[Kyoto's Steamed Sushi]

With the arrival of Risshun (the beginning of spring), Kyoto feels the bright sunlight hinting at a new season, and the cold gradually begins to ease. Still, this is a time when the weather slowly shifts, alternating between days of harsh cold returning and days of slight relief. It is precisely during this time, when warmth is still deeply desired amidst the lingering cold, that seeking out foods that taste especially delicious becomes one of winter's pleasures. One such delight is Kyoto's beloved winter-limited gourmet treat: “steamed sushi.”

Steamed sushi is warm chirashi sushi steamed in a bamboo steamer. Also known as “nukuzushi” (warm sushi), a name derived from the Kansai dialect word “nukui,” meaning “warm,” it is cherished as an indispensable treat during the harshest winter chills. Unlike regular sushi, it is steamed in a bamboo steamer upon order. The white steam rising from shop fronts signals the arrival of winter in Kyoto.

The prevailing theory suggests its origins date back to the late Edo period, when it was developed in Kyoto and Osaka. Originally, large boxes filled with chirashi sushi were placed whole into bamboo steamers. This steamed sushi was then shared among diners, who would portion it onto their own plates for lunch during theater performances. However, as times changed, it evolved into its current form, where portions are pre-served in individual bowls.

Its defining characteristic is the steaming process, which softens the edges of the vinegared rice, resulting in a fluffy texture and enhanced sweetness. Each shop has its own unique method to ensure it tastes even better when warmed. Standard ingredients vary by shop and include shredded omelet, conger eel, shrimp, shiitake mushrooms, and dried gourd strips. It's typically served from late October to around the end of February. If you miss this season, you'll have to wait until next year. So, why not try enjoying this warm winter flavor easily at home using Adachi Shigehisa Shoten's “Wappa Seiro”?

The preparation is almost the same as regular chirashi sushi. Place vinegared rice mixed with ingredients into the steamer basket, then top it colorfully with your favorite toppings like shredded omelet, shrimp, and sweet-vinegared ginger. Then, simply place the Wappa Seiro steamer over a pot of boiling water and steam for about 10 minutes. By stacking the upper tier, you can make two servings at once.

The moment you lift the lid, rich aromas and white steam rise up. This vibrant dish, enjoyed with all five senses, is a winter luxury that gently warms both heart and body during the harsh cold. Bring the steaming wappa steamer directly to the table and savor this unique warmth, available only at this time, right in your own home.

Steamed Sushi (Serves 2-3)

Ingredients
Vinegared rice: 2 cups (2 cups cooked rice, 50ml rice vinegar, 1 1/3 tablespoons sugar, just under 1 teaspoon salt)
Shiitake mushrooms: 2-3 pieces
Thinly sliced fried tofu: 1/2 sheet
Carrot: 1/4-1/3 medium (julienned)
Thinly sliced fish cake: a small amount

A Seasonings
Water: 50ml
Sugar: 2 teaspoons
Soy sauce: 1.5 teaspoons
Mirin: 1 teaspoon
Cooking sake: 1 teaspoon

Shrimp: As needed (boiled in salted water)
Kinshi tamago (shredded omelet): Made with 2 eggs
Sweet vinegar-pickled ginger or thinly sliced fish cake

Mitsuba (Japanese parsley): A little (add just before eating)

Instructions
1. Make sushi rice by mixing sushi vinegar into firm-cooked rice.
2. Thinly slice shiitake mushrooms and chop finely. Julienne carrots and thinly fried tofu.
3. Place ingredients from step 2 and the A seasonings into a pot. Simmer until the liquid is reduced. Once cooled, mix into the sushi rice from step 1.
4. Boil shrimp in salted water, peel, and set aside. Make a shredded omelet.
5. Layer sushi rice, rolled omelet strips, and shrimp in a bamboo steamer. Top with sweet vinegar-pickled ginger, fish cake, or other toppings as desired.
6. Cover and place the steamer over a pot of simmering water. Steam over medium heat for 10 minutes. Garnish with mitsuba.

Adachi Shigehisa Shoten's Wappa Seiro S
https://www.shokunin.com/en/adachi/seiro.html
Yamaichi's Sushi Handai 27
https://www.shokunin.com/en/yamaichi/sushi.html
Azmaya's Rice Scoop #6.5
https://www.shokunin.com/en/azmaya/miyajima.html
Wadasuke Seisakusho's Rice Scoop Holder
https://www.shokunin.com/en/wadasuke/shamoji.html
Seiryugama's Kobachi L
https://www.shokunin.com/en/seiryu/kobachi.html
Otowa
https://maps.app.goo.gl/xvkaN9XiihYgZAu36

References
https://www.izasa.co.jp/blog/mushisushi/
https://co-trip.jp/article/436689
https://madamefigaro.jp/series/kyoto/190124-mushizushi.html
https://www.mizkan.co.jp/ouchirecipe/recipe/?menu_id=8196 (Reference Recipe)