– a dish of boiled, acidified rice with slices of raw sea life or other stuffing (caviar, vegetables, etc.). All this is wrapped in soaked in soy and dried sea kale.
Nine out of ten questioned who invented sushi without hesitation will answer – the Japanese. In fact, authorship in the creation of the dish, from which all modern humanity is going crazy, belongs to the inhabitants of the Celestial Empire.
As early as the fourth century BC, a special way of preserving fish was used on the coast of southeast Asia, from which the art of creating sushi was later born. The bottom line was that if the fish were cleaned of skins and poured with rice, it would be stored much longer. However, rice after such use had to be thrown out, but once and for all the problem of rotten fish was solved.
Almost six centuries the method of conservation had no name, and only in the second century of our era did the word “sushi” appear. Moreover, by this time the fish prepared in this way began to be served in some establishments as a culinary dish.
After another six hundred years, the technology of fish storage reached Japan. This happened due to numerous wars, as a result of which the cultures of the two countries mingled. True, the people of the Land of the Rising Sun went further than their counterparts from the Celestial Empire – they began to pour fish with rice not in order to preserve it, but to give it a new taste and serve as a culinary dish. It was called nare-sushi.
In the early XIX century, the evolution of sushi was completed. Special restaurants – sushi bars – began to open all over Japan. They received special recognition on the coast near Tokyo (at that time the city was also called Edo). More than others in the popularization of the land, Yohei Hanaya succeeded, afterwards received the title of master of land from the authorities of the country. It was this man who introduced the tradition of serving only very fresh sushi. He also came up with all the main categories of land: actually sushi, sashimi, rolls, nigiri, poppies, etc.
Sushi is hazardous to health: in thermally unprocessed seafood can contain bacteria and dangerous parasites.
Certainly there is a certain risk, because the guarantee of compliance with sanitary norms for the storage of products always remains on the conscience of the administration and workers of the sushi bar. According to scientists, dangerous microorganisms, which can be contained in both sea and river fish, die when frozen to -60 degrees Celsius. Thus, you can try to avoid health problems by choosing sushi bars and Japanese restaurants with a good reputation.
Sushi is ideal for drinking with Japanese plum wine.
Strangely enough, it’s a myth, professional sommeliers do not recommend plum wine to Japanese cuisine, explaining it by the poor compatibility of the sweet taste of the drink with the sharply-salty taste of sushi. To fans of national gastronomic combinations it will be more appropriate to make a choice in favor of sake, but any dry white wine will also suit. From soft drinks it is better to choose green tea.
Sushi is low-calorie.
This is true if compared with European cuisine, for example. The energy value of one piece of rolls with tuna, for example, only 20 kcal, and one roll of “California” will enrich the body with 28 kcal. The rice, of course, does not differ in its lower energy value: in 100 grams 330 kilocalories are contained, but this is compensated by a high content of useful fiber. But the other components of the land can really be called low-calorie and, in addition, positively affecting the health of lovers of Japanese cuisine. Seafood, in addition to vitamins and minerals, contains fatty acids, extremely useful for the cardiovascular system. Nori – algae in which rice and fish are wrapped, are the source of vitamin B12, and wasabi – paste from the same root – a real storehouse of vitamin C.
Sushi can be made from ordinary rice.
This is a delusion that can be easily debunked by any sushi master. Rice for sushi needs special, with short, round and smooth grains. It contains a slightly larger amount of starch, and that gives it a special tackiness during heat treatment. Thanks to this quality, you can easily form lumps of rice that will not crumble.
Sushi and rolls are different things.
Not true. Rolls are one of the types of sushi, representing small cut rice rolls wrapped in special seaweed – nori. The Japanese name for the rolls is makizushi.
Famous rolls “California” were invented by Americans in America.
The truth is only half. California rolls really were invented in the US, but by a Japanese sushi master. This chef-wizard, who made a significant contribution to the popularization of land in America, was called Iriko Masita. The Japanese adapted the traditional dish of the country of the rising sun to the tastes of the Americans, replacing the raw fish with crab meat, adding a piece of avocado, a little cucumber and adding it all with the exquisite caviar of flying fish.
Rice is an important ingredient, without it sushi is not sushi.
It’s true. Components of seafood or vegetables may vary in the composition of the land, but the presence of rice is necessary. How, then, to explain that the Chinese character for land designation is translated as “pickled fish” without any mention of rice? The thing is that until the 16th century, rice was not used as the most important component of the land, but merely as a means to preserve the freshness of fish: it was cut into pieces and, covered with salt and rice, stored for a year.
If the sushi is too large, you can bite off a piece.
This is a myth. As for the rules of land use, it is not accepted to take a bite. Even if the piece is not very small, all the same, the rules of etiquette prescribe, without further ado, put it in the mouth entirely.
Sushi can only be eaten with chopsticks.
Myth, since not all types of land are suitable for use with sticks. For example, this kind of sushi as teemaki should be taken with your fingers, because it’s simply impossible to grab 10 centimetric pieces with the help of sticks. Temaki are a large cone from nori – Japanese algae, into which rice and other ingredients of this dish are wrapped.
It is very difficult to use chopsticks.
This is true only at first glance. Certain skill, of course, will be needed, but it’s quite easy to learn. The first wand should be placed in the hole between the thumb and forefinger, be sure to hold the pillow of the nameless. The second wand should be taken with the middle, index and thumb. It is worth noting that only the second stick is moved into motion, the first remains stationary.