Evolution of Sushi
By Joseph Devine

Sushi is a type of Japanese cuisine that combines vinegar rice and fish. It is growing in popularity throughout the world. Originating in Asia, traditional sushi is fermented rice and fish preserved with salt. The word “sushi” literally means sour. There are 5 different tastes of sushi depending upon the fermentation process.

The basic taste of sushi is termed umani. It is produced when the rice ferments producing vinegar that breaks down the fish into amino acids. The oldest form of sushi in Japan, Narezushi, is very similar. Over the years, Nazerushi evolved to Edomae nigirizushi. Edomae nigirizushi is what Americans know as “sushi” today.

However, modern Japanese sushi is far distant from the original umani. When sushi originated, only the fish was eaten. The rice was used solely for fermentation and not consumed. This traditional style of strong tasting fish is still made today in Lake Biwa in Japan. The dish is known as funazushi and is a type of narezushi. In the Muromachi period between 1336 and 1573, vinegar was added to the dish for taste and preservation. The vinegar accented the sour rice and sped up the process of fermentation. Eventually, fermentation was excluded all together in the dish. The dish was now termed oshi-zushi. Oshi-zushi included fish and rise pressed together with bamboo molds. It made it’s way to Edo which is Tokyo today in the mid 18th century.

Hanava Yohei invented the contemporary version of sushi in the 19th century. It was created as form of fast food since it was not fermented, and therefore, could be prepared quickly. In addition, the food could be eaten by hand on the go. This sushi was known as Edomae zushi as it was composed of fresh fish caught from the Edo-mae Bay. To this day, sushi is formally known as Edomae nigirizushi.

Today nigiri sushi is still eaten with fingers. It is served on minimalist wood or lacquer plates. The prices are often fixed and selected by the chef. Grades are matsu (pine), take (bamboo) and ume. Ume is the least expensive and matsu is the most costly. It is common in Japan and gaining popularity abroad for sushi to be served kaiten zushi or train style. A conveyor belt runs with different colors of plates of sushi. Each plate is worth a certain price, and at the end of the meal, the customer’s dishes are tallied to calculate the bill.

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Joseph Devine

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Interesting Facts About Sushi Rice
By David Urmann

For the Japanese, sushi implies vinegared rice typically topped with meats, fish and vegetables. Outside Japan, sushi is more often mistaken as “raw fish” or “raw seafood.”

In Japan, they call sliced raw fish, sashimi. It is different from sushi because sashimi implies purely on the raw fish part. In Archaic grammar, “sushi” literally means “it’s sour.”

There are several types of sushi. The Nigirizushi sushi consists of toppings laid with “hand-formed” rice clumps. Aside from topping it with vinegared rice, it is also dabbed with wasabi and a bite-size, thin slice of fish, egg or various other seafoods.

Although the egg is cooked, the seafood and fish can be served raw. The types of fish you can use are salmon, tuna, mackerel and eel.

When eating Nigirizushi, make sure that the rice side is not dipped into the soy sauce. The fish side should be the one dipped or it will fall apart. You can do this alternately, not dipping it completely in soy sauce.

Makizushi is a type of sushi rolled inside some “nori,” a pressed and dried layered sheets of alga or seaweed. It can contain vegetables, fish, seaweed and rice. These are rolled into a cylindrical form with the aid of a bamboo mat or makisu. Afterwards, it is cut into suitable widths. Futomaki refers to the thicker rolls. Hosomaki refers to the thinner rools. Uramaki refers to the “inside-out” rolls.

Inarizushi has toppings stuffed inside a tiny pouch of fried tofu. This is more uncommon compared to Chirashi-zushi. You still need to go to a sushi restaurant in Japan to order this type of sushi. Chirashi-zushi has toppings scattered and served over a sushi rice bowl. This is not regularly served in Japanese restaurants outside of Japan. The toppings are either raw seafood or sashimi.

Temaki Sushi is also called the hand roll. It is almost the same as maki except for the part where you roll it into a cylinder and slice it. With Temaki Sushi, you roll it with your hands and form cone shapes. Then, it is eaten as is, not sliced.

In any sushi, the common denominator is always sushi rice. They only vary on toppings, condiments, fillings and the procedure these ingredients are placed together. These ingredients can also be collected using contemporary or traditional ways, making distinct results.

Sushi is not only a favorite dish in Japan. It is well-loved in other countries also.

