Sushi 28271 226168030 2008-07-17T03:26:13Z Owlgorithm 2496987 /* Types of sushi */ see previous {{about|Japanese cuisine}} [[Image:2007feb-sushi-odaiba-manytypes.jpg|right|thumb|200px|Different types of sushi ready to be eaten.]] [[Image:Wikisushi.JPG|right|thumb|200px|Platter of sushi.]] In [[Japanese cuisine]], '''{{nihongo|sushi|寿司, 鮨, 鮓|}}''' is [[vinegar]]ed [[rice]], usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw [[fish]] itself, or even any fresh raw-seafood dishes.<ref>"[http://www.snopes.com/food/ingredient/sushi.asp If You Knew Sushi]," ''[[Urban Legend Reference Pages]]'', [[February 20]], [[2007]]</ref> In Japan, sliced raw fish alone is called ''[[sashimi]]'' and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word ''sushi'' itself comes from an archaic grammatical form of a word that is no longer used in other contexts; literally, sushi means "it's sour." There are various types of sushi: sushi served rolled inside ''[[nori]]'' (dried and pressed layer sheets of [[seaweed]] or [[Algae|alga]]) called ''makizushi'' ([[wiktionary:まく|巻き]]) or rolls; sushi made with toppings laid with hand-formed clumps of rice called ''nigirizushi'' ([[wiktionary:握|にぎり]]); toppings stuffed into a small pouch of fried [[tofu]] called ''inarizushi''; and toppings served scattered over a bowl of sushi rice called ''chirashi-zushi'' ([[wiktionary:散|ちらし]]). == History == {{main|History of sushi}} The main idea in the preparation of sushi is the preservation and fermentation of fish with salt and rice, a process that has been traced back to [[China]] and [[Southeast Asia]] where fish and rice fermentation dishes still exist today. The science behind the fermentation of fish in rice is that the vinegar produced from the fermenting rice breaks the fish down into [[amino acid]]s. This results in one of the five basic tastes, called ''[[umami]]'' in Japanese.<ref>{{cite journal | author = Kouji ITOU, Shinsuke KOBAYASHI, Tooru OOIZUMI, Yoshiaki AKAHANE | year = 2006 | title = Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing | journal = Fisheries Science | volume = 72 | issue = 6 | pages = 1269–1276 | doi = 10.1111/j.1444-2906.2006.01285.x}}</ref> The oldest form of sushi in Japan, ''Narezushi'' still very closely resembles this process. In Japan, Narezushi evolved into Oshizushi and ultimately Edomae nigirizushi, which is what the world today knows as "sushi". Modern Japanese sushi has little resemblance to the traditional [[lacto-fermentation|lacto-fermented]] rice dish. Originally, when the [[fermented fish]] was taken out of the rice, only the fish was consumed and the fermented rice was discarded. The strong-tasting and -smelling ''funazushi'', a kind of ''narezushi'' made near [[Lake Biwa]] in Japan, resembles the traditional fermented dish. Beginning in the [[Muromachi period]] (1336–1573) of Japan, [[vinegar]] was added to the mixture for better taste and for preservation. The vinegar accentuated the rice's sourness, and was known to increase its life span, allowing the [[Fermentation (biochemistry)|fermentation process]] to be shortened and eventually abandoned. In the following centuries, sushi in [[Osaka]] evolved into ''oshi-zushi'', the seafood and the rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached [[Edo]] (contemporary [[Tokyo]]).<ref name="blackbook">Zschock, Day. ''[http://books.google.com/books?id=Hve8nYeoCA0C&pg=PA5&lpg=PA5&dq=hanaya+yohei&source=web&ots=htp4rMwKZ7&sig=1sVMU_FdSg4WLScttQEr4gOTK1s#PPA4,M1 The Little Black Book of Sushi: The Essential Guide to the World of Sushi]''. Page 14-15. 2005. ISBN 1593599617.</ref> [[Image:Hiroshige Bowl of Sushi.jpg|thumb|200px|right|Sushi by [[Hiroshige]] in [[Edo period]]]] The contemporary version, internationally known as "sushi," was invented by [[Hanaya Yohei]] (華屋与兵衛; 1799–1858) at the end of [[Edo period]] in [[Edo]]. The sushi invented by Hanaya was an early form of fast food that was not fermented (it was therefore prepared quickly) and could be eaten with one's hands roadside or in a theatre.<ref name="blackbook"/> Originally, this sushi was known as ''Edomae zushi'', because it used freshly caught fish in the ''Edo-mae'' (Edo Bay or [[Tokyo Bay]]). