contact@chiyodasushi-singapore.com
+65 9010 6287
Delivery
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Chiyoda Sushi Singapore
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Best for Spring
seasonal
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Recommended
must-try
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Our Menu
NEWS AND CAMPAIGN
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Copyright(C) 2026 Chiyoda Sushi All rights reserved.
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It demands passion, discipline, and above all, the <strong data-end=\"421\" data-start=\"400\">heart of the chef<\/strong> infused into every movement.<\/p>\n\n<p data-end=\"571\" data-start=\"452\">At <strong data-end=\"472\" data-start=\"455\">Chiyoda Sushi<\/strong>, every piece of Nigiri is created under strict Edomae standards, where precision and soul coexist.<\/p>\n","content":"<h2 data-end=\"237\" data-start=\"181\"> <\/h2>\n\n<p data-end=\"450\" data-start=\"239\">To craft an exquisite <strong data-end=\"277\" data-start=\"261\">Nigiri Sushi<\/strong> that truly embodies <strong data-end=\"318\" data-start=\"298\">Edomae tradition<\/strong>, skill alone is never enough. It demands passion, discipline, and above all, the <strong data-end=\"421\" data-start=\"400\">heart of the chef<\/strong> infused into every movement.<\/p>\n\n<p data-end=\"571\" data-start=\"452\">At <strong data-end=\"472\" data-start=\"455\">Chiyoda Sushi<\/strong>, every piece of Nigiri is created under strict Edomae standards, where precision and soul coexist.<\/p>\n\n<h3 data-end=\"622\" data-start=\"573\"><strong data-end=\"622\" data-start=\"577\">Freshness & Safety – The Essence of Umami<\/strong><\/h3>\n\n<p data-end=\"718\" data-start=\"624\">Only the freshest ingredients can awaken the pure <strong data-end=\"683\" data-start=\"674\">umami<\/strong>—the very soul of Japanese cuisine.<\/p>\n\n<p data-end=\"1024\" data-start=\"720\">Beyond flavor, ingredient selection is also a commitment to safety and trust. Chiyoda Sushi sources exclusively from reputable suppliers. Premium seafood and fish are carefully selected by Chiyoda Sushi Japan and <strong data-end=\"977\" data-start=\"933\">air-flown to Vietnam within the same day<\/strong>, ensuring optimal freshness from sea to table.<\/p>\n\n<h3 data-end=\"1075\" data-start=\"1026\"><strong data-end=\"1075\" data-start=\"1030\">Fillet Technique – Precision in Every Cut<\/strong><\/h3>\n\n<p data-end=\"1142\" data-start=\"1077\">Creating the perfect <strong data-end=\"1106\" data-start=\"1098\">neta<\/strong> requires exceptional knife mastery.<\/p>\n\n<p data-end=\"1386\" data-start=\"1144\">Each slice must be <strong data-end=\"1189\" data-start=\"1163\">clean, sharp, decisive<\/strong>, achieving the ideal thickness without damaging the delicate texture of the fish. The result is a neta that is fresh, supple, and melts effortlessly on the tongue—never crushed, never compromised.<\/p>\n\n<h3 data-end=\"1448\" data-start=\"1388\"><strong data-end=\"1448\" data-start=\"1392\">Rice Pressing – The Balance of Strength and Subtlety<\/strong><\/h3>\n\n<p data-end=\"1488\" data-start=\"1450\">Shaping Nigiri is an art of restraint.<\/p>\n\n<p data-end=\"1785\" data-start=\"1490\">The sushi rice must be pressed with <strong data-end=\"1560\" data-start=\"1526\">just the right amount of force<\/strong>—firm enough to hold its shape, yet gentle enough to preserve the integrity of each grain. The timing of compressing <strong data-end=\"1695\" data-start=\"1677\">shari and neta<\/strong> is critical, ensuring the fish remains fresh while the rice retains its warmth and aroma.<\/p>\n\n<p data-end=\"1923\" data-start=\"1787\">A perfectly crafted Nigiri will <strong data-end=\"1862\" data-start=\"1819\">not fall apart when dipped in soy sauce<\/strong>, yet will dissolve naturally the moment it enters the mouth.