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Sushi

✨ The art of rice and fish

Sushi is a Japanese dish mainly made of vinegared rice combined with ingredients such as raw or cooked fish, seafood, vegetables or eggs. The word "sushi" refers to the seasoned rice rather than the fish itself.

Although it is strongly associated with Japan today, the idea of preserving fish with fermented rice existed in parts of Asia before being transformed into the sushi known today. In Japan, sushi developed over centuries and became a refined cuisine with many different forms and preparation methods.

There are several major types of sushi. Nigiri consists of a small portion of rice topped with a piece of fish or another ingredient, while maki is made by rolling rice and fillings inside a sheet of seaweed called nori.

Other varieties include temaki, shaped like a cone, and chirashi, where ingredients are arranged over a bowl of rice. Preparing sushi requires attention to the quality of ingredients, especially the rice, whose texture and seasoning are essential. Today, sushi is enjoyed around the world, with both traditional versions and adaptations influenced by local food cultures.

💡 Did you know?

Becoming a true sushi master (an 'itamae') takes years of patience! In Japan, an apprentice sometimes spends two whole years just learning how to cook the rice perfectly before they are allowed to touch the fish. That's because the rice is considered the most important part of the sushi!

Sushi hasn't always been eaten as it is today. Originally, over a thousand years ago, rice was only used to preserve the fish. People would throw away the rice and only eat the fish! Fortunately, they eventually figured out that eating both together with a little vinegar was much more delicious.

Watch out for the little green paste on your plate: that's wasabi. Made from a Japanese root, it's so spicy it feels like a little volcano exploding in your nose! The Japanese love it because it enhances the taste of the fresh fish.