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as ''Edomae nigirizushi''. == Types of sushi == [[Image:Sushi.png|thumb|192px|right|Types of sushi]]The common ingredient across all the different [[List of types of sushi|kinds of sushi]] is ''[[#Sushi rice|sushi rice]]''. The variety in sushi arises from the different fillings and toppings, condiments, and the way these ingredients are put together. The same ingredients may be assembled in a traditional or a contemporary way, creating a very different final result.<ref>{{cite book|author=Kawasumi, Ken|title=The Encyclopedia of Sushi Rolls|publisher=Graph-Sha|year=2001|id=ISBN 4-88996-076-7}}</ref> === Nigiri-zushi {{Anchor|Nigiri-zushi}} ===<!-- section linked directly by [[Nigiri]] --> * ''Nigiri-zushi'' (握り寿司, lit. hand-formed sushi). This is the most typical form of ''sushi'' in restaurants{{Fact|date=January 2008}}. It consists of an oblong mound of ''sushi rice'' that is pressed between the palms of the hands, with a speck of ''[[wasabi]]'' and a slice of fish called ''neta'' draped over it. Certain fish is typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anagi (sea eel), ika (squid), and tamago (sweet egg). Nigiri is generally served in pairs. * ''Gunkan-maki'' (軍艦巻, lit. warship roll). A special type of ''nigiri-zushi'': an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of ''nori'' such as [[roe]], ''[[natto]]'', oysters, sea urchin, and quail eggs. ''Gunkan-maki'' was invented at the ''[[Ginza]] Kyubey (Kubei)'' restaurant in 1931;<ref>Chad Hershler, [http://www.walrusmagazine.com/articles/2005.05-you-are-here-sushi-then-and-now/ "Sushi Then and Now"], ''[[The Walrus]]'', May 2005.</ref><ref>(ja) [http://www.kozosushi.co.jp/dic/yogo/main8.shtml 軍カン巻の由来], ''お寿し大辞典 > お寿し用語集'', [[:ja:小僧寿し本部|小僧寿しチェーン]].</ref> its invention significantly expanded the repertoire of soft toppings used in sushi. === Maki-zushi (roll) === [[Image:Roll maki.jpg|thumb|200px|right| Rolling maki]] [[Image:Salmon skin maki.jpg|thumb|200px|right|Maki rolls]] * ''Makizushi'' (巻き寿司, lit. rolled sushi). A cylindrical piece, formed with the help of a bamboo mat, called a ''[[makisu]]'' (巻き簾). ''Makizushi'' is generally wrapped in nori, but can occasionally be found wrapped in a thin [[omelette]], soy paper, cucumber, or parsley.[http://www.sushilandusa.com/cmenu_100.htm] ''Makizushi'' is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist. ** ''Futomaki'' (太巻き, lit. large or fat rolls). A large cylindrical piece, with nori on the outside. A typical ''futomaki'' is three or four centimeters (1.5&nbsp;in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the [[Setsubun]] festival, it is traditional in [[Kansai]] to eat uncut futomaki in its cylindrical form. Futomaki is generally vegetarian, but may include toppings such as tiny fish eggs. ** ''Hosomaki'' (細巻き, lit. thin rolls). A small cylindrical piece, with the nori on the outside. A typical ''hosomaki'' has a diameter of about two centimeters (0.75&nbsp;in). They generally contain only one filling, often tuna, cucumber, [[Kanpyō (food)|kanpyō]], thinly sliced carrots, or, more recently, avocado. *** ''Kappamaki'', (河童巻き) a kind of ''Hosomaki'' filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the [[Kappa (mythical creature)|kappa]]. Traditionally, ''Kappamaki'' is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods. *** ''Tekkamaki'' (鉄火巻き) is a kind of ''Hosomaki'' filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (鉄火場)", much like the [[sandwich]].<ref>Andy Bellin, [http://www.foodandwine.com/articles/poker-night-in-napa "Poker Night in Napa"], ''[[Food & Wine Magazine]]'', March, 2005.</ref><ref>Ryuichi Yoshii, [http://books.google.com/books?id=NEiclAsUm18C&printsec=frontcover#PPA48,M1 "Tuna rolls (Tekkamaki)"], ''Sushi'', p. 48 (1999), [[Tuttle Publishing]], ISBN 962593460X.</ref> *** ''Negitoromaki'' (ねぎとろ巻) is a kind of ''Hosomaki'' filled with [[scallion]] and chopped tuna. Fatty tuna is often used in this style. *** ''Tsunamayomaki'' (ツナマヨ巻) is a kind of ''Hosomaki'' filled with canned tuna tossed with [[mayonnaise]]. ** ''Uramaki'' (裏巻き, lit. inside-out rolls). A medium-sized cylindrical piece, with two or more fillings. ''Uramaki'' differs from other ''maki'' because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as ''roe'' or toasted [[Sesame|sesame seeds]]. