See, everyone has their own style for bara-chirashi. MOTO takes his bara-chirashi to the moon and stars, like this. She tops the rice with tamagoyaki (egg omelette), juliened green beans, and boiled shrimp. Every family has their own version of their bara-chirashi, and my mom always cooked the rice with renkon (lotus root), carrots and konnyaku (yam cake). The second is the bara-chirashi, which is a more humble variation using cooked, not raw, ingredients. There are two versions of chirashi: the first being the fancy sashimi version you find at sushi restaurants or for take-away at grocery stores around Tokyo. Kuni says that the origins of chirashi come from wanting to get rid of extra, unattractive pieces of fish, after using the nice parts for proper sashimi platters or for nigiri. It comes from the word 散らす (chi-ra-su) meaning "to scatter", as in scattering fish bits all over the place. Why? Cause I know that the last thing Kuni wants to do in the middle of the lunch rush is to make lunch for his hungry daughter, and chirashi is relatively fast and easy to make.Ĭhirashi is a classic dish of sashimi pieces over a bed of vinegar rice.
It's usually packed with Apple employees and the staff are usually all running around like a bunch of crazed chickens - so even if I really want to indulge in some nigiri sushi or makimono, I usually order a chirashi. Whenever I go to Sushi Kuni alone for lunch, I always sit at the sushi counter in front of Kuni.
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