Toyokuni Utagawa’s Ukiyo-e: A Glimpse into Hanami Food
Dive into the world of Edo-period Tokyo through Toyokuni Utagawa‘s striking ukiyo-e, “mitate genji hana no en”. This artwork uniquely captures the essence of traditional sushi, offering a rare glimpse into historical food practices.
This Toyokuni’s piece shows us a cherry blossom viewing scene brimming with elegance and festivity. The detailed depiction showcases individuals engaged in enjoyment and leisure, under the splendid cherry trees, highlighting the cultural significance of hanami (flower viewing) in Japan.
Edo-Period Sushi Styles: Traditions in Tokyo
This artwork provides insight into the Edo-period, distinct from today’s sushi styles. Sushi was stacked in buckets, a method far from contemporary sushi. This unique arrangement included egg rolls and sushi, with picks likely used for practicality and cleanliness.
According to the source, the basic style of serving sushi in Tokyo from the Edo period to the Meiji era was to stack the pieces, and this style was maintained at least until the Taisho era. Additionally, the item placed next to it on the lid of the bucket is a container for ginger.
Janoichi’s Egg Rolls: A Taste of History
The egg roll, which is still available today at Janoichi, is one I splurged on once and found to be extremely delicious.
This exploration into Toyokuni’s ukiyo-e and the depicted sushi customs opens a window into the cultural and culinary history of Edo-period Japan. As spring approaches, let this historical insight inspire your next hanami, with a side of sushi, connecting past traditions with present experiences.
P.S. Although it is the author’s personal preference, I would recommend the sushi at https://sakanabacca.jp/
Citation
The image of Ukiyo-e in this page is cited from ‘sakana zukushi’, supervised by Yasuo Suehiro