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots. This is typically thought of as an invention to suit the American palate [http://www.sushimasters.com/all-about-sushi-types-of-sushi.htm], and is not commonly seen in Japan. The increasing popularity of ''sushi'' in North America, as well as around the world, has resulted in numerous kinds of ''uramaki'' and regional off-shoots being created, such as the [[California roll]], the B.C. roll (grilled salmon skin), and the [[Philadelphia]] roll ([[cream cheese]]). The following are lists of typical ingredients in universally popular rolls. Each individual sushi bar will have their own twist on the ingredient list; don't be surprised if your favorite sushi bar has a very different take on these typical offerings. *** The ''caterpillar roll'' generally includes avocado, [[unagi]], [[kani kama]] (imitation crab stick), and cucumber. *** The ''dynamite roll'' includes yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayo. *** The ''rainbow roll'' is typically a California roll topped with several various [[sashimi]]. *** The ''spider roll'' includes fried [[soft shell crab]] and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise. *** A ''Philadelphia roll'' almost always consists of smoked salmon, cream cheese, cucumber, and/or onion. *** A ''BC roll'' has grilled salmon with sweet sauce and cucumber. It is named after [[British Columbia]] for its famous wild [[Pacific]] salmon. *** A ''crunchy roll'' is typically a California roll with shrimp [[tempura]] wrapped inside with the other ingredients, with the outside of the roll coated with fried tempura batter crumbs. It is often topped with sweet eel sauce or chili sauce. *** Other rolls may include [[scallops]], spicy [[tuna]], [[beef]] or [[chicken]] or [[teriyaki]] roll, [[okra]], [[vegetables]], and [[cheese]]. Sushi rolls can also be made with [[Brown rice]] and [[black rice]]. These have also appeared in Japanese cuisine. * ''Temaki'' (手巻き, lit. hand rolls). A large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical ''temaki'' is about ten centimeters (4&nbsp;in) long, and is eaten with fingers because it is too awkward to pick it up with [[chopsticks]]. For optimal taste and texture, ''Temaki'' must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite. Hand rolls are popular with more experienced sushi eaters, but are good for beginners when made with soy or rice paper instead of seaweed, as the traditional nori is difficult to bite through. [[Image:KansaiSushi.jpg|right|thumb|Makizushi selection (Futomaki and Inarizushi at right) from a [[Kansai Super]] store.]] * ''Inari-zushi'' (稲荷寿司, stuffed sushi). A pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god ''[[Inari (mythology)|Inari]]'', who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches are made of a thin omelet (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi) or dried gourd shavings (干瓢, [[Kanpyō (food)|kanpyō]]). === Oshizushi === * Oshizushi (押し寿司, lit. pressed sushi). A block-shaped piece formed using a wooden mold, called an [[oshizushihako|oshibako]]. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. This variety originates from the [[Kansai Region]] and is a favourite and specialty of [[Osaka]]. === Chirashizushi === [[Image:Chirashizushi by fabichan.jpg|thumb|right|Chirashizushi]] * ''Chirashizushi'' (ちらし寿司, lit. scattered sushi). A bowl of sushi rice with other ingredients mixed in (also refers to ''barazushi''). It is commonly eaten in Japan because it is filling, fast and easy to make. ''Chirashizushi'' most often varies regionally because it is eaten annually as a part of ''the Doll Festival'', celebrated only during March in Japan. ** ''Edomae chirashizushi'' ([[Edo]]-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. ** ''Gomokuzushi'' (Kansai-style sushi). Cooked or uncooked ingredients mixed in the body of rice in a bowl. **Chirashizushi is a favorite because the ingredients are often chef's choice. The better you know your sushi chef, the more exotic your ingredients are likely to be. === Narezushi (old