The more you know about Sushi, the more fun it becomes. Read on and expand your Yumie knowledge.
Use the chopstick rest provided. Don’t pass food from your chopsticks to another person’s chopsticks as this is considered to be unlucky. If helping yourself from a communal plate, it is polite to turn your chopsticks around and use the top ends.
Don’t drown the Sushi. Dip a small corner in the soy sauce on the topping not rice, this helps to prevent the rice falling apart. A brush is sometimes provided to apply the soy sauce onto the Sushi.
Served in a thinly sliced heap, it is intended as a palate cleanser and should be eaten between different flavours.
To be used as a flavour enhancer or palate cleanser, not a proof of bravery. Either ask the chef to apply a little more if in a restaurant or apply it yourself to taste if eating Sushi to take out. With sashimi (raw fish) a little dab should be applied to each slice to taste, not overpower.
The simple definition of Sushi is “vinegared rice”. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, Sushi is often eaten as a fast food and also enjoyed on special occasions and celebrations. A Sushi chef can take up to 10 years to train. Note that “Sushi” becomes “zushi” in word combinations in which “Sushi” is the second word, e.g. nigirizushi.
The first recorded evidence of the Chinese characters meaning fermented fish and rice in Japan was at the beginning of the 8th century. This is similar to the nare-zushi still made today which has a very strong flavour and is an acquired taste. During the 17th Century, “Sushi” referred to pickled fish preserved in vinegar, however an increase in rice production and demand led to changes, during this period rice vinegar started to be added to the rice reducing preparation times.
Nigiri-Zushi, became one of the original fast foods in 1800’s when Yohei Hanaya set up a Sushi stall selling the hand formed rice loaves topped with fish in Edo (current Tokyo). This has increased during subsequent years and has led to Sushi stalls and shops serving Sushi to take away.
Small loaf shaped fingers of Sushi rice with a topping, some of the most common ones being salmon, king prawn, tuna, and tamago (egg).
Sushi rice and filling rolled in Nori (seaweed), it covers varieties such as Hoso maki (small roll), Futo maki (large roll), Uramaki (more commonly known in the UK as California roll or inside out rolls, rarely found in Japan and very much a westernised version of Sushi).
A dish in which seafood, mushroom or vegetables are spread over Sushi rice and resembles a rice salad, the difference being that is the rice is seasoned Sushi rice.
Temakizushi (literally: hand rolls) are cones made of Nori and filled with Sushi rice, seafood and vegetables.
Named after the shape of the Sushi. Small cups made of Sushi rice and nori. A variety of fillings such as fish, shellfish and duck can be used.
Inarizushi is stuffed Sushi, most commonly stuffed deep fried tofu pouches, however thin omelette and cabbage leaves can be used.
Oshizushi is pressed Sushi, in which the fish or other fillings / toppings are pressed between the rice in a wooden box.
Temarizushi are rice balls, which may be flavoured or decorated.
