For sushi beginners | Sushiblog

Do you know the dangers of eating raw tuna?!

Cutting Tuna — Sushi chefs make sushi toppings from tuna.

We would like to examine this challenging title that appears regularly in the media.

This story has not recently come to a boil; in fact, it is already widely known. However, the reason it is a recurring topic is due to the fact that the assumptions between the writer and the reader do not match. The reason for this is that the writer tends to exaggerate a bit in order to get people to read the article. The readers, on the other hand, are overwhelmingly uninformed and are led to feel uneasy about what they hear. Here’s what we guess.

So, in order to explain this issue properly, we will squash any ambiguities.

There are three major risks.

The first is food poisoning due to bacterial growth. The second is food poisoning by parasites. The third is the medium- to long-term effects on the human body of mercury, dioxin, microplastics, and other substances that accumulate in tunas.

a photo of Food poisoning prevention — The best way to prevent food poisoning is to keep hands clean.

We can say that food poisoning caused by bacterial growth is a very rare and serious matter that can affect the survival of a business, if only in sushi restaurants. Here are some data to support this. According to data from the Tokyo Metropolitan Government, the percentage of food poisoning cases occurring at sushi restaurants is less than 0.8% of the total number of food poisoning cases. The data shows that food poisoning rarely occurs at sushi restaurants.

The reasons for this are largely related to soy sauce, salt, and vinegar. First, soy sauce has bacteriostatic properties, and by marinating tunas and other fish in soy sauce, the growth of bacteria is inhibited. Second, salt has a bactericidal effect, killing bacteria on the surface of the fish. Besides, it uses osmosis to expel the rotting components of fish meat, etc. And vinegar also has a sterilizing effect. Since the ㏗ is 2~4, the bacteria are almost killed when they come in contact with vinegar. Sushi chefs put vinegar on their hands or wipe their knives with a cloth dipped in vinegar to sterilize them. Shari is made with vinegar and salt, so it is also sterilized. In other words, more steps are taken to prevent the growth of bacteria than in any other dish.

Next, we will examine food poisoning caused by parasites; Anisakis accounts for 50% of all cases of food poisoning. It can be said that raw seafood always contains parasites, but removing these parasites is the foundation of a sushi restaurant, and Anisakis, which can be visually identified, cannot be overlooked. On July 2, 2021, a method to kill Anisakis with a high current was also announced and will soon be put to practical use.

Also, it totally depends on where you eat. Do you buy it at the supermarket or fish market and eat it at home or a sushi restaurant? Even at the same sushi restaurant, there is a difference. Is it a conveyor-belt sushi restaurant with a chain or an individual restaurant run by a master and his apprentice? In our opinion, however, food poisoning caused by Anisakis has not occurred in private restaurants.

We will examine the medium- and long-term effects of toxic chemicals. First, let’s look at the effects of mercury. For example, the level of effect is naturally different for those who consume tuna every day and those who eat tuna once a week. Although the Japanese eat a lot more tuna than other countries, the effects of mercury accumulated in tuna have not yet been widely discussed. The effects of mercury on the mother’s body are well known, and the following warning is given by the doctor in charge.

In Japan, if you eat more than 160 grams of tuna per week, you need to be careful. Pregnant women do not bother to eat 160 grams of tuna in the first place. In addition, although Kuromaguro (Bluefin tuna), Mebachi (Bigeye tuna), and Minamimaguro (Southern Bluefin tuna) have safe amounts, Kihada (Yellowfin tuna), Binnaga (Albacore), and Mejimaguro (Young bluefin tuna) do not require any restrictions on the amount eaten. Also, there is no need to worry about canned tuna. This is also a well-known story.

And, this may come as a shock to tuna lovers, but it is the toro part of the belly that tends to accumulate the most dioxin, which is considered the best part of the fish. The toro is mostly fat, and dioxin taken in from feed and seawater accumulates there. In nature, the toro portion of tuna is normally about 20% of the tuna meat. However, in fattened tunas, 70~80% of the body is toro. The meat of fattened tuna is a habitat for dioxin. According to some research data, the amount of dioxin accumulated in fattened Kuromaguro was about 2 to 3 times higher than that in wild tuna, and in fattened Minamimaguro, it was about 2 to 10 times higher.

The final section examines microplastics’ medium- and long-term effects on the human body.

