There are two types of people in this world: those who love sushi and those who have never tried it.
Whether you're afraid of eating raw fish or you just don't like trying new foods, it's time to leave your apprehensions at the door and take a seat at a local sushi bar. Charm's put together some info for your first time out — trust us, after one bite you'll be hooked!
|
A piece of seaweed is laid out as the chef's 'canvas'
|
|
Rice is pressed to cover the surface of the seaweed
|
|
A mixture of a variety of fish, sauces and vegetables is spread on top of the rice
|
|
The sushi is rolled using a bamboo mat
|
|
The roll is covered with colorful fish and avocado
|
|
Certainly the freshness of the fish is key but the overall presentaton is an important part of your sushi experience
|
The raw truth
Before you crinkle your nose at the idea of eating uncooked seafood, let's clear up a common misconception. Sushi is not uncooked seafood. The term "sushi" refers to the sticky rice used in creating these savory treats. Imagine you're making a sandwich and the rice is your bread. This food is so versatile that you could pair your rice with just about anything: raw fish, crab, veggies, eggs ... you name it!
Prep time
Sushi is categorized by how it's prepared, and there are countless styles to choose from, so here are some basic terms:
An order of sushi usually implies a beautifully displayed strip of cooked or uncooked fish resting on top of a cold bed of rice.
A sushi roll is a roll of raw fish or vegetables wrapped in rice and paper-thin seaweed, cut into bite-sized pieces. This style is a great introduction into the world of sushi.
Sashimi is a piece of raw fish served sliced and as-is, meaning no rice or vegetables; however, a plate of this delicacy is usually accompanied by a dipping sauce and a garnish.
Testing the waters
Like any exotic dish, this is an acquired taste. To begin your journey into the sushi world, sushi rolls may be your best bet. You could choose a strictly vegetarian roll, such as cucumbers or avocados, but why not choose a fish you are familiar with and go from there?
Salmon is a great choice for a first-timer. Cooked or uncooked, the flavor is basically the same, only the texture changes a bit. But once it's wrapped in your maki roll, the rice acts as a bit of a buffer for those with less adventurous palettes.
What is that?
You may notice a colorful garnish or two on your plate, but make no mistake — those are no decorations.
A big part of the sushi experience is presentation, and you won't find a sushi bar serving a beautiful tuna roll with a packet of soy sauce.
You'll see wasabi, a green paste that packs a horseradish-like punch.
Then there are slices of pickled ginger that are used to cleanse the palette and aid in digestion. It's a pretty pink or off-white color with a mild taste.
Try mixing a dab of wasabi into a small dish of soy sauce for an extra condiment to dip your sushi into.
Sushi really is more of an event than a meal, so invite some friends along. Take your time tasting the flavors, savoring the textures and enjoying your sushi experience.
*****
Also, to keep you from feeling like a fish out of water when you visit your local suhi bar, Charm's put together a list of useful phrases for you to practice so you can really impress your Itamae (sushi chef)!
Don't for get to thank your sushi chef — domo arigato!
Domo (doh moh) - Thank you.
Domo arigato (doh moh / ar ee got oh) - Thank you very much.
Dozo (doh zoh) - Please.
Hai (hey) - Yes.
Gochiso-sama deshita (goh chee soh / sah mah / day shee tah) - It was a feast (traditional phrase at the end of the meal).
Konichiwa (koh nee chee wah) - Hello or Good day.
Iie (eee eh) - No.
Oishii (owee shee ee) - Delicious.
Omakase (oh mah kah say) - Chef's choice (be brave, and let your Itamae make a selection for you).
Oyasumi (oh ya su mee) - Good night.
Sabinuki (sah bee new kee) - No wasabi, please.
Shiawase (shee ah wah seh) - Happiness or to be happy.
*****
How to use chopsticks
1. Place the first (lower) chopstick in the base of your thumb and index finger and rest its lower end below on your ring finger. This chopstick remains fixed.
2. Hold the other (upper) chopstick between the tips of your index and middle fingers, and steady its upper half against the base of your index finger. Use the tips of your thumb to keep it in place.
3. To pick up food, move the upper chopstick with your index and middle fingers.
With a little practice, you will be able to use your chopsticks with ease.
www.chinatownconnection.com
From left, Shrimp Sashimi: shrimp laid on a portion of rice; Catepillar Roll: crab and cream cheese mixture topped with avocado and eel; Rainbow Roll: crab mixture topped with avocado and an assortment of raw fish (tuna, salmon, white tuna); Spicy Tuna Roll: spicy tuna mixture topped with special sauces and fiery sesame seeds; Avocado Roll: Chunks of avocado inside a roll; Specialty Roll: roll with shrimp tempura wrapped in nori, topped with shrimp and eel.
