Sushi - facts about this interesting dish. Interesting facts about dishes

Japanese food " sushi and rolls"boasts some facts, as well as records that you should get acquainted with to expand your horizons.

Twenty years ago, only those who went to their homeland, Japan, could try sushi and rolls. Here, these delicacies are everywhere - in cafes, restaurants, as well as in supermarkets.

Today, you can order sushi and rolls, or taste them in catering establishments in our state. Japanese Food Boasts Some Facts and Records which you should get acquainted with in order to expand your horizons.

The records that are most often set with food relate to an increase in its size. Sushi chefs from Yekaterinburg decided to create the longest roll. Its length was 2.5 km. In 2009, several hundred residents of the city could see the record. Throughout the entire length, different fillings- meat, fish, fruits and others. As soon as the record was entered into the book, the delicacy was eaten by spectators and organizers.

It is noteworthy, but it is unlikely that it will be possible to order rolls and sushi with insects from our country. Our citizens do not like this stuffing. However, in Japan and a number of other Asian countries, grasshoppers, butterflies, cockroaches and other insects are readily consumed.

Roll #1 in popularity

Delivery of rolls is carried out today around the clock. Cafes and restaurants, as well as firms that specialize in this business, note that a large number of buyers order roll "California". It is believed that this interest is due bright taste made from a range of ingredients.

In some Japanese restaurants, the kitchen is located right in the middle of the hall. Visitors can see that only men work here. Women also work, but only as administrators or waiters. Rolls and sushi are prepared only the mighty of the world this. Their specific body temperature helps create a distinct taste. So what if it's decided cook homemade rolls, then only the head of the family should do this.

"Dancing perch" or the most expensive Japanese delicacy

If a trip to Japan is planned for any purpose, then try to try the most expensive delicacy. This rolls "Dancing perch". The filling is fish, which is lightly doused hot water. People who have tried it say that you can feel the tail twitching in your mouth.

Roll making machine

Our sushi chefs still manage to cope with the demand for Japanese food. In Japan, they have long created machines that make these delicacies.

The filling can be different, and the prices are at an affordable level.

The Japanese consider sushi (sushi) healthy food and eat them together with, for example, soup, as an addition to it. However, the popularity of this dish is so high all over the world that a lot of new, diverse and creative things have been introduced into the preparation of sushi, including the invention of rolls. In the form that we see today, sushi was invented by Yohei Hanai around 1820. The sushi was called nigiri. Sushi itself was previously written with the hieroglyph "fish", today it is translated as "style of behavior" or "longevity", which carries respect for this dish.
More than 30 years ago, at the dawn of the popularity of sushi in the United States, they were more popular than Coca-Cola, the portions were twice as large, and for the freshness of the fish, the chefs marinated it in soy sauce or vinegar, or salted it.
Not so long ago, it took 10 years to become a sushi chef. However, nowadays chefs take 2 years to cook rice and 3 years to cook fish.
The most popular and sold roll in Russia, and indeed the most popular Japanese dish It's a California roll. The roll was first invented not in Japan, but in the USA. Noting that customers are not used to seeing nori leaves on the outside, chef Ichiro Mashita, who worked in Los Angeles, rolled nori leaves with filling (crab, avocado, cucumber) inside, made rice on top and sprinkled with caviar.

Sushi cake is a modern popular dish

California roll refers to uramaki rolls - made "inside out".
Today, sushi makers surprise not only various fillings but also the look and design of the sushi. For example, Takyo Kiyota from Tokyo knows what to cook. rice rolls with stuffing is a real art, where the flight of fancy can be simply limitless. She makes a variety of sushi that looks like regular sushi on the outside, but always on the inside. different drawings. The craftswoman herself admits that she always worries about what will happen, because one careless pressing can lead to a shift in rice and the drawing will not work out. By the way, the Japanese prefer a man to make sushi, they say women have a higher body temperature and sushi is not so tasty.
Today the most popular stuffing in sushi is tuna, because almost 80% of the world's supply of bluefin tuna goes to sushi restaurants. In 2010, the most expensive tuna weighing 232 kg was sold in Tokyo for 122,000 euros.

Bread, egg, carrot, beetroot, mashed potatoes, compote

Considering the creative approach to sushi, we also note the Lithuanian art studio Clinic 212, which beat the situation of the popularity of sushi in a funny art project Eastern European Sushi. Humorous designers made familiar rolls from products unusual for sushi: lard with garlic, herring, sprat, chicken breast, boiled pork, instead of shrimp - sausage and cheese, instead of rice - potatoes, dough, aspic, as well as an egg, green onion, boiled vegetables and much more, so uncharacteristic of Japanese cuisine.

