With Sydney Australia as his base, Sushi expert and genius Nagashima has offered an in-home sushi-making service for a matter of years and is constantly approached by businesses far and wide.
Nagashima decided it was about time Australia should be able to enjoy the wonder of Osaka style sushi, praised in Japan as Sushi Art.
The Osaka Style Sushi specialty store is open now in Neutral Bay. The skill requires dexterity, and materials akin to gems: Osaka Style Sushi requires plenty of time and effort piece by piece.
Along with the aesthetic beauty and appeal, Osaka Style Sushi is healthy and high in nutrition: well deserving of it's reputation as 'Sushi Art'.
With the keen sense of the creator, taking fresh ingredients daily and combining them with other high-quality ingredients requires a whole day so a daily regular menu cannot be provided, so instead Komaru provides a day-to-day menu of only the ultimate Osaka Style Sushi. Osaka Style Sushi is ideal for a party or a special gift for that special someone, or simply for enjoyment on that significant occasion.
Nare-sushi, first starting as a preserved food was simply preserved fish that was eaten, with the rice used in the preservation process discarded. It would take another ten days to a year to repeat the process and eat again. Eventually this developed into Hako-sushi, using vinegar instead of rice for the fermentation. This lead to the sushi that we are familiar with today. Around 100 years later this evolved into Nigiri-sushi, also known in the Kanto region as Haya-sushi. The convenience of eating virtually with no wait time was popular and from then this phenomena quickly spread to the whole of Japan.
Hako-sushi, originating in the Osaka region, is a form of Oshi-sushi where fish is preserved and pressed into a shape. Fish, Egg Omelette, Prawn, Conger Eel, Mushroom and other ingredients are pressed with sushi rice in a wooden box. This Hako-sushi, with the ingredients spread beautifully over the top and moulded into a unique shape, became known as a sushi art form, and became popular almost overnight with any of the Osaka elite who tried it.
What sets Osaka Style Sushi apart from Nigiri Sushi is that the taste remains unchanged by time. This can be attributed to the vast amount of time and painstaking effort put in by the creator. Preparation starts one whole day in advance, and along
with strict quality control of ingredients, ancient technique and time are all utilised resulting in the finest of flavours.
Design sense is an essential skill in order to produce a beautifully pressed sushi. From aesthetic standards refined over countless years, Osaka Style Sushi has been coined as a visual delicacy.
A deep-seated tradition even to this day, there are very few professionals and outlets offering this delicacy in Japan because of the quality ingredients, skill, painstaking detail, time and effort required in the creation of Osaka-style Sushi. Despite this it remains in high esteem among food lovers, and is termed as the genuine art work in the history of sushi.
By using vinegar to preserve the raw fish the vinegar content is much higher than that of Nigiri Sushi, making Osaka Style Sushi the healthier option. The vinegar used in Osaka Style Sushi, rice vinegar, is mineral-rich and not only cleanses the blood but boosts the metabolism, proving helpful for diets.
Osaka Style Sushi is flavoured with the vinegar and also kelp, and the rice is seasoned so it can be enjoyed without soy sauce. By avoiding soy sauce with it's high salt-content, there is the added benefit of salt reduction.
Affectionately known as the king of blue-scaled fish, Mackerel is full of nutritional value. It is also rich in healthy fats including DHA and EPA, and is proven to combat memory loss and reduce cholesterol and neutral fat levels in the blood. It is known to contain Calcium, vitamin D, vitamin B2 (ideal for improving the complexion), potassium and other essential vitamins and nutrients.
Although compared to eel the nutritional value is much the same, levels of fat abd ebergy are approximately halved so conger eel is exceedingly healthy. Just 100g contains almost the entire daily recommended intake of vitamin A, which is key to eye and skin health. Conger eel also contains plenty of calcium for healthy bones.
An ingredient high in protein and low in fat. Also rich in taurine, there are studies that prove by eating prawns cholesterol can be eliminated.
Entering the world of sushi at 18, Nagashima learned the tricks of the trade at sushi restaurants in Tokyo and Osaka, finally moving to Australia at the age of 30.
Starting up several sushi restaurants including Edo-ichi, Uo-ichi and Yuki's, Nagashima then started an in-home sushi-making service as well as opening a sushi shop in Wynyard. The concept of custom Chirashi Sushi was an instant hit with the Australian clientele. The novelty of having Nigiri Sushi made right before your eyes gained a reputation and Nagashima begun taking catering orders, catering for functions for spanning over 1000 people.
Establishing himself as a sushi catering master, Nagashima not only practices in NSW but is constantly approached by businesses far and wide.