About Sushi

A unique Japanese experience! Sushi is one of the most delicate, widely-eaten and delicious types of food in the world! Originally invented as a means of preservation, sushi found its way to steal our hearts.

It all started in the 8th century when fermented rice was used to store fish for anything up to a year. The rice was then thrown away and the fish was eaten when needed or wanted. However, in the early 19th century a man by the name of Hanaya Yohei conceived a major change. He found that, instead of throwing out the rice, it could be tossed with a bit of vinegar, and placed fresh fish on top, making a flavorful treat. Thus, ‘nigiri sushi’ was born!

Over the years, this dish started to spread throughout the world. The artful dining experience once uniquely Asian, has now evolved in Europe when western influences have given rise to new styles of sushi. Sushi restaurants were rapidly opened around Europe in the 1990s and since then found a major correspondence. One of the reasons for sushi’s European success is down to the fact that it was – and still is – seen as a new, perfectly formed, exotic and fashionable food for people to enjoy every single day!

Wasabi

Authentic wasabi is very expensive and often served in high-end sushi restaurants for an extra price. The heat of real wasabi comes from the antimicrobial chemicals present in the plant, and it was used in sushi to kill any parasites and microbes in raw fish.

Ginger

The pickled ginger that usually comes with your sushi isn’t meant to be topped on your sushi, but rather consumed in between bites of fish to cleanse the palate.

Soy Sauce

Is a brown, salty liquid condiment made by fermenting soybeans or breaking them down with acid (hydrolyzing). Soy sauce provides salt, sweet, umami (savory), and even a little bitter flavor. This balanced flavor profile makes it an excellent condiment. . You predominantly detect the salt, sweet, and umami, which mask the final bitter note.

Make every day sushi day.

International Sushi Day is held every year on June 1. Invented in 2009 as a way
for people around the world to share their love for sushi.

Wakame

Is a brown, salty liquid condiment made by fermenting soybeans or breaking them down with acid (hydrolyzing). Soy sauce provides salt, sweet, umami (savory), and even a little bitter flavor. This balanced flavor profile makes it an
excellent condiment. . You predominantly detect the salt, sweet, and umami, which mask the final bitter note.

Edamame

Is a soybean that is young and green when picked. Because of this, edamame is soft and edible, not hard and dry like the mature soybeans used to make soy milk and tofu. The word edamame is Japanese for “beans on a branch.”

Chopsticks

Different cultures and locales will have their own social rules that go along with sushi dining, so your best bet is to watch what the other patrons do. Generally speaking, you can use your hands to eat nigiri-zushi (sushi), but should always use chopsticks for sashimi..

Nigiri Sushi
Not many sushi lovers know this but the nigiri sushi with a fish slice on top of vinegared rice is meant to be eaten upside down. To eat it correctly, you must hold the nigiri by hand or chopsticks, turn it upside down, dip the fish part in soy sauce and eat it at once.
Puffer Fish
Contain lethal amounts of poison in its glands and organs. If a chef inadvertently scrapes one with a knife while preparing sashimi, he could potentially kill his own customer. To be certified to work with fugu sashimi, chefs in Japan must undergo a rigorous training and certification process -- then eat their own finished product!

There are six types of sushi Chirashizushi (scattered sushi): A bowl of rice topped with different ingredients – similar to our build-a-poke bowls.
Inarizushi
Named after the Shinto god Inari): Its most common form doesn’t have any fish and is sweet. Inari is a pouch of deep fried tofu simmered in a marinade of mirin, soy sauce, dashi, and sugar.
Makizushi
Rolled sushi: Rice and ingredients meticulously rolled in a sheet of nori seaweed, then cut into smaller pieces.
Narezushi
Matured sushi: Known as the initial form of sushi, this technique involves fermentation of the fish, then later discarding the rice before eating.
Nigirizushi
Hand-pressed rice topped with different ingredients of fish, tofu, vegetables or omelets.
Oshizushi (pressed sushi)
Also known as boxed sushi, this type is made by layering toppings, then cutting the sushi into rectangles, triangles, or small squares.
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