style fermented sushi) === * ''Narezushi'' (熟れ寿司, lit. matured sushi) is an older form of sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, and then weighed down with a heavy [[tsukemonoishi]] (pickling stone). They are supposedly salted for ten days to a month, then placed in water for 15 minutes to an hour. They are then placed in another barrel, sandwiched, and layered with cooled steamed rice and fish. Then the mixture is again partially sealed with [[otoshibuta]] and a pickling stone. As days pass, water seeps out, which must be removed. Six months later, this ''funazushi'' can be eaten, and remains edible for another six months or more. * ''Funazushi'' (鮒寿司) is a dish in Japanese cooking, which involves with anaerobic [[lacto-fermentation]] of fresh water fish, ''funa'' ([[:wiktionary:鮒|鮒]], [[crucian carp]]). The dish is famous as a regional dish from [[Shiga Prefecture]], It is considered to be a [[chinmi]], a delicacy in Japanese cooking.<ref>Aiko Kitagawa, "AN ACQUIRED TASTE", ''KANSAI TIME OUT'', SEPTEMBER 2001.</ref> === Temarizushi === * Temarizushi are ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.{{Fact|date=November 2007}} == Ingredients == [[Image:SushiIceCloseup.jpg|Sushi on an ice sculpture|thumb|right|Various nigiri sushi in an ice sculpture.]] All sushi has a base of specially prepared rice, and complemented with other ingredients. === Sushi rice === Sushi is made with white, short-grained, [[Japanese rice]] mixed with a dressing made of [[rice vinegar]], [[sugar]], [[salt]], and occasionally [[kombu]] & ''[[sake]]''. It is usually cooled to room temperature before being used for a filling in a ''sushi''. In some [[fusion cuisine]] restaurants, short grain [[brown rice]] and [[wild rice]] are also used. Sushi rice (sushi-meshi) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as [[India]]. The essential quality is its stickiness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically has too much water, and requires extra time to drain the rice cooker after washing. There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: "the Tokyo version of the dressing commonly uses more salt; in Osaka, the dressing has more sugar." === Nori === [[Image:Nori-e54h1337.jpg|thumb|A sheet of nori]] The seaweed wrappers used in ''maki'' and ''temaki'' are called [[nori]]. Nori is an [[algae|alga]], traditionally cultivated into the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Whereas in Japan Nori may never be toasted before being used in food, many brands found in the U.S. reach drying temperatures above 108 degrees Fahrenheit. Today, the commercial product is farmed, produced, toasted, packaged, and sold in standard-size sheets in about 18&nbsp;cm by 21&nbsp;cm (7&nbsp;in&nbsp;by&nbsp;8&nbsp;in). Higher quality nori is thick, smooth, shiny, green,{{Fact|date=January 2008}} and has no holes. When stored for several months, nori sheets can change color to dark green-brownish. Nori by itself is an edible snack and is available with [[salt]] or flavored with [[teriyaki]] sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi. === Omelette === {{Cookbook|Inarizushi}} When making ''fukusazushi'', a paper-thin [[omelet]] may replace a sheet of nori as the wrapping. The [[omelet]] is traditionally made on a rectangular omelet pan ([[makiyakinabe]]), and used to form the pouch for the rice and fillings. === Toppings and fillings === [[Image:Whole-eel.jpg|thumb|right|Yaki Anago-Ippon-Nigiri (焼きアナゴ一本握り). A roasted and sweet sauced whole conger.]] {{main|List of sushi and sashimi ingredients}} * Fish : For culinary, sanitary, and aesthetic reasons, fish eaten raw must be fresher and of higher quality than fish which is cooked. : Professional sushi chefs are trained to recognize good fish. Important attributes include smells, colour, firmness, and being free of obvious parasites that normal commercial inspection do not detect (many go undetected). : Commonly-used fish are [[tuna]] (maguro, [[chūtoro]], shiro-maguro, toro), [[Japanese amberjack]], yellowtail (hamachi), [[snapper]] (kurodai), [[conger]] (hamo), [[mackerel]] (saba), [[salmon]] (sake), and [[eel]] (anago and [[unagi]]). The most valued sushi ingredient is ''toro'', the