To the untrained eye, sushi may be only raw fish and rice, but to the sushi chefs at Maki & Ramen and worldwide, sushi making is a time-honoured tradition and art form. Refined and perfected over the centuries, sushi showcases the Japanese culture’s meticulous craftsmanship and deep-rooted traditions. From the delicate ingredient preparation to the precise technique of sushi making, every step is a testament to the dedication and skill of the sushi chef. Join us as we unravel the secrets and traditions behind the ancient art of sushi to gain a deeper appreciation of what goes into every delicious sushi bite.
Understanding the History of Sushi Making
Sushi’s story begins many centuries ago. Originating in Southeast Asia, the earliest form of sushi, known as narezushi, was created to preserve fish by fermenting it with rice. While the rice was initially discarded, the fermentation process prevented spoilage, allowing communities to store fish for extended periods. By the Edo period (1603-1868), vinegar largely replaced fermentation to create a tangy flavour, which is closer to the sushi we recognise today. Eventually, nigiri (hand-pressed sushi) became more popular in areas like Tokyo and Edo before spreading across the oceans in the mid-20th century. Iconic innovations like the California roll and sushi burritos made sushi more accessible to diners far beyond Japan’s shores. Sushi is now enjoyed in many countries and in various forms – all art.
Pillars of the Craft: How Sushi Has Become an Art Form
Ask any sushi chef, including Maki & Ramen founder Teddy Lee, and they’ll tell you that making sushi is no simple feat. It demands skill, precision, and a deep respect for tradition. Japanese sushi chefs dedicate years to mastering their craft, often starting with basic tasks like washing rice before moving to fish preparation. Knife skills are an integral part of sushi making. Each fish is carefully sliced to enhance its texture and flavour. From the paper-thin precision of sashimi slices to the deliberate layering of toppings on nigiri, the knife work is as much art as science.
Great Sushi Starts by Sourcing & Seasoning the Best Ingredients
At the heart of all great sushi lies perfect sushi rice. Achieving the right balance of flavour, texture, and temperature is also an exact science. Sushi rice is seasoned with a precise mix of vinegar, sugar, and salt, creating that signature tang that complements fresh fish. Quality is of the utmost importance in sushi making. The freshest fish and expertly selected seasonal ingredients are crucial. Sushi chefs recognise the peak quality of each ingredient to ensure every bite is harmoniously balanced.
What Are the Most Common Forms of Sushi?
The art of sushi is deeply rooted in mindfulness and respect. Every ingredient is treated with utmost reverence, ensuring there’s minimal wastage. Furthermore, sushi emphasizes seasonal balance, with chefs adapting their offerings based on what’s freshest during the year. Central to sushi making is the Japanese concept of shun – eating ingredients at their seasonal peak. This commitment ensures sushi remains fresh and in harmony with nature. For example, fatty tuna is best enjoyed in winter, while sea urchin is freshest in summer. Here are the most common forms of sushi, some of which you may encounter on Maki & Ramen’s diverse menus throughout the year:
- Nigiri – A simple combination of rice and fish, nigiri is perhaps the most iconic sushi form. A small, oblong clump of rice is topped with a slice of raw fish, sometimes secured with a thin strip of seaweed.
- Maki – Maki is sushi rolled in seaweed and sliced into bite-sized pieces. Variants like uramaki (inside-out roll) are particularly popular in Westernised sushi, with toppings like avocado and cream cheese accentuating the flavours.
- Sashimi – While not technically sushi, sashimi refers solely to thinly sliced raw fish or seafood served without rice. It celebrates the pure flavour of fresh ingredients.
- Temaki – Also known as hand rolls, temaki is a cone-shaped roll that sushi lovers can pick up and eat without chopsticks.
- Oshi Sushi – Hailing from the Kansai region, oshi sushi involves pressing the rice and fish into a rectangular mould. It’s known for its dense, layered look and is often garnished with vibrant, colourful toppings.
