All about sushi and rolls. The most expensive sushi

How much do you know about sushi?

Just think, rice and fish - what can you not know here? What can be confused here?

Those who have known the taste of this Japanese dish once, as a rule, are not limited to one time. Occasionally (although someone constantly) we no-no and indulge ourselves with sushi or rolls.

Of course, Japanese culture is fraught with many secrets and mysteries. But in this article, you will find a few facts about sushi that you most likely did not even know about.

Fresh is not the fact that it tastes better

I want to warn you right away: this is not a recommendation to buy sushi or other Japanese dishes from a week ago. The fact is that everyone adheres to the widely held opinion that fresh sushi This is sushi made from freshly caught fish. Imagine your surprise when I tell you that this is not so!

For example, the most delicious meat is not fresh, but what has lain for a couple of days in cool place. During this time, blood drains and muscles relax. Then the meat will be tender, tasty and well digested. The same situation is with fish. She needs a little time to find a rich, rich aroma.

The fact is that the “fishy” smell does not appear immediately, but over time: when enzymes break down the protein into smaller molecules. After fermentation, the product is better absorbed, becomes tastier and healthier.

Umami is traditionally used in Japanese culture - the taste of protein substances, the so-called "fifth taste". It can be described as a long-playing enveloping "meat" or "broth". Most Japanese dishes are obtained by fermentation (fermentation): soy sauce, fermented natto beans, tuna shavings, miso.

Fresh fish is delicious if you've just caught trout and cooked it over a fire or with lemon and butter. But try eating that same fresh fish raw and you'll likely be disappointed.

When you go to beautiful Japanese restaurant and order fresh a fish dish, you do not eat fish that was caught on the same day or even the day before. Good sashimi, sushi or rolls are those that use fish that has been marinated for several days. Unfortunately, the tradition of using fermented fish for food has been preserved only in the countries of South Asia.

You don't have to use chopsticks

Most of the sushi that we eat in our local establishments, as a rule, comes in the form of rolls, that is, rolled into a sausage. Traditional sushi is eaten in the format of nigiri - an oblong lump of rice pressed with palms, not a large number wasabi and thin slice fish.

Be honest, how many times have you put sushi in a bowl of soy sauce and tried to grab it back without it falling apart? The thing is, sushi should be eaten with your hands!

True sushi lovers do just that. Sushi rice is usually not compressed very tightly, so the whole structure will fall apart if you try to eat it with chopsticks. The most acceptable method of eating sushi is as follows: imagine holding a computer mouse, slowly turn the sushi over, lightly soak one side in the sauce and put it into your mouth at a 45 ° angle.

Here is a funny video that makes fun of the traditions and manners surrounding the culture of sushi consumption. Although it is playful, it carries a lot of useful and interesting things, in particular, about how to eat sushi:

The Wasabi We Eat Isn't Actually Wasabi

It turns out that real wasabi is extremely difficult to grow. It is even more difficult to pack it properly.

Sushi is a food that has become very popular in Lately, it is associated with longevity and prestige. Sushi is indeed a valuable food, as it contains useful vitamins, trace elements and others useful material, this is taking into account the fact that the most best fish, selective risk and qualitative seaweed. In addition to the main ingredients, sushi also contains other useful substances from other ingredients, such as dried fruits, vegetables, spices, soy sauce, etc.

What do you need to know about sushi? In order to be healthy, you need to know how to eat right, and for this you need to know as much as possible about the food that we consume. Interesting facts about sushi will help you understand how special this dish is, what is interesting about sushi and useful about sushi. Do you want to know what you eat? Then delve into the composition and properties of the food you consume. In this article you can get acquainted with interesting facts about sushi, it is difficult to say that all these facts are 100% true, but in any case it is interesting and useful to know.

Interesting Sushi Facts:

- The birthplace of sushi is not Japan, but China. It was in China in the 7th century that fish was butchered, salted and kept under pressure, then brought to fermentation. Sushi of this preparation has a pungent odor, and it is difficult to determine what kind of fish they are made from.

- Recipe modern sushi appeared in the 19th century (about 1820). Chef Yohei Hanaya invented nigiri sushi. It was then that they began to use fresh fish for making sushi, and not fish that is in the stage of decay.

— The Japanese treat sushi with respect, because in translation this word means longevity and style of behavior.

- The original name of the dish is "sushi", not sushi.

— The most popular fish for making sushi is tuna.

— True connoisseurs of sushi (residents of Japan) eat sushi only in Japan and only in regions close to the sea, since high-quality sushi is made only from fresh fish.

— In Japan, it is generally accepted that only men can cook sushi. This is due to the body temperature of women, which is higher than that of men. Such a parameter as temperature can affect the taste of the dish.

- To taste different kinds sushi and understand their taste, you can eat a little ginger, which will completely kill the taste and allow you to enjoy the taste of the next serving of sushi.

– Sushi masters are specialists who have been trained for 5 years, 2 years of training is about cooking rice, and 3 years the subject of training is cooking fish.

