抄録
Te seventy-six cooking books published between 1949 and 1986 were analyzed in order to examine the classification, cooking methods, and detailed foodstuffs of sushi. The results are summarized as follows.
(1) The kinds of sushi were classified into chirashi-zushi, nigiri-zushi, oshi-zushi, maki-zushi, inari-zushi and others. Chirashi-zushi amounted to 25.2% and were significantly higher than the others.
(2) The methods of cooking sushi-meshi (cooked rice for sushi) were classified into boiled (15.1%), water-cooked (78.3%), and others (6.6%).
(3) The amount of water used for cooking sushi-meshi turned out to be 1.27 times as large as that of rice, and this ratio was considered to be harder cooked rice than expected.
(4) The percentage of compound vinegar, sugar, and salt added for seasoning to sushi-meshi were 13.2%,4.5% and 1.85% to rice, respectively.
(5) A kind of traditional process in seasoning sushi-meshi was observed by regression analysis as to the use of compound vinegar, sugar and salt.
(6) Whereas the average number of kinds of gu (foodstuffs of sushi excluding rice) turned to be 5.7, that of chirashi-zushi marked 7.7. The following eight popular kinds of gu were used for chirashi-zushi: shiitake (Japanese mushrooms), ginger, eggs, nori (dried sea weed), lotus roots, kanpyoo (shaved and dried ground), carrots, and sayaendo (green peas in shells).