fatty cut of tuna. This comes in a variety of [[ōtoro]] (often from the bluefin species of tuna) and chūtoro, meaning middle toro, implying that it is halfway into the fattiness between toro and regular red tuna (maguro). : ''Aburi'' style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will be completely raw. : A common misconception of yellowtail is that it is a member of the tuna family. Yellowfin tuna is a type of tuna; yellowtail (hamachi) is actually a member of the jack family. * Seafood : Other seafoods such as [[squid]] (ika), [[octopus]] (tako), [[shrimp]] (ebi and amaebi), [[clam]] (mirugai, aoyagi and akagi), fish [[roe]] (ikura, [[masago]], kazunoko and tobiko), [[sea urchin]] (uni), [[crab]] (kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. [[Oyster]]s, however, are not typically put in sushi because the taste is not thought to go well with the rice. However, some sushi restaurants in New Orleans are known to serve Fried Oyster Rolls and Crawfish rolls. <!-- Tsuji, p. 287 --> Kani kama, or imitation crab stick, is a common ingredient used by many sushi bars in place of real snow crab. Kani kama is almost always the main ingredient of California rolls, and is a common filler in crab mix. [[Image:Fried-shrimp.jpg|thumb|right|Ebifurai-Maki(エビフライ巻き). Fried-Shrimp Roll.]] * Vegetables : Pickled [[daikon]] radish (takuan) in shinko maki, pickled vegetables ([[tsukemono]]), fermented soybeans ([[nattō]]) in nattō maki, [[avocado]], [[cucumber]] in [[kappa (mythical creature)|kappa]] maki, [[asparagus]], [[yam (vegetable)|yam]], pickled [[ume]] ([[umeboshi]]), [[calabash|gourd]] (kampyō), [[burdock]] (gobo), and sweet corn may be mixed with mayonnaise. * Red meat : [[Beef]], [[ham]], [[Spam (food)|spam]], [[sausage]], and [[horse meat]] are often lightly cooked. : Note: It is a common misconception that in [[Hawaii]], fried [[Spam (food)|Spam]] is a popular local variation for sushi. In reality, [[Spam musubi]] differs from sushi in that its rice lacks the vinegar required to classify it. Spam musubi is correctly classified as [[onigiri]]. * Other fillings : [[Tofu]], Eggs (in the form of slightly sweet, layered [[omelet]] called [[tamagoyaki]]), and raw quail eggs ride as a gunkan-maki topping. [[Image:Datemaki.JPG|thumb|right|Date-Maki (伊達巻). Futomaki wrapped with sweet-tamagoyaki.]] === Condiments === * [[Soy sauce#Japanese soy sauce|Shōyu]] : The common name for [[soy sauce]]. In sushi restaurants, it may also be referred to as ''murasaki'' (lit. "purple"). * [[Wasabi]] : A piquant paste made from the grated root of the wasabi plant. Real wasabi (''hon-wasabi'') is ''Wasabi japonica''. Hon-wasabi has [[Antimicrobial|anti-microbial]] properties and may reduce the risk of food poisoning.<ref>{{cite journal | last = Shin | first = I.S. | authorlink = | coauthors = Masuda H., Naohide K. | year = 2004 | month = Aug | title = Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori. | journal = Int J Food Microbiol | volume = 94 | issue = 3 | pages = 255–61 | pmid = 15246236 | doi = 10.1016/S0168-1605(03)00297-6 }}</ref> The traditional grating tool for wasabi is a sharkskin grater or ''samegawa oroshi''. : An imitation wasabi (''seiyo-wasabi''), made from [[horseradish]] and mustard powder and dyed green is common. It is found at lower-end kaiten zushi restaurants, in [[Bento|bento box]] sushi and at most restaurants outside of Japan. If it is manufactured in Japan, it may be labelled "Japanese Horseradish".<ref>{{cite book|author=Shimbo, Hiroko|title=The Japanese Kitchen|publisher=The Harvard Commons Press|year=2000| isbn = 1-55832-176-4}}</ref> : In sushi restaurants, wasabi may be referred to as ''namida'' ("tears"). * [[Gari (ginger)|Gari]] : Sweet, pickled [[ginger]]. Eaten to both cleanse the palate as well as to aid in the digestive process. * [[Green tea|Ocha]] : In Japan, green tea (''ocha'') is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as ''[[mecha tea|mecha]]''. In sushi vocabulary, green tea is known as ''agari''. == Nutritional information == The main ingredients of sushi, raw fish and rice are naturally low in fat (with the exception of some rolls, especially Western style rolls), high in