Narezushi Company 19Th Century Founding Museum Workshop Wooden Boards

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You might ask: why not just use heavy stones? After all, many cultures use stone weights for fermentation. But the Narezushi Company discovered early that wood absorbed excess salt and released tannins that enhanced the fish’s natural sweetness. Stones would crush the rice into a paste; wood allowed for a delicate, gentle pressure that kept the grains intact.

This nuance turned a simple preservation trick into a gourmet delicacy. The wooden boards became the unsung heroes of what would later evolve into modern sushi. Without them, that perfect bite of nigiri you love might have never existed.

Practical tip: If you’re a home cook, try using a wooden tofu press for your next batch of pressed sushi. The design is almost identical to these 19th-century boards. Just remember to line it with a cloth if you’re using fresh fish.

Discover the DARK SIDE of 19th Century PENNY DREADFULS!