Sushi

lssue：2010/3/15

Cuisine Summary

Sushi is a combination of boiled rice marinated with rice vinegar, and seafood on top or rolled in the middle. It is a healthy icon of Japanese cuisine known the world over.

Boiled or roasted seafood is used for sushi on occasion, but generally raw ingredients are used. Some people may have never experienced sushi because they object to the idea of raw fish, but there are many types to choose from. Sushi for those who won’t eat raw fish is also available.

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History

Origins

The origins of sushi can be traced back to “nare-zushi” (nah-leh-zoo-shee), a traditional form of fermented sushi. Today a lot of emphasis is put on the freshness of raw ingredients used, but in those days the ingredients were preserved. In short, nare-zushi is a fermented combination of river fish and rice that originated in Southeast Asia. Eventually it was introduced to Japan, and is still prepared today as a local delicacy in certain regions.

Marinating the boiled rice with vinegar is a practice that originated in the Edo Period, beginning in 1600 AD.

Types

There are many different types of sushi to choose from.

Nigiri Sushi：This is the most common type of sushi. Vinegared rice is squeezed into the classic shape by hand, and then fish or other ingredients, called “neta” (neh-tah) is placed on top. This type of sushi originated in the Tokyo area during the Edo Period. In those days it was sold in street stalls as a sort of “fast food” popular with the general populace.

wasabi：Japanese horseradish, also called “wasabi” (wah-sah-bee), is grounded into a hot paste, then added between the rice and neta for a potent bit of spice.

Roll Sushi (Maki Zushi)：Vinegared rice is spread atop a sheet of seaweed, then fish or other ingredients, called “maki-dane” (mah-kee dah-neh), are put on top of that, and finally it is rolled and sliced into bite-sized sections for consumption. The ingredients are visible in each piece, so a creative chef can make them quite colorful.

Pressed Sushi (Oshi Zushi)：This type of sushi is often eaten in the Kansai region, especially in the Osaka vicinity. Vinegared rice is spread out in a container, the ingredients (neta) are set on top, then pressure is applied. After this, the sushi is cut into sections for consumption. Pressed sushi keeps quite a bit longer than nigiri sushi, so it is often used in bento lunches and ordered to go.

Battleship Roll (Gun-Kan Maki)：This is one type of nigiri sushi, but it resembles roll sushi due to the ingredients being wrapped in a sheet of seaweed. The ingredients (neta) are placed on top of vinegared rice, and then seaweed is wrapped around it, giving it the shape of a miniature battleship, hence the name.

Scattered Sushi (Chirashi Zushi)：Vinegared rice is placed in a bowl, and various seafood ingredients are scattered on top.

Manners

Choosing a Sushi Shop

Sushi is generally considered a high-class delicacy. But prices will vary depending on several factors, such as the ingredients used, the sushi chef’s ability, location, etc. Some sushi shops offer quite reasonable prices, so make sure to check Gourmet Navigator for price averages. Most sushi shops do not display prices, except for sushi sets of 10 or so pieces. If this is a problem, make sure to let the staff know your budget ahead of time.

If you can’t find a sushi shop that meets your budget, we recommend a conveyor belt sushi restaurant, also called “kaiten-zushi” (kai-ten zoo-shee), which offers casual dining at a reasonable price. A conveyor belt loaded with plates of sushi moves from table to table around the restaurant, and customers can take what they want from it. Prices are determined by the color of each plate, so you can get an idea of how much a meal will cost ahead of time.

Ordering

Most sushi shops have tables to sit at, but if you’re feeling brave we recommend a seat at the counter, where you can watch the sushi chef work his magic before your eyes. A glass case holding all the ingredients (neta) is also available at the counter, so you can point at the type of sushi you want without speaking a word of Japanese.

Let the chef know one or two types of topping you want. When ordering nigiri sushi, you will usually be given two pieces of sushi per plate. If you can’t handle spicy foods, make sure to ask the chef not to put any spicy “wasabi” paste in the sushi when ordering. It’s probably best that young children not be given wasabi in their sushi.

You can also let the chef know how hungry you are before starting, and then say “omakase” (oh-mah-kah-seh), which means you’ll let the chef decide for you. He will then start making you a variety of sushi, while keeping an eye on the situation.

How to Eat Sushi

Sushi can be eaten by hand or with chopsticks.

Eel is already prepared with sauce, but most other sushi should be dipped in soy sauce before eating it. After eating a rich piece of sushi, it’s always refreshing to crunch on some pickled ginger, which is offered as a condiment.

How to Pay

Most sushi shops will have you pay at your seat, but some of the cheaper chain restaurants will have you pay at the register after eating. Some places may not accept credit cards, so it is best to make sure ahead of time. Tips are not necessary in most cases, but some restaurants might add a service charge to the bill.

Typical Ingredients

Ingredients (Neta) for Nigiri Sushi

The ingredients placed atop vinegared rice in nigiri sushi are called “neta” (neh-tah) in Japanese. Usually it is customary to start off with sushi that has the least amount of flavor, and then work your way up to the more rich selections. But it’s perfectly fine to eat the sushi in any order you like.

Tuna (Maguro)