1. Sushi isn’t raw fish.
The term sushi refers to cooked rice mixed with seasoned rice vinegar (with salt and sugar ). So by definition, as long as you use sushi rice, it can be called sushi. There are plenty of vegetable sushi in Japan such as pickles roll, futomaki (egg, spinach, kanpyo), Kappa (cucumber), ume shiso (plum), and lots of others including vegetable chirashi. In recent years, we have seen”newcomers” like mac and cheese sushi, hamburger sushi and beef sushi.
2. Sushi was invented in South East Asia First
The kind of sushi, nigiri and rolls we know today were developed in Tokyo (called as”Edo” around 19th century. Initially, it was a road fast food served in a sushi stand, just like a hot dog stand. We see the remaining of the original stand as a sushi bar at sushi restaurants.
Many people believe sushi rice means”sticky rice” Sticky rice describes mochi rice, which is used to make mochi. To make sushi rice, which is called”shari,” sushi chefs add sushi vinegar to cooked rice.
4. Ginger is a powerful antibacterial agent.
Pickled ginger not only brings refreshing flavor in your mouth, it also cleanse one’s palette, particularly after oily fish. It acts as an antibacterial against raw fish, which may carry parasites.
5. California Roll is an American invention.
1 evening a customer at the sushi bar in little Tokyo, Los Angeles, asked a”special.” The sushi chef employed avocado (that was not a frequent sushi ingredient back then) and called it avocado special. The customer enjoyed it so much that it turned into a normal menu and evolved to the California Roll we understand now. Regardless, California roll has become the most popular sushi thing in the usa.
6. Nobody eats Tuna sushi until recently
Around 12-13 century in Japan, tuna was called”shibi,” that rhymed with”day of dead” in Japanese. Consequently, they avoided eating tuna because it was bad luck. Yohei marinated tuna in soy sauce and used for his sushi and became popular sushi thing.
7. Nigiri or roll?
When Japanese say sushi, they think of Nigiri. When Americans think of sushi, they state Rolls.
8. Not all fish taste great when they’re fresh.
Much like beef aging, Tuna (yellow fin, big eye and bluefin) starts to taste better after one to two weeks of aging. Halibut is almost uneatable when fresh- chewy and no flavor like eating an unripe green banana.
9. Sashimi does not mean raw fish.
Sashimi means sliced meat. Japanese like chicken sashimi (only fresh chosen chicken) and vegetable sashimi also.
10. Most so-called wasabi is not necessary wasabi
Of course, there are some restaurants use”actual” wasabi powder. So why do most of them utilize non-wasabi power? That’s because wasabi costs a whole lot of money. The fresh wasabi from Japan can cost anywhere from $50-$100/lbs. , which could cost more than Toro (tuna belly.)