Sushi for Dummies

I’ve always had a great appreciation for sushi, so I have decided to curate a short article of some basic sushi fun facts.

1. In Japan, it takes upwards of 10 years of training to become an expert sushi chef.

The title Itamae in Japanese literally translates as “in front of the board,” and is awarded to only the most skilled head sushi chefs.  Being a sushi chef in Japan is an extremely revered career.

2. There are 5 main types of sushi:

  • Nigiri: A topping, usually fish, on top of a bed of sushi rice
  • Sashimi: Fish served alone, without sushi rice
  • Maki: Rice and filling wrapped in seaweed. This is the traditional “sushi” that most think of
  • Uramaki: Similar to Maki, but rice is on the outside
  • Temaki: Sushi that has been rolled into a cone shape.

3. Generally, it’s very healthy.

Sushi is a great source of omega-3 fatty acids, iodine, and protein.  However, like any food, it is good to eat in moderation. Sushi, especially eaten with too much too much soy sauce, contains lots of sodium.

4. Your wasabi is probably not real wasabi!

Authentic wasabi is relatively rare and expensive; the normal “wasabi” served in grocery stores and mid-range sushi restaurants is actually made from horseradish and mustard powder, with green dye.

5. Grocery store sushi will never be as good as the real stuff.

Fish oxidizes quickly once it has been cut and exposed to air, so it’s generally a better idea to eat fresh sushi. Grocery-store sushi may have been sitting out for a while, which can cause it to lose its flavor and taste sour.

Photos:

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