{"id":22183,"date":"2022-05-16T07:17:15","date_gmt":"2022-05-16T07:17:15","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=22183"},"modified":"2022-05-16T08:35:14","modified_gmt":"2022-05-16T08:35:14","slug":"alles-rund-um-sushi","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/alles-rund-um-sushi\/","title":{"rendered":"All about sushi"},"content":{"rendered":"
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A guide for beginners and advanced users.<\/h2>\n\n\n\n

If you're wondering where sushi comes from, what varieties are available and how to eat sushi, read on and we'll unlock the secret of this delicious Japanese dish.<\/h3>\n\n\n\n

The advent of oriental cuisine and Asian flavours is undeniable. More and more people want to discover flavours beyond the traditional European cuisine and are therefore open to embark on a gastronomic journey.
This is evidenced by the fact that we all know what a pho soup or ramen is, we love to stir fry our vegetables and certainly we have tried sushi. The latter you love or you avoid it altogether, there is nothing in between.<\/p>\n\n\n\n

But where does sushi come from?<\/strong><\/h2>\n\n\n\n

The actual origin of sushi is disputed. In its current form it is considered a traditional Japanese dish, but historically the situation is not quite so simple. Our chronology takes us back to the 2nd century BC, originating from South East Asia, when the sushi dish was first discovered along the Mekong River, when it was a popular delicacy among fishermen.<\/p>\n\n\n\n

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However, the sushi of that time is only a reminder of the sushi of today. Although the fish contained salt and rice, the rice was not eaten, as it served quite different purposes. The vinegar from the fermenting rice began to break down the fish into amino acids, on the one hand, this prevented the fish from spoiling and, on the other hand, it gave the fish a special taste, the so-called umami taste.<\/p>\n\n\n\n

In Japanese culture, in addition to the 4 basic tastes - sweet, salty, sour, bitter - a fifth taste is added: umami.<\/p>\n\n\n\n

Today's \u201emodern\u201c sushi can be traced back to 17th century Japan, when the fermentation of rice was replaced by the use of rice vinegar, so that hungry people could eat the fish with the rice already cooked. From then on, the fermentation process no longer played a role in the production of sushi, making it a fast food dish.<\/p>\n\n\n\n

It can be seen as the origin of fast food sold on the street as street food, although at the time it was still in whole rolls.<\/p>\n\n\n\n

Let's familiarise ourselves with the most common types of sushi.<\/strong><\/h2>\n\n\n\n

Sushi can be prepared in hundreds of ways, and we can choose from many variations, different shapes and forms, Fillings, toppings<\/a> There is sushi that is characterised by its simplicity and has only one topping, while other types are also available with Seafood<\/a>, vegetables, mayonnaise and eggs.<\/p>\n\n\n\n

Maki<\/h3>\n\n\n\n
\"Maki<\/figure>\n\n\n\n

Probably the most common form, maki is the classic roll cut into 6-8 portions. The dried seaweed leaves, also known as norit rice, is usually stuffed with strips of fish or vegetables. It is important that it is wrapped tightly, for this a bamboo roll is used, with the help of which the roll can be pressed tightly together, so it does not fall apart when portioned.<\/p>\n\n\n\n

There are several sub-types of maki such as futomaki, it is a thicker roll with a larger diameter so it can contain 2-3 fillings at a time.<\/p>\n\n\n\n

The uramaki, or inverted roll, is also a popular version of maki. In this variety, everything is inverted rum, so the rice is on the outside, followed by the seaweed leaf towards the inside and the filling in the middle. Often the outer rice layer is given a coating, such as sesame seeds, thinly sliced salmon or avocado.<\/p>\n\n\n\n

Nigiri<\/h3>\n\n\n\n
\"Nigiri<\/figure>\n\n\n\n

Nigiri means hand-shaped rice dumplings, the topping is placed on top: strips of fish, vegetables, scallops or even foie gras and caviar are used. Some toppings are attached to the oval rice cylinder with strips of dried seaweed leaves.<\/p>\n\n\n\n

Sashimi<\/h3>\n\n\n\n
\"Sashimi<\/figure>\n\n\n\n

Sashimi stands out a bit because it's not technically considered sushi, but we count it as one of the sushi varieties. It means raw meat served on its own without rice. It is usually made from tuna or salmon but sometimes other seafood.<\/p>\n\n\n\n

Its speciality lies in the slicing technique and serving: it is cut into long rectangular slices, artfully arranged on a plate and served with wasabi, soy sauce and ginger.<\/p>\n\n\n\n

Maki, Nigiri and Sashimi are the 3 basic types of sushi,<\/strong> but there are actually 5 types in Japanese culture. The two missing types are less common in Europe, but many people have probably heard of them:<\/p>\n\n\n\n

Chirashi<\/h3>\n\n\n\n
\"Chirashi<\/figure>\n\n\n\n

Chirashi means \u201escattered\u201c, it might get its name from the fact that it is served as a kind of mixed plate. The base is a plate of rice, it is topped with different kinds of meat and side dishes. From region to region, you will find different dressings.<\/p>\n\n\n\n

Gunkan<\/h3>\n\n\n\n
\"Gunkan<\/figure>\n\n\n\n

Gunkan is also known as butcher sushi, it is very similar to maki sushi, in this type the seaweed leaf is folded around a rice ball and not wrapped tightly, the filling is not inside but is on top of the sushi rice ball. The top is often decorated with eggs.<\/p>\n\n\n\n

Sushi eating habits<\/strong><\/h2>\n\n\n\n

From a more traditional point of view, there are a few basic rules we must follow when we decide to eat sushi.<\/p>\n\n\n\n

1) By hand or with chopsticks<\/strong><\/p>\n\n\n\n

It is proper to eat sushi with a chopstick or by hand. The use of chopsticks is recommended for those who are dexterous with them, as it is indecent to crush sushi or leave pieces of rice in the soy sauce. However, no Japanese chef will object if you eat with your hand.<\/p>\n\n\n\n

2) All or none<\/strong><\/p>\n\n\n\n

Obviously, we have to eat the sushi whole, because each piece of sushi is designed for one bite, and if you bite into it and put the leftovers back in the plate, it can be very offensive to the Japanese custom.<\/p>\n\n\n\n

3) Dipping in the soy sauce<\/strong><\/p>\n\n\n\n

Dipping the side of your sushi in soy sauce can offend the chef in a traditional Japanese restaurant. By doing this, we are telling the chef that we did not like the sushi. Instead, dip the seaweed or fish in the sauce. Of course, this may vary from restaurant to restaurant, but if you are in Japan, you should follow this rule.<\/p>\n\n\n\n

4) Soy sauce and wasabi<\/strong><\/p>\n\n\n\n

Add the wasabi to the sushi roll and never mix it with the soy sauce.<\/p>\n\n\n\n

5) The ginger<\/strong><\/p>\n\n\n\n

The pickled ginger is not comparable to our pickled food. Its function is to cleanse our taste buds between bites, so it is not recommended to put ginger on sushi.<\/p>\n\n\n\n

Now that we've learned about the origins of sushi, the basics and some important rules, you'll probably feel like having a few bites of sushi. Sushi cannot only be ordered in restaurants or be consumed<\/a>, you too can try our recipe at home!<\/p>\n\n\n\n

Tuna sushi recipe<\/strong><\/h2>\n\n\n\n

Ingredients:<\/strong> <\/p>\n\n\n\n