protein, carbohydrates, vitamins, and minerals. Specifically: * Fats: Most seafood are naturally low in fat; and what fat is found in them is generally rich in unsaturated fat [[Omega-3 fatty acid|Omega-3]]. Since sushi is often served raw, no fat is introduced in its preparation. * Proteins: Fish, tofu, seafood, egg, and many other sushi fillings contain high levels of protein. * Vitamins and Minerals: These are found in many of the vegetables used for sushi. For example, the gari and nori used to make sushi are both rich in nutrients. Other vegetables wrapped within the sushi also offer various degrees of nutritional value. * Carbohydrates: These are found in the rice and the vegetables. === Health risks === Some fish such as [[tuna]], especially [[bluefin tuna|bluefin]], can carry high levels of [[Methylmercury|mercury]] and can be hazardous when consumed in large quantities. As of January 2008, quite a few [[New York City]] restaurants offer tuna sushi with high enough concentration of mercury that a [[weekly reference dose]] is contained in 2−6 pieces, depending on the amount of tuna in sushi and the person's [[body weight|weight]].<ref>{{Citation | last = Burros | first = Marian | title = High Mercury Levels Are Found in Tuna Sushi | newspaper = The New York Times | year = 2008 | date = [[2008-01-23]] | url = http://www.nytimes.com/2008/01/23/dining/23sushi.html}}</ref> Consuming raw or undercooked seafood presents the risk of [[anisakiasis]].<ref>[http://www.nytimes.com/2008/01/25/nyregion/25nyc.html?ref=nyregion nytimes.com, Tuna Fish Stories: The Candidates Spin the Sushi]</ref><ref>[http://ap.google.com/article/ALeqM5jTqANaltRcD6A4XTMczuyaiJ5bpAD8UD3Q3O0 ap.google.com, Japanese Sushi Lovers Shrug at Mercury]</ref> Uncooked seafood also often carries the bacterium ''Vibrio parahaemolyticus,'' which can cause [[diarrhea]]. Sushi is usually eaten with salty condiments such as [[soy sauce]], which are added by the diner in whatever quantity is desired. Those with hypertension or renal disorders must be careful not to inadvertently eat too much salt through overuse of salty condiments. == Presentation == [[Image:Sushichef.jpg|thumb|right|Sushi chef preparing Nigirizushi, [[Kyoto]], [[Japan]].]] In [[Japan]], and increasingly abroad, [[conveyor belt sushi]]/sushi train (kaiten zushi) restaurants are a popular, cost effective way of eating sushi. At these restaurants, the sushi is served on color-coded plates, with each color denoting the cost of the sushi serving. The plates are placed on a conveyor belt or boats floating in a moat. As the belt or boat passes, the customers choose their desired plates. After finishing, the bill is tallied by counting how many plates of each color have been taken. Some kaiten sushi restaurants in Japan operate on a fixed price system, with each plate, consisting usually of two pieces of sushi, generally costing between ¥100 and ¥200. More traditionally, sushi is served on minimalist Japanese-style, geometric, wood or lacquer plates which are mono- or duo-tone in color, in keeping with the aesthetic qualities of this cuisine. Many small sushi restaurants actually use no plates — the sushi is eaten directly off of the wooden counter, usually with one's hands. Modern fusion presentation has given sushi a European sensibility, taking Japanese [[minimalism]] and garnishing it with Western gestures such as the colorful arrangement of edible ingredients, the use of differently flavored sauces, and the mixing of foreign flavors. Highly suggestive of [[French cuisine]], this deviates somewhat from the more traditional, austere style of Japanese sushi. Recently, sushi chefs have begun to create [[sushi art]], a movement purportedly pioneered by chef Ken Kawasumi.<ref name=sushiart>{{cite news |first= |last= |authorlink= |coauthors= |title=Sushi art on a plate |url=http://www.metro.co.uk/news/article.html?in_article_id=213776 |publisher=[[Metro.co.uk]] |date=2008-07-10 |accessdate=2008-07-14}}</ref> At the release of one of his books, Kawasami, who has written guides on the art of sushi, recreated the famous [[Sunflowers (series of paintings)|Sunflowers]] [[painting]] by [[Vincent van Gogh]] using sushi as a medium. == Etiquette == Sushi can be eaten either by hand or using [[chopsticks]], although traditionally nigiri is eaten with the fingers because the rice is packed loosely so as to fall apart in one's mouth, and would disintegrate on chopsticks.