| s you live in a cave somewhere in Saskatchewan, | | | | will help you translate the menu: |
| you've probably noticed the recent trend of sushi | | | | Japanese English |
| restaurants popping up all over the major cities of | | | | Magura = Tuna |
| the world (no offense to anyone living in | | | | Tai = Red Snapper |
| Saskatchewan, of course). The raw fish craze has | | | | Awabi = Abolone |
| become the subject of countless restaurant | | | | Hirame = Halibut |
| reviews and uber-trendy "it" spots giving the | | | | Saba = Mackerel |
| Japanese staple food quite a bit of attention. | | | | Ikura = Salmon Roe |
| These eateries with chic décor, dim lighting | | | | Toro = Fatty Tuna |
| and intricately designed, square-shaped plates | | | | Ika = Squid |
| charge a pretty penny for all things raw. | | | | Mirugai = Giant Clam |
| History | | | | Hamachi = Yellow Tail |
| So what's the big deal about sushi? If you live in | | | | Ebi = Shrimp |
| the Far East, sushi is nothing special. Their cultural | | | | Uni = Sea Urchin |
| staples of rice and fish make sushi a very | | | | Tako = Octopus |
| unremarkable phenomenon. In fact, the concept | | | | Sake = Smoked Salmon |
| of sushi dates back to a very practical purpose in | | | | Unagi = Eel |
| 7th Century China when fish needed to be | | | | Anago = Sea Eel |
| preserved for long periods of time. Previously, the | | | | Kani = Crab |
| fish had been packed in salt, which helped ferment | | | | Tomago = Egg |
| the fish over a few months. But who wants to | | | | Not a fish fan? There are plenty of vegetarian |
| wait for months just to have a piece of salty | | | | rolls and other dishes. A very popular vegetarian |
| fish? | | | | dish is inari, which consists of a thin piece of fried |
| In time, it was discovered that fish could be | | | | tofu stuffed with sushi rice. It's quite tasty and a |
| preserved just as well by rolling the fish in rice | | | | great choice for anyone. |
| that had been soaked in vinegar. Not only was | | | | While waiting for the meal, you can prepare your |
| this tastier, but it allowed the fish to ferment in a | | | | chopsticks. Some restaurants may have reusable |
| matter of days rather than months. Once the fish | | | | chopsticks, which don't require any preparation, |
| was ready, the rice was usually discarded, but | | | | but most places will have wooden chopsticks that |
| with drought and food shortage, people began | | | | need to be broken apart. You may want to rub |
| eating the rice and the fish together for the | | | | the sticks together after they have been broken |
| nutrients. | | | | to remove any splinters. When you are not using |
| Chef Yohei is credited with originating the first | | | | your chopsticks, lean them on the provided rest |
| types of sushi in the 1800s when he served fish | | | | or on the soy sauce dish. Still asking for the kiddy |
| wrapped in rice to his friends at a dinner party. He | | | | chopsticks with the rubber band attaching them |
| created two styles of sushi named after two | | | | at the top? Check out the instructions at and |
| cities in Japan: Edo (present day Tokyo) and | | | | make yourself learn once and for all. |
| Osaka. The sushi that came from Osaka is most | | | | The sushi will arrive at the table on some sort of |
| akin to what you'd be served at a sushi | | | | wooden plank or long dish. You may want to pour |
| restaurant today, as they were known for | | | | some soy sauce into your small dish (low-sodium |
| blending rice with many different ingredients, | | | | is usually available upon request) to serve as a |
| especially fish, to form a decorative presentation. | | | | dipping sauce for the sushi. Accompanying the |
| They also took advantage of the rich variety of | | | | sushi will be two small mounds of Japanese |
| seafood and fish in the area by placing a small | | | | condiments: |
| piece of fish on a pad of seasoned rice to create | | | | - Wasabi – known as Japanese |
| nigirizushi. Today's sushi chefs have come a long | | | | horseradish, the green pasty lump is quite spicy |
| way since Yohei's time, but they still use the | | | | and made from the root of the wasabi plant. |
| same techniques and principles when constructing | | | | Many people mix it in with their soy sauce to add |
| their rolls. | | | | a spicy kick to their sushi when they dip. A very |
| Sushi Sophistication | | | | small amount, usually one chopstick-full provides |
| Even if you've heard about sushi and you think it | | | | more than enough spice for a small dish of soy |
| sounds interesting, it can be intimidating to visit a | | | | sauce. |
| sushi restaurant without knowing how to order. | | | | - Ginger – this sweet, pickled condiment is |
| Let's start with the menu: | | | | used as a digestive aid or to cleanse the palate |
| You have some choices as to how you'd like your | | | | after the meal or in between rolls. |
| sushi to look: | | | | There's no end to the types of sushi that can be |
| - Nigri – a small piece of fish placed on a | | | | created, so take your time ordering and try new |
| mound of rice, often secured with a small band of | | | | things. Ask for any specials or what the sushi |
| nori or seaweed. Some restaurants place a bit of | | | | chef recommends and you'll get the best of the |
| wasabi in between the rice and the fish for added | | | | best. |
| flavor. | | | | I Want to be a Sushi Chef |
| - Maki – probably the most recognizable | | | | Sushi-making is undoubtedly an art, but crudely |
| form of sushi, the ingredients are rolled inside rice | | | | formed rice rolls are supposed to be relatively |
| and nori and cut into bite-size pieces. | | | | simple to make. Impress dinner guests with your |
| - Temaki – cone-shaped hand rolls that | | | | new talent, but do a few practice rounds before |
| include a great deal of fish and other ingredients | | | | you get to the real thing. It takes a while to get |
| wrapped in a large piece of nori. Because they are | | | | the knack. |
| so large, they are eaten with hands rather than | | | | The process itself is not hard, but it is difficult to |
| chopsticks. | | | | explain without a visual aid. The best step-by-step |
| Once you've decided what form your sushi should | | | | instructions with pictures that I could find were at |
| take, it's simply a matter of choosing ingredients. | | | | Their basic sushi-making directions are simple and |
| Modern sushi restaurants in the United States | | | | easy to follow, which include a standard roll, |
| pride themselves on creative rolls with interesting | | | | inside-out roll and nigri. The site also has |
| ingredients, so it pays to be adventurous. Below | | | | instructions on how to make more complicated |
| are some of the most popular types of nigri that | | | | rolls if you get really adventurous. |