In the North Pacific Ocean gyre, famous for the Pacific Garbage Belt, plastic fragments have been found in the digestive tracts of 10%-35% of the fish examined. Many researchers have noted that microplastics are vectors that bridge harmful pollutants to fish and marine life. U.S. health officials estimate that less than 0.3% of microplastics taken into the human body reach the body’s lymphatic and circulatory systems from the gut. And only a very small fraction of these microplastics affect the body’s organs. Still, the effects of microplastics taken into the body on human health are not fully understood.

In 2014, the Ministry of the Environment’s survey on the actual state of marine debris reported that the amount of microplastics in the waters surrounding Japan was 16 times more than in the North Pacific Ocean and 27 times more than in the world’s oceans. And yet, around 2020, major media outlets are only now beginning to report on the issue. Unfortunately, this is one of the topical issues that Japan is still turning a blind eye to. In fact, this is a more serious problem in the world, and we imagine it will be sensationalized soon. We should put some restrictions on countries and companies dumping plastics into the oceans. Japan must be proactive in this regard in order to achieve the SDGs.

In conclusion, we think this title comes from the media’s self-righteousness.

We are not a researcher and cannot say that it is absolutely safe. It is a medium- to long-term issue that should not be neglected with careful monitoring. But in general, Tuna is an expensive food, so it should be economically difficult to consume it in large quantities. Instead, the media should focus on rice, wheat, corn, and other foods that are consumed daily. For your information.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: September 8, 2023

Share this article

Authentic sushi toppings only eaten in Tokyo!

a photo of making nigiri sushi — A sushi chef adds wasabi to sushi topping.

Sushi continues to spread throughout the world. Nowadays, not only sushi rolls but also Nigiri sushi can be eaten all over the world. But if you have the opportunity to come to Tokyo, we want you to go home with sushi toppings that you can only eat in Tokyo. Not seafood exported from your country, but sushi made from natural seafood caught in the seas around Japan.

First of all, what kind of sushi do you think of when you hear the word “Nigiri sushi”? Most people think of sushi with Hamachi or Salmon on top of vinegared rice.

This is correct if you only look at the appearance. However, from the essence of Nigiri sushi, it is clearly wrong. In order to make your understanding perfect, we dare to confuse you, but we would like to understand the term “Edomae sushi” as well.

What is Edomae sushi?

Nigiri sushi and Nigiri are words you may have heard before. However, “Edomae sushi” is a word you may not be familiar with, so it is important to understand exactly what it is.

It is quite simple.

Edomae sushi consists of Nigiri sushi and Nori maki. Nigiri sushi originated in Edo (now Tokyo) about 200 years ago, while Nori maki is said to have originated 50 years earlier. And Edomae sushi has remained almost in its original form to the present day. We will skip the explanation of Nori maki here, so you can just assume that “Edomae sushi” and “Nigiri sushi” refer to the same thing.

Now let’s dig deeper into the story of Nigiri sushi. You have probably seen Nigiri sushi and Nori maki before. If you do not like fish and nori, you have probably eaten them.

However, many people, including the Japanese, misunderstand Nigiri sushi.

They think that Nigiri sushi is sushi with sashimi such as salmon on top of vinegared rice. Many cookbooks and other books say this as well, so it is no wonder they understand it incorrectly.

To correct here, nigiri sushi consists of prepared fillets on a bed of vinegared rice. Preparation means sprinkling salt on the seafood, soaking it in vinegar or soy sauce, boiling it, simmering it, etc. This preparation is called Edomae shigoto (Edo-style preparation) in Edomae sushi restaurants. To confirm, sashimi is unheated seafood or other ingredients cut into small pieces.

Why do they dare to prepare super-fresh seafood?

The reason is said to be that in the Edo period, there was no such thing as a refrigerator, and people had to devise ways to keep seafood from spoiling even a little.　Then it seems that it is not necessary now. However, this preparation process helps to make seafood more delicious (to give an example, inosinic acid is produced, which, combined with the glutamic acid and other substances that seafood originally contains, produces a synergistic effect of umami). This is why they still use prepared seafood today.

On the other hand, salmon nigiri sushi found overseas uses sashimi. Even in Japan, in regions where fresh seafood is available, sashimi is used. This is because the priority is not the synergy of umami, but rather the texture and security of freshness. And there is no way to know that this is clearly different from Edomae sushi (Nigiri sushi) on the main road.

