What is Tsukeba used at sushi restaurant?
This time, I will explain the industry term “Tsukeba” used at sushi restaurants.
Tsukeba is the kitchen of a sushi restaurant.
Tsukeba mainly refers to the cooking area at a sushi restaurant.
At Japanese restaurants where food is prepared face-to-face with customers, the interior of the counter is often referred to as the “Itaba” rather than the kitchen. But why is it called Tsukeba in sushi restaurants?
A long time ago, when refrigeration and freezing technology were not yet developed, Edomae nigiri sushi was mainly made with sushi toppings marinated in soy sauce or vinegar. For this reason, many soy sauce barrels and vinegar bottles were placed in this Tsukeba for pickling (tsuke). And for the craftsmen, most of the work is not so much about making sushi as it is about pickling tuna, etc. in the Tsukeba, or preparing pickled fish such as yellowfin tuna and mackerel. Because of these things, it seems that it is called Tsukeba as a remnant of those days.
The table where sushi is placed is called Tsukedai
For the same reason as the Tsukeba, the table between the craftsman and the customer is called the Tsukedai.
Sometimes at a sushi restaurant, I see people who are into their conversation. Even after the nigiri is out, they just leave it on the table. The golden rule is to eat the sushi right after they’re served. If you leave sushi out, the ingredients will dry out and the taste will change. It’s important to enjoy your sushi while having a good conversation, but try to eat it while it’s still delicious.