<\/p>\n\n<h3 data-end=\"1979\" data-start=\"1925\"><strong data-end=\"1979\" data-start=\"1929\">The Art of Presentation – Beauty in Simplicity<\/strong><\/h3>\n\n<p data-end=\"2043\" data-start=\"1981\">Presentation is the final expression of respect for the diner.<\/p>\n\n<p data-end=\"2250\" data-start=\"2045\">Each Nigiri is arranged with harmony and elegance, enhancing visual appeal while honoring the <strong data-end=\"2184\" data-start=\"2139\">minimalist aesthetics of Japanese culture<\/strong>. Every plate tells a story—refined, understated, and intentional.<\/p>\n\n<p data-end=\"2601\" data-start=\"2252\">In assorted sets, the order of Nigiri is thoughtfully curated to elevate the tasting experience.<br data-end=\"2351\" data-start=\"2348\" \/>\nFor example, in the <strong data-end=\"2396\" data-start=\"2371\">Salmon Nigiri Zukushi<\/strong>, light and delicate <strong data-end=\"2432\" data-start=\"2417\">Nama Salmon<\/strong> is served first, followed by the richer, aromatic <strong data-end=\"2503\" data-start=\"2483\">Salmon Carpaccio<\/strong>, layered with onions and Italian sauce—allowing flavors to build gracefully from start to finish.<\/p>\n","image_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/images\/banner\/Salmon-nigiri-zukushi_02.jpg?t=1766128866","image_thumb_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/thumb_images\/banner\/Salmon-nigiri-zukushi_02.jpg?t=1768904522","tags":"","count_view":454,"seo_name":"sushi-is-an-art-the-sushi-chef-is-a-true-artist","date_update":1766033580,"date_created_format":1766033591,"meta_title":"Sushi Is an Art – The Sushi Chef Is a True Artist","meta_desc":"Discover why sushi is considered a masterpiece of Japanese culture. From knife skills to the Shokunin spirit, explore the dedicated journey of a Sushi Chef at Chiyoda Sushi.","meta_keyword":"Sushi artistry,professional sushi chef,Shokunin spirit,Japanese culinary skills,sushi preparation art,Chiyoda Sushi Singapore,authentic sushi experience","qr_code":"https:\/\/chiyodasushi-singapore.com\/sushi-is-an-art-the-sushi-chef-is-a-true-artist"},{"id":728758,"name":"Edomae Sushi – A Unique Highlight When Thinking of Japanese Cuisine","desc":"<p><strong>Edomae Sushi is a popular culinary style in Japan; however, in Singapore, the phrase “Edomae Sushi” is quite unfamiliar to diners who love Japanese food and culture. So, what exactly Edomae Sushi is? Let’s find out with Chiyoda.<\/strong><\/p>","content":"<h2><strong>Edomae – what does it mean?<\/strong><\/h2>\n\n<h3><strong>Edomae – in front of is the Sea<\/strong><\/h3>\n\n<p>For many people who understand Japanese, when hearing the phrase <em>“Edo Mae”<\/em>, they may think of the time – <em>“Before the Edo period”<\/em> or the cultural category “<em>Edo style<\/em>“. However perhaps few people know, the phrase “Edomae” not only refers to culture or time, but also refers to space – that is the vast and endless “<em>in front of (Mae)<\/em>” space of Edo city which later became the capital city – Tokyo.<\/p>\n\n<p>Try opening Google Map and finding Tokyo city, what is the “<em>front<\/em>” of Tokyo city? Yes, it is the sea – Tokyo Bay – where seafood is extremely fresh and abundant.<\/p>\n\n<h3><strong>Edomae Sushi<\/strong><\/h3>\n\n<p>With Edomae Sushi, we can understand that this Sushi dish is made from fresh ingredients from the sea in front of Edo. Nowadays, with the development of society and information, combining with many culinary cultures from different regions in Japan, Edomae Sushi could be understood as “<em>Edo-style<\/em>” in food culture.<\/p>\n\n<h2><strong>How is Edomae sushi food style?<\/strong><\/h2>\n\n<p>In the early 19th century, when Tokyo was also known as Edo – the busiest port city in Japan – there were many <strong>mobile stalls<\/strong> that quickly serving the rush customers in the city. These stalls mainly offered Nigiri Sushi – kind of Sushi held in small pieces, placed on a big tray; Diners stood up to choose each handful Nigiri Sushi, eat them, pay, and then leave in the way like enjoying convenience “fast food” at that time.