- Until the 17th century, the term sushi meant a method of storing fish, and only later this word began to be associated with dishes where main ingredient fish.

- There is a type of sushi that is made from insects, the dish was not to the taste of many, but still it exists.

- 80% of bluefin tuna ends up in sushi restaurants where sushi is made from it.

- Previously, bluefin tuna (from which sushi is now made) was considered a waste, and only the poorest people ate it.

- The longest roll in the world was prepared in Japan in 1977, its length is just over 1 km, and about 600 people prepared it.

— There are special machines for making sushi. They are located in Japan, and the idea of ​​\u200b\u200bcreating belongs to Minor Ikishima.

The most popular sushi is California sushi. This is the type of sushi that most people prefer, for no known reason, no unusual ingredients such sushi does not contain.

- The most expensive sushi in the world is "Dancing Perch", sushi is made from live fish, which is poured over with boiling water. Such sushi can only be eaten in Japan, it is moving sushi, as the fish is alive.

— Sushi machines are filled with rice, seaweed and stuffing, they are very convenient to use in countries where sushi is popular and consumed in in large numbers. Sushi obtained in such machines are the same in shape and taste.

- Maki sushi (filling and rice wrapped in nori seaweed) is popular in Japan, and in the West they prefer sushi, where the seaweed is inside the roll.

- Sushi helps relieve depression and according to these properties it is equated to chocolate, bananas, etc.. Sushi = antidepressant.

- In the USA, they immediately prepare large (double) portions of sushi.

— To keep fish fresh in the West, it is salted or marinated in vinegar.

- The Japanese believe that the art of making sushi can really be mastered only in 10 years, but due to the lack of sushi masters, they start working after 2-3 years of training. It is generally accepted that in 5 years you can still become a sushi master.

If you cook sushi or want to learn how to cook sushi yourself, the INSTANT ROLL sushi maker will come in handy. Thanks to this device, making sushi at home is not at all difficult. You can order the INSTANT ROLL device on the website: http://instant-roll.online-tov.ru/. This is an opportunity to pamper yourself and your loved ones with such a useful and special delicacy as sushi.

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 a Japanese restaurant or sushi bar in bad weather 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:

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, chefs marinated it in soy sauce or vinegar or salted.
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, is the 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.

Healthy food that was given to us by the country rising sun as delicious dish called "sushi", conquered the whole world. But his world campaign began back in the 70s, and only today can we say that the world has submitted and bowed before unusual dish, With short title"sushi". Why so long? many will ask.

Everything is quite prosaic - sushi and rolls are specific dish, and therefore, in the primary version, which they were originally, many did not like. After so much time, they are constantly updated and improved. That is why it appeared great amount recipes for these foods.

For example, one restaurateur noticed that many of his customers did not like nori, so he began to wrap them inside, thereby forming in the 80s the new kind sushi, which is still served today in the form of assorted sets at the Maki Maki restaurant.

But nori seaweed is not included at all in “Philadelphia”, which is why the sushi is incredibly tender. But in "California" the taste of sushi is more tart, as nori is wrapped inside.

Often, sushi and rolls are prepared on their own, but the most important thing that is needed for this is skill and patience. Only in this way can the dish turn out close to the original. Do not be afraid to experiment, because, having stuffed your hand, you are unlikely to order assorted sets, since you can do Japanese evenings with your own hands.

"Sushi" is translated from Japanese as "salmon", as they are prepared from this fish. There is another interesting fact - caviar flying fish has no color. It's strange, though, because we don't see it that way. The answer is simple - manufacturers paint it food coloring to make the dish look brighter and more appetizing.

Just as important is that Japanese food- this is the most wonderful kitchen for those. who wants to lose weight, as it is low in calories.

If experts serve horseradish with spices instead of wasabi, then almost no one will be able to distinguish it from a product that grows in Japan.

Some Helpful Tips:

• having prepared temaki rolls, you need to eat them immediately, as they quickly lose their shape;
• “syaka” uses smoked, salted and raw fish salmon breed;
• required when submitting Japanese dishes seafood should be served with wasabi, but do not forget about daikon salad with fresh cucumber;
• wasabi can not be stored for more than 14 days (in the refrigerator);
• if the filling stubbornly falls out when twisting the rolls, then you just need to press their edges;
• use only round short rice in sushi;
• only a sharp (!) Knife can cut even beautiful rolls;
• nori laying should be correct - the dull side is inside the roll, that is, the filling will be laid out on it;
• algae must be stored in a dry place, otherwise they will not crunch;
• pickled ginger must be eaten between meals different types dishes, the only way you can feel new taste dishes;
• a bamboo mat is a mandatory attribute, regardless of whether a pro or a beginner has started cooking; Often they try to make rolls using akets - this is at least not practical and, moreover, time-consuming, since it becomes more difficult to give the desired shape.
• for uniform and quick frying of sesame seeds, first you need to heat the pan strongly, and without using oil;
• it is also worth remembering that sushi is a product that spoils rather quickly, which means that they need to be consumed in the next two hours, and no later than six.