Sushi in its many forms is certainly one of the most prominent examples of how food is becoming globalized. Traditionally a Japanese dish, its Westernized forms have drawn much from its ancient origins in preparing versions of it which suit the eye and palette of consumers all over the world. Nowadays, bars, restaurants and exclusive parties are centred around this dainty dish of most peculiar main ingredients – rice and raw fish.
Although there are many different types of sushi, rice is the common ingredient in all types.Commonly used types of raw fish or seafood are salmon, tuna, eel, octopus or shrimp; all of which are prepared according to stringent health regulations before being served or used as a toppings or fillings in the dish. These ingredients are wrapped in seaweed, called, “nori”, which surrounds the filling or, in Western countries, forms part of the filling.
One type of this traditionally Japanese dish consists of rice molded in the palms of the chef’s hands into rectangular shapes with raw fish toppings and wasabi. A modification of this type is topped with chopped ingredients like sea urchin or corn which are secured to the mound of rice by thin pieces of “nori”. Pressed sushi is made by placing rice at the bottom of a wooden oblong-shaped mold with toppings of raw ingredients, pressing it down with a weighted lid and then turning it over and cutting it into perfectly sized pieces.
Another kind is molded into cylindrical shapes by a rolling mat called a “makisu”. The raw fillings are conventionally wrapped in seaweed but other types of rolled sushi is wrapped in thin omelettes, soy paper or even cucumber. “Inarizushi”, named after a Japanese God who is believed to be a lover of fried tofu, are little pouches of deep-fried tofu containing the usual raw ingredients.
“Scattered sushi”, comes in large bowls with a layer of rice at the bottom with a variety of different ingredients such as squid, salmon, tuna and mackerel placed decoratively on top. There is also a fermented version called, “Narezushi”, which undergoes a lengthy process of being stuffed with salt, placed in barrels and being sapped of all water.
Western-style versions vary somewhat in their appearance, which has been adapted to suit the eye and palette of less accustomed consumers. The most recognizable type is the “California Roll” with the rice on the outside and the “nori”, or seaweed on the inside along with crab sticks, avocado, cucumber and fish eggs. From this basic form, many other types have evolved.
Condiments which compliment the taste of sushi include soy sauce, wasabi and ginger although traditionally it is considered offensive to add condiments to the dish as it has been prepared at the discretion of the chef, who is believed to be a professional on how to serve it in the tastiest way possible.
Western custom allows for the unquestioned use of condiments and sushi is regularly accompanied by side servings of wasabi and soy sauce. Etiquette dictates that wasabi or ginger be placed on top of the filling after which the piece is to be dipped in soy sauce and eaten with chopsticks in one bite to avoid the dismantling of its finely chopped ingredients.
Looking online for sushi delivery Toronto or sushi delivery Vancouver? Then check out GrubCanada.com – offering the best local food delivery options in your city.