Sushi
Sushi is one of the most famous foods from Japan and any visit to Tokyo should include a sampling of this famous national dish. In it's modern form it's generally eaten with raw fish or partially cooked fish. However, when it first became popular in Japan during the 7th Century, sushi was used to pickle fish in order to preserve it. How? Pieces of fish were packed in rice and left to ferment. As the fish fermented, the rice produced lactic acid, which in turn pickled and preserved the fish. The process took anything up to a year to complete and was very different to the sushi that we eat today.
Types of Sushi
Sushi evolved into the form that we reconize now towards the end of the Edo period in the 1820s, when raw fish was introduced and largely replaced the pickled kind. It should be remembered though that the primary ingredient for sushi is not actually the fish, it is the sticky rice mixed with sushi vinegar that is particular to Japan.
Here's a list of the different kinds of sushi you are likely to encounter during your stay:
- Nigiri-zushi - this is the hand-shaped kind where the sushi chef molds the rice into a finger sized piece and then dresses it with a dab of wasabi and places your selected fish on top. It is normal to pick sushi up with your fingers so don't worry about chopsticks.
- Maki-zushi - this is the kind of sushi you often see in convenience shops. It generally comes in a sliced round circle shape and is wrapped in a coat of dried seaweed. This type of seaweed is called nori in Japanese.
- Inari-zushi - a type of sushi without any fish involved. Fried pockets of tofu are stuffed with sushi rice.
- Chirashi-zushi - perhaps the least common method that you are likely to see. In this case the sushi rice is spread on a dish or on the bottom of a shallow bowl and pieces of raw fish, along with other popular items such as shitake mushrooms, are spread over the top.
Eating Sushi
Sushi is generally served with wasabi and ginger. Wasabi, green in colour, is the Japanese version of horseradish. It is hot and brings a unique warmth to the food you eat - a perfect companion for sushi. When your order is prepared, the chef will include a layer of wasabi on your rice so it is not necessary to add this by yourself. If you really want to heat up your dish then of course, go ahead. Be warned though that this is sometimes seen as a snub to the chef as their job is to blend the perfect combination. These guys are serious professionals. If you add to their creation you are criticising their masterpiece. My guide is always to watch those around me - if no-one else is doing it then I don't.
Ginger on the other hand is a side dish and one you can eat as much of, or as little of, as you like. It's purpose is to clean your palate between mouthfuls so that each taste is as fresh as the first. It also happens to be good for your digestion and the flavor is another tastebud sensation.
Kaiten-Zushi
One of the best ways to try sushi in Tokyo is to visit a specialist restaurant or try kaiten-zushi. If you opt for a high grade restaurant, be careful as prices can be expensive, with a one person setting costing ¥20,000 or more. The reason is the quality of the fish and experience of the chef involved. If you don't want to spend that much why not try kaiten-zushi, or as it has become known in the West, conveyor belt sushi?
Take a seat at the counter and then watch the plates of food as they go past. When you see one that takes your fancy, grab it and it's yours. If you have something particular in mind and can't see it on display, tell the chef and they will make it for you. The one rule is to know how much each plate costs. As you enter, look for a display that shows the different plates available. There are usually 3 or 4 different colours or designs and each one has a different price - anything from ¥100 to ¥700 or more. When you finish with a plate of food, you keep it, and when you are done that is how your bill is calculated. Add up the plates!
