietly deep — a subtle, grown-up taste that may not please everyone, but one I truly love.
As I was making this, I found myself thinking again about a long-time dream of mine: hosting regular seasonal sushi workshops. In winter, it would definitely be mushi-zushi! And since January is Veganuary, I’m also tempted to dive deeper into perfecting a vegan version of kinshi tamago.
Wishing everyone a lovely week ahead :)
日本語版は今回はnoteに書きました。よかったらどうぞ。そして蒸し寿司を作ってみませんか：
ドイツの寒い冬に京都の蒸し寿司