Raw fish. There, I said it. Perhaps one of the most misunderstood and feared of foods in the world today, Sushi simultaneously also enjoys a die-hard, emphatic fan following, including yours truly.
It is no mystery why this fear exists - at the end of the day, most sushi variables include raw seafood as the main component of the dish. Before we deep dive into the types of sushi that exist, let’s go over the brief history and background of how sushi came to be.
BRIEF BACKGROUND
The main idea in the preparation of sushi is the preservation and fermentation of fish with salt and rice. The science behind the fermentation of fish in rice is that the vinegar produced from the fermenting rice breaks the fish down into amino acids. This results in one of the five basic tastes, called umami in Japanese. The oldest form of sushi in Japan, Narezushi still very closely resembles this process. Modern Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed and the fermented rice was discarded.
CONTEMPORARY SUSHI
Today, the world of sushi has changed drastically than from the days of yore in feudal Japan. Sushi in Japan eventually was modernized by Chef Hanaya Yohei, who basically understood that to keep up with demand, and “fast food-ize” the process, he would have to abandon the older, more traditional techniques of making sushi. Current forms of sushi do not use any fermentation processes whatsoever, although typically the sticky sushi rice may be lightly dipped in rice wine vinegar to give it a slightly sour taste. Let’s go over the main types of sushi that will be available to you.
Nigiri
Nigiri consists of an oblong mound of sushi rice that is pressed between the palms of the hands, and then is draped with a slice of raw fish. Certain types of fish go better in this style of sushi, such as Maguro (Tuna), Sake (Salmon), Unagi (freshwater eel) and Tamago (sweet egg omelet). The Nigiri is then neatly tied with a strip of nori (seaweed) to keep everything in tact.
Maki
Maki sushi is probably what we’ve all been accustomed to expect of sushi: the popular sushi rolls. Maki is typically wrapped using the help of a bamboo mat that is rollable. A sheet of nori, not unlike paper, is placed on that mat, followed by sushi rice, then followed by a whole host of possibilities. Maki rolls could also very well be vegetarian, stuffed with such items as avocado, cucumber, tofu, carrots or daikon radish. Another variation of the Maki roll actually sees the rice on the outside of the roll rather than the nori, allowing the chef to then sprinkle ingredients such as sesame seeds or fish roe to give it some extra flare.
Sashimi
For the purists only, when ordering this, prepare yourself to be served nothing more than thinly, perfectly sliced uber-fresh pieces of fish. Popular sashimi fish are Maguro (Tuna), Sake (Salmon), Hamachi (Yellow Fin Tuna), Toro (Tuna Belly, a delicacy); and the notorious Fugu (Puffer Fish, a true rarity).
Now that you know the basic building blocks of sushi, a few more tips: when being served sushi, you will most likely be served a platter containing your sushi items, along with a side cold salad of grated daikon radish and carrots, usually a good palate cleanser between different types of fish. Also, the small green mound of paste you see on your plate is wasabi, a Japanese green horseradish. This is usually mixed in a small bowl with soy sauce to make a dip for your sushi. Be careful: wasabi is extremely strong and potent - too much will actually make your scalp tingle!
But where to find sushi in India!? Don’t fear, my food loving friends. India isn’t rising to power for nothing! Find Sushi outlets in most big cities in India, especially the likes of Mumbai, Delhi & Bangalore. The only thing left for you to do is kill your fear, go out on that limb, and enjoy the best Japanese import into India since the Walkman!
