What is the first thing that comes to mind when we talk about Japanese cuisine? Of course, sushi and rolls. The Japanese really love sushi, but for them it is not just a dish, but a work of art. Experienced sous chefs have been working for years to prepare sushi that would be perfect in everything: color, texture, design and, of course, taste.
We will tell you some interesting facts about the history of sushi and rolls, share the intricacies of cooking and introduce you to a few rules of etiquette. There are many taboos associated with this dish in Japan. So, if you do not want to seem ignorant, carefully study these simple rules.
We call sushi wrong
From the point of view of Japanese phonology and the rules of Russian-Japanese transcription, it is much more correct to say "sushi". The Japanese do not welcome the word "sushi", although it is precisely this word that has taken root in Russia. And all because the dish itself came to us not from Japan, but from the West. The Russians adopted the love for this Japanese treat from the Europeans, and with it the "sh" in the name.
Sushi was originally used for canning.
Seems a little strange, don't you agree? However, the way it is: boiled rice was used in South Asia for cooking and preserving seafood. The fish, cut into small pieces, was sprinkled with salt, mixed with rice and placed under a stone press. A few weeks later, the press was replaced with a lid, and the fish lay for several more months. But then it could be safely eaten for a year.
By the way, Chinese character, denoting sushi, means "pickled fish". Through Thailand and China, the method of preservation reached Japan: it was here in the 19th century that one of the chefs decided to abandon marinating fish and serve it raw.
It takes 10 years of practice to become a sushi chef
In Japan, they believe that you need at least 10 years of practice to roll up sushi perfectly. The sous chef starts working only after a mandatory two-year training, during which he learns all the intricacies of the art of sushi. And then it takes another 8 years to reach the pinnacle of excellence and gain respect.
By the way, Japanese sushi masters are taught to recognize the freshness of seafood by color, texture and smell, because before they often bought the necessary products in the market on their own. Indigestion or, even worse, poisoning a client was considered a terrible shame for the sous chef.
Sushi knives are sharpened every day.
It is believed that the knives used by chefs for sushi are direct descendants of samurai swords. And with the same care that a samurai must keep his sword sharp, a sous chef must keep his sushi knife sharp. Blades must be sharpened daily.
Sushi should be eaten immediately
Many people think that sushi and rolls should not be stored at all. If the sushi is made from raw fish, you should eat it within an hour. They can be stored in the refrigerator for a maximum of 3-4 hours, be sure to cover them with cling film, otherwise they will wind up and dry out.
A treat that does not contain fresh fish will last a maximum of a day. Freezing ready-made sushi is strictly prohibited.
Sushi should not be eaten with chopsticks
If you still think that you need to eat sushi with chopsticks, you are wrong. The traditional and correct way to eat sushi is to take it with your hands. The sticks are commonly used to eat sashimi - raw fish slices.
Don't waste soy sauce
There are many rules of etiquette associated with soy sauce in Japan. Here are just a few of them.
Leaving a muddy puddle of soy sauce with rice floating in it after a meal is bad form. To enjoy sushi properly, pour the minimum amount of soy sauce into a cup and refill as needed.
Keeping the rolls in the sauce until they fall apart is also against the rules. And in general, by excessive use of soy sauce, you are hinting that the fish is old. Better not offend the sous chef. Do you remember that he sharpens knives every day?
Rolls filled with caviar or already covered in sweet or spicy sauce (such as many varieties of eel rolls) should not be dipped in soy sauce at all. It is assumed that they already have enough seasoning.
You can not eat ginger with rolls
Sending a piece of pickled ginger in your mouth at the same time as rolls or sushi is not etiquette. Its strong taste and aroma will not allow you to fully enjoy the treat. Ginger is meant to "cleanse" the flavor between two pieces of sushi.
And interesting facts about sushi and rolls will enrich your knowledge about Japanese cuisine.
10 facts
1. Rolls and sushi, as well as all other national dishes of the Japanese, are very healthy and low in calories.
2. Among the rolls there is one that has the name "temaki". Translated from Japanese, it means "rolls that are formed in the hands." Such rolls look like a cone, which is made of nori. The filling is placed in the middle of the cone. After preparing such a dish, you should immediately eat it, because it quickly loses its conical shape.
