Sushi And Sashimi – Japanese Cuisine

Sushi are small Japanese rice morsels that are mainly topped with fresh raw fish, stuffed and wrapped in dried sheets of nori (a type of seaweed). There are also variations with vegetables or eggs. The origin of this type of preparation lies in an early method of preserving raw fish. The gutted fish was then pickled in boiled rice to preserve it. The rice was discarded afterwards. The fish could be kept in this way for up to a year. Sashimi is raw fish that is thinly sliced. In Japan, it is enjoyed without any side dishes.

Origin

Even if sushi is considered a Japanese dish today, its origins lie in China. The ancient conservation method was developed by residents along the Mekong. From there it spread to Japan. Today sushi is a worldwide delicacy.

Season

You can enjoy sushi and sashimi all year round. The main ingredients required, such as rice, fish, and vegetables, are not seasonal. When shopping, attention should be paid to fish from stock-preserving and environmentally friendly fisheries.

Taste

The rice is seasoned with vinegar and therefore has a slightly sour taste. No additional flavors are added to fish and vegetables. As a result, they retain their delicate taste. Some types of sushi are additionally coated with wasabi, a very hot green horseradish paste. The dried and roasted nori sheet as the outer shell also provides a piquant, spicy aroma. The wafer-thin sashimi slices offer a pure fish aroma. The extra fresh fish, e.g. B. salmon, mackerel, or tuna, is cut into wafer-thin slices and served with soy sauce, pickled ginger, and wasabi.

Use

Sushi is made from a special short-grain rice that has good sticking properties. The cooked rice is placed in a wooden vat and mixed with a seasoning mixture of vinegar, salt and sugar. It is then either formed into balls and topped with fish, like sushi nigiri, or spread out on a bamboo mat, topped with fish and other ingredients, and rolled up tightly. A dried sheet of nori serves as the wrapper. For sashimi, fresh raw fish is cut into approx. 7 x 2 cm pieces that are no more than 0.5 cm thick. Sashimi is usually eaten without any additional ingredients, but can be eaten on an oval-shaped packet of sushi rice.

Storage/shelf life

Sushi and sashimi should be eaten immediately. Under no circumstances should they be kept for a long time, because raw fish spoils quickly and can cause dangerous food infections.

Nutritional value/active ingredients

Sushi provides about 306 kcal or 1283 kJ per 100 g and about 4 g of fat. The two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are present in large quantities. EPA and DHA contribute to normal heart function. The caloric value of an entire sushi roll varies depending on the topping.

Typical fish for sashimi are salmon, mackerel, and tuna. These high-fat fish are high in B vitamin niacin, vitamin D, and potassium. Niacin contributes to the normal functioning of the nervous system and vitamin D supports the maintenance of normal bones. Potassium is responsible for maintaining blood pressure. The two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are also present in large quantities in these types of fish.

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