<ref>Issenberg, Sasha. ''The Sushi Economy''. Gotham Books: 2007</ref> In Tokugawa Shogunate, most sushi stands stood in front of [[Sentō]]. So the customers' fingers seemed to be clean, otherwise it seemed to be very rude to eat anything without chopsticks. Nowadays, customers are often provided with ''oshibori''s (wet towels) to wipe fingers with before eating. Traditionally, one should start with white-fleshed or milder-tasting items and proceed into darker, stronger-flavored varieties later. Condiments (soy sauce, wasabi, and pickled ginger) may be used as desired. However, consider the following recommendations: * The soy sauce is to flavor the fish, not the rice, and should be used sparingly so as to not overwhelm the flavor of the fish. * As one connoisseur counsels, "adding wasabi to soy sauce is a disaster. It reduces the spiciness dramatically and masks the taste of the fish."<ref>Corson, Trevor. ''The Zen of Fish''. HarperCollins: 2007</ref> (Likewise, the pickled ginger should be eaten by itself as a palate cleanser between types of sushi, not dipped in soy sauce.) This, however, may be a matter of personal taste as the two are sometimes mixed to form a single dipping sauce known as Wasabi-joyu. In top-end sushi restaurants, it is also considered bad form to request or add extra wasabi when the chef has (or should have) already placed a suitable amount in each morsel. * [[sake]] is not considered a natural pairing of sushi, since the flavor is too similar to rice to enrich the meal. [[Beer]] is usually preferred choice of drink for accompanying sushi. Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day. These are often graded as ''shō-chiku-bai'' (松竹梅), shō/''matsu'' (松, pine), chiku/''take'' (竹, bamboo) and bai/''ume'' (梅, [[ume]]), with ''matsu'' the most expensive and '' ume'' the cheapest. The house soy sauce is often diluted with dashi, a broth made from fish flakes and kelp. In [[Japan]], staff in sushi restaurants often employ a complex code-like vocabulary, where alternate words are substituted for common items. For example, egg is called ''gyoku'' ("jewel"), rice is called ''shari'' (Buddha's bones), soy sauce is called ''murasaki'' ("purple") and the bill is known as ''o-aiso'' ("courtesy", "compliment"). The code words vary from place to place and often evolve locally to incorporate [[pun]]s: for example, ''shako'' might be called ''garēji'' (garage), because the Japanese word ''shako'' can also refer to a vehicle [[depot]]. These terms would not be used, or even understood, in other contexts, but regular patrons may pick up and use this specialized terminology themselves while dining in the restaurant. Sitting at the sushi bar itself and watching chefs prepare plates is a unique dining experience. Certain etiquette rules apply to sushi bar seating, as with any restaurant seating that allows you to watch and converse with the chef. Typically your sushi chef will not be your server; a waiter or waitress, or in smaller restaurants, the hostess or manager, will take your beverage and kitchen-item orders, clear plates, and handle the reconciliation of your check. It is generally considered rude to ask your chef to do any of these things for you as they are busy preparing orders for the entire restaurant. In restaurants that have licenses for bare-hand contact with ready-to-eat foods, chefs are often forbidden from touching any serving vessel that has been handled by guests. Your server should provide you with an ''oshibori'', or warm, damp towel. Oshiboris are meant for cleaning your hands; it is considered rude to wipe one's face or neck. Oshiboris will typically be "served" in small wooden or plastic boats, and it is only sanitary to replace them in these for removal. Many restaurants employ single-use wooden chopsticks in paper wrappers. These chopsticks typically must be snapped apart at the top, leaving small splinters. Obviously, you should never pick up sushi (or anything else) with the end of the chopsticks