Roll Temaki
3. Few people know that in addition to pickled ginger and wasabi, a salad of fresh cucumber and Japanese radish (daikon) should be served with sushi and rolls.
4. Masters do not use salt at all to prepare Japanese dishes. It is replaced with soy sauce, which has an interesting and pronounced taste.
5. If you like raw, salted or smoked fish, then choose a type of sushi called "sake". It got such a name for a reason, because in Japanese it means "salmon". 
Sushi "Syake"
6. Did you know that flying fish caviar has no color?! Manufacturers give the ingredient different colors thanks to food coloring.
7. The Japanese perceive soup as an additional dish to fish or meat. For example, fish soup called "Suimono" they are eaten with sushi. 
Soup "Suimono"
8. In many establishments that serve sushi, you can find wasabi in the form of ordinary horseradish, in which dyes and spices are placed. It is very difficult to distinguish it from real wasabi.
9. It can be seen that a large number of sushi masters are men. And this is no accident! After all, the body temperature of a man is slightly lower than that of a woman. And for sushi, a few degrees can already affect the taste of the dish.
10. In Japan, becoming a sushi chef takes a lot of training. So it would take you 2 years to learn how to cook rice properly, and 3 years to cook fish.
This article is dedicated to true sushi fans. Offers Interesting Facts about sushi and rolls, as well as Short story dishes.
Interesting facts about sushi. What is sushi?
Sushi is denoted in Japanese by a hieroglyph that previously meant "fish". On the this moment"sushi" consists of two hieroglyphs: this hieroglyph means "longevity", as well as "style of behavior", "management".
"sushi" consists of two hieroglyphs: this hieroglyph means "longevity", as well as "style of behavior", "management".
Where did sushi originate?
The most popular rolls today appeared in ... America! In the 1970s. This is evidenced by the name of the Philadelphia and California roll, where they were popularized (by the name of the state in the USA).
Roll Philadelphia. Restaurant menu photo: timeout.od.ua
Moreover, it is difficult to imagine such an interesting fact about sushi, but in the USA, sushi was more popular than the "folk" American drink Coca-Cola! Also, the portions were twice as big.
The creation of a "new kind" of rolls was due to the fact that many restaurant guests did not like the taste of the traditional sushi ingredient - dark nori seaweed. Then the rolls began to cook "vice versa".
sushi inventor
Nigiri (sushi) was invented by Japanese chef Yohei Hanaya in 1820. He began to put raw fish in sushi instead of marinated. This option was to the taste of the Japanese and it gained great popularity.
Sushi should be eaten fresh! Fast and free delivery at the peak of popularity
It is customary to eat sushi fresh, they are cooked in front of you, or sushi is delivered as quickly as possible, for example, Time out will offer you prompt free delivery.
Fast delivery is one of the most important components Have a good mood for eating your favorite food. Sushi and rolls are consumed within 2-6 hours after they are made.
Interesting facts about sushi and rolls: sushi in Russia
The first establishments of national Japanese cuisine began to appear in Russia in the 1980s, gaining more and more popularity by the 90s. The first was the Sakura restaurant. However, they were very expensive and were not in demand among most Russians. These establishments were available only to the elite of our country.
Sushi and rolls began to gain popularity in the mid-2000s, when chain sushi bars began to appear. One of the first and oldest bars today is 2 Sticks.
The most unusual rolls
Around the world, chefs and restaurant owners compete in the skill of making rolls. Rolls in the form of pictures, cell phones and other modern items traditionally cause a lot of delight among restaurant visitors and chef competitions. Therefore, of course, our interesting facts about sushi and rolls cannot do without beautiful photos culinary masterpieces.
The biggest roll...
... It was made in Yekaterinburg in 2009, amounting to 2.521 m and 74 cm, and seriously surpassed the record of Japanese masters in Maembashi (2.053 m). Of course, this record took its rightful place in the Guinness Book of Records. In general, it is difficult to think about this figure: 2 kilometers 521 meters and 74 centimeters. This is three times higher than the tallest skyscraper in the world in Dubai.
