Hinamatsuri, or Girls’ Festival, is in Japan something of a spring festival as well as a celebration of girls. Though I know my friends in Canada are still shivering and shovelling, spring is starting to show its face here in England. I saw my first open daffodil today as well as a bunch of little white blossoms, so I’ve been getting into the mood for some springy food.
Chirashi sushi (translates as “scattered sushi;” it’s pronounced chirashi zushi in Japanese) is basically just a layer of vinegared rice with toppings. The toppings generally include sashimi, though it’s certainly possible to make an all-cooked version. Chirashi sushi is one of the traditional foods of Hinamatsuri. These are others too, but clam soup is out in my family because my husband is allergic to shellfish, and I didn’t think it was realistic to obtain the ingredients for sakura mochi (pounded rice cakes coloured pink and wrapped in pickled cherry leaves). Chirashi sushi, however, I could do, and easily.
Chirashi sushi is, in my mind, one of the world’s most perfect dishes. It’s super easy, healthy and incredibly delicious. It’s impressive enough to be used for entertaining or just to make a family dinner feel like a special occasion. The possibilities are endless in terms of exactly what ingredients you use and how. It’s virtually impossible to screw up. Continue reading