If you make nigiri sushi with sashimi, you don’t have to be a sushi chef to do it. In fact, to put it bluntly, anyone can do it. There is an experience to make Nigiri sushi for tourists, but you understood that this is only to make Nigiri sushi in appearance, right? And to learn Edomae shigoto (Edo-style preparation), the sushi chefs need a long period of training.

Let’s get to the point here.

Here are 8 sushi toppings you should try in Tokyo. We divided it into 4 so that you can see the opportunity to eat.

The first is the typical sushi toppings at Edomae sushi. It is a sushi topping that can be eaten regardless of the season (of course, there is a season), but it shows the characteristics of the sushi restaurant. The boiled Kuruma ebi, with its beautiful red color, aroma of the sea, and complex umami, is a must-try. Next is not eel but Anago (Japanese conger). The soft- simmered anago instantly falls apart in your mouth, spreading the ummai of the fish, and the restaurant’s unique sauce, called Nitsume, is not to be missed.

Second, sushi toppings are only available at certain times of the year. The season is short, so even if you want to eat it, you will have to wait until the next year when the season is over. For example, don’t you think you can eat Bluefin tuna all the time? The season for fresh bluefin is from around September to early January. This is the time when all parts of the fish are at their best. Shinko, the juvenile kohada, can cost as much as $2,000 per kilogram at the beginning of the season, and sushi chefs are forced to pay a premium for this fish because sushi lovers compete to be the first to eat it. The taste is not as good as kohada, but the aroma may be a cut above.

Chum salmon is not eaten raw in Japan. This is because of problems such as anisakis. Even so, you should definitely try Keiji (young Chum salmon) nigiri, which has a completely different quality of fat. It is very rare and costs more than US$1000 per fish. Then there is Hoshigarei, the king of flounder. The moderate fat and fresh aroma will fascinate you. Next, the Red sea urchin is caught in Kyushu and other parts of Japan. Sea urchin has a rather complex flavor. However, red sea urchin has a refreshing aftertaste. It is a mysterious sushi material.

The fourth is the sushi items that you should eat without grumbling. You should be happy to eat these items in season. Ezobafununi, caught in Hokkaido during the summer, is exceptional. Many people say they can’t eat sea urchin, but if you eat this, you’ll become a sea urchin lover. And then there is Akagai (Ark shell). Many shellfish enjoy the delicate balance of sweetness and bitterness, but Ark shell is a great ingredient to enjoy the scent of the sea.

If you want to eat Hamachi or Salmon, which you often eat as Nigiri sushi, you have to go to a conveyor belt sushi restaurant. Buri, which is farmed, is called Hamachi. Salmon is also mostly farmed, with Norway and Chile being the world’s leading producers. There is no point in going all the way to Tokyo to eat them.

Finally, sushi chefs tend to avoid farmed fish. And the same goes for frozen fish. Some fish can only be used for Nigiri sushi if they are live. The chef cooks fish deliciously, but sushi chef is only trying to bring out the true flavor of the fish. In other words, there is no compromise in the selection of seafood. If the fish is too expensive, sushi chefs may not buy it. And sometimes they have to buy it even if it is too expensive. For your information.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: August 12, 2023

Share this article

What is real Omakase at a sushi restaurant?

Omakase sushi experience — She is very interested in eating sushi toppings for the first time.

We’ll start by breaking down the meaning of this word in Japanese.

The “O” of “Omakase” is a prefix generally used as an honorific expression. The meaning of “makase” refers to a judgment of things and means to entrust a task you were meant to do to someone else, allowing them to perform the task at their own discretion. In terms of sushi, while a customer normally chooses which toppings they want to eat on their own, a customer with limited sushi topping knowledge may ask the chef to prepare his own recommendations.