Sushi and rolls are dishes originally from Japan. But the Russians fell in love with them with all their hearts and have long considered them their national dish. Many even learned how to make them masterfully. In major cities, there are plenty of Japanese restaurants where you can taste quite decent sushi. And if there is no time to go to a restaurant, then you can buy sushi and rolls in the nearest supermarket with any filling and sauces. And if the dish has taken root in Russia, it will not hurt to find out some facts about it.
Sushi and a woman are incompatible things
In Japanese sushi restaurants, which revere the tradition of preparing this dish, there are no female chefs. It is believed that a hundred sushi and a woman are incompatible things. And it is also believed that only the heat of a man’s body can give the dish a unique taste.
Automatic cook
The Japanese invented many gadgets that made life easier for mankind. Recently, a roll making machine has been launched to meet the increasing demand of the population for this dish. But what is done by a person, especially if he is a professional in his field - no machine can compare with a cook in a restaurant or cafe. So you can order food with delivery in Volgograd on the website zakazaka.ru. Zakazaka.ru - An excellent service for ordering food (rolls, pizza, pies, burgers, etc.) at home.
The longest roll
The Japanese do not like to break traditions, including in cooking. national dishes. The longest roll 2.5 km long could only be made by our compatriots out of love for records. It is noteworthy that the filling in the roll was different in different settlements. The giant was entered in the Book of Records, after which it was solemnly used by onlookers and cooks.
Roll celebrity
Among the many varieties of rolls, the most popular in the world is "California". But no one can explain the reason for such popularity.
The most unusual stuffing
It is known that the inhabitants of eastern countries do not disdain to eat insects. The Japanese are no exception. Among the many fillings for rolls, there are also crispy representatives of six-legged and winged, as well as crawling. By the way, in Russia such fillings are not popular, to put it mildly.
The most expensive sushi
The most expensive sushi can be ordered in their historical homeland. They are called "dancing perch". It is not accidental, because appetizing rounds ... move on a plate. No, there are no live snails inside and nothing like them. Just pieces of perch were doused with boiling water and immediately served to the table, that's why they move ..
Japan has given the world perfect technologies for a prosperous life, martial arts, a special philosophy of beauty and amazing cooking, the hallmark of which is sushi and rolls. Here are some facts about these dishes worth knowing.
1 Yohei Hanaya invented sushi
Sushi in the form in which they are served to us today in restaurants was first prepared by chef Yohei Hanaya. On a ball of glutinous rice he placed a slice of fish. This happened around 1820. in Edo (the old name of Tokyo).
2. Funazushi - Gourmet's Choice
In the southern part of Japan, on the shores of Lake Biwa, they prepare a special kind of sushi. Funa freshwater fish fillet (a type of carp) is fermented in vinegar and spice for up to 3 years. Only aesthetes can appreciate the final taste of the product. A pungent smell can knock out an unprepared gourmet.
3. Tuna sushi began to be made relatively recently
Tuna is one of the most expensive species fish and an invaluable ingredient for sushi. In 2013, at the Tsukiji market, the carcass of this marine life was sold for a record $1.8 million to a restaurant in New York. Until the early 1960s, tuna was rarely caught. This strong and big fish did not have to break the nets. The situation changed radically with the invention of a strong nylon thread, from which they began to make nets and use rods in the reel.
4. Sushi knives are only sharpened on one side.
The correct Japanese knife for cutting fish is sharpened only on one side, unlike its European counterparts. It has to do with the technology the chefs use. They cut with pressure, keeping their hand in close proximity to the blunt part of the blade, which prevents cuts.
5. Gender discrimination based on land
In real Japanese restaurants, sushi is prepared only by the stronger sex.
6. Yellowtail is specially fattened.
Yellowtail breeding occurs in a special way. Fish are fed until their muscles atrophy from fat. Only such an instance is suitable for the preparation of reference rolls.