Sushi Isn’t Just Food – It’s a Culinary Masterpiece at Maki & Ramen
As you’ve learned, sushi isn’t just food at Maki & Ramen. It’s an experience and an art form. Each sushi creation tells a story – of the fisherman who caught the fish, the chef who prepared it, and the diner experiencing it. Whether you’re marvelling at the graceful preparation or the deliciousness of every bite, sushi is a culinary masterpiece that enchants all the senses. Visit our nearest location in Leeds, Glasgow, Edinburgh, Manchester, Aberdeen, or Birmingham to experience some of the UK’s best sushi today!
Add a Touch of Sweetness to Your Dish With Mirin
Mirin is a sweet rice wine commonly used as a seasoning and flavour enhancer in Japanese cuisine. It adds a subtle sweetness and depth to various dishes and is often used in teriyaki sauce, glazes, and marinades to give the food a glossy finish. Its natural sweetness helps to tenderize meats and seafood while providing a delicate aroma. Mirin can also be found in several traditional Japanese desserts, adding a touch of sweetness to balance out other flavours.
Many Acidic Marinades & Dressings Feature Rice Vinegar
Rice vinegar (rice wine vinegar) is made from fermented rice, resulting in a mild, slightly sweet vinegar with a delicately tangy flavour. Rice vinegar is a favourite in Japanese cooking due to its ability to enhance and balance flavours. It is often used in dressings, marinades, and pickling, adding a refreshing acidity to dishes. With its mild taste, rice vinegar is a popular choice when making the sushi rice found on Maki & Ramen’s menus, as it creates the perfect balance of sweetness and acidity.
Take Your Stir-Fry to the Next Level With Savoury Sesame Oil
Sesame oil is a versatile and aromatic oil derived from sesame seeds. Found in many Asian dishes, it features a rich, nutty flavour that adds a distinct taste and aroma. It is commonly used as a finishing oil, drizzled over stir-fries, noodles, or salads, giving each dish a bold and savoury note. Sesame oil is also a key ingredient in traditional Japanese dressings and sauces, lending its unique flavour to dishes like goma-ae (sesame spinach) and sesame chicken. Additionally, sesame oil is renowned for its high smoke point, making it suitable for high-heat cooking methods like stir-frying and deep-frying.
Spice up Your Life With Some Shichimi Togarashi
Shichimi togarashi is a traditional seasoning that adds a unique kick in Japanese dishes. Also known as “seven spice,” shichimi togarashi is a mixture of seven ingredients, typically including dried chili peppers, sesame seeds, orange peel, Sichuan pepper, nori seaweed, ginger, and poppy seeds. This spice blend offers a harmonious balance of heat, citrusy notes, and umami. It is commonly sprinkled over udon noodles, rice dishes, grilled meats, and even soups to add a burst of flavour and a touch of heat. Shichimi togarashi is a versatile Japanese seasoning that adds an exciting and distinctive element to various dishes.
Yuzu Kosho Brings a Dash of Citrusy Brightness With Spicy Heat
Yuzu kosho is a zesty Japanese condiment made from a blend of yuzu zest, chili peppers, and salt. Creating a unique combination of citrusy brightness and spicy heat, yuzu kosho is praised for its complex and refreshing taste. This versatile condiment can be used as a grilled meat marinade, seafood seasoning, sashimi dip, or a flavour enhancer for soups and dressings. Its bold and refreshing flavour profile makes yuzu kosho a must-try for those seeking an adventurous, authentic Japanese culinary experience.
Cultivate Your Appreciation for Japanese Cuisine at Maki & Ramen
Whether it’s adding yuzu kosho as a meat marinade or sprinkling shichimi togarashi over noodles, these Japanese food ingredients can help elevate any dish. Maki & Ramen encourages you to explore these essential condiments and let their unique flavours transport you to the colourful culinary world of Japan. Develop an even deeper appreciation for Japanese cuisine by staying updated with our blogs or by visiting our nearest location for an unforgettable dining experience. We look forward to seeing you!