<\/p>\n\n<p><img alt=\"\" height=\"225\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/07\/4-300x225.jpg\" width=\"300\" \/><\/p>\n\n<p>Photo: Edo Tokyo Museum<\/p>\n\n<p><img alt=\"\" height=\"200\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/07\/3-300x200.jpg\" width=\"300\" \/><\/p>\n\n<p>Photo: Edo Tokyo Museum<\/p>\n\n<p> <\/p>\n\n<p>At this time, because there was the lack of development of modern food preservation methods and too simple transportation system to distribute foods around the nation, Edomae Sushi focused on taking advantage of ingredients that could be caught directly and easily from the Edo Bay area in front of the city such as Unagi (eel), Ebi (<em>shrimp<\/em>), Maguro (<em>tuna<\/em>), Anago (<em>sea eel<\/em>), Kohada…; Since then, the phrase “Edomae Sushi” appeared to refer to the special handfuls of Nigiri Sushi which had been made from rich and fresh seafood source – Tokyo Bay, as well as to the quick and convenient way of enjoying Sushi in the Edo region.<\/p>\n\n<p><img alt=\"\" height=\"214\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/07\/f94e2b64b0e7b19c2aed2fba93f58b30-300x214.jpg\" width=\"300\" \/><\/p>\n\n<p> <\/p>\n\n<h3><strong>How is Edomae Sushi style in modern time?<\/strong><\/h3>\n\n<p>The development of refrigeration methods, advanced transportation systems, economy, culture and society have had a strong impact on the using of diverser raw materials, preserving ingredients methods as well as the way of enjoyment of Edomae Sushi style in the Modern time.<\/p>\n\n<p>Today, with advanced distribution system, we can see the ingredients used to make Edomae Sushi becoming diverse with many fish and seafood come from over the world such as: Salmon, squid, octopus or even vegetables…<\/p>\n\n<p>Thank to the modern food preservation methods, the ingredients can maintain the freshness directly to customers quickly; however, the techniques used in the past to preserve seafood without refrigeration are still applied today in the preparation of dishes to enhance the umami taste of ingredients; for example, when making Kohada Fish Sushi, it is not simply a combine rice and fish together, the Kohada fish after being cut will be sprinkled with salt, then washed with vinegar and soaked in bonzuke; In this way, Kohada’s delicious umami will appear fully when being enjoyed.<\/p>\n\n<p>Besides, the characteristic of Edomae Sushi nowaday is that it has to go through many stages of preparation before coming to the step of combining fish with rice. Sushi Chef must be proficient in preparing all stages meticulously, quickly and thoughtfully in order to bring to customers the freshest and most attractive dishes. Therefore, Edomae Sushi is not just a simple, popular dish, it has been elevated to a unique culinary culture of the Tokyo and Japan in general, reaching out to the world.<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/07\/2-169x300.jpg\" width=\"169\" \/><\/p>\n\n<h3><strong>Edomae Sushi in Singapore<\/strong><\/h3>\n\n<p>Edomae Sushi is a popular culinary style in Japan; however, in Singapore, the phrase “Edomae Sushi” is quite unfamiliar to diners who love Japanese food and culture.<\/p>\n\n<p>Chiyoda Sushi was established in 1959 in Japan, the chain of 200 stores of Chiyoda Sushi has always been pursuing the Edomae Style since its first appearance to bring diners a true and authentic Japanese culinary experience<\/p>\n\n<p>Since 2023, Chiyoda Sushi has opened its first store in Singapore, so diners can enjoy Edomae Sushi authentically and easily with 25 years experienced chef Moriya Masahiro. Enjoying assorted Edomae Style Sushi sets made from the freshest ingredients imported directly from Toyosu fish market – Tokyo, combined with experienced cooking skills and a fully Japanese cultural environment could help you enjoy partly the quintessence of Japanese cuisine – Edomae Sushi.