{"id":4644,"date":"2024-05-03T11:02:17","date_gmt":"2024-05-03T02:02:17","guid":{"rendered":"https:\/\/deepstoryjapan.com\/?p=4644"},"modified":"2025-05-02T14:52:42","modified_gmt":"2025-05-02T05:52:42","slug":"8-japanese-foods-to-learn-about","status":"publish","type":"post","link":"https:\/\/deepstoryjapan.com\/en\/8-japanese-foods-to-learn-about\/","title":{"rendered":"8 Japanese Foods to Learn About"},"content":{"rendered":"\n

Sushi<\/h2>\n\n\n\n
\"A<\/figure>\n\n\n\n

History<\/h3>\n\n\n\n
\"A<\/figure>\n\n\n\n

The origin of today\u2019s Japanese sushi is Edomae sushi which can be traced back to when people of Edo (old Tokyo) served seafood caught in Edomae (Tokyo Bay) at yatai (food stalls) in an easy stand-up-meal style in the 19th century.<\/p>\n\n\n\n

Short-tempered Edo people wanted to eat fresh seafood quickly at any time, so they invented nigiri sushi (hand-shaped sushi), a type of sushi which could be eaten with one hand, giving birth to Edomae sushi.<\/p>\n\n\n\n

This Edomae sushi is the origin of today\u2019s Japanese sushi, and is said to have been invented by Yohei Hanaya, a sushi chef, in 1810, who served sushi using wasabi (Japanese horseradish) which is similar to today\u2019s one.<\/p>\n\n\n\n

Edomae sushi at yatai was taken out as well. It is also said that people could buy Edomae sushi out of “Monouri” (salesmen) carrying it in a special box.<\/p>\n\n\n\n

Features<\/strong><\/h3>\n\n\n\n

Sushi consists of both shari (oval-shaped vinegar rice) and neta(fish fillet as topping), however sushi is not just like vinegared rice topped with fish fillet. The key is traditional craftsmanship of sushi chef.<\/p>\n\n\n\n

Traditional Craftmanship #1 \u2014 Fish taste depends on technique of slice<\/h4>\n\n\n\n

The use of a knife to slice fish is unique. A professional sushi chef lays the knife down as far as it will go and slices the fish as if pulling it out. In this way, the cells are not disturbed and the umami (pleasant savory taste) contained in the cells remains intact. If the fish is cut in a crushing manner, the cells are crushed and the umami elements are washed away, ruining the freshness of the fish.<\/p>\n\n\n\n

Traditional Craftmanship #2 \u2014 Cooking of Fish<\/h4>\n\n\n\n

Decorative Knife on Fish<\/span><\/h5>\n\n\n\n
\"Sushi<\/figure>\n\n\n\n

The purpose of the decorative knife is not only for visual impact, but also to allow them to melt in the mouth. There are a variety of techniques for decorative knife, and the texture and taste can vary greatly depending on the way the fish is sliced. Ginger and green onions etc. are often used to add color and brightness.<\/p>\n\n\n\n

Cooking of Conger Eel<\/span><\/h5>\n\n\n\n
\"Sushi<\/figure>\n\n\n\n

After rubbing conger eel with salt by hands, turn boiling water around to make the slime white and thoroughly remove the slime, which is the source of the odor, by rubbing with a brush. Slowly simmer over low heat in a broth made of water, soy sauce, sugar, and mirin (sweet sake) to make fluffy boiled conger eel. You can enjoy the melt-in-your-mouth texture.<\/p>\n\n\n\n

Searing the Surface of Fish<\/span><\/h5>\n\n\n\n
\"Sushi<\/figure>\n\n\n\n

By searing the surface of the fish, the moisture is lost, the flavor is concentrated, and the melted fat seeps through to the surface, increasing the umami (pleasant savory taste). The charring also adds a savory flavor. It is sometimes eaten with miso (soybean paste) or squeezed citrus fruits. They are called aburi zushi (seared sushi), and flounder\u2019s fin, salmon, and conger eel etc.are typical neta (toppings)<\/p>\n\n\n\n

Traditional Craftmanship #3 \u2014 Space Between Rice Grains<\/h4>\n\n\n\n

Shari (oval-shaped vinegar rice) is made by mixing vinegar with cooked rice, and it is important that the rice not be sticky when made into shari. Therefore, \u201crice with low stickiness, uniform grains, and good grain separation\u201d is suitable.<\/p>\n\n\n\n

The rice should not fall apart when held in the hand, be soft and fluffy in the mouth, and the rice grains should be recognizable without being too sticky, and should have a good texture. To achieve this, the rice must be made so that there is an appropriate amount of space between the grains of rice. This is the best way for sushi chefs to show their skills.<\/p>\n\n\n\n