There are various other ways to order sushi toppings as well. First, sushi restaurants generally have a set menu called “Okimari.” For example, let’s consider an Okimari set that contains 8 pieces of nigiri sushi. This set of 8 pieces will contain the same toppings and maintain the same price throughout the year. In contrast, a customer may choose the number of toppings they like in whatever order they prefer, such as ordering two pieces each of four types of toppings, which is called “Okonomi.” They can even order eight of the same topping. The price for “Okonomi” depends on what is ordered, the more expensive the toppings are, the higher the price will be. For “Omakase,” the chef would select 8 toppings and serve them in his recommended order. However, the customer conveys their budget to the chef in advance so the sushi course can be provided within that budget. The customer can also specify toppings they prefer to avoid. In other words, you need to let the chef know in advance about your budget according to the market, and any requests (For example, I would like to eat the Splendid alfonsino (Kinmedai) in season) that you can’t budge on. You don’t need to leave those two things up to the chef’s discretion.

Now, in actuality, there are many sushi restaurants that stray from the original definition of “Omakase.”

For instance, he/she may include Tsumami as part of the course, rather than only sushi. This would be Sushi Kappo (sitting at the counter to enjoy Japanese food and served directly by the chef). A sushi restaurant was once a place where only Nigiri sushi was served. To explain in more detail, if only Nigiri sushi is served, then even if you were to eat 20 pieces of Nigiri sushi, your time in the restaurant would only be around 30 minutes (this is true the case of the establishment of the famous Jiro). Nowadays sushi restaurants are used for entertaining business clients or going on dates, so the customer may stay for around two hours. In situations like this conversation is the priority, so the actual ordering of the sushi takes the backseat. Incidentally, the practice of drinking Japanese sake at sushi restaurants is said to have begun around 1910.

Next, we’ll let you in on a common misconception that you probably don’t want to hear.

Apparently, people believe that ordering Omakase means that you will be served rare pieces that are not disclosed on the menu. Some are even convinced that they can get more expensive toppings than they would if they ordered with the Okonomi method. However, the restaurant just sets the price for the Omakase course and just adjusts the menu items accordingly (to suit the budget) based on current stock. The benefit to the restaurant is that it only stocks the amount of seafood necessary and will waste less. Unfortunately, rare finds are reserved for customers who know what they like. Go ahead and toss any such expectations out of your mind right now. Instead, acquiring sushi knowledge will allow you to avoid being recommended toppings that are approaching expiration.

Finally, if you just get an expensive Omakase course without understanding where the toppings came from or when they are in season, then it won’t contribute to your deeper understanding of the magnificence of Nigiri sushi.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: April 18, 2023

Share this article

What is Sashimi?

a photo of sashimi — A plate of assorted sashimi

Sashimi (刺身) is made by removing the inedible head, bones, skin, fins, and tail from raw fish, etc., and cutting them into small, easy-to-eat pieces.

It is considered the ultimate washoku dish, but why is such a simple and uncooked dish regarded so highly? In Japan, ingredients that are fresh enough to eat raw are considered more valuable, and sashimi preparation in particular requires substantial labor and technique.

Its preparation begins when the fish is first taken out of the sea. The fishermen perform Ikejime, a technique that shuts off the fish’s neurotransmission in order to preserve freshness and texture while the fish matures.

Each fish has its peak, which is referred to as shun (season), and chefs train for years to develop their ability to determine whether a fish is fresh and its peak. The carefully selected fish is cut into smaller pieces in one stroke with a sashimi boucho (knife), which creates a smooth surface. If the meat is cut with an unsharp knife, it will be crushed and the result will be watery and tasteless.

The chefs pursue pleasing texture, ease of eating, and delicious flavors by varying the thickness of cuts and cutting techniques, depending on the type of seafood they work with.

It is popularly served with soy sauce and condiments such as wasabi, and such garnishes as shiso and shredded daikon radish.

As an aside, sushi restaurants offer a variety of sashimi cuisine. You can order them as assortments, not to mention as single dishes of tuna, sea bream, squid, horse mackerel, or shellfish among others. If the shop has seasonal fish in stock, it might be a good idea to leave your order to the chef.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: February 3, 2023

Share this article

What is Chawan-mushi at a sushi restaurant?

a photo of chawan-mushi — It is typically topped with Kamaboko, Shiitake mushrooms, Ginkgo nuts, and shrimp.

Chawan-mushi (Savory steamed egg custard) is made from eggs and dashi (soup stock) and garnished with shrimp and ginkgo nuts. It is steamed in a cup and often served as a cold or hot appetizer. It is a standard item at the sushi restaurant.