If you want to learn how to make sushi rice, it is easy. First, you need a sushi vinegar called sushi-zu. Mix it with rice vinegar, sugar and salt. Heat the mixture until the sugar dissolves. Stir frequently in the process. Afterwards, let the mixture cool to room temperature. This mixture is called tezu.

Using either a spatula or just a regular spoon, cut and fold the rice as gentle as possible. Avoid smashing the rice grains.

Get a bowl and moisten the sides with tezu. It is ideal to use a wooden bowl because it absorbs moisture. If none is available, any bowl is fine with a flat bottom.

Place the rice in the bowl and add a quarter of sushi vinegar. Mix them together, making sure you follow a folding motion to avoid smashing the rice. Afterwards, fan to dry the mixture for about 5 to 6 minutes. This process will remove the excess moisture and will make the rice look glossy and shiny.

As a tip, a good sushi rice is somewhat chewy in the mouth, and sticky to your touch.

For more information on Sushi Rice and Rice Cookers please visit our website.

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How To Make Nigiri Sushi

Before you handle sushi rice, you need to wet your hands to prevent the rice from sticking to your fingers. When you shape the rice, the bottom should be flat and the top rounded. Slicing the the fish to right size and shape takes some practice. For best result, the fish should be sliced at 45 angles. Smear a small portion of wasabi to the fish and place it on top of the rice. Press and shape the rice and fish as shown.
Place two pieces of each type of nigiri on your plate. Choosing a right sushi plate enhances your presentation.

By Mark Etinger

Are you a sushi beginner? Never been out for an evening of Japanese seafood dining? Then get yourself ready with the following essential information about how to get the most out of your sushi dining experience.

10 things to know about dining out for sushi

1. This is NOT Chinese food. Far too many people walk into a fine neighborhood sushi establishment and immediately request the Chow Mein special with a chicken egg roll. That’s Chinese food, people. Sushi is a fresh, raw and healthy delicacy from Japan.

2. Watch out for the sake. Sake looks harmless enough; it is served from decorative bottles in tiny cups and glasses. But watch out for the alcohol kick from this strong spirit. To experience a sushi restaurant in full, enjoy a glass – but in keep it all in moderation.

3. Start with cooked menu items. It is a common misconception that all sushi is raw. Beginners may want to give cooked items such as California rolls or unagi (eel) a try before moving on to raw dishes.

4. Stick with what you know. Many of the types of fish you have enjoyed for years are available at a sushi bar – simply in raw form. If you like salmon or grouper – stick with their raw equivalent when ordering sushi for the first time.

5. Be prepared for the omakase. Omakase is loosely translated as “chef’s choice” and ordering it puts you in the hands of the experienced sushi chef. Bear in mind, that while this option may indeed produce some delightful dishes, they may be a little too advanced for the novice palette.

6. Go veggie if you like. Did you know that you can eat a completely satisfying sushi dinner without eating any fish? It’s easy if you stick to the vegetable rolls (such as the cucumber roll) and substitute veggies for seafood in other dishes.

7. It’s good to ask questions. At some snootier fine dining establishments (French restaurants, we’re looking in your direction) asking questions is frowned upon. However, at sushi bars, questions are encouraged. The best sushi chefs love to talk about their craft and share insight into the different dishes they will be serving.

8. Sushi is a healthy meal. Sushi is low in fat, filled with important nutrients and packed with vital protein. If you eat out once a week, it is much better for your body than a burger joint or chain restaurant.

9. Start the kids out young. The best way to raise a child with a sophisticated palette is to introduce them to different dishes at a young age. Taking them to a fun sushi restaurant is a great way to start them out on a life-long love of great seafood and Japanese cuisine.

10. You can enjoy sushi AND keep kosher. More and more, sushi restaurants are offering full kosher options as part of their menu. That means individuals who wish to maintain a strict adherence to their kosher diet can enjoy all the fun and good taste of a real sushi bar.

When was the last time you had really great sushi? OK, how about the last time you had really great kosher sushi! Sushi K Bar is New York’s favorite kosher sushi restaurant and home to some of the freshest, most delicious seafood you have ever eaten. Hand-selected chefs from Japan will prepare your sushi delights with great care using only the best vegetables and of course, the most flavorful fish in the sea. To see the entire menu, and learn more about how yummy kosher sushi can be, visit http://www.sushikbar.com today.

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