Onion, horseradish, bread, lard, vodka

Cucumber, bread, sausage, mustard, ketchup

Curious and sauces - here exclusively proven and native sunflower oil, vinegar, ketchup, mayonnaise, as well as homemade sauces.

Cutlet, pickled cucumber, puree, radish, sour cream

Glowing Sushi, glow-in-the-dark sushi made with GMO fish, has become a real culinary sensation in US restaurants. In preparing this amazing dish GloFish is used - a special breed of fish, bred genetically, to indicate the purity of the water. The fish glows brighter the higher the pollution level. These fluorescent fish have gained popularity and have appeared in pet stores as well as nutrition.
A dish with these fish does not pass heat treatment- the fish are frozen, and after that they guard the ability to emit different colors (purple, blue, yellow) in the dark. Sushi with these fish has become very popular.
Insect sushi is the latest in sushi, but the truth is, few people are willing to try it. According to polls, 50% of respondents consider them disgusting.
Another fact from the world of fillings - yellowtail, which is very popular as a filling for rolls and is valued for very fatty meat, is specially fattened until the muscles atrophy so that it does not move and becomes fat.
Among the rolls there is also an interesting variety called "temaki" - in the form of a nori cone with stuffing inside. . Translated from Japanese, it means "rolls that are formed in the hands" - they are eaten immediately after cooking, otherwise they will lose their shape very quickly.

Japanese restaurants now exist in almost every settlement that calls itself a city, and such a dish as sushi has long been part of our Slavic life. It turns out that there are many interesting facts associated with this dish. We will tell you about them today.

Real sushi in real Japanese restaurants is usually made by men. And the reason is that their body temperature is lower than the body temperature of women. And in the preparation of this dish, even a couple of degrees play a role and can affect the taste.

Somewhere in the late seventies, Minoru Ikishima came up with a machine that makes sushi. This technology is now being used in several Asian countries.

Previously, bluefin tuna, so popular with sushi lovers, was not very quoted by the Japanese. And today, more than eighty percent of this species that goes on sale goes to establishments that make sushi. And three years ago, one copy of this fish was sold at an auction for a hundred thousand bucks.

In Moscow, there is such a service as home delivery of sushi. now lovers of Japanese cuisine do not need to go to Japanese restaurant or sushi bar to eat favorite treat. also thanks to this service you can make someone delicious surprise which will lift your spirits.

To become a sushi chef in Japan, you need to spend a considerable amount of time on training. Two years of this time period is spent on learning how to cook rice, and three years on fish.

A fish called yellowtail is very valuable because of its fatty meat. Before using the fish for cooking, it is fed until the muscles atrophy.

There is an opinion that the natural ingredients of this dish make it a good antidepressant.

The longest roll in the world was made in 1997 in Japan - it was more than a kilometer long and more than six hundred people cooked it.

In fact, wasabi, which is served with sushi in Japanese restaurants and sushi bars, is a substitute. It is made from horseradish, spices and dyes. The good thing is that its taste is very similar to real wasabi.

Shrimps for making rolls are brought frozen in ice - so that they retain their taste and shape.

Tobiko fish roe does not actually have any color. Manufacturers themselves give it to caviar using food coloring.

The first Japanese restaurant in the USSR appeared in the early eighties in Moscow. Its visitors were only guests from abroad and the elite segments of the population. The average bill was about one and a half thousand dollars.

In Japan, rolls are most popular, in which the filling is wrapped in seaweed. They are called maki sushi.

But Europe prefers rolls in which rice and fish are outside. Ikiro Mashita came up with this chip - he worked as a chef in the first American sushi bar. When he saw that the customers didn't like the taste of nori, he began to hide the seaweed inside the roll.

The Japanese have dishes that are more Japanese, such that our person may not be able to master it purely from a moral point of view:

1. Rolls and sushi, as well as all others National dishes Japanese, very useful and low-calorie.

2. Among the rolls there is one that has the name "temaki". Translated from Japanese, it means "rolls that are formed in the hands." Such rolls look like a cone, which is made of nori. The filling is placed in the middle of the cone. After preparing such a dish, you should immediately eat it, because it quickly loses its tapered shape.
Roll Temaki

3. Few people know that in addition to pickled ginger and wasabi, sushi and rolls should also be served with a salad of fresh cucumber And Japanese radish(daikon).

4. Masters do not use salt at all to prepare Japanese dishes. It is replaced with soy sauce, which has an interesting and pronounced taste.

5. If you like raw, salty or smoked fish, then choose a type of sushi called "sake". It got such a name for a reason, because in Japanese it means "salmon".

