What exactly do you know about the sushi?
Sushi is a Japanese specialty made from rice, vegetables and raw fish or other seafood. The delicious dish is usually prepared from tuna, salmon, cuttlefish, octopus, shrimp, crab and caviar. The secret of this unique dish is in fact encoded in its centuries of history and in the balance between the rice and the vinegar used as its marinade. Since the essence of Japanese cuisine is the healthy processing of the individual ingredients, this food turns out to be quite tasty, nutritious and at the same time low in calories.
Sushi origin and its spread throughout the world
The excellent taste of sushi is mainly due to an Asian philosophical teaching – in Japanese cuisine one believes that one can neither change nor improve nature. The natural taste should therefore not be changed, but simply emphasized! Driven by this strong inner conviction, the Japanese enjoy eating fresh, raw fish. Although its thermal processing is not completely ruled out, it is viewed more as a compromise.
Sushi was first mentioned in a 2nd century Chinese dictionary. For this reason, it is believed that the dish actually originated in China and Southeast Asia and only began in the 7th-8th centuries. Became famous in Japan in the 19th century. Originally, sushi did not refer to the food itself, but to an ancient process for fermenting and preserving salted fish by adding rice.
In the 15th-16th In the 19th century, certain changes were made to the sushi technique. Although the Japanese initially threw away the rice that was included and only ate the sour-tasting fish, over time they gradually became convinced that the rice taste in combination with the fish triggers new sensual sensations. Originally, the fish was supposed to stay in the marinade for about a year until it was finally ready to be consumed. Later, the clever idea of adding rice vinegar to the rice came up, reducing the preparation and fermentation time to a few days.
Since then, the fish and rice appetizers have been sold and served in beautiful wooden boxes. When preparing the perfectly shaped rolls, two main things were taken into account: On the one hand, great importance was attached to the distinctive taste, because it should be a real treat for the palate. On the other hand, the focus was on the outside, because the color combinations resulting from the colors of the individual ingredients should please the eyes.
During the industrial progress and the expansion of the cities at the beginning of the 19th century, the food stalls played an important role as they always provided the workers with tasty and nutritious food. So that everything ran quickly and without problems, one should forego the days of fishing. Instead, vinegar was added to the rice on site to give the dish its specific sour taste. It was around this time that that too came about Nigiri sushi in Edo (today’s Tokyo). However, it took over 100 years for his fame to finally reach the Old World in the second half of the 20th century and make a name for himself around the world from Europe.
Today this Japanese specialty is considered a delicatessen whose taste is popular with young and old around the world. Many different variants are known in today’s world, and the chefs continue to experiment courageously with the ingredients and methods of preparation. What do you say? Ask that Sushi food challenge you with chopsticks?
Has your mouth watered already??
Sushi origin – nigiri sushi
This hand-formed sushi is considered to be the most common type of sushi of all. Here we have put a fish cut on rice.
Maki-Sushi literally means rolled sushi
This type of sushi is formed using a bamboo mat.
Sushi origin – Gunkanmaki
Hand-oval shaped rice wrapped in nori with different fillings
Sushi origin – Futo-Maki is a thick roll with fish and vegetables
The typical futo-maki has a diameter of 3-4 cm. The filling consists of three different ingredients, the taste and colors of which go perfectly with each other.
Sushi origin – chirashi sushi (scattered sushi)
A bowl of rice with different types of fish and vegetables mixed together
Ura-Maki (rolled from the inside)
Rice wraps the sushi while the nori sheet stays inside
Te-Maki: the nori is rolled into a bag and filled with different ingredients
Hoso-Maki with cucumber is used to clean the mouth when consuming raw fish, so that the different taste styles are not mixed with one another
Another variant is Hoso-Maki with tuna.
Oshi sushi is still known as press sushi and is characterized by its long shape
Sashimi – fish cuts without rice and any ingredients