<\/p>\n","image_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/images\/news\/210720-Sushimae-2-02.jpg?t=1766129425","image_thumb_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/thumb_images\/news\/210720-Sushimae-2-02.jpg?t=1766130365","tags":["Nhà hàng"],"count_view":435,"seo_name":"edomae-sushi-chiyoda-singapore","date_update":1766033580,"date_created_format":1766033591,"meta_title":"Edomae Sushi – A Unique Highlight When Thinking of Japanese Cuisine","meta_desc":"Discover the art of Edomae Sushi at Chiyoda Sushi Singapore. Authentic Japanese flavors with ingredients directly from Toyosu Market, crafted by Japanese Chef.","meta_keyword":"ちよだ鮨 シンガポール,What is Edomae Sushi,Edomae vs Nigiri Sushi,Authentic sushi Singapore,シンガポール 本格寿司","qr_code":"https:\/\/chiyodasushi-singapore.com\/edomae-sushi-chiyoda-singapore"},{"id":728763,"name":"Types of Common Sushi in Japanese Culinary Culture","desc":"<h3>Sushi is the national soul food in Japanese culture. Ingredients to make Sushi are very diverse, from raw, cooked to unique each region. Depending on the taste, history and culinary culture that vary between regions and classes in Japan, Sushi also has many different types and forms. Let’s find out some popular types of Sushi in Japanese culinary culture with Chiyoda Sushi.<\/h3>\n","content":"<h2><strong>What is Sushi<\/strong><\/h2>\n\n<p>Although there are many types of Sushi, but basically, this is a traditional Japanese dish consisting of rice mixed with vinegar, seasoned with seasonings called Shari, combined with topping called Neta, which are fresh raw or cooked ingredients such as seafood, fish, meat, vegetables, omelet…. The dish is usually served with pickled ginger (Gari), Wasabi and soy sauce.<\/p>\n\n<h2><strong>Nigiri Sushi<\/strong><\/h2>\n\n<p><img alt=\"\" height=\"201\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/j-300x201.jpg\" width=\"300\" \/><\/p>\n\n<p>Chef Moriya Making Nigiri Sushi (Photo: Chiyoda Sushi)<\/p>\n\n<p>Nigiri is the first and most basic form of Sushi that we know today. Nigiri Sushi is also known as Edo-mae Sushi (meaning “in front of Edo”), the name refers to the original place of the dish – Tokyo (formerly Edo). (Read more: <a href=\"https:\/\/chiyodasushi.vn\/en\/news\/edomae-sushi\/\">Edomae Sushi – a unique highlight when thinking of Japanese cuisine<\/a>)<\/p>\n\n<p>Nigiri Sushi is made by holding rice mixed with vinegar in the palm of your hand and then topping it with different ingredients called Neta. This was considered as “fast food” and prepared by experienced Sushi Artists who worked in the Edo area in the 1800s to serve the workers a quick and full meal while working.<\/p>\n\n<p>Neta can be seafood, fishes, vegetables, meat, omelette or tofu; Besides fresh raw ingredients, fishes and seafood can be soaked in soy sauce, vinegar or lightly grilled before being used. The top of the Nigiri Sushi could be brushed a thin layer of special sauce to bring out the flavor of the dish.<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/07\/210720-Sushimae-2-02-300x300.jpg\" width=\"300\" \/><\/p>\n\n<p>Nigiri Sushi – Edomae Sushi (Photo: Chiyoda Sushi)<\/p>\n\n<h2><strong>Oshizushi<\/strong><\/h2>\n\n<p>Oshizushi (pressed Sushi), also known as Bozushi (boxed Sushi), is a unique shaped style of Sushi originating in Osaka. This variety is made by pressing Neta and Shari into an “Oshiwaku” rectangular box, then cutting the Sushi into interesting shapes like rectangles, triangle, or small squares. The toppings include fish like mackerel or gizzard shad, and with this unique display makes Oshizushi a popular choice for bento boxes and gifts.<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/196023416_1405976093088236_9169984090704745250_n-300x300.jpg\" width=\"300\" \/><\/p>\n\n<p>Unagi Bou Sushi (Photo: Chiyoda Sushi)<\/p>\n\n<h2><strong>Chirashizushi<\/strong><\/h2>\n\n<p>Chirashizushi is a bowl of rice topped with a variety of ingredients, with popular Neta including pieces of salmon, squid, cucumber, shredded omelet, and boiled prawns. It’s like a Kaisendon (Japanese rice bowl topped with a large amount of seafood), with the main difference being that Chirashizushi uses vinegared Sushi rice (Shari) whereas Kaisendon uses plain steamed white rice.