Unlike other egg custard, it is not sweet but it has a savory flavor packed with umami from dashi and topping ingredients. It is velvety feeling on the palate is irresistible.

Then why do sushi restaurants serve chawan-mushi?

That is because sushi is a cold dish, so they basically serve something warm as a garnish.

Another reason is that the ingredients used for chawan-mushi (茶碗蒸し), such as shrimp, shiitake mushrooms, eggs, and kamaboko, are either used daily at sushi restaurants or are readily available at market stores that sell sushi items.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: January 20, 2023

Share this article

How to eat soups at a sushi restaurant

a photo of eating soup — How to eat shirumono which is soup in a bowl.

A sushi meal is often completed with clear soup or miso soup. Interestingly, the ingredients in the soup differ depending on the sushi restaurant or the day.

Put all four fingers of your left hand under the bottom of the bowl and place your thumb, gently on the rim. The key is to smell the aroma first. Next hold the rim of the bowl right up to your mouth, and do not make any slurping noises. Then eat between the soup and the ingredients alternately.

When asked “could we serve you a soup bowl now?” at a high-class sushi restaurant, it sometimes is a sign that Omakase course is about to end. If there are any additional sushi toppings you would like to eat, this is the right time to order. And occasions like having a client dinner imply that your meal has reached the budget you informed in advance.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: January 19, 2023

Share this article

What is Futomaki?

A photo of Futomaki — Futomaki contain multiple ingredients.

Sushi made by spreading vinegared rice on a sheet of dried laver and rolling it up with ingredients is called “Makizushi” in Kansai and “Norimaki” in Kanto, and the two are basically the same.

In Kanto, sushi rolls are distinguished by their thickness as “Hosomaki (thin rolls),” “Nakamaki (medium rolls),” or “Futomaki (thick rolls),” but in Kansai, the term “Makizushi” often refers to “thick rolls.

Hosomaki, such as Kanpyomaki (Dried Gourd Shavings Sushi Roll), Tekkomaki (Tuna roll), and Kappamaki (Cucumber roll), generally contain only one type of ingredient, while Futomaki (太巻き) contains multiple ingredients such as kanpyo, tamagoyaki, shiitake mushrooms, and cucumbers.

The size of the nori used differs depending on the thickness of the roll. Hosomaki uses a sheet of nori cut in half, Nakamaki uses one half to one sheet of nori, and Futomaki uses one or more sheets of nori. The basic size of nori is 21 cm in length and 19 cm in width per sheet, and each sheet weighs about 3 g. This size is called “Zenkei”.

The filling and hearty Futomaki satisfies your appetite. It has a slight sweetness, intricate flavors, and pleasant textures. Everything appealing about sushi is packed into a roll of Futomaki.

See Sushi dictionary

We hope this information will be helpful.

Revision date: January 16, 2023

Share this article

What is Geso?

Geso is not the name of a fish or shellfish.

Geso refers to the 10 arms/tentacles of a squid.

The reason squid arms came to be called “Geso” is that the shoes that are removed before entering the indoors in Japan are referred to as “Gesoku”. The name comes from a time when restaurants used to hold onto their customers shoes and the cloak would tie them with a string in 10-pair units.

Geso can be lightly boiled or grilled. For large squid, a butcher knife is inserted at the tip of the arm to peel off the skin membrane, and then the tips of the arms are cut off so the sizes match. When Nitsume or other sauce is applied and it is made into Nigiri, it has an excellent springy texture and scent of the sea. It is also used as Tsumami when drinking alcohol. In my personal opinion, the Geso child of Sumiika is nice and soft and worlds above any others.

This is one of the sushi terms that even most of the general public in Japan knows well.

See Sushi dictionary

We hope this information will be helpful.

Revision date: January 4, 2023

Share this article

What is another Kaiseki Ryori?

There are two types of Kaiseki Ryori (懐石料理・会席料理). Both are course meals and have the same reading, but they are expressed in different Chinese characters and the contents are quite different.

In this case, Kiseki (懐石) means a poor meal enough to survive hunger from the anecdote that a Zen priest held a warm stone in his robe to forget the cold and hunger during his training. It consists of soup, rice and three dishes to prepare your stomach before enjoying the strong tea served at the tea ceremony.

