Beginner’s Guide to Sushi

Mar 10, 2023

Beginner’s Guide to Sushi

Think of Japan, and you think of sushi. It’s as simple as that. Or is it? Because there is a whole world of sushi that you quite probably don’t know about.

For a start, did you know that it originally came from near present-day Vietnam? Or that it was intended to be fast food that can be snacked upon with the fingers? Or how about the fact that the California roll comes from Vancouver? For more equally devastating bombshells and practical advice on the fishy delicacy, read on for our Beginner’s Guide to Sushi!

The History of Sushi

As previously mentioned, sushi originated somewhere along the Mekong Delta, although that initial dish bears little resemblance to what many would consider sushi today. Originally a form of preservation, fish was salted and stored with fermented rice that was discarded to leave the preserved fish. This is reflected in the word ‘sushi,’ which comes from an old word meaning ‘sour tasting.’

Sushi came to Japan via China in this fermented form – known today as ‘narezushi’ (馴れ寿司) – sometime around the eighth century and quickly became an essential source of protein, particularly in the winter months. By the Muromachi Period (1336 to 1573), a form of sushi known as ‘namanare'(生成) had grown in popularity, as the still partially raw fish was eaten along with the rice before it had fully fermented, giving it a sour, savory ‘umami‘ taste.

In the second century of the Edo Period (1603 to 1868), a new fermentation method was being experimented with in the capital city of Edo (now Tokyo) using rice vinegar, a technique still used today. In that same city in 1824, a man named Hanaya Yohei created a version of sushi that used raw fish with vinegared rice for the first time. This sushi preparation style was designed for fast making and faster eating (haya-zushi, 早寿司) and has now become popular worldwide.

Varieties of Sushi

There are many various kinds of sushi to choose from.

Nigirizushi

Nigirizushi is probably what most people think of when it comes to sushi. Formed by an oblong of vinegared rice molded between the palms of the sushi chef’s hands, the topping, or ‘neta,’ is placed on top, often with a small amount of ‘wasabi’ between the two components. For some toppings which have a loose consistency or are finely chopped and thus likely to fall off, a perimeter of nori seaweed is placed around the outer side to hold it all in place. This is called ‘gunkanmaki’ (軍艦巻), translated as ‘warship roll.’ Another way in which nori is used is when a thin strip is used to hold certain neta in place, such as squid or eel. Servings of nigirizushi commonly come as two pieces on a small plate.

Makizushi

Another internationally well-known form of sushi is ‘makizushi’ (巻き寿司), or sushi roll. This is a roll of rice with a filling formed by the use of a bamboo mat, and then held in place with an outer layer of nori (it is from this form of sushi which the California Roll comes, though the difference here is that the seaweed is usually on the inside). There are various kinds of makizushi, such as the thick ‘futomaki’ (太巻), which consists of some fillings, or the thin roll of ‘hosomaki’ (細巻), which has one. ‘Temaki’ (手巻) is a conical-shaped roll with an open end that is difficult to eat with chopsticks, hence its name, ‘hand roll.’

Chirashizushi

Chirashizushi (ちらし寿司) is perhaps the most straightforward sushi to prepare, as it is a bowl of sushi rice topped with a variety of raw fish and vegetables or garnishes. There is no set menu for chirashizushi, and toppings can be specified by the customer, dictated by local custom, or even by the chef’s preferences. It is popularly eaten during the Girls’ Day celebrations of Hina Matsuri.

Oshizushi

If you happen to be in the Kansai area and see beautifully presented, blocked sushi, you have probably found ‘oshizushi’ (押し寿司). This form of sushi only uses cured or cooked fish – never raw – and is created using a wooden mold into which the topping and then rice is placed before being firmly pressed to create aesthetically pleasing squares. One particularly elegant serving is ‘sasazushi,’ which is presented in bamboo leaves.

Narezushi

If you have an adventurous side, you may want to try the aforementioned fermented narezushi. This dish is prepared by placing skinned, gutted, and salted fish in a wooden barrel and squeezing the water out over six months. Fans of Scandinavian dishes surströmning and hákarl may want to try it.

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Popular Sushi Toppings

There is, of course, a wide range of sushi toppings. Below is a list of the ones you will most likely encounter in your local sushi restaurant.

