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Although Japanese food is a great deal more varied than most
westerners believe, sushi is widely considered to be
virtually synonymous with the Japanese eating experience.
Most people associate sushi with raw fish, but although
this is a popular ingredient, it's not the most important
element and some kinds of sushi actually contain no fish at
all. The essential ingredient in every type of sushi is
sticky rice, seasoned with sweet vinegar.
In the last decade sushi bars have sprung up in cities all
around the world, and even takeaway mini sushi dishes from
major supermarkets, so many people are familiar with the concept
before they even go to Japan. Even so, it's unlikely you'll
have tasted quite such exquisite sushi outside the country
of its origin.
Origins and history
Since the 7th century, the Japanese have preserved their fish
with salt and rice, pressing it into compact layers to ferment
it. The technique actually originated in China, and in the
days before refrigerators this was obviously a smart plan
to stop your fish becoming too stinky.
In the early 1800s a Japanese entrepreneur hit upon the idea
of placing raw seafood on pads of rice. The invention was
hailed as a new taste sensation across Japan, and thus modern
sushi was born.
Sushi chefs undergo years of training in the art of making
sushi, and when they graduate they are held in high esteem
in culinary circles. Not only is a Sushi chef responsible
for the taste and presentation of the dish, but they are actually
involved in every aspect of the process - from haggling with
the fisherman right through to chatting with the customer.
Serving suggestion
Sushi is very low in fat and is a really healthy food. The
fish is a great source of protein, vegetables provide
a range of vitamins, seaweed is rich in iodine and rice is
carbohydrate. Although sushi is traditionally finger food
to accompany sake or beer, it can be a balanced
meal in itself and is often enjoyed as such.
There are two main types of sushi: Nigri-zushi (literally
'hand shaped sushi') are fingers of vinegared rice served
with a slice of raw fish or other ingredients on top. Maki-zushi
is seasoned rice and other ingredients (such as fish, cucumber,
egg or mushrooms for example) wrapped up in seaweed. Both
these types are served with strong, green horseradish,
and are dipped in soy sauce before eating. Slivers
of pickled ginger are always provided to cleanse the
palate between mouthfuls.
If chopsticks aren't your forte don't panic - it's perfectly
acceptable to eat sushi with your fingers.
Modern sushi 'joints' tend to have a revolving table where
you pick the dish you fancy as it spirals past and pay for
your platters when you've had your fill. |