As explained earlier, the basis of Kaiseki Ryori at a tea ceremony is one soup and three dishes, but Japanese restaurants, where you are likely to go to eat in person, often have their own arrangements, such as increasing the number of items or changing the order. In a typical menu, oshiki (折敷), wanmono (椀盛), grilled dishes (焼き物), simmered dishes or vinegared dishes (強肴), suimono (吸い物), hasun (八寸), yuto・kouomono(湯桶・香の物), and omokashi・koicha (主菓子・濃茶) are served.

Originally, Kaiseki Ryori was not a sumptuous meal to be eaten with sake, but rather a dish to fill a small stomach before enjoying a more delicious cup of tea.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: December 30, 2022

Share this article

What is Kaiseki Ryori?

Kaiseki Ryori (会席料理) is a course meal to enjoy banquest style. In a typical menu, appetizers (前菜), soup (吸い物), sashimi, grilled dishes (焼き物), simmered dishes (煮物), deep-fried dishes (揚げ物), steamed dishes (蒸し物), and vinegared dishes (酢の物) are delivered in order, and finally rice and red miso soup (止め椀), pickles (香の物), and fruits (水菓子) are served. Some restaurants add an aperitif (食前酒).

The most familiar example of Kaiseki Ryori is the food served at hot spring resorts.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: December 29, 2022

Share this article

Why are the teacups at sushi restaurants so big?!

An illustration of yunomi. — The sides of the Yunomi have the names of the fish written in Chinese characters.

This practice’s origins can be found in the street stands leftover from before WWII. It was a natural remedy for the outdoor sushi vendors who set up street booths and needed a way to maintain heat in their drinks in order to make it through the cold. In addition to lack of convenient access to water, these stands were one-man operations and the time that serving tea takes away from his time making sushi were also contributing factors. In other words, the reason the teacups are large is natural wisdom of sushi shops from long ago.

Also, hot tea has the effect of dissolving the fat that remains on the tongue after eating a fatty sushi topping, cleansing and preparing the palette for the next piece of sushi. This is a task that cannot be performed by beer or Japanese sake.

Then, large teacups became one of the special features at sushi restaurants and a favorite feature among customers, so it wouldn’t make sense to go back to small teacups now. However, times change. There are now sushi restaurants that use relatively small teacups that they change with each refill in an attempt at a sort of stage effect. There are even places that have the teacups imprinted with the restaurant name, phone number, etc. and hand them out to favorite customers. This has tremendous advertising effects.

There are various production sites, but most that are mass-producing are located around the Toki area of Gifu prefecture and the more expensive but also relatively more durable tend to be Arita ware from Saga prefecture. There are wide varieties in shape and pattern, but despite the preference for large teacups at sushi restaurants, there is such a thing as cups that are too big and they are also harder to drink from. Also, thicker cups may be more durable, but they are also harder to drink from. Even when made thick, the rim should be thinner. The cylinder shape is hard to clean and the bottom of the cup tends to be stained by the tea. My personal opinion is that it is hard to find what I would call a refined teacup with a nice color and shape. But the worst is when a thin teacup or tea bowl gets too hot to hold.

Related contents:
GREEN TEA THAT PAIRS WITH SUSHI

What is Matcha?

What are Konacha and Mecha?

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: October 1, 2022

Share this article

What is the correct way to address a sushi restaurant owner?

The names you’ll hear at sushi restaurants include Itasan, Taisho, Oyakata, Goshujin and Master, etc.

Sushi restaurants generally aren’t strict about this sort of thing, so at an easy-going place probably any of these are acceptable. However, the other customers would probably feel more awkward about what you call the sushi chef than the chef himself. This will be a short lecture about the correct way to address a sushi chef.

First of all, “Goshujin (ご主人)” is used for all shops, is correct Japanese and sounds perfectly normal in both Kansai and Kanto. This title means “shop owner.” However, this is not usually used at sushi restaurants. “Master (マスター )” means the same thing as “Goshujin,” but is mainly reserved for places like bars and cafes and is not used at sushi restaurants.

Another common title is “Itamae (板前)” or other versions of it like “Itasan (板さん),” but these all mean “cook” for Japanese cuisine. Sushi is a type of Japanese cuisine, so calling a sushi chef “Itasan” is not a mistake. However, even amidst Japanese cuisine, sushi requires unique techniques, which sets sushi chefs apart from others.

