1.Sushi(寿司)

 

When sushi was first introduced to Japan, it was written using kanji either 鮨(sushi).

旨(umami) means delicious, with a fish radical on the left, or 鮓(sushi) means sour, with a fish radical on the left. In other words, it meant that the fish had either umami or

sourness.

 

2.Basic Sushi Ingredients.

 

Varieties such as Kome-Sasanishiki(ささにしき米) are preferred. Shiny, plump, dry rice is ideal. We avoid using new rice.

 

3.Basic Sushi Seasonings.

 

The seasonings needed to make sushi and many other authentic Japanese style dishes.

Shoyu(醤油)

Shoyu(醤油) Soy-sauce is a fermented liquid made from soybeans, wheat, brine and koji mold(Aspergillus oryzae). Rich soy-sauce, known as Tamari-joyu, is best for sushi and sashimi(刺身). Sashimi is thinly sliced fresh raw fish. It is also called Otsukuri(お造り).

Su(酢)

It is thanks to rice vinegar that various kinds of sushi were invented.

 

Sake(酒)

Japanese sake brings flavor and umami to food while eliminating odors.

 

Mirin(味醂)

Mirin is sweet rice wine. A type of sake made using glutinous rice, rice-malt and shochu(焼酎: Japanese distilled alcoholic beverage).

 

Wasabi(山葵)

A condiment cultivated in Japan, wasabi’s characteristics include its fresh scent, sharp flavor and its deodorizing, anti-bacterial effects.

 

Shoga(生姜)

Its characteristics include its revitalizing scent and piquant flavor. Slices of ginger pickled in Amazu(sweet vinegar) and known as Gari work as a palate cleanse to eliminate fishy aftertastes.

 

4. Bamboo leaves and Aspidistra leaves.

Sushi is normally served on a small wooden cutting board called a Tsuke-dai, but occasionally they are served on a large, moistened aspidistra leaf. Kuma-zasa is also known as a type of natural remedy by the name henon bamboo, known for its sterilizing power.

 

 

5. Three Useful Facts.

 

Shari derives from the Sanskrit word sarira meaning ashes because grains of white rice resemble them.

Sweet and sour ginger, known as gari at sushi-ya(寿司屋), is made by boiling quickly and pickling in sugar and vinegar. It is used as a palate cleanser to remove the greasiness of fish.

The green tea served at sushi restaurants is called Agari-bana or Agari for short. A single cup of green tea would be served at the end of the meal as an Agari (meaning finish).

 

6. About the order when sushi should be eaten.

It is regularly said that sushi ought to be eaten starting with white-meat fish, gradually moving on to fish with stronger tastes. Before moving on to your next sushi morsel, please eat pickled ginger or drink green tea to freshen your mouth.

 

7. About Sushi Kanji Characters.

The fish used as sushi ingredientsalmost always appear written with a fish radical on the left.Once you get to know the meaning of the kanji, you will probably be able to understand where it came from.

 

Sawara(鰆): Spanish mackerel, Haru(spring) with fish radical on left.

Hirame(鮃): Flounder, Taira(flat) with fish radical on left.

Saba(鯖): Mackerel, Ao(blue) with fish radical on left.