Learn the Art of Sushi Making and the History Behind This Japanese Delicacy

Many of us are already familiar with sushi which is one of the all-time most popular dishes that come from Japan. And apart from being one of the tastiest dishes of the Japanese cuisine, sushi is a masterpiece of the culture which reflects centuries of experience and traditions. In this blog, we will discover how sushi starts and how it is being made, and how to become a sushi maker.

The Origins of Sushi

Sushi history can be explained to be over 1000 years old, starting with a preservation technique and growing into an art. The first sushi prior to cooked rice topping was narezushi and this was the process whereby fish was soaked in rice to help preserve it. This technique was discovered in Southeast Asia and wasn’t introduced to Japan until the eighth century.

It took another step forward during the Edo period (1603-1868) to what is now known as edomae sushi, and eventually sushi. It was a quick meal that required no fermentation of the fish. Instead the fish was cooked with vinegared rice, making it suitable for the busy citizens. But today sushi has spread all over the world and while the conception of sushi has evolved the traditions and precise adherence to them still remain.

Types of Sushi

Sushi is a very flexible meal and different kinds of it will suit different palates. Here are the most popular types:

Nigiri

The traditional hand-pressed rice cake with fresh fish such as tuna, salmon or prawn on top. Nigiri sumas use very few ingredients which makes this preparation technique very suitable for enhancing the quality of the food.

Maki

These are the rice vinegar rolls which has rice filled in vitamins with raw fish and vegetables wrapped in dried seaweed. Some of the subtypes are uramaki (inside-out rolls), and futomaki (thicker rolls), which have almost gone viral internationally.

Sashimi

It is not technically sushi, as rice does not form part of it; sashimi is thinly sliced raw fish that are widely enjoyed and often plate alongside sushi.

Temaki

Often referred to as hand rolls, these cone shaped tidbits are ideal complimentary food for informal meals. The are said to contain rice, seafood and vegetables.

Chirashi

A plate of rice dressed with raw fish and vegetables – an excellent bowl of sushi for a person on the go.

The Basics of Sushi Making

The technique that one has to be introduced so that they learn how to make sushi, is quite complex and profoundly involves an integration of art and science. It takes time, precision and ingredient consideration, those are the three main attributes. Below are some key elements to get you started:

1. Basic implements and Inputs

To make sushi, you’ll need the following essentials:

• A bamboo rolling mat (makisu)

• Clean and sharp particularly for the purpose of slicing.

• Sushi rice (cooked rice mixed in rice vinegar, sugar and salt).

• Fresh fish and seafood

• Nori (seaweed sheets)

• Vegetables include cukes and avocados.

2. Mastering the Rice

Different types of sushi rice are used to make a variety of rolls however each roll requires a good base of sushi rice. Rinse the rice to clean them off excess starch, parboil the rice to the right texture, and fry them with a mixture of rice vinegar, sugar and salt. The rice used for microwave steaming should be cumbersome but fluffy.

3. Slicing Fish and Ingredients

Slicing fish is a professional process that takes many years to be learn. Fillet should be cut neat, smooth and straight cuts with no attempt made to pare the fish. Sushi rice must be freshly made because it will affect the taste and texture of the sushi.

4. Rolling Techniques

There are various types of sushi rolls, including:

Makizushi: Sushi which has been rolled with a layer of nori.

Uramaki: Sushi rolls made from the inside out and rice on the outside.

Temaki: Cones of nori that have been hand rolled and contain some type of fillings.

Remind to roll the ingredients tightly and carefully so it keeps its shape and looks good

Exploring Sushi Styles

While rolls are popular, sushi encompasses a wide range of styles, such as:

Nigiri: Transparent rice formed by hand-pressing and garnished with fish fins.

Sashimi: Sashimi – raw fish either medium or thick slices without any rice.

Chirashizushi: Sushi Rice in a bowl Cewed with an assorted number of fish and some other garnishing on top of the rice.

Both styles focus on unique and different facets of the sushi art as a gauge of its flexibility.

The Cultural Significance of Sushi

It is a dish that has now become cultural rather than purely a form of meals. Like many Culinary related careers, sushi chefs or itamae go through years and years of training. The process of choosing the fish to be prepared is alone a ritual and the preparation of food and showcasing it is highly professional.

Enjoying a sushi bar is also a ceremony in itself. Customers turn chairs around to face the counter so that they can watch how much attention is being put into each piece. This closeness of connection from the chef to the diner is a good testament that sushi is embodied in hospitality and respect.

Conclusion

Regardless of whether you are a foodie or just a seeker, learning to make sushi is an exploration of Japanese people’s lives. Accept and incorporate the nature of complementary utilization of tastes, structures, and garnishes besides understanding its creation story.

To enjoy authentic flavors of sushi or to learn how it is made you should visit Eatsu Finest sushi bar. Here you will find an ideal combination of experienced cooking and innovative staying true to the Spirit of Japanese cuisine.