Is sushi considered a seafood

10 things you didn't know about sushi

The origin of sushi does not lie in Japan

The inspiration for today's sushi comes from Southeast Asia. From the method of preserving freshwater fish, the first forms of today's popular sushi developed over time.

The fresh fish was pickled in boiled rice and fermented. Unlike today, the sour rice was not consumed. The method came to Japan in 718 and was practiced there until the 14th century, when the Japanese discovered that the sour rice goes well with fish. From this, the chef Hanaya Yohei developed the first early form of today's sushi at the end of the 18th century.

Sushi used to be cheap fast food

While nowadays a lot of money is spent on the small Japanese delicacies, sushi was originally a very cheap, quick snack on the go, which was eaten during the break of a play or during a long journey. Today sushi is an absolute trend food and is served in star restaurants as well as in hip sushi bars.

Wasabi isn't actually wasabi

Appearances are deceptive! Wasabi, as we know it in Germany, is made from horseradish and mustard powder, not wasabi. The horseradish paste is colored green with food coloring to make real wasabi ("Wasabi japonica" - cruciferous plants). Real wasabi is much hotter and more expensive.

Food regulations change the taste of sushi

The conditions for fish processing are very strict in Europe. They mandate that raw fish must be frozen before use to kill possible pathogens. Even freshly caught fish must be frozen in Germany at -20 ° C for at least 24 hours. Sushi masters criticize that this affects the taste and texture of the fish. In Japan, sushi chefs are trained to prepare fresh fish without the need for a freezing process so that it can be consumed without hesitation.

Sushi is actually eaten with the hands

Many of us work up a sweat when using chopsticks when visiting a Japanese restaurant. We don't actually have to work that hard: Traditionally, chopsticks are used in a sushi bar for sashimi (raw fish in wafer-thin slices), while sushi is traditionally eaten with the fingers.

Maki rolls are works of art

The production of sushi has been perfected over centuries, so that the small delicacies are not just about a meal. Sushi masters choose their ingredients according to taste, texture and appearance, fine-tune compositions and create true works of art. Maki-Zushi is always served in slices so that the artistic interior comes out.

Wasting soy sauce is considered a faux pas in Japan

In Japan, wasting soy sauce is considered extremely bad behavior. Leaving rice grains behind in a soy sauce bowl is also not welcome in Japan. To enjoy sushi the Japanese way, pour the smallest amount of sauce possible into a small bowl and top up if necessary.

Sushi becomes zushi

In terms of pronunciation and spelling, we can also learn something new: sushiwhere the "S" pronounced voiceless changes to voiced Zushi, as soon as a subspecies of sushi is mentioned. For example, the ornate Maki rolls are called Maki-zushi and nigiri, in which a piece of raw fish is placed on rice, Nigiri-zushi called.

Puffer fish has it all

In order to be able to process puffer fish for sushi, sushi chefs have to undergo special training. The fish's innards contain poison, so the cook must not damage them. If the fish fillet comes in minimal contact with it, that amount is enough to kill an adult human.

A sake instead of a tip

It is not appropriate to tip in Japan. Instead, it is customary to give the sushi chef a drink when you are satisfied. If he can accept your invitation, you'll have a sake with him. Small talk and questions about food are, however, not welcome.

Japanese rice wine in traditional ceramic bowl