Itamae learn various Japanese cooking techniques while apprenticing, but actually, they rarely make sushi. Therefore, even if a Japanese cuisine cook were to jump into the sushi industry, they would basically have to start over completely. Furthermore, sushi chefs do not just learn the technique of making individual pieces of sushi, they must also acquire the skill of communicating with customers. My personal opinion is that “Itasan” is a way to address cooks who are employed.

Next, there are customers who say things like, “Taisho (大将), make it without wasabi.” Taisho is a term for shop owners, mainly used in Kansai. However, Taisho is not an appropriate way to address an Edomae sushi chef.

So, what should you call a sushi chef then?!

The correct term is Oyakata (親方). Oyakata refers to a full-fledged, independent chef. We believe sumo stable owners (a position that not just anyone can achieve and requires prior results as a sumo wrestler) are also called Oyakata. This is just for your reference.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: May 23, 2022

Share this article

What is Inarizushi (Inari sushi)?

Inarizushi is made with only two ingredients: fried bean curd and vinegar rice (or vinegar rice mixed with boiled down carrots, shiitake or similar ingredients). , and it is that simplicity that allows the chef to devote their ingenuity to the dish, creating a unique flavor. It is said to have first appeared at the end of the Edo period, but the origin is uncertain. The shape of Inarizushi differs from that resembling a straw bag in the Kanto and Eastern Japan, where rich sweet and salty flavoring is used, and the triangular shape of Western Japan.

Type of Inarizushi

When categorized based on shape, the types of Inarizushi are bale type, triangle type, open type and roll type. They can also be categorized by the type of rice stuffed into the fried tofu (abura-age): either white vinegared rice or vinegared rice mixed with other ingredients. The four elements that make up the flavor are sweetness, soy sauce, soup stock and acidity, and the balance is very important. In the east of Japan the flavor tends to be a stronger sweet and salty while in the west the soup stock is more apparent.

Here we will explain the characteristics of Inarizushi using categories based on appearance.

Bale Type

Inarizushi seems to be a version of Sugatazushi. Perhaps the Sumeshi is stuffed into the fried tofu instead of into a fish (a hypothesis). When looking at literature from the Edo period, there is Inarizushi in the form of a long rod that was cut up and sold. Someone probably thought that if they were going to cut it up into bite-size pieces anyway, they may as well make it in easy-to-eat sizes in the first place (an inference). There are some shops that still sell Inarizushi in long rod form, but the difference is probably in how the fried tofu is cut. You can find this from Sekigahara, Gifu and further eastward.

Triangle Type

Why is the appearance triangular? There are many theories, but the most plausible is that these are meant to be shaped like a fox ear. Inarizushi originated as an offering to the Inari god at festivals. The Inari god is the deity of agriculture and patrons pray to this god at Inari shrines. The head Inari shrine is Fushimi Inari Taisha in Kyoto. Legend has it that fried tofu is a favorite of foxes, who are said to be messengers of the Inari god, so it was made into the shape of fox ears. Another theory is that it is the shape of Mt. Inari where Fushimi Inari Taisha is located. Apparently this is because the triangle type originated at Fushimi Inari Taisha. However, Inarizushi shops in Kansai use lucky bale shapes in order to pray for prosperity in business. On the other hand, Inarizushi made at home or in soba restaurants are usually triangular. This type is found from Sekigahara, Gifu and westward.

Open Type

The open type is a revolutionary style. How it came about is not clear, but perhaps someone just stuffed it too full of ingredients. Since the ingredients are visible, it looks even more delicious than normal Inarizushi. It’s really beautiful when many are lined up. You can imagine how this served as inspiration to those who went on to add a variety of ingredients. It’s also easy to make since all you have to do is fill it with ingredients. this has already become a staple sushi in France, South Korea, Australia, Singapore and other countries.

Roll Type

Almost all roll-type Inarizushi in Japan is made with a dried fried tofu from Kumamoto called Nankanage. Unlike normal fried tofu, it looks like paper in the shape of a sponge and does not form a bag. That’s why the only way to use it was by wrapping it around the rice. Also, this way of spreading out one sheet of boiled fried tofu and then wrapping the rice inside may have been created as a way to avoid tearing the fried tofu when stuffing with vinegared rice

Summary

Ignoring whether or not it is true that carnivorous foxes really love fried tofu, apparently the foxes that serve as messengers to the Inari god do love it. As foxes were thought to be delivering prayers to the Inari god, their favorite fried tofu was given as an offering to stay on the fox’s good side. After that, they started the practice of stuffing rice that was grown with the blessing of the Inari god. As you can see, Inarizushi is the combination of two ingredients involving the Inari god.

