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Sushi – Shrimply the Best!
The 18th of June is the World’s Sushi Day! Sushi or any version of it, is today appreciated in many countries and cultures outside of Japan. One of the best Japanese culinary exports, its popularity allures many international cuisine chefs to Japan to learn the techniques of making and serving sushi.
Sushi is traditionally made with medium-grain white rice, though it can also be prepared with brown or short-grain rice, and as opposed to “onigiri”, the traditional sushi is prepared with vinegared (vinegar + salt + sugar) rice.
Historically, the original sushi was made only with raw fish stored in fermented rice for preservation. In the Muromachi period (1333 – 1568) vinegar was introduced replacing the rice as preservative and additional flavouring. The rice, that was ditched before, became an accompaniment of the fish and many other kinds of toppings were introduced in the Edo period (1600 – 1868). From then on, sushi did not stop becoming an appreciated food by people of all classes and backgrounds, every now and then becoming the basis to innovative and adaptive culinary.
The key seasonings used in sushi are soy sauce and wasabi (Japanese horseradish). Soy sauce is used as a dipping sauce, and wasabi is put in nigiri-zushi and may also be mixed with soy sauce for dipping. Also, pickled ginger (called gari) is commonly served with sushi to serve as a palate cleanser.
Chirashi Sushi
Chirashizushi is a dish in which seafood and vegetables are spread over sushi rice inside a donburi (Japanese bowl)
Nigiri Sushi
Nigirizushi are small rice balls topped with fish, shellfish, etc. There are countless varieties of nigirizushi. Please refer to table below
Maki Sushi
Makizushi is sushi rice, vegetables, egg, etc. rolled in dried seaweed sheets called "nori" but flattened omelet sheets can also be used instead of nori
Mosaic Sushi
The Mosaic sushi requires patience, craftsmanship and creativity. But once ready, they are magnets to the eyes, as much as to the stomachs
Inari Sushi
Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into small bags of deep fried tofu called "aburaage"
Temaki Sushi
Temakizushi (literally hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables. It can be served as separated ingredients and rolled by the person who chooses the fillings
Sushi can be adapted to any format to become more alluring to children
... or to adults. As one of the best Japanese culinary exports, sushi has long been used as the basis by other cultures to creative cuisine and adapted to their palates.
"Sushi" by Hiroshige ca. 1820
Historically, sushi has been the staple food for the Japanese, also inspired great artists, such as Hiroshige
Kaiten Sushi
Known in Japan as Kaiten Sushi Restaurant, or "Haya Sushi" (Quick Sushi), conveyor belt restaurants are very popular and attract a large number of customers for its affordability and time saving model.
If you have the pleasure of eating sushi in Japan or at a high-end sushi restaurant elsewhere in the world, there is a certain etiquette that you should follow. Both to fully enjoy the flavors of the fish, and to not insult your chef who worked so hard to prepare your meal. Sashimi should be eaten with chopsticks, but other types of sushi can and should be eaten with your hands. When picking up a piece of nigiri, hold it with your hands and dip only the fish into your soy sauce. Try your best to eat the whole thing in one bite.
For a more detailed information, read our guide to eating sushi like a pro. (Click on the picture)
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