1. Sushi isn’t raw fish.
The word sushi describes cooked rice mixed with seasoned rice vinegar (with salt and sugar ). Sushi rice in Japanese is called “Shari.” So by definition, as long as you use sushi rice, it may be referred to as sushi. In recent years, we’ve seen”newcomers” like mac and cheese , hamburger sushi and beef sushi.
2. Sushi was devised in South East Asia First
Originally developed in Southeast Asia as a means to preserve fish in salt and rice., then it was introduced to Japan through China around 8th century. Initially, it was a street fast food served at a sushi stand, exactly like a hot dog stand. We see the rest of the original stand for a sushi bar at sushi restaurants.
3. Sushi rice is not sticky rice
Many people believe sushi rice means”sticky rice” Sticky rice describes mochi rice, which can be used to make mochi. To make sushi rice, which is known as”shari,” sushi chefs add sushi vinegar to cooked rice.
4. Ginger is a powerful antibacterial agent.
Pickled ginger not only brings refreshing taste in your mouth, it also cleanse one’s palette, particularly after oily fish. It functions as an antibacterial against raw fish, which can carry parasites.
5. California Roll is an American innovation.
1 evening a customer in the sushi bar in little Tokyo, Los Angeles, requested a”special.” The sushi chef employed avocado (that wasn’t a common sushi ingredient back then) and called it avocado special. The customer enjoyed it so much that it turned into a normal menu and evolved to the California Roll we understand now. Regardless, California roll is now the most popular sushi item in America.
Around 12-13 century in Japan, tuna was known as”shibi,” which rhymed with”day of dead” in Japanese. Consequently, they avoided eating lettuce because it was bad luck.
When Japanese state sushi, they think of Nigiri. When Americans think of sushi, they say Rolls.
8. Not all fish taste good when they are fresh.
Much like beef aging, Tuna (yellow fin, large eye and bluefin) begins to taste better after one to two weeks of aging. Halibut is almost uneatable when refreshing – chewy and no flavor like eating an unripe green banana.
9. Sashimi does not mean raw fish.
Sashimi means sliced meat. Therefore, sliced raw beef has a title”Beef Sashimi.” Japanese like chicken sashimi (only fresh chosen chicken) and vegetable sashimi as well.
10. Most so-called wasabi is not necessary wasabi
Most of the sushi restaurants in US use powdered wasabi. This wasabi is made up of western horseradish and mustard with some food coloring. Of course, there are some restaurants use”actual” wasabi powder. So why do most of them utilize non-wasabi power? That’s because wasabi costs a lot of money. The fresh wasabi from Japan can cost anywhere from $50-$100/lbs. , which could cost more than Toro (tuna belly.)