Sushi may seem like a simple dish of raw fish and rice, but it boasts a rich history and surprising secrets. Dive into the world of sushi with these ten fin-tastic facts:
Not So Raw: Contrary to popular belief, not all sushi features raw fish. Many varieties use cooked seafood like shrimp tempura or eel (unagi). Sushi chefs also employ techniques like flash-searing (炙り – Aburi) to add a smoky flavor while still keeping the fish slightly cooked.
Preservation Powerhouse: Believe it or not, sushi originally started as a way to preserve fish! In Southeast Asia, fish was packed in fermented rice, which allowed it to ferment and become edible. Over time, the rice was discarded, and the focus shifted to the fresh seafood enjoyed with vinegared rice.
Rice Rules: In sushi, the rice is just as important as the fish. Sushi rice is specially prepared with vinegar, sugar, salt, and sometimes other seasonings. The skilled sushi chef ensures the rice is cooked perfectly – not mushy, but sticky enough to hold its shape.
University of Sushi: Becoming a sushi chef (itamae) takes dedication and skill. In Japan, aspiring chefs may train for upwards of 10 years, mastering techniques like rice preparation, fish selection and cutting, and proper presentation.
Fishy Fingertips? Not a Problem: Sushi chefs traditionally use their bare hands to handle the fish. Years of training allow them to develop a remarkable sense of touch, ensuring the fish is cut precisely and at the optimal temperature.
Wasabi Misconception: That green paste you see with your sushi? It’s likely not real wasabi. Real wasabi is a rare and expensive root, and most restaurants use a colored horseradish paste flavored with a touch of wasabi. True wasabi has a complex flavor and aroma, quite different from the spicy green paste most are accustomed to.
Tuna Triumph: Bluefin tuna is considered the king of sushi fish, prized for its rich, fatty flavor. Unfortunately, overfishing has driven up the price and threatened the bluefin tuna population. Sustainable sushi restaurants may offer alternative tuna varieties or other types of seafood.
Sushi on the Go: The fast-paced conveyor belt sushi restaurants, where plates of sushi whiz by on a belt for customers to choose, are a relatively recent invention, dating back to 1958 in Japan. These restaurants revolutionized sushi, making it a more accessible and affordable meal.
Space Sushi: Believe it or not, sushi has even made it to space! In 2008, a Japanese astronaut enjoyed specially prepared sushi on the International Space Station. The freeze-dried sushi was rehydrated for consumption, proving that even in space, our love for sushi knows no bounds.