Appetizing facts about Japanese cuisine

Appetizing facts about Japanese cuisine
Appetizing facts about Japanese cuisine

Do you love sushi? This abundance of flavors began centuries ago, not in Japan, but in China. Reaching Japanese culture, it undergoes many changes.

There are several different types of sushi, including nagiri, maki, chirashi, ura maki, gunkan maki, futo maki, temaki, oshi and others.

In the following lines you can read more appetizing facts about sushi and Japanese cuisine.

Sushi was originally a cheap and fast food. In the 1800s in Tokyo, sushi was most often eaten in theaters, and not with chopsticks, but with your hands, something like popcorn.

Wasabi is obtained from the root of the wasabia japonica plant. Its spicy flavor comes from the natural antimicrobial substances found in the plant. Unfortunately, this plant is too expensive and probably in a Japanese restaurant you will rarely have the opportunity to taste real wasabi.

Mass-produced spicy addition to sushi, often made from horseradish and mustard powder, with small additions of green coloring.

Today, one of the most commonly used fish in the preparation of sushi is salmon. But in the cooking recipes, it was introduced after 1980.


When you order sushi, you get a small bowl of soy sauce and wasabi. Many people do not know that sushi should not be "drowned" in soy sauce, otherwise the rice will fall apart. It is dipped very lightly to keep its shape.

Traditionally, sushi chefs train for about 10 years to become truly masters.

When you visit a Japanese restaurant, don't forget to order miso soup. It is consumed as a last meal to improve digestion.

Sashimi is another must-try Japanese delicacy. These are raw pieces of mouth-watering fish, often seasoned with special spices, served without the addition of rice.

Almost always Japanese people start their meal with sashimi and then move on to eating sushi.

Almost 80% of the bluefin tuna caught in the world is used to make sushi and sashimi.

To make sashimi the fish must be very fresh and rich in flavors. That's why many sushi masters keep the fish alive until the moment the dish is prepared.

Contrary to popular belief, sushi does not mean "raw fish". This actually refers to seasoning the rice with vinegar, s alt and sugar. You can make vegetarian sushi without adding fish.

Many sushi chefs believe that the customer eats not only with his mouth, but also with his eyes. Making sushi is like creating a Zen garden.

The knives used by sushi chefs are direct descendants of samurai swords. They must be sharpened every day.

Traditional sushi does not contain tuna or salmon, as these fish spoil very quickly. It is prepared with white fish, mussels and raw octopus.

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