Sushi myths and misconceptions
This is our third of three articles focusing on Sushi in Japan . Make sure to check the other items on Tokyo's best sushi shops and main sushi etiquette!
If you are reading this, chances are you love sushi.
But if you have never been to Japan, there is a fair chance that the sushi you know and love will pale in comparison - and in some cases little resemblance -. at the sushi you'll have the pleasure to experience here in Japan
[1945001[While this is not sushi connoisseur or frequent visitors to Japan, for all others, we will surprise a list of some of the top together myths and misconceptions about sushi in Japan . But to appreciate
Sushi in Tokyo
better what is today's Japanese-style sushi (and is not), the best place to begin is with a brief background on Edomae Sushi and its origins.
The origins of Edomae Sushi
sushi as we know it today is a relatively recent phenomenon.
But the story of Sushi extends back a few thousand years and is believed to have originated in Southeast Asia to have developed as a means of preserving fish with fermented rice.
In Japan, even sushi has a long history, and only gradually evolved into what we call Sushi today.
may recognize Culinary travelers with adventurous palates generally a taste of what would have been sushi as Lake Biwa, by visiting (just outside of Kyoto) and try the local specialty, funazushi.
During Sushi evolved, and in a hundred years may be quite different from what it is today, an important turning point in its long evolution took place in the great city of Edo - Tokyo today -.
in the vibrant city of Edo developed a new type of sushi that we know now, as Edomae Sushi in the early 19th century
The Edo-based innovators of Edomae Sushi placed pieces of fish and other ingredients of Edo Bay (now Tokyo Bay), on top of vinegared rice balls.
therefore was possibly the most delicious fast food has ever seen the world
luckily for us born
all, this new form of sushi -. served by Edo food carts - caught.The Edo era sushi seller did not have the luxury of the cold, they came up with innovative and delicious way to give their products a longer shelf life. So in addition to raw fish, many of the ingredients were steamed or cured in vinegar or soy sauce, or prepared in any way.
Today, Sushi raw fish with popular than ever, but in the traditional Edomae Sushi it is very common that the NETA (which proves that the fish or other ingredient on the to be rice) cooked or cured in any way.
Which leads us Common misconceptions about Sushi to our first, and perhaps the most common, misconception about sushi ...
Sushi Myth # 1: Fresher Equals Better
Many sushi lover are under the impression that the best sushi in the world is always the freshest. But that is simply not the case.
When our friend Rebekah Wilson Lye puts it: "If you the freshest sushi food are in the world that you do not necessarily eat the greatest sushi in the world."
While some ingredients - as uni -. preparing aging or other shapes are best as far as possible fresh generally, most others by
For example, tuna - one of the most popular sushi NETA -. is usually at the age of 3-4 days, and in some Sushi-ya (sushi shops) Up to 2 weeks
generally caught from the water do not have a considerable amount of flavor. This is especially true when it comes to the white fish that are toned and muscly extra low fat. It takes time to start a fish reduction, and which are released for the amino acids.
One way this is done by sushi chefs is, by a cut of fish between the leaves of kombu place (seaweed) and allows it to age, to bring the fish umami .
a great sushi chef knows when a fish or ingredient will taste like best, and the strong of fish can be varied to fish, and season to season
Photo courtesy of :. Rebekah Wilson Lye
If at a traditional of Tokyo Edomae sushi establishments to eat at the restaurant, 'probably re have the opportunity to enjoy a variety of preparations, including NETA who were healed, aged, steamed or par-boiled
Sushi myth # 2. It's all about the fish (forget the rice)
If you ever in good quality Sushi ate in Japan, then you already know that the quality of Shari (rice) as important is the quality of NETA
Sushi beginners tend to all the to put emphasis on NETA , and not what connoisseurs of true pleasure many consider Sushi appreciate :. the Shari .
Far from a mere filler, it is a delicate art involved in the production of Shari , with many different techniques. Sushi rice is made of carefully cooked rice mixed with red or white vinegar, sugar and salt.
chopsticks and rice
Every great sushi chef pays extreme attention to each step of the process, from the procurement of the best sushi rice to his perfect preparation.
How Rebekah says: "For many people it is all about the Shari ", and sushi lovers obsess over different chefs methods to prepare the perfect sushi rice.
She continues: "If you are going to spend a lot of money on the tuna, it is always good, but it is the cook, the seemingly simple nailing - but mindbogglingly detailed - elements such as the rice. sushi making so much nicer than the sum of its parts "
Sushi myth # 3:. Sushi is an everyday food
is a surprisingly common myth about Japan that people in Japan, in the generally, eat sushi often.
While hardcore Sushi Sushi enthusiasts often do eat, generally Sushi not an everyday food. One reason is simply that the Japanese cuisine is very diverse
In addition, as Rebekah shares, "The main reason, that is -. As for foreigners - Sushi-ya are intimidating. They are formal, traditional rooms. "
So while it is not uncommon for Japanese people from a supermarket or grocery store, a fast, casual grab sushi lunch, in eating a sushi restaurant "shrine" or "temple" typically a rare and special opportunity for Japanese people, as well as non-Japanese visiting Japan.
Neighborhood sushi joints are a bit more casual, but any time you go for sushi from is an experience to be cherished!
Sushi Shop (Photo Credit: bryangeek over Compfight cc)
Sushi Myth # 4: All The Best Sushi shops have Michelin stars
with more Michelin stars than any other city in the world, one might think that Japanese would embrace wholeheartedly the famous culinary guide.
[1945001jedoch], the truth is that the Guide Michelin is very controversial in Japan, and many Japanese critics and guests are contrary to what Michelin inspectors have opined.While Michelin stars are certainly symbols of quality, some of Tokyo's best sushi shops do not have Michelin stars, but are extremely respected in Japan.
So when you try to a sushi restaurant or two in which to decide, we recommend you about the Michelin Guide when looking possible to splurge.
How Rebekah says: "You must remember that it is a foreign standard on a kitchen in a way which does not have the same traditions or evaluation criteria Michelin criteria include elements such saucing, ambiance and wine list as part of the overall assessment. that do not necessarily factors in determining what a Sushi-ya makes good - and in some cases there is not even "
in fact, not all the great sushi shops. Tokyo, the sleek and stylish facilities you can imagine. Some of the best Sushi-ya little atmosphere have ever, or maybe even feel uncomfortable.
Thus, while the Michelin guide not a bad place for English speakers to begin, keep in mind that it is not the end-all-be-all guide it often to be issued with
to a list of sushi shops in Tokyo's most loved by the locals to see -. Michelin star or not - we recommend consulting the top 50 sushi stores like by users Tabelog, a popular restaurant review site in Japan
Chef at work (Photo Credit: Norio. Nakayama selected via Compfight cc).
We hope that you have enjoyed sushi myths and misconceptions ! This product
We would like to thanks to our friend Rebekah Wilson Lye to give a special for their insights into Tokyo Sushi World. You can connect with Rebekah on her website, Ichi For The Michi, and on Twitter (@IchifortheMichi).
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