<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/b5457ef49161952759664b3b2ea938d2-300x300.jpg\" width=\"300\" \/><\/p>\n\n<p>Salmon Avocado Chirashi (Photo: Chiyoda Sushi)<\/p>\n\n<h2><strong>Makizushi<\/strong><\/h2>\n\n<p>Makizushi, also known as “Norimaki,” refers to a type of sushi where Shari and Neta are carefully rolled in a sheet of nori seaweed, which is then cut into smaller pieces. With the technique of rolling all ingredients together, Japanese call It as “Makizushi” with “Maki” is “to roll”.<\/p>\n\n<p><img alt=\"\" height=\"189\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/Large-315-300x189.jpg\" width=\"300\" \/><\/p>\n\n<p>Hoso Maki (Photo: Chiyoda Sushi)<\/p>\n\n<p>Long, thin rolls typically featuring just one ingredient like a strip of fresh tuna, cucumber, or pickled Daikon are called <strong>Hosomaki<\/strong>. Besides, <strong>Futomaki<\/strong> (futo means big, fat) is a thicker Makizushi with a Neta consisting of a combination of different ingredients.<\/p>\n\n<p><img alt=\"\" height=\"200\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/169552433_1370885776597268_2821137476299990320_n-300x200.jpg\" width=\"300\" \/><\/p>\n\n<p>Futo Maki (Photo: Chiyoda Sushi)<\/p>\n\n<p><strong>Uramaki<\/strong>, often called “inside-out sushi”, is a modern version of Makizushi. It’s made by first layering the Shari onto the bamboo sushi mat, then laying the nori sheet on top followed by the remaining Neta, before rolling. It’s often rolled in sesame seeds, which easily stick to the exterior rice or topped with tobiko fish eggs for extra crunch.<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/179034509_1385816471770865_4450361953807860733_n-300x300.jpg\" width=\"300\" \/><\/p>\n\n<p>Uramaki (Photo: Chiyoda Sushi)<\/p>\n\n<h2><strong>Gukan Maki<\/strong><\/h2>\n\n<p>Gunkan maki is another type of maki—“rolled” or “wrapped” Sushi (Makizushi) —and was invented in a Ginza Sushi Restaurant in the 1940s.<\/p>\n\n<p>The dish is made by wrapping a wide strip of Nori around a Shari ball while leaving enough space at the top to be filled with various Neta. The name, translated as “battleship” or “warship” Sushi, comes from its shape, resembling a tiny ship.<\/p>\n\n<p>Popular Neta for Gunkan Maki include uni sea urchin, squid, salmon roe, Negitoro (a blend of fatty tuna belly and green onion), potato salad, and Kanimiso (blended crab brains).<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/151220918_1343970692622110_8462797441352775793_n-300x300.jpg\" width=\"300\" \/><\/p>\n\n<p>Gundan Maki (Photo: Chiyoda Sushi)<\/p>\n\n<h2><strong>Temaki<\/strong><\/h2>\n\n<p>Temaki is an interesting type of sushi with a shape resembling that of an ice cream cone. To make it, Shari and ingredients are held within a sheet of nori wrapped into a conical shape. Temaki can be enjoyed at restaurants as well as made at home because of its simplicity and ease of making; the dish has a variety of Neta, with some popular types including Umeshiso—a paste made of fresh Shiso leaf and Umeboshi (pickled plum), Negitoro, and sweetened omelet.<\/p>\n\n<p><img alt=\"\" height=\"200\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/Make-Temaki-Sushi-Intro-300x200.jpg\" width=\"300\" \/><\/p>\n\n<p>Temaki (Photo: Freepik.com)<\/p>\n\n<h2><strong>Sasazushi<\/strong><\/h2>\n\n<p>In Japanese, “Sasa” is a bamboo leaf, and Sasazushi is the Sushi consisting of Shari and Neta wrapped in a bamboo leaf.<\/p>\n\n<p>Sasazushi is thought to have come from the Nagano prefecture during the Warring States period (1467–1573), and differing documents say that its origin was because Nagano locals were looking for a dish to impress the visiting samurai warlord of the time, Uesugi Kenshin. Neta includes a wide range of wild vegetables such as mugwort and bamboo shoots, walnuts, mushrooms, miso, shredded omelet, and salmon. At the first look, it looks like Vietnamese sticky rice wrapped in a lotus leaf, doesn’t it?