Comments on: How to make Oshizushi http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/ All about sushi, nigiri, and maki Mon, 15 Mar 2010 00:22:09 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Rienie http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-45266 Rienie Fri, 27 Nov 2009 19:21:05 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-45266 Here in the Netherlands you see Box sushi in some wok restaurants. :) I bought a mold today so I can press my own sushi :) Here in the Netherlands you see Box sushi in some wok restaurants. :) I bought a mold today so I can press my own sushi :)

]]> By: pmold http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-44494 pmold Tue, 10 Nov 2009 13:14:24 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-44494 very practical and quite cheaper sushi to make. Nori seaweed wrap is quite expensive especially in the Philippines. it is right very practical and quite cheaper sushi to make. Nori seaweed wrap is quite expensive especially in the Philippines.
it is right

]]> By: Allison http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-38590 Allison Mon, 30 Mar 2009 07:27:13 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-38590 <strong>alexander</strong> - Yep, a great way to enjoy sushi without the constraints of a roll. :) <strong>Jessica</strong> - Thanks! alexander – Yep, a great way to enjoy sushi without the constraints of a roll. :)

Jessica – Thanks!

]]> By: Jessica http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-36996 Jessica Thu, 22 Jan 2009 01:41:35 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-36996 Awesome! really I like sushi he best! and I'm from Korean Awesome! really I like sushi he best! and I’m from Korean

]]> By: alexander http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-33477 alexander Sun, 16 Nov 2008 01:51:16 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-33477 very practical and quite cheaper sushi to make. Nori seaweed wrap is quite expensive especially in the Philippines. Your method is both economical and allows you to make use of ones imagination in making compressed sushi. very practical and quite cheaper sushi to make. Nori seaweed wrap is quite expensive especially in the Philippines. Your method is both economical and allows you to make use of ones imagination in making compressed sushi.

]]> By: Thank you for the Shizuoka mystery sake! at Tokyofoodcast http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-9260 Thank you for the Shizuoka mystery sake! at Tokyofoodcast Sun, 28 Oct 2007 09:47:43 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-9260 [...] about.” As everyone suspected, this one went so well with food we had that night, sashimi, oshizushi, and vegetable [...] [...] about.” As everyone suspected, this one went so well with food we had that night, sashimi, oshizushi, and vegetable [...]

]]> By: Allison http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-6295 Allison Mon, 27 Aug 2007 20:47:54 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-6295 Thanks so much for the info! It clears a lot of things up. :) Thanks so much for the info! It clears a lot of things up. :)

]]> By: Jesse http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-6293 Jesse Mon, 27 Aug 2007 20:26:43 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-6293 Re #6: Oshizushi or hako-zushi was how sushi is a very traditional type of sushi that was developed around the same time as maki-zushi in the 19th century. It is still popular in the Kansai region around Osaka and Kyoto. Re #11: Elssha, 99 Ranch is a Chinese owned grocery chain that specializes in Chinese and pan-asian ingredients. In my experience, they have some Japanese stuff but not much and sometimes what they do have is low quality. I would go to an authentic Japanese market or house wares store or order a box online. Re #6: Oshizushi or hako-zushi was how sushi is a very traditional type of sushi that was developed around the same time as maki-zushi in the 19th century. It is still popular in the Kansai region around Osaka and Kyoto.

Re #11: Elssha, 99 Ranch is a Chinese owned grocery chain that specializes in Chinese and pan-asian ingredients. In my experience, they have some Japanese stuff but not much and sometimes what they do have is low quality. I would go to an authentic Japanese market or house wares store or order a box online.

]]> By: Allison http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-5143 Allison Thu, 12 Jul 2007 02:52:33 +0000 http://sushiday.com/archives/2007/01/12/how-to-make-oshizushi/#comment-5143 Typically the box is referred to as a sushi press or a sushi mold, although sushi mold can also refer to other things, such as the mold used for the rice in nigiri sushi. The inside dimensions of the box are 7 inches long by 1 3/4 inches wide by 1 3/8 inches tall, and the slits are about every 1 5/16 inches along the long side of the box, 1 1/8 inches long and 1/16 inch wide. The piece of wood that goes on the bottom fits just inside of the box, with legs that protrude out to the side so that it sits just at the bottom of the box. The piece on the bottom protrudes into the box about 3/16 of an inch. Theres also a piece that you use to press the ingredients down with. It fits completely in the box, and has a couple of pieces on the top that are of the same width so that you can easily remove the top piece when you are done squishing the oshizushi. I realize that was probably pretty confusing, but I hope that helps! Feel free to ask if you have any other questions! Typically the box is referred to as a sushi press or a sushi mold, although sushi mold can also refer to other things, such as the mold used for the rice in nigiri sushi. The inside dimensions of the box are 7 inches long by 1 3/4 inches wide by 1 3/8 inches tall, and the slits are about every 1 5/16 inches along the long side of the box, 1 1/8 inches long and 1/16 inch wide. The piece of wood that goes on the bottom fits just inside of the box, with legs that protrude out to the side so that it sits just at the bottom of the box. The piece on the bottom protrudes into the box about 3/16 of an inch. Theres also a piece that you use to press the ingredients down with. It fits completely in the box, and has a couple of pieces on the top that are of the same width so that you can easily remove the top piece when you are done squishing the oshizushi. I realize that was probably pretty confusing, but I hope that helps! Feel free to ask if you have any other questions!

]]>