Sushi "Syake"

6. Did you know that caviar flying fish has no color? Manufacturers give the ingredient different colors thanks to food coloring.

7. The Japanese perceive soup as additional dish to fish or meat. For example, fish soup called "Suimono" they are eaten with sushi.

Soup "Suimono"

8. In many establishments that serve sushi, you can find wasabi in the form of ordinary horseradish, in which dyes and spices are placed. It is very difficult to distinguish it from real wasabi.

9. It can be seen that a large number of sushi masters are men. And this is no accident! After all, the body temperature of a man is slightly lower than that of a woman. And for sushi, a few degrees can already affect taste properties dishes.

10. In Japan, becoming a sushi chef takes a lot of training. So it would take you 2 years to learn how to cook rice properly, and 3 years to cook fish.

What is the first thing that comes to mind when we talk about Japanese cuisine? Of course, sushi and rolls. The Japanese really love sushi, but for them it is not just a dish, but a work of art. Experienced sous chefs have been working for years to prepare sushi that would be perfect in everything: color, texture, design and, of course, taste.

We will tell you some interesting facts about the history of sushi and rolls, share the intricacies of cooking and introduce you to a few rules of etiquette. There are many taboos associated with this dish in Japan. So, if you do not want to seem ignorant, carefully study these simple rules.

We call sushi wrong

From the point of view of Japanese phonology and the rules of Russian-Japanese transcription, it is much more correct to say "sushi". The Japanese do not welcome the word "sushi", although it is precisely this word that has taken root in Russia. And all because the dish itself came to us not from Japan, but from the West. The Russians adopted the love for this Japanese treat from the Europeans, and with it the "sh" in the name.

Sushi was originally used for canning.

Seems a little strange, don't you agree? However, this is how it is: boiled rice used in South Asia for the preparation and preservation of seafood. cut into small pieces the fish was sprinkled with salt, mixed with rice and placed under a stone press. A few weeks later, the press was replaced with a lid, and the fish lay for several more months. But then it could be safely eaten for a year.

By the way, the Chinese character for sushi means "pickled fish". Through Thailand and China, the method of preservation reached Japan: it was here in the 19th century that one of the chefs decided to abandon marinating fish and serve it raw.

It takes 10 years of practice to become a sushi chef

In Japan, they believe that for excellent sushi rolling you need at least 10 years of practice. The sous chef starts working only after a mandatory two-year training, during which he learns all the intricacies of the art of sushi. And then it takes another 8 years to reach the pinnacle of excellence and gain respect.

By the way, Japanese sushi masters are taught to recognize the freshness of seafood by color, texture and smell, because in the past they often bought necessary products on the market on their own. Indigestion or, even worse, poisoning a client was considered a terrible shame for the sous chef.

Sushi knives are sharpened every day.

It is believed that the knives used by chefs for sushi are direct descendants of samurai swords. And with the same care that a samurai must keep his sword sharp, a sous chef must keep his sushi knife sharp. Blades must be sharpened daily.

Sushi should be eaten immediately

Many people think that sushi and rolls should not be stored at all. If sushi is made from raw fish, you need to eat them within an hour. They can be stored in the refrigerator for a maximum of 3-4 hours, be sure to cover cling film Otherwise, they will wind up and dry out.

A treat that does not contain fresh fish will last a maximum of a day. Freezing ready-made sushi is strictly prohibited.

Sushi should not be eaten with chopsticks

If you still think that you need to eat sushi with chopsticks, you are wrong. traditional and The right way eat sushi - take them with your hands. Chopsticks are commonly used to eat sashimi - raw slices fish.

Don't waste soy sauce

There are many rules of etiquette associated with soy sauce in Japan. Here are just a few of them.

Leaving a muddy puddle of soy sauce with rice floating in it after a meal is bad form. To enjoy sushi according to the rules, you need to pour minimal amount soy sauce in a cup and top up as needed.

Keeping the rolls in the sauce until they fall apart is also against the rules. And generally speaking overuse soy sauce you hint that the fish is old. Better not offend the sous chef. Do you remember that he sharpens knives every day?

Rolls stuffed with caviar or already covered with sweet or hot sauce(e.g. many varieties of eel rolls) should not be dipped in at all soy sauce. It is assumed that they already have enough seasoning.

You can not eat ginger with rolls

Sending a piece of pickled ginger in your mouth at the same time as rolls or sushi is not etiquette. Its strong taste and aroma will not allow you to fully enjoy the treat. Ginger is meant to "cleanse" the flavor between two pieces of sushi.