Sushi actually dates back to at least second century A.D., and started as a method of preserving fish for later consumption in China.
Unsure about eating sushi for the first time? There’s nothing wrong with sticking to cooked items on your first visit to a sushi restaurant. California rolls, usually made with cooked imitation crab, are a popular choice. You can also try unagi (cooked eel), ika (grilled squid), or tako (grilled octopus).
Sushi doesn't have to be all about seafood. Even if you don't eat fish, a wide variety of vegetarian rolls featuring cucumber, avocado, or carrots is sure to satisfy.
Wasabi provides a complex, spicy, yet sweet complement to your sushi meal. Interestingly, it comes from the root of a plant grown primarily in Japan. This is a difficult plant to grow, requiring a rocky stream or riverbed and a proper mix of nutrients.
Sushi has been eaten in Asia for centuries, but the delicacy is fairly new to America. In fact, it was not until the 1980s that sushi restaurants began to find success in the United States. The popularity of sushi in America is attributed partly to an increased interest in healthy eating.
Nori are the black seaweed wrappers that are used in sushi. They were once made in a similar way to rice paper after the algae was taken from the sea, but are now commercially farmed and processed. High-quality nori is thick, green, and shiny.
White tuna, more commonly known as Albacore tuna, is one of the most popular fish used for raw sashimi dishes. It has a very soft texture and a super mild favor - perfect for diners new to Japanese sashimi dishes.
Sake is a traditional Japanese rice wine made of fermented rice, malt, and water. Sake has an alcoholic content of 16% to 19% and its taste varies from sweet to dry. You drink it hot, body temperature, or cold.
In Japan, a chef used to have to undergo ten years of training before he could be considered a sushi chef. Today, high demand for sushi chefs across the globe has diminished this training time to as little as two years.
Would you believe that the mound of wasabi you get a sushi restaurant is not wasabi at all? It is actually a mixture of horseradish, food coloring, mustard, cornstarch, and a minuscule amount of wasabi.
Many sushi patrons enjoy miso soup as an appetizer to their meal. However, did you know that miso soup can also help digestion? This makes it great for after dinner as well.
While you may prefer to use chopsticks, it is acceptable to eat nigiri with your hands. To do so, hold the nigiri like you would a computer mouse. Then, flip it over long-wise toward you to dip the fish (as opposed to rice) into the soy sauce.
Do you ever have miso soup before your meal at a sushi restaurant? Japanese usually eat miso soup not at the beginning of the meal, but at the end. This is said to aid in digestion.
If you're eating sushi tonight, here are some Japanese vocabulary terms you may want to know: soy sauce is "shoyu" (shoh-yoo); pickled ginger is "gari" (gah-ree); dried seaweed is "nori" (noh-ree); and chopsticks are "ohashi" (oh-ha-shee). Enjoy your meal.
Most sushi pieces are perfectly bite-sized, but futomaki are large sushi rolls cut into pieces about 1.5 inches across. It may take a couple of bites to eat, but the effort is worth it, because futomaki is packed with delicious ingredients.
Salmon, also called sake or shake, is a popular fish for sushi. Salmon nigiri has a mild, sweet flavor and a rich taste. Salmon sushi may use raw salmon or it may be poached or smoked for some rolls.
When you go to a sushi restaurant, you might also see sashimi on the menu. These are two different types of cuisine. Sashimi is sliced raw meat (usually fish), while sushi is cuisine served with rice that's flavored with vinegar.
Many people believe that the fortune cookie was invented in China, but some other stories tell another tale. According to some other theories, the fortune cookie was actually invented in San Francisco by a Japanese immigrant.
Tamago is a specific sushi variety that pairs rice and multiple, thin layers of cooked egg. The rice acts as a base, with the sushi "omelette" as a top layer. The whole presentation is then banded with a strip of nori.
Although sushi has been a common dish in Japan for centuries, it was only introduced to the United States fairly recently, in the 1950s. Since that time, many traditional sushi items eaten here have taken on a uniquely American flair, with items like avocado, brown rice, and California rolls finding their way onto the menu.
There are many varieties of sushi for even the pickiest eater. There is sushi with shrimp, tuna, and even tofu. In fact, Sushi is so popular that about 80 percent of the bluefin tuna caught worldwide is used just for sushi.