<\/p>\n\n<p><img alt=\"\" height=\"188\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/img_sasazushi-300x188.jpg\" width=\"300\" \/><\/p>\n\n<p>Sasazushi (Photo: CC from Wikipedia)<\/p>\n\n<h2><strong>Kakinoha-zushi<\/strong><\/h2>\n\n<p>Another type of pressed, leaf-wrapped sushi is Kakinoha-zushi, which comes from the Nara region of western Japan and dates to the Edo period. This version is wrapped in a persimmon (kaki) leaf instead of Baboo leaf. In the past, persimmon leaves were often used to wrap food to ensure freshness during transportation; The leaves not only preserved the fish with its antibacterial properties, but also gave it a delicate aroma, from that Kakinoha Zushi was born.<\/p>\n\n<p>Kakinoha-zushi is most commonly made by placing salmon or mackerel on top of the Shari, but it can also feature other ingredients like prawn or eel. It’s a popular Omiyage (souvenir) for visitors to Nara region.<\/p>\n\n<p><img alt=\"\" height=\"225\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/Kakinoha_persimmon_leaf_sushi_in_Nara-300x225.jpg\" width=\"300\" \/><\/p>\n\n<p>Kakinoha-zushi (Photo: CC from Wikipedia)<\/p>\n\n<h2><strong>Narezushi<\/strong><\/h2>\n\n<p>Fermentation was a traditional technique used on the world to preserve fish and other products for a long time. Nerezushi appeared in Nara period (710–794) is a special Sushi dish when its’ Neta is made from fishes fermented in salt and rice for months to years before being used.<\/p>\n\n<p>Nowadays, Narezushi is generally less popular because of its extremely sepcial flavor. However, Funazushi of the Shiga prefecture remains popular, which is made using the Nigorobuna fish from nearby Lake Biwa. Because fish is incubated and fermented with sophisticated processing techniques for a long time, usually up to 5 years, the price of the dish is quite high…<\/p>\n\n<p><img alt=\"\" height=\"225\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/Moi_narezushi-300x225.jpg\" width=\"300\" \/><\/p>\n\n<p>Narezushi (Photo: CC from Wikipedia)<\/p>\n\n<h2><strong>Inari-zushi<\/strong><\/h2>\n\n<p>Different from the types of Sushi mentioned above, common Inari-zushi does not contain any fish or seafood and is quite sweet in flavor.<\/p>\n\n<p>Inari is a pouch-like piece of aburaage (deep-fried tofu) that has been simmered in a seasoning of Mirin, soy sauce, Dashi, and sugar. It’s named after the Shinto god, Inari, who is said to have had a fondness for tofu.<\/p>\n\n<p>When Shari is filled in the Inari-pouch, the dish becomes Inari Zushi. Besides Shari, steamed rice mixed with vinegar, Inari Zushi can also be filled with rice mixed with other ingredients or rice topped with a range of ingredients like mushrooms, squid, boiled prawns, chives, or shredded omelet…<\/p>\n\n<p>The versatility, ease of making, and portability of Inari Zushi makes it a popular item for bento as well as finger food for picnics and parties.<\/p>\n\n<p><img alt=\"\" height=\"275\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/photo_Inari_Sushi_Round_Up-300x275.jpg\" width=\"300\" \/><\/p>\n\n<p>Inari Sushi (Photo: CC from Wikipedia)<\/p>\n\n<h2><strong>Easily enjoy a variety of Sushi Kinds at Chiyoda Sushi<\/strong><\/h2>\n\n<p>Except for special Sushi dishes with geographical elements of each region such as Narezushi of Shiga province or Sasazushi of Nagano region, diners can easily enjoy diverse and fresh Sushi in Singapore with Chiyoda Sushi.<\/p>\n\n<p>At Chiyoda, diners can fully enjoy the traditional Edomae style Nigiri Sushi that Chiyoda Sushi has preserved for 60 years of establishment and development. Besides, thanks to safe, fresh ingredients, and skillful processing techniques of chefs, Oshizushi, Makizushi, Gunkan Maki are always the first choice when diners come to the restaurant.<\/p>\n\n<p>With Chiyoda Sushi Restaurant, besides enjoying authentic Japanese dishes, diners can also experience the “mini” cultural space of a miniature Japan in the heart of Singapore.