Sushi has been a favorite choice of meal for many people around the world.
It is an art form that dates back centuries, believed to have started in Southeast Asia, before spreading out to China and the Land of the Rising Sun itself, Japan, where it became a high-in-demand source of food.
People in feudal Japan needed to find a way to keep raw fish fresh, and prevent it from rotting. So, they hatched a plan: they would store the fish inside fermented rice. Eventually, people started eating the rice with the fish. And the rest, as they, is history.
Sushi is still made today, a food that takes years to master. Many chefs who prepare it had to go to a school that specialized in preparing sushi. They must use the freshest ingredients available to them (as well as making sure the fish is in season.). They also learn how to use very sharp knives and are taught how to gut and slice the fish. Smaller tools are used specifically for deboning. In total, it can take up to ten years to fully master sushi preparation. It all begins by becoming an apprentice to a sushi master.
At the end of it all, the sushi chef in training gets a certificate, which shows that they are acknowledged as a fully fledged sushi maker. And even after all that training, they are still learning as they go along.
But sushi isn’t limited to just salmon tuna, crab, etc. In other cases, it can also consist of fugu, or Blow Fish. Chefs who prepare this must also undergo training, but of a different method. For you see, fugu is considered a delicacy in Japan, but the fish itself is highly toxic. It must be cut very carefully, to avoid any chance of causing the poison to spread. Many food adventurists have listed this dish on their menu of dangerous things to taste, and chefs must have a special license to prepare it. If you’re a dare devil and take great pleasure for walking on the wild side, this is the dish for you. Who knew food could be so exciting???
When visualizing this famous dish, usually a band of seaweed wrapped around some rice, vegetables and fish come to mind. However, one of the many things that make sushi so incredible, is that there a number of different types.
Some examples include: sashimi-where there is no seaweed or rice (sashimi isn’t limited to just fish though. It can be anything from chicken-known as toriwasa to beef- gyuunotataki), Temaki, or a hand roll, where the seaweed is wrapped into a cone shape around the rice, vegetables and fish, and hosomaki, which is the type you see in many restaurants (rice and fish on the inside with the seaweed wrapped on the outside).
The origins of sushi may date as far back as feudal Japan, but this dish is still being enjoyed and appreciated by many today.
BY Lia Salem