Sushi Secrets: A Sushi Chef Answers Your Questions
Summary
Sushi chef Taka Sakair shares his insights on various questions related to sushi and sashimi. He talks about the process of making sushi-grade fish, the ideal sushi roll, the misconception about sushi flavor, how to make perfect sushi rice and more. The conversation also covers the evolution of sushi in America introduced with cream cheese and mayonnaise.
Table of Contents
- The Process of Making Sushi-Grade Fish
- The Ideal Sushi Roll
- Clearing the Misconception about Sushi Flavor
- Perfect Sushi Rice
- The Evolution of Sushi in America
- The Role of Beverages in Building Rapport with a Sushi Chef
Introduction
Sushi is a popular Japanese dish that has gained popularity worldwide. It is a dish that requires precision, expertise, and skill. Sushi chef Taka Sakair answered various questions on Twitter about the art of sushi making, providing insights into the process so that sushi lovers can have a better understanding of the dish. In this article, we are going to delve into Sakair’s answers about the sushi-making process, sushi ingredients, and the evolution of sushi.
Q&A
The Process of Making Sushi-Grade Fish
Q: Can you explain the process of making sushi-grade fish?
A: Sushi-grade fish in Japan is usually wild fish caught using a technique called ikijime. This technique instantly kills the fish and removes the nerves from the spinal cord to reduce the lactic acid released into the fish. The fish is then placed in an ice slurry immediately to maintain its freshness until it reaches the fish market. Once it reaches the market, it is sold to sushi chefs who then process and prepare the fish for sushi.
The Ideal Sushi Roll
Q: What is the ideal sushi roll according to you?
A: My ideal sushi roll is a simple hosomaki with tuna and wasabi. I believe simplicity is key when it comes to sushi. It allows you to appreciate the natural flavors of the ingredients.
Clearing the Misconception about Sushi Flavor
Q: Is it true that all sushi tastes like raw fish?
A: No, this is a common misconception. There are various types of sushi, and not all of them contain raw fish. Some types of sushi contain cooked meats, vegetables or fruits. Moreover, the fish used in sushi has a different texture and flavor compared to fish served raw; it is firmer and less fishy.
Perfect Sushi Rice
Q: What makes perfect sushi rice?
A: Perfect sushi rice is made from the right type of Japanese grain, that is, short-grain rice. It requires careful washing, soaking, and cooking. The rice should be washed thoroughly to remove any dirt or debris and soaked for at least 30 minutes before cooking. The water used for cooking should be measured carefully, and the rice should be cooked in a rice cooker for the best results. Once cooked, the rice is seasoned with vinegar, sugar, and salt to develop its flavor.
The Evolution of Sushi in America
Q: Can you talk about the evolution of sushi in America?
A: Sushi has evolved a lot in America since it was first introduced in the 1960s. Initially, Americans were hesitant about eating raw fish, but as sushi became more popular, chefs started experimenting with different types of sushi rolls. They added ingredients like avocado, cream cheese, and mayonnaise to sushi rolls to make it more palatable for American taste-buds. This resulted in the rise of the California roll, which is now one of the most popular sushi rolls worldwide.
The Role of Beverages in Building Rapport with a Sushi Chef
Q: Do sushi chefs expect beverages to be offered to them while working?
A: Yes, offering beverages to sushi chefs is a way to build rapport with them. However, it is not appropriate for a sushi chef to get drunk while working behind the counter. A responsible sushi chef knows when to decline a drink and should only drink in their own time, away from the counter.
Conclusion
Sakair’s insights about sushi have been very educational and have helped clear up many misconceptions about the dish. His discussion on the evolution of sushi in America has been interesting, providing a historical account of how sushi has changed and adapted to cater to American taste-buds. Lastly, his tips for making perfect sushi rice have been a major takeaway for many sushi lovers who would like to recreate the dish at home. Overall, it’s safe to say that Sakair’s knowledge of sushi has greatly enriched our understanding of the dish.