Sushi gets its name from having the rice seasoned with rice vinegar, but that's not the only seasoning. The rice can also be seasoned with lemon juice or orange juice. In fact, some Japanese mountain regions use the Yuzu fruit.
Have you ever looked at a plate of sushi and thought that it was too pretty to eat? Presentation is a key part of sushi making, as sushi makers are of the school of thought that you eat with your eyes as well as your mouth.
Did you know that in Japan, sushi chefs spend 2 years just learning how to cook and season rice? They then spend another 3 years after that learning all of the intricacies of cooking and preparing fish. Indeed, in Japan, a sushi chef is not even allowed behind the sushi bar until he has put in this time.
Although sake is probably the alcoholic drink most identified with Japanese dining, in Japan the most popular drink is beer. There are four major Japanese breweries, plus a large number of microbreweries. Three of the major breweries export their beers to the U.S., and two even have production facilities in North America.
If you're a sushi lover, you probably already know that the delicious layer of green wrapped around each roll is a toasted seaweed ingredient called "nori." Nori has a smooth (shiny) side and a rough side. In sushi prep, the rough side is usually facing the outside of the roll.
Ever wonder why gari (pickled ginger) is almost always included on any sushi plate? Eating sushi is considered an artful experience, and ginger is used to cleanse the pallet between different rolls to give you a full experience every time.
Sashimi differs from sushi in that it is fish served without rice. The word "sashimi" literally means "pierced body," and is a simple and elegant way to enjoy raw fish. It ensures that the fish's flavor is not overpowered.
Eel is a popular delicacy in Japan, and eel contains a wealth of beneficial nutrients including Vitamins B1, B2, D, E and A. Eel also contains unsaturated fats, and the taste blends well with fish, making it perfect for sushi.
June 18th became the official International Sushi Day in 2009, and it has been celebrated annually ever since. It’s the easiest holiday to celebrate because all you have to do to participate is go out and eat sushi!
The steadily rising popularity of sushi has created a huge demand for bluefin tuna, driving the price up dramatically. In 2013, one restaurateur got into a bidding war and eventually paid $1.76 million for a 488-pound bluefin tuna.
Would you believe that sushi was considered fast food until after World War II? It was at this time that sushi stalls were shut down and moved indoors to more sanitary conditions. More formal seating was later provided, and sushi changed to a true dining experience.
A true sushi chef isn’t only concerned with the taste of the food he prepares. Equal attention is given to appearance (including color balance) and texture. The result is sushi that is a real work of art, where all aspects work harmoniously together to give you a unique eating experience.
If you are a beginner to eating sushi, then try items that have a lower fishy intensity first. This might include rolls that include fish such as scallop, red snapper, squid, and halibut. The milder fish can still have great flavor without being fishy.
Asian rice’s scientific name is "oryza sativa," and rice is the most widely consumed staple food for much of the world’s population. It is found in many Asian dishes— including sushi—and is the second-highest-selling grain behind corn.
Chirashizushi is a common sushi dish that includes raw ingredients. It is served with rice topped by sashimi and garnishes. The most commonly used fish in traditional Japanese sushi is tuna, Japanese amberjack, yellowtail, snapper, mackerel, and salmon.
Sushi arrived in the U.S. shortly after World War II, although it remained hard to find until the 1970's when the California roll was introduced. Its popularity has increased ever since, and neighborhood sushi bars join top-rated fusion restaurants in providing Americans the sushi they crave.
Japanese bento boxes are containers with compartments designed for carrying lunches. They may be made of plastic, metal, or lacquered wood, come with matching chopsticks, and packed with a variety of treats such as rice balls, pickled vegetables, meat or tofu, or maybe some fish.
Sushi has been around for centuries. It has been eaten in Southeast Asia since at least the 4th century BC.
In modern sushi making, any fish that will be served raw must first be frozen to kill any parasites. Because of this, we’re able to use less expensive horseradish wasabi instead of authentic wasabi since we don’t need the antimicrobial properties to kill parasites.
Ginger root is very often served in sushi restaurants as a kind of palate cleanser. It is also very healthy, as it has natural antiseptic qualities. Ginger not only helps with digestion but it also boosts the immune system.
