ABOUT SUSHI

Sushi – a culinary wonder from a colorful nation “Japan”, simply means “Seasoned Cooked Rice”. Bite-size pieces of the freshest ingredients (mostly seafood) served on delicately vinegared rice. Exquisitely cut vegetables rolled in crispy seaweed paper. Balanced, minimal, and artistic, sushi is designed to provide satisfaction both to the palate
and the eye, with an emphasis on quality of ingredients and perfection of form.

Sushi was originally developed in Japan, long before the invention of the refrigerator, as a means of preserving food from spoiling. Vinegar and seasoning were mixed into freshly cooked rice, which was then formed into different forms and pressed or rolled together with vegetable, seafood, or fresh
fish. Sushi can be prepared in many different forms.

Finger Sushi or Nigiri Sushi – The best known and simplest form of sushi which became popular as a “fast food” in Japan about 200 years ago. It consists of a topping, smeared with Japanese horseradish, resting on a pillow of rice. Sometimes finger sushi rice is finished with a strap of seaweed paper. If done correctly, the sushi will stay together when picked up with the fingers or chopsticks.

Rolled Sushi or Maki Sushi – There are countless varieties of rolled sushi, and each sushi chef creates their own specialties. At its simplest, rolled sushi consists of seaweed paper spread with rice and topped with one or more fillings. It is then rolled tightly using a bamboo rolling mat (makisu), and sliced into individual rounds. Small sushi rolls are called hoso-maki; large ones with many fillings are futo-maki. A rolled sushi where rice forms the outer layer are referred to as inside-out maki.

Hand-rolled Sushi or Temaki – Sushi that looks like an oldfashioned ice-cream cone or cornet. The seaweed paper is topped with rice and fillings, then rolled by hand into a cornet. Strictly, any sushi that is not pressed with a bamboo mat and is rolled by hand is Temaki.

Scattered Sushi or Chirashi Sushi – Consists of fish, meat, and vegetables artfully arranged over a bed of sushi rice. Scattered sushi can either be served in individual bowls or in one large bowl for a group to share.

Sashimi – Not strictly sushi, but thin slices of raw fish, normally served with a side bowl of rice and accompanied by
a bowl of miso soup.