that you have snapped apart. The loose ends will be smooth and tapered - this is the end of the chopsticks intended to touch food. Rubbing chopsticks together between one's hands results in a grating sound and is horribly rude. You should carefully rub the splintered ends of your chopsticks together in order to remove the splinters, but never roll them against each other between your hands. Additionally, a major ''faux pas'' committed by many diners is to stick chopsticks upright in a bowl of rice to indicate completion of a meal. Graves in Japan are often adorned with upright chopsticks in a rice bowl; this symbol is disrespectful when used improperly. Finally, many sushi bars split tips between servers and sushi chefs. Many bars have vases or glass bowls intended as tip jars. The cash left in these are sometimes split directly among the chefs, while the server receives the tip left with the bill itself; other sushi bars pool the cash from the tip jars with the bill tips at the end of the shift, splitting them between the server and the chef. In situations like these, the server typically earns 25-33% of the total tips, with the rest being split among the chefs. The higher a chef's seniority and ability, the higher their percentage of tips. In many restaurants it is grounds for termination for a chef to accept an individual tip. It is never rude to quietly ask how tips are divided; most people in the restaurant industry are paid paltry hourly wages and rely on tips to constitute the majority of their pay rate. Don't forget to thank your chef! Learn their name and make a point to ask for them when you visit a restaurant frequently; chefs who remember their customers are likely to want to show off their considerable culinary talent, often at a deep discount. == Utensils for preparing sushi == * [[Fukin]]: Kitchen cloth. * [[Hangiri]]: Rice barrel. * [[Japanese kitchen knives|Hocho]]: Kitchen knives. * [[Makisu]]: Bamboo rolling mat. * [[Ryoribashi]]: Cooking chopsticks. * [[Shamoji]]: Wooden rice paddle. * [[Makiyakinabe]]: Rectangular omelet pan. * [[Oshizushihako]]: a mold used to make oshizushi. Also see the comprehensive [[list of Japanese cooking utensils]]. == Guinness World Records == # January 1992: A 325 kg (715 lb) [[Bluefin tuna]] sold for $83,500 (almost $257 / kg or $117 / lb) in Tokyo, Japan. The tuna was reduced to 2,400 servings of sushi for wealthy diners at $75 per serving. The estimated takings from this one fish were approximately $180,000. At the time, the fish held the record for Most Expensive Fish. # October 12, 1997: The longest sushi roll. Six hundred members of the Nikopaka Festa Committee made a [[kappamaki]] (cucumber roll) that was 1 km (3,281 ft.) long at Yoshii, Japan. == Gallery == <center> <gallery> Image:Spicytunahandroll.jpg|Spicy Tuna Hand Roll Image:Spicyshrimproll.jpg|Spicy Shrimp Nigiri Image:Shrimpnigiri.jpg|Ebi Nigiri Sushi Image:Salmon skin maki.jpg|Salmon Skin Maki Rolls Image:Salmon nigiri.jpg|Salmon Nigiri Sushi Image:Sushi1.jpg|[[California roll|California Roll]] and Tuna Roll/Uramaki (カリフォルニア巻き) Image:Tuna_Sushi.jpg|Nigiri Toro (とろ, fatty tuna belly) Image:Salmon_sushi.jpg|Salmon roll (巻き鮭) Image:Kakinohazusi.jpg|Kakinoha ([[Persimmon]] leaf) Sushi (柿の葉寿司) Image:Chakin-sushi2.JPG|Chakin-Sushi (茶巾寿司), wrapped by omelet. Image:The_-1_lunch_combo.jpg|Sushi plate (盛り合わせ) Image:Sashimi for sale.JPG|Nigirizushi for sale at a supermarket in Tokyo Image:Sushi carrot and apricot.jpg|Experimental Sushi shapes. Carrot and Apple (From Denmark) Image:Ikura gunkan maki sushi by sfllaw in Toronto.jpg|Ikura gunkan maki sushi Image:Sasazushi.jpg|Sasazushi (笹寿司) Image:Sushi_platter_by_blurem23.jpg|Creative Sushi </gallery> </center> == See also == {{Portal|Food|Portal.svg}} * [[List of sushi and sashimi ingredients and styles]] * [[Sashimi]] * [[Customs and etiquette of Japan#Eating and drinking|Japanese Dining Etiquette]] * [[Nyotaimori]] == References == {{reflist|2}} == External links == <!--===========================({{NoMoreLinks}})===============================--> <!--| DO NOT ADD MORE LINKS TO THIS ARTICLE. WIKIPEDIA IS NOT A COLLECTION OF |--> <!--| LINKS. 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