What is Shiromi?

Hirame is a high-quality fish that goes for at least US $50 per kilogram. It can even exceed US $80 per kilogram, depending on the timing and the fish’s body.

Hirame is a typical shiromi (white meat fish) when winter is approaching and a great sushi topping to start off a meal. Also, the taste is so delicate that the original flavor can be cancelled out just by adding too much soy sauce. How the chef expresses this delicate taste is a tribute to his skill and something that foodies look forward to.

In the US, Hirame is often written as “halibut” on the menu of sushi restaurants. Technically the English name of Hirame is Bastard halibut. Hailbut (referring to Pacific halibut) is called “Ohyo” in Japanese. In Japan, the engawa of massive Ohyo is often used as a substitute for Hirame engawa at conveyor belt sushi, but the two are not confused for each other. There is no mistake that Hirame is related to halibut, but they are completely different species. Incidentally, the price of Ohyo is US $3 to $20 per kilogram. It is incomparably cheaper than Hirame.

Also, depending on the restaurant it may be represented in a variety of other ways such as fluke, flatfish and flounder. These terms refer to relatives of Hirame (鮃) or Karei (鰈), but do not indicate any certain species of fish. In other words, there is generally no distinction between Hirame and Karei in the US and to go even further, all white fish are thought to be the same species.

The delicious taste of fish is dependent on the distribution of fat and the amount of inosinic acid. Therefore, fish taste better in the seasons when they have fattened up. On the other hand, people have a hard time distinguishing between types of fish when comparing the tastes of the parts with less fat. The free amino acids in fish meat differ only slightly between different types of fish. In other words, the flavor of all fish is mostly the same. It is only the amount of fat and the amount of the umami component, inosinic acid, that differ between fish, so apparently even sushi chefs cannot distinguish between fish just by eating the back part, which has a low fat content.

This is part of the reason why in the US all white fish is all lumped into the same category and to top it off, the common consensus there is that white fish has no flavor.

At sushi restaurants in Japan, generally there are at least two types of white fish on offer. It is practically guaranteed that Hirame will be in stock in winter. The light flavor unique to this white meat that spreads with each bite maximizes the aroma and sweetness of the vinegared rice. Recently, white fish with high levels of fat such as Kinmedai and Nodoguro, have become standard, high-quality white fish.

The difference between how even these sorts of white fish are handled in the US and Japan is astonishing. That said, flavorless Hirame is not consumed as sashimi or sushi even in Japan. It is served in dishes with strong flavors, like carpaccio. It’s possible that delicious Hirame is just not available in the US.

Related contents: List of White flesh fish

See Sushiuniversity

We hope this information will be helpful.

Revision date: July 16, 2022

Share this article

Where does the name “Battera” come from?

While not often seen in Tokyo, “Whole mackerel sushi” is popular in Kyoto and Osaka. This is pressed sushi made by placing vinegared saba (mackerel) on top of sushi rice and shiroita-kombu (kelp that has been lightly shaved down) on top of that, and is normally called “battera” in Kansai.

It would make sense to call it saba pressed sushi, but a customer actually came up with this weird name, “battera”.

Around 1890, there was an exceptionally large number of konoshiro (gizzard shad) fish for the year. A sushi restaurant took notice of the cheap konoshiro, butterflied it, made it into fukin-jime, then sold it in this shape that resembled a boat. Apparently it used to look more like a boat than the present-day battera.

As the Portuguese word for “boat” is “batela”, someone started ordering by saying things like, “Give me a couple of battera.” Eventually battera became the official name.

Before long, konoshiro hauls dropped and so it was replaced with saba. Also, in order to preserve moisture, sushi chefs started to wrap it in kelp sent by ship from Hokkaido. The shape now is a long, skinny rectangle and it no longer resembles a boat, but the name remains.

Sushi-interpreting service “sushiuniversity”

We hope this information will be helpful.

Revision date: August 12, 2021

Share this article