It’s always good to surprise and entertain yourself with some new knowledge about things we know and love. Like Sushi for example! Let’s learn some fun Sushi facts you may have not known.
1. Sushi is originally not even from Japan
Although we almost instinctively connect Sushi to Japan, and there’s certainly good reason for it, this beautiful dish did not actually “come to life” in Japan. The birthplace of Sushi was actually Southeast Asia, particularly the Mekong River region. And it all started a lot differently than most of us think. This amazing culinary practice actually started as a way to preserve food. It was a preservation method and the role of rice was to extend the life of fish. The fish was actually fermented in rice. The technique then spread to China before finally reaching Japan around the 8th century. Initially called “narezushi,” this early form consisted of fish wrapped in sour rice that had just undergone fermentation. Unlike today’s sweet vinegared rice, the original version produced a distinctly sour flavour you probably wouldn’t like today. Or, would you?
2. The word sushi actually refers to rice, not fish
Are you ready for yet another mind-blowing discovery about our beloved Sushi. The word “sushi” actually translates to “it is sour,” thus referring to the vinegar-seasoned rice. Rice forms the foundation of every authentic sushi dish. It turns out that it’s not always about the fish. So, right now we just have to praise the rice, so to say. It’s this specially prepared short grained rice that defines a great sushi. The conclusion is that vinegared rice creates the very foundation of the dish, not the raw fish many people associate Sushi with. Without this vinegared rice component, you’re not eating Sushi at all, you’re eating Sashimi.
3. Some chefs recommend eating nigiri upside – down, why?
Have you ever noticed the way sushi chef’s looking at you in total disbelief as you go on with dipping your nigiri in that delicious soy sauce. If he’s giving you the dirty look, he just may have all the right reasons for it. The traditional Sushi method involves turning your nigiri upside – down before dipping it in soy sauce. Why is it like that, one may ask? Well, the reason is pretty basic. When you dip the rice first then the grains pretty quickly absorb the sauce, the rice falls apart and everything gets pretty messy. You can avoid this by dipping the fish side first, in other words, by eating nigiri upside – down. If you listen to the chef’s advice and dip the fish first you will be able to save your rice from falling apart and also control how much soy sauce touches the fish. And of course, chef himself will like you way more!
Feel free to use your fingers to eat, it’s totally acceptable, turn your nigiri “upside down” and enhance the flavour experience.
4. If you want to create a perfect Sushi, feel free to use these six types of tuna
If the beautiful short grained rice presents the foundation, then tuna gets to be known as a crown jewel of your Sushi dish.
There’s Pacific, Atlantic, and Southern Bluefin varieties. Each is prized for different qualities—Pacific for its high fat content, Atlantic for abundant flavour, and Southern for the firm untouchable texture. Bigeye and Yellowfin round out the common species. Bigeye offers higher fat content while the Yellowfin provides leaner meat. In traditional preparation, tuna is categorized by fattiness, so we’ve got: Akami (lean), Chutoro (medium-fatty), and Otoro (fattiest).
The sixth type is Albacore, the smallest of the them all, averages 1.2m in length and is recognized for its soft pink meat. It’s suitable for both sashimi and canned preparations.
There are also regional preferences. Now, in Japan, they prefer Pacific Bluefin, while European restaurants and sushi bars offer the Atlantic variety more often. It’s just common sense.
5. Frozen Fish vs. Fresh Fish
What would you say if we told you that the frozen can be fresher than the fresh one? Sushi made with frozen fish often delivers more freshness because modern technology makes super freezing possible. This way it preserves fish at the temperatures of 60 below zero. Temperatures this low lock the flavour as well as texture immediately after the catch.
It turns out frozen fish is actually superior to fresh fish when it comes to preparing a perfect Sushi. There are at least 4 good reasons for this. First one would be that immediate preservation. This fish gets frozen at peak freshness and you eat it this way, no matter how much time has passed between the catch and serving it on your plate. Further on, freezing kills parasites and reduces possible bacterial contamination so the safety is also enhanced. Freezing also creates tiny ice crystals that support the natural structure of the fish and provide the best possible texture. In the end, frozen fish gives that superior flavour you’re after. As the fish ages the development of “off flavours “occurs and nobody wants that! Freezing simply prevents this and delivers the best possible taste!
