Sushi is Art
Sushi has become increasingly popular as chefs have invented many variations that incorporate newer ingredients and sauces together with traditional Japanese ingredients. The Art of Sushi has three main points: Color & Texture, Flavors, and Presentation.
COLOR & TEXTURE
Color and texture are crucial to a good piece of sushi. A balance between soft, chewy, and crunchy gives the roll character and depth. Contrasting colors makes the sushi appear vibrant and interesting.
Sushi is traditionally simple, utilizing a few complimentary flavors that stand on there own without overpowering each other. It’s simplicity is quite enjoyable. Sweet, sour, tangy, spicy, salty are just a few of the characteristics found in a majority of rolls made today.
Presentation is key in enjoying sushi. Traditionally, sushi is served a minimalist Japanese plate as not to take away from the qualities of this cuisine. Each piece is intricately presented along with garnishments to create a piece of art.
While not a requirement, sushi etiquette can help expand your knowledge of a different culture and add to your next sushi endeavor. Here are a few guidelines to keep in mind while eating sushi.
Use chopsticks or your fingers to pick up sushi.
Pour a small amount of soy sauce into the sauce dish and dip the side with fish into it.
Place the entire portion of sushi into your mouth so the side with fish touches your tongue.
Use the blunt back end of the chopsticks to pick up sushi if sharing a plate. These ends are not used for eating.
Rub your chopsticks together.
Bite the sushi and put the rest on your plate. Sushi should normally be eaten whole.
Eat ginger with the sushi itself. Ginger is used between different types of sushi to cleanse your palate.
Fully dunk the sushi into the soy sauce. The rice should not be dipped as it will fall apart.
Put wasabi into the soy sauce. Wasabi should be placed directly onto the sushi if being used.
Ebi – Cooked Shrimp
Hamachi – Young Yellow Tail
Hotate – M&M Scallop
Izumi Dai – White Fish
Kani – Imitation Crab
Maguro – Tuna
Masago – Smelt Roe Eggs
Nigiri – Most popular form of sushi with meat and ingredients place on top of the rice.
Ponzu – Citris and soy based sauce commonly used in Japanese cuisine.
Sake – Salmon
Sashimi – Fresh, raw, sliced fish presented on a platter with no rice.
Tako – Octopus
Tempura – A light batter made of water and flour and then deep fried.
Tobiko – Fish Roe Eggs
Unagi – Eel