How much do you know about sushi?
You think, rice and fish, what can you not know here? What can you get confused about here?
Those who have learned the taste of this Japanese dish once, as a rule, are not limited to one time. Occasionally (although someone is constantly) we no-no yes and pamper ourselves with sushi or rolls.
Of course, Japanese culture is fraught with many secrets and mysteries. But in this article you will find a few facts about land, which you most likely did not even know.
Fresh isn't the fact that it tastes better
Just want to warn you: this is often not a recommendation to buy sushi or other Japanese dishes from a week ago. the very fact is that everyone is widely believed that fresh sushi is sushi made from freshly caught fish. Imagine your surprise once I tell you that this is not the case!
For example, the foremost delicious meat is not steamed, but something that lay for a pair of days in a cool place. During this point , blood drains, and therefore the muscles relax. Then the meat are going to be tender, tasty and well digested. things is the same with fish. It takes a touch time to find a rich, rich aroma.
The truth of the matter is simply the "off-putting" smell doesn't show up right away, yet after some time: when chemicals separate the protein into more modest atoms. After aging, the product is better retained, becomes more delicious and better.
Traditionally, Japanese culture uses umami - the taste of protein substances, the so-called "fifth taste". It are often described as a long-lasting enveloping "meat" or "broth". Most Japanese dishes are obtained by fermentation (fermentation): soy , fermented natto beans, tuna shavings, miso.
Fresh fish is delicious if you've just caught trout and cooked it on a campfire or grill with lemon and butter. But try eating the identical fresh fish raw and you're more likely to be disappointed.
Most of the sashimi, sushi, rolls that we dine in cafes and restaurants are cooled by liquid nitrogen. This process kills germs and lots of parasites that can develop in fresh fish without affecting the quality of the product.
When you go to a fine Japanese restaurant and order the freshest fish dish, you do not eat fish that was caught the same day or even the day before. Good sashimi, sushi or rolls are people who use fish that have been lying in the marinade for several days. Unfortunately, the tradition of using fermented fish in food has been preserved only within the countries of South Asia.
It is not necessary to use chopsticks
Most of the sushi that we dine in our local establishments, as a rule, comes within the form of rolls, that is, twisted with sausage. Traditional sushi is eaten within the format of nigiri – an oblong lump of rice pressed with palms, alittle amount of wasabi and a thin slice of fish.
Honestly, what percentage times have you dropped sushi into a bowl of soy sauce and tried to grab them back with chopsticks so that they wouldn't fall apart? The thing is that sushi needs to be eaten with your hands!
True sushi lovers do exactly that. Rice for sushi is typically not compressed very much, therefore the whole structure will fall apart when trying to eat it with chopsticks. the foremost acceptable method of eating sushi is as follows: imagine holding a computer mouse, slowly turn the sushi over, lightly moisten one side within the sauce and send it to your mouth at an angle of 45 °.
Here's a funny video that pokes fun at the traditions and mannerisms surrounding sushi culture. Although it's humorous, it carries plenty of useful and interesting things, particularly , about the way to eat sushi:
Wasabi, what we eat, isn't really wasabi
It seems that real wasabi is extremely difficult to grow. It's even harder to pack it properly.
The wasabi we eat is really an imitation. it's prepared on the basis of horseradish, spices and food dyes. Imitation wasabi is formed in the form of powder or ready-to-eat paste in tubes.
In addition, if sushi is cooked correctly, then it's not necessary to dip it in soy sauce. High-end restaurants prepare their own soy . it's called "nikiri". Chefs add it to the dish during cooking. That is, raw fish is already seasoned, so additional sauces thereto are not required.
Now, if you dine in a real sushi restaurant, such things are going to be of great importance to you. If you in a standard cafe understand that your sushi has neither a pronounced taste nor smell, you've got nothing to do but dip sushi in a bowl full of soy sauce and thickly coat them with wasabi :)
There is no tuna in traditional sushi
The most popular sushi – with tuna and salmon – are not traditional, thanks to the fact that they quickly deteriorate. Japanese snobs shun them. For traditional sushi, the utilization of "white fish" or whitefish is preferred. It are often halibut, perch, shellfish or maybe a raw octopus.
Spicy tuna rolls also are bestsellers. And for chefs, it is a great way to get rid of lousy pieces of tuna.
Real sushi and rolls are now very difficult to seek out . The abundance of varied auto sushi and small eateries further corrupts the idea of these dishes of Japanese cuisine.
This doesn't mean that you need to go only to expensive restaurants. But knowing what sushi is real and the way to eat them, it'll be much easier for you to understand all the variety presented in the menu. Plus, this may make the process of eating sushi more pleasant and effective.