【壽司店唯一的素食"干瓢"】壽司的歷史與食材同在　不是魚為什麼必須要？解釋一下，很多人不知道的江戶前壽司"干瓢"故事跟做法

Hello everyone, my name is Sushi Master TAKA. I worked in a sushi restaurant in Japan for 12 years, and then lived in Taiwan for 13 years, continuing to make sushi. So, I have a total of 25 years of experience. Please feel free to offer your guidance. Today, I'll introduce the story and preparation of "dried gourd," a must-have ingredient in Edo-style sushi restaurants. This raw material is a gourd, finely chopped and dried. Our sushi chefs buy it to make this. But some people might find it strange, since dried gourd isn't fish, so why use it? This part should be understood through its history, so hopefully this time we can gain a deeper understanding of sushi. #Food #JapaneseFood #JapaneseFlavors #JapaneseCuisine #JapaneseMethod #Sushi #SushiRestaurant #EdoMae #EdoMaeSushi #SushiChef #DriedPear #DriedPearRoll #SeaweedRoll #TeppanyakiRoll #SushiRecipe #Gourd #PearGourd #Vegetables #VegetableDishes #Vegetarian #SushiIngredientStory #SushiHistory #EdoPeriod #EdoPeriodFood #EdoPeriodHistory #Homemade #DIY #HomemadeFood #HomeCooking #SophisticatedRice #SideDishes #SideDish #PreservedFood #StandardDishes #RicePaste #SimmeredFood #Pickled #FlowerSushi #HosoMaki #RolledSushi #Taiwan #Chinese