Unagi sushi is made of delicious grilled saltwater eel that has been marinated in some type of sweet and sour or sweet and salty sauce, like soy, oyster, or teriyaki sauce. Good unagi sushi should be as tender as a high quality steak.
What is your favorite sushi dish? Do enjoy the delicate flavors of Arctic clam and scallops or do you like the intense flavors of sea urchin or mackerel?
Did you know that the bamboo mat that gives sushi rolls their cylindrical shape is called “makisu” in Japanese? Interestingly, rolled sushi isn’t the preferred form of sushi in Japan. Rather, the Japanese prefer “nigiri,” where a piece of fish is pressed on top of a strip of rice.
Preparing sushi is more complicated than just cutting fish. Sushi chefs have a wide variety of specialized techniques they use, such as distinctive cuts, layering techniques, or even dipping their hands in a cold water/rice vinegar mixture to keep the fish cool and germ-free.
There are several different types of bluefin tuna meat used in sushi. Toro is fatty tuna, chutoro is fattier tuna, and otoro is the fattiest tuna. The more fat, the higher-quality and more flavorful the meat.
According to the Food and Agriculture Organizations of the United Nations, nearly half the fish consumed as food worldwide are raised on fish farms rather than caught in the wild. This is due to the demand being so high.
Ever wonder why ginger is traditionally served with sushi? This is because it is meant to cleanse the palate when eaten between different kinds of rolls. Ginger also has minor anti-microbial properties, and was thought to prevent any sickness associated with eating raw food.
Among all of the choices you have for sushi toppings, clams happen to have the most flavor out of any of the fish. In Tokyo, customers prefer boiled clams to raw slices of fish.
Breaded rice sushi is called inagi and is a very favorite among sushi fans, especially those in the Western world. Inagi sushi uses thinned, sweetened breading that is filled with rice and delicious healthy vegetables like carrots and cucumbers.
The word nigiri literally means ‘grasped’ or ‘squeezed’. This refers to the rice which is molded into a shape and then fish is placed on top, often held together with seaweed. This makes it easy to pick up and eat with your hands, which is why it also referred to as ‘hand sushi.’
Did you know that tempura rolls can be made two different ways? Shrimp or vegetable tempura is either traditionally wrapped in seaweed or the entire roll is made textured or crunchy using tempura batter.
The word nigiri literally means ‘grasped’ or ‘squeezed’. This refers to the rice which is molded into a shape and then fish is placed on top, often held together with seaweed. This makes it easy to pick up and eat with your hands, which is why it also referred to as ‘hand sushi.’
The way that you can identify quality sushi rice is that it has a somewhat chewy texture and is slightly sticky to the touch.
Proper sushi etiquette calls for patrons to rest their chopsticks parallel to the table when not in use. Traditionalists may also take offense if you rest your chopsticks on your plate rather than the hashioki (chopstick rest).
Did you know that tempura rolls can be made two different ways? Shrimp or vegetable tempura is either traditionally wrapped in seaweed or the entire roll is made textured or crunchy using tempura batter.
The word nigiri literally means ‘grasped’ or ‘squeezed’. This refers to the rice which is molded into a shape and then fish is placed on top, often held together with seaweed. This makes it easy to pick up and eat with your hands, which is why it also referred to as ‘hand sushi.’
Did you know that traditionally a slither of pickled ginger is to be eaten between bites rather than in the same bite as sushi? It is eaten to both cleanse the palate and aid in digestion.
Traditionally, in Japan, training to become an itamae or sushi chef takes about ten years. With growing popularity worldwide, there are now trainings elsewhere that are shorter, but some can be even longer, up to 20 years!
The way that you can identify quality sushi rice is that it has a somewhat chewy texture and is slightly sticky to the touch.
Proper sushi etiquette calls for patrons to rest their chopsticks parallel to the table when not in use. Traditionalists may also take offense if you rest your chopsticks on your plate rather than the hashioki (chopstick rest).
Did you know that tempura rolls can be made two different ways? Shrimp or vegetable tempura is either traditionally wrapped in seaweed or the entire roll is made textured or crunchy using tempura batter.
