Eating it right – Sushi
The authentic Japanese Sushi is a dish prepared with vinegared rice, seafood such as squid, eel, yellowtail, salmon, tuna or imitation crab meat; veggies and often with tropical fruits. It is often served with pickled ginger, wasabi, and soy sauce. Daikon radish or pickled daikon are popular garnishes for the dish. Every ingredient that goes into the making of sushi has a perfect balance of cooking and rawness! A slight notch over or undercooked ingredient results in the de-shaped and ill-tasted sushi. Making perfect sushi is hours of practice and years of skillful cooking combined!
For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish which is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in the commercial inspection.
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrate from rice, vitamins, and minerals, as are gari and nori. Depending upon fish and vegetarian stuffing, omega 3 fatty acids, and other vitamins and fibers are included in the Sushi.
How to eat Sushi?
- Holding the chopsticks right
Chopsticks are to be held perfectly to pick the sushi without breaking it or it is a mess! Hold the upper chopstick as if you were to write something with it and support the bottom chopstick facing it in the same direction as the upper one and now guide the upper chopstick with your thumb and pick it up! Gobble it!
- Instant food!
No not like the noodles, here it is suggested to eat the sushi instantly once it is served! Unlike other foods, this is not a stay longer on the table food! That’s also the best part of this dish, it has to be consumed the moment it is ready. No chef can serve you stale sushi, why because the texture, taste, and smell of the food begin to change!
- Don’t soak the sushi in dips
Your chef has already added enough flavors in your sushi making sure almost all the taste buds are activated on your tongue. Soy sauce is accompanied by Sushi but that’s for just a slight dip, that too only on the fish side. Never dip too much so as to retain the chef’s art and the beauty of the sushi reaches your stomach!
- Put that ginger down
The flavor of ginger overpowers the taste of the fish in the sushi. Pickled ginger is to be eaten right after the sushi, not along with it. The Sushi should wake the sleeping Japanese in you!
- Put the Golgappa skill to use
Wondering how Golgappa and Sushi are in the same sentence? Sushi, like Golgappa, is to be eaten in one go. Never break the sushi into two, they’re generally served in small sizes so as to fit in the mouth at once. Not only is it a mess but it is also bad etiquette to break a fish according to Japanese.
Like you know becoming a sushi chef is not an endeavor to be taken lightly, there are courses worth $6,000 for just mastering the skills of making Sushi.
Amongst the 100 varieties of Sushi, here are a few names you can learn to impress your foodie friend –
- i) Sake nigiri: Salmon and rice
ii) Toro: Young Yellowfin tuna
iii) Ebi nigiri: Cooked shrimp
iv) Tekkamaki: Thin tuna roll
v) California roll: Made from avocado, cucumber and imitation crab
vi) Unagi: Eel broiled in a sweet sauce
vii) Kani nigiri: Authentic crab leg
viii) Shirasu: Baby anchovy
You ought to appreciate what is on your plate – Sushi!
image source: Google