• Aji (鯵): Japanese jack mackerel
• Buri (鰤): Yellowtail
• Maguro (鮪): Tuna – Including toro (とろ), the fatty bluefin tuna belly, and Ōtoro (大とろ), the fattiest belly part.
• Saba (鯖): Chub mackerel or Blue mackerel
• Sake, Shake (鮭): Salmon
• Tai (鯛): seabream snapper
• Ika (烏賊, いか): Cuttlefish or Squid
• Tako (蛸, たこ): Octopus
• Ikura (イクラ): Salmon roe
• Akagai (赤貝): Ark shell
• Awabi (鮑): Abalone
• Ebi (海老): boiled or raw shrimp
• Hotate (海扇): Scallop
• Kani (蟹): Crab
• Tsubugai (螺貝, ツブガイ): Whelk
• Uni: (雲丹, 海胆) gonad of Sea urchin;
• Nattō: fermented soybeans
• Tamago (卵, 玉子): sweet egg omelette

For a fuller idea of what sushi toppings you can get, check out this list on Wikipedia.

Kaiten Sushi vs. Sushi Bar; The Pros and Cons

There are two main types of restaurants at which you can get good sushi in Japan: the kaiten conveyer belt restaurants and the sushi bar. For sushi newbies, both pros and cons exist for either type of establishment.

Sushi bar pros: At the sushi bar, you will be served by an ‘itamae’ (板前), a professional sushi chef who will hand-make everything to your specific order. Also, if he has time, your chef can talk you through everything you are eating and even make suggestions of what to try.

Sushi bar cons: This being Japan, unless you are relatively confident in your Japanese ability, you may have difficulty speaking to your itamae. Also, if you bite into something you don’t like (I’m looking at you, natto!), it’s not so easy to subtly spit it out into a napkin.

Kaiten sushi pros: Most of these are chain restaurants, and being low priced – often at 100 JPY per dish – are family favorites and are thus very relaxed. The dishes spin past you on a conveyer belt, and you can see what you are getting before grabbing it.

Kaiten sushi cons: It can be difficult, particularly in quieter times, to shake the suspicion that the piece of raw tuna that just went past your table hasn’t been doing the rounds for the previous hour. Also, while it is very convenient to grab whatever comes your way, in this fashion, there is a good chance that you won’t learn what you’re eating, and you won’t know your aji from your ebi!

Sushi Etiquette Do’s and Dont’s

• Do use your fingers. Most sushi is meant as finger food, so it’s okay to pick it up if you don’t feel confident with chopsticks. Just ensure you have used your oshibori towel to clean your hands first!
• Don’t use too much soy sauce. The sauce is just meant to be for flavoring, not a soaking.
• Do dip just the topping in the soy sauce. If you dip the rice, it will fall apart. This can be done by carefully turning the sushi piece upside down.
• Don’t take two bites. The chef has created the perfect balance between fish rice and wasabi. You don’t want to disrupt that harmony.
• Do place the sushi in your mouth so that the neta faces down. This maximizes the flavor.
• Don’t mix wasabi with soy sauce. If your palette requires it, place the wasabi directly on the topping.
• Do use the back ends of your chopsticks if you are taking from a shared plate. (This goes for any food in Japan.)

If you are still unsure how to eat your sushi, check out this English language guide for the best way.

 

If you are in Tokyo, why not try some great sushi restaurants?

By Mark Guthrie

Image: flickr.com “sushi” by kana hata (CC BY-NC-SA 2.0) – Modified

Image: flickr.com “sushi” by Jeremy Keith (CC BY-NC-SA 2.0) – Modified

Image: flickr.com “Makizushi (Sushi)” by Noemi Yukiko (CC BY-NC-SA 2.0) – Modified

Image: flickr.com “6/365: Chirashizushi #365project” by Kris Awesome (CC BY-NC-SA 2.0) – Modified

Image: flickr.com “Kakinohazushi (saba, sake)” by Ad Blankestijn (CC BY-NC-SA 2.0) – Modified

Image: flickr.com “鮒寿司” by Yasuo Kida (CC BY-NC-SA 2.0) – Modified