If you’re reading this it is a clear sign you’ve fallen in love with this beautiful dish! And you have every right to feel that way. Even more so, you’re in the right place to learn something new about it, and check out the astonishing menu we’ve prepared for you to taste.
Every now and then it is certainly good to have fun while exploring your favourite food so stick around because we’re on our way to meet some fun facts about sushi you adore.
- Is Sushi originally from Japan? Well….
The answer is no! Unlike what most of us think, Japan is not the birthplace of sushi. The origins of sushi actually come from Southeast Asia. Today, Japan definitely is the sushi centre of the world but the origins of sushi come from China and Southeast Asia. It all started way back around 500 BC in the region alongside the Mekong river. The sushi technique eventually reached China and the Chinese introduced it to Japan in the 8th century. We know what you’re thinking – what did they eat beforehand? We can’t really answer this one, but we surely know what they have been passionately in love with ever since.
- Nigiri Sushi was invented by a man named Hanaya Yohei
If you prefer Nigiri and love it as much as we do, then this is the man to thank. And he is so important because the simplified it in the best way possible. He was all about serving that lovely sushi quickly, Hanaya Yohei set a new trend in Tokyo by developing the edomae sushi method, which eventually led to today’s nigiri sushi. Thus, he got credited as the inventor of sushi.
Sliced fish (raw, slightly cooked, or marinated in salt, soy sauce, or vinegar) is placed directly on top of vinegared rice, hand-molded and squeezed together at one. So simple and effective. This new method, while still preventing spoilage, didn’t require long fermentation and meant that sushi can be served fast. Thank you mister Hanaya!
- Sushi rice was considered trash
Narezushi, the original Japanese sushi, consisted of fermented rice and aged fish. The long fermentation time gave it a distinct flavour and prevented the growth of bacteria and microorganisms, writes a Manilla based journalist and a sushi lover Joy Sallegue. Now here is where the troubles for rice begin.
After the fermentation period has passed, the fish is eaten but the rice gets thrown away. Latter variants, including vinegared rice, were introduced and the Japanese soon started eating the rice along with the fish. It wasn’t so bad after all.
- Sushi spread all over Japan in 1923. due to one devastating earthquake
In 1923, the Great Kanto earthquake struck and killed more than 100,000 Japanese and left many more homeless. Many people were displaced, including sushi chefs. Many opted to leave Tokyo. In addition, real estate prices also declined, so sushi stores started to spring up like mushrooms after the rain.
A whole lot of sushi chefs decided to open up restaurants across the country. Naturally, this eventually led to sushi becoming more popular in Japan.
- It takes 10 years to become a sushi chef
It just can’t happen overnight! You need skill, dedication and knowledge and this takes time. An aspiring chef or apprentice starts his training by working with a master or itimae. The first few years are spent learning how to hold a sushi knife correctly. Yes, you’ve heard it right.
After spending long five years working with a sushi master, the apprentice is given the chance to prepare sushi rice. He needs to perfect the restaurants salt, rice and vinegar combination.
When the itamae is satisfied with the consistency of the sushi rice made daily by the apprentice, the apprentice may then move on to the next stage – wakiita.
Wakiita means “near the cutting board” and involves the preparation of fresh ingredients like fish, ginger, and scallions. Wakiita may actually begin preparing sushi for takeaway orders and observe how the senior itamae interacts with the customers. That in itself is a great deal of honour.
After couple of more long years of training, the wakiita may be appointed as itamae. Only then can he/she now stand in front of the cutting board and serve customers.
We’re lucky enough to have one here in Fukuro….:)