<\/p>\n","image_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/images\/news\/180057412_1385819195103926_4379660116276305903_n.jpg?t=1766130270","image_thumb_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/thumb_images\/news\/180057412_1385819195103926_4379660116276305903_n.jpg?t=1766130365","tags":"","count_view":441,"seo_name":"types-of-common-sushi-in-japanese-culinary-culture","date_update":1766033580,"date_created_format":1766033591,"meta_title":"Types of Common Sushi in Japanese Culinary Culture","meta_desc":"Explore the diverse world of Japanese sushi with Chiyoda Sushi. From traditional Nigiri and Edomae style to unique regional specialties like Oshizushi and Narezushi.","meta_keyword":"common sushi types,Japanese sushi guide,Nigiri vs Maki,Chiyoda Sushi,traditional Japanese food,Edomae sushi style,sushi ingredients","qr_code":"https:\/\/chiyodasushi-singapore.com\/types-of-common-sushi-in-japanese-culinary-culture"},{"id":728762,"name":"Hagoita – Lucky Paddle in Japanese Culture","desc":"<p>日本には、古くから大切にされてきた「縁起物」がたくさんあります。その中でも、お正月を彩る華やかなアイテムといえば「羽子板」です。今回は、<strong>ちよだ鮨<\/strong>とともに、この美しい羽子板に込められた意味と歴史を紐解いていきましょう。<\/p>","content":"<h2><strong>Hanetsuki – Traditional game<\/strong><\/h2>\n\n<h2><strong>History<\/strong><\/h2>\n\n<p>Hanetsuki, with a history of 1,300 years, is one of traditional games often played in New Year’s Holidays in Japan and is a girls’ game or action for good luck where two players bandy a fletched soapberry seed with Hagoita (battledore). It used to be a Shinto ritual.<\/p>\n\n<p>In the Nara period, there were Shinto rituals performed in the hope of children’s healthy growth; among them, Hanetsuki is a ritual for girls and Hamaya is for boys. Gradually, Hanetsuki transcended religional ritual, becoming nobles’ game at that time.<\/p>\n\n<p><img alt=\"\" height=\"210\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/doc-dao-cau-long-hanetsuki-nhat-ban-1-300x210.jpg\" width=\"300\" \/><\/p>\n\n<h3><strong>How to play<\/strong><\/h3>\n\n<p>Basically, Hanetsuki is played by two players on a one-on-one basis. Two players who stand opposite each other hold a wooden racket called Hagoita, respectively, and bandy Hane (shuttlecock). Although nets are not used, and the size of the court is not prescribed, a failure to hit Hane is regarded as a loss, and a failing player receives a penalty of putting an X mark on the face with ink.<\/p>\n\n<p>The action of painting a face with India ink also used to be an action for good luck, and the ink was considered to have an effect of protection from evil, and of protection from disease due to its antiseptic effect.<\/p>\n\n<p><img alt=\"\" height=\"169\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/b13477de44bcbee2e7ad-300x169.jpg\" width=\"300\" \/><\/p>\n\n<p>Nobita Was Marked an X on His Face when Playing Hanetsuki (Screen Shot from Doraemon)<\/p>\n\n<h2><strong>Hagoita and Hane<\/strong><\/h2>\n\n<p>The two items that are the rectangular-handled racket known as Hagoita and the black round-shaped shuttlecock called Hane used in the game Hanetsuki.<\/p>\n\n<p>There are two types of Hagoita rackets: one has a simple shape that is often used in playing the game, and the other, which is only used for decoration and has meant to bring luck and maturity to girls, is often called “Oshie Hagoita” (押絵羽子板).<\/p>\n\n<p><img alt=\"\" height=\"208\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/du-hoc-Nhat-Ban-Hagoita-300x208.jpg\" width=\"300\" \/><\/p>\n\n<p>Beside with the Hagoita rackets, there is also the shuttlecock called Hane which was made from black soapberry seeds and feathers. In Japanese, the fruit is called Mukuroji, written in kanji with the meaning “child who does not get sick” (無患子 – Mukoroji). In the past, when epidemics raged, people often thought that the main cause was mosquitoes. When people playing Hanetsuki and watching Hane shuttlecock flying in the air like a dragonfly, they believed that dragonflies would destroy mosquitoes, and the game would help them to avoid sickness.