Is it wrong to eat rolls without chopsticks? What do know about real wassabi and using soy sauce? Wefound ten amazing facts about Japanese treats for you.
What do you think about when you hear the words Japanese cuisine? Of course, sushi and rolls. The Japanese really love sushi, but for them it is not just a dish, but a work of art. Experienced sou-chefs have been working for years to make perfect sushi with right color, texture, decoration and, of course, taste.
We will tell you some interesting facts about the history of Sushi Karlín and rolls, share the intricacies of cooking and introduce several rules of etiquette. There are a lot of prohibitions associated with this dish in Japan. So, if you do not want to seem ignoramus, carefully study these simple rules.
We call Sushi Karlín wrong
From the point of view of Japanese phonology and the rules of Czech-Japanese transcription, it is much more correct to say “sushi”. The Japanese do not welcome the word “sushi”, although it is it that has taken root in the Czech Republic. It’s because the dish came not from Japan, but from the West.
Sushi was originally used for conservation
It seems a little strange, doesn’t it? However, it is so: boiled rice was used in South Asia for preparation and preservation of seafood. The fish cut into small pieces, sprinkled with salt, mixed with rice and placed under a stone press. A few weeks later the press was replaced with a lid, and the fish lay for several months.
By the way, the Chinese character for sushi means “pickled fish.” Through Thailand and China, the preservation method reached Japan: in the 19th century one of the cooks decided to refuse pickling fish and serve it raw.
Sushi Karlín needs 10 years of practice to become a chef
In Japan, you need at least 10 years of practice to be good at cooking. Sous-chef begins to work only after a mandatory two-year training, where he learns all the subtleties of the art of sushi. Then it takes another 8 years to reach the pinnacle of excellence and gain respect.
By the way, Japanese sushi masters are taught to recognize the freshness of seafood by color, texture and smell. Digestion or, even worse, poisoning the client is a terrible shame for the sous-chef.
Knives for Sushi Karlín are sharpen every day
The knives used by chefs for sushi are connected worh samurai swords. With the same care like the samurai chefs must keep an eye on the sharpness of his sushi knife. According to the rules, the blades should be sharpened daily.
You have to eat Sushi Karlín once
Many people believe that sushi and rolls cannot be stored at all. If sushi is made from raw fish, you need to eat them during an hour. In the refrigerator, they can be stored for a maximum of 3-4 hours.
Sushi Karlín does not need to eat with chopsticks
If you still think that you need to eat sushi with chopsticks, you are mistaken. The traditional and proper way to eat sushi is to take it with your hands. Chopsticks are commonly used to eat sashimi – raw slices of fish.
Do not waste soy sauce
There are many etiquette rules associated with soy sauce in Japan. Here are just a few of them.
To leave a muddy puddle from soy sauce with rice floating in it after a meal is a bad taste. To enjoy sushi by the rules, you need to pour a minimum amount of soy sauce in a cup and replenish as necessary.
Keep rolls in the sauce until they fall apart, also not according to the rules. In general, by excessive use of soy sauce, you are hinting that the fish is old.
Rolls stuffed with caviar or already covered with sweet or spicy sauce (for example, many varieties of eel rolls) should not be dipped in soy sauce. It is assumed that they already have enough seasonings.
Do not eat ginger with rolls
Taking a piece of pickled ginger with rolls or Sushi Karlín is not according to etiquette. Its strong taste and aroma will not allow you to fully enjoy the treat. Ginger is designed to “flush” the taste between two pieces of sushi.
Nori used to be scraped from boats
It sounds scary, but it was. Nori, the algae used to wrap rolls, was once scraped off the wooden legs of a pier and even on the underside of boats. Then they were pressed into sheets and dried in the sun. Today, nori is specially grown and processed.
And remember – the best suchi chefs work at Sanduga Fusion Restaurant in Prague.
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