Sushi is being reported as being just one of the reasons the Japanese have the lowest levels worldwide of obesity and heart disease. Lets look at why this is and how more and more Americans are enjoying the great taste and health benefits of Sushi.
It should suprise no one to hear that Sushi is becoming one of the fastest growing foods in the US today. Once the initial reaction to eating raw fish is over come it’s incredible taste and flavour win over otherwise sceptical dinners. Few can say that the unique combination of rice and fish does not bring a new dimension to the food table.
The taste of wasabi or wasabe paste as many know it has may be more than just a basic accompaniment to the sushi. It is said that the wasabe kills the bacteria in fish even if the fish is not exceptionally fresh.
Dinning on Sushi is not for the dinner or health food fanatic with small pockets. Sushi is not cheap for a number of reasons not least the essentail ingredient of fresh fish (deemed to be of sushi grade quailty) and the amount of work that is involved to create good sushi. Some sushi fish suppliers will debone the fish for a additional fee.
You could of course prepare your own sushi … You’ll need a good amount of time as the process cannnot be rushed and a high level of confidence with sharp knives. Maybe it is this combination of labor and skill that means most dinners either choose to buy ready prepared sushi or dine out at one of the number of eating places serving such food.
Don’t be fooled in to thinking this is all about the fish.. The real skills are in the preparation. It will be easy to distinguish sushi prepared by the professional sushi chef and that by an inexperienced hand of an amateur.
You won’t be able to buy cheap rice either. Only quality Japanese sushi rice ideally cooked in a rice cooker will create the desired result. Don’t be skimpping to save a few bucks. Also if you choose sashimi another delicate japanese preparation of fish be prepared to not expect rice as it will not be served unless requested as an extra.
Types of sushi are many, but with out exception all are served with rice. Most commonly know is the sushi roll or maki which is made using nori (seaweed) and served in slices of six parts. In addition there is nigiri or hand made sushi usually prepared in pairs. In addition to these more common types there is also pressed sushi (squares) or oshi, and bean curd sushi rolls or inarizushi.
There are more special sushi styles Saikuzushi or festival sushi is almost an art form than cooking. The sushi rice is dyed different colors then sectioned and then rolled. When sliced images are created (amazing stuff). Chirashizushi or scattered sushi consists of rice spread in a box or bowl with nine different types of fish scattered on top. On some occasions Chankinzushi is prepared this is a sushi rice omelet wrapper which is shaped and tied like a ladies draw string purse (similar to chinese dimsum). Some times a solitary shrimp or pea decorates the ruffled part of the wrapper.
Makezushi is sushi rice, mixed with vegetables and seafood that has been molded into bowls or square tins and covered with strips of omelet, shrimp and vegetables. Fukusazushi is a variation of this, where the square-molded rice mixture is wrapped in a thin sheet of omelet. This is turned over to conceal the seams and garnished with a nori ribbon and ginger.
Finally we have Temarizushi which are rice balls wrapped in thinly sliced marinated fish. Itadakimasu! (enjoy eating)
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