<\/p>\n\n<p><img alt=\"\" height=\"225\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/Hagoita-vot-may-man-cua-nguoi-nhat-2-300x225.jpg\" width=\"300\" \/><\/p>\n\n<h2><strong>Decoration Arts of Oshie Hagoita<\/strong><\/h2>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/Battledore-225x300.jpg\" width=\"225\" \/><\/p>\n\n<p>Since the Edo period, Hagoita rackets have been brightly decorated to become a fine art item to give to girls on the first New Year, called Oshie Hagoita (the boys were given the Hamaya arrow). The first new year after a child is born is very important, to celebrate this event, family members such as grandparents, parents or relatives will give a Hagoita racket to the baby girl.<\/p>\n\n<p><img alt=\"\" height=\"300\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/da29d3afad59a4bc1caba70337f490cf-200x300.jpg\" width=\"200\" \/><\/p>\n\n<p>Hamaya – Lucky Arrows For Boys<\/p>\n\n<p>The Oshie Hagoita racket is meticulously handcrafted; Oshie is a technique of cutting and shaping on thick sheets of paper then stuffing cotton to create three-dimensional portrayals of the subjects and then gluing it to the Hagoita racquet. These decorations often depict famous characters of the Edo period such as Kabuki actors, Kabuki characters or Samurai…<\/p>\n\n<p>Oshie Hagoita is often assembled from 3 layers of wood to strengthen the front of the racket. On the back is printed cherry blossoms, or other images that are meant to bring happiness and good luck.<\/p>\n\n<p>Annually, from December 17 to 19, the Hagoita Ichi festival is held at Sensoji Temple (Asakusa) attracting many tourists to visit. Here travelers can freely choose the favorite Oshie Hagoita racquets at different stores. In that year, the most influential character will be chosen to be the main image for the festival.<\/p>\n\n<p><img alt=\"\" height=\"200\" src=\"https:\/\/chiyodasushi.vn\/wp\/wp-content\/uploads\/2021\/08\/hagoita01_thumb-300x200.jpg\" width=\"300\" \/><\/p>\n","image_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/images\/news\/4747522.jpg?t=1766130365","image_thumb_url":"https:\/\/chiyodasushi-singapore.com\/datafiles\/83664\/upload\/thumb_images\/news\/4747522.jpg?t=1766130365","tags":"","count_view":388,"seo_name":"hagoita-lucky-paddle-in-japanese-culture","date_update":1766033580,"date_created_format":1766033591,"meta_title":"Hagoita – Lucky Paddle in Japanese Culture","meta_desc":"Discover the story of Hagoita - the traditional Japanese lucky paddle. Learn about its history, the Hanetsuki game, and why it's a symbol of protection and good luck at Chiyoda Sushi.","meta_keyword":"Hagoita meaning,Japanese lucky paddle,Hanetsuki game,Japanese New Year traditions,Oshie Hagoita,Chiyoda Sushi culture,Japanese lucky charms","qr_code":"https:\/\/chiyodasushi-singapore.com\/hagoita-lucky-paddle-in-japanese-culture"}]},"widget_16020749":{"content_data":{"content":"NEWS AND CAMPAIGN"}},"widget_16132101":{"content_data":{"content":"Copyright(C) 2026 Chiyoda Sushi All rights reserved."}},"widget_16013536":{"content_data":{"content":"<p>HÃY ĐỂ CHÚNG TÔI PHỤC VỤ BẠN!<\/p>\n"}},"widget_16013550":{"content_data":{"content":"<p>Hotline:<\/p>\n"}},"widget_16013531":{"content_data":{"content":"Buy"}},"widget_16013537":{"content_data":{"content":"<p>ĐẶT BÀN NGAY!<\/p>\n"}},"widget_16013545":{"content_data":{"content":"Gửi yêu cầu"}},"widget_16017660":{"content_data":{"content":"<span class=\"w30s-content\"><b>We Are On Grabfood<\/b><\/span><i><b>GrabFoodでデリバリー受付中<\/b><\/i>"}},"widget_16017661":{"content_data":{"content":"<p style=\"text-align:justify\">Please Scan The QR-Code Besides To Place Order On Grabfood or Call Us!<\/p>\n\n<p style=\"text-align:justify\"><em>QRコードを読み取るか、お電話でお問い合わせください。<\/em><\/p>\n"}},"widget_16017664":{"content_data":{"content":"<span class=\"w30s-content\">From 11:00 - 21:00<\/span>"}},"widget_16017667":{"content_data":{"content":"<span class=\"w30s-content\">Chiyoda Sushi - Plaza Singapura<\/span>68 Orchard Rd, B2-56, Singapore 238839"}},"widget_16017670":{"content_data":{"content":"<span class=\"w30s-content\">+65 9010-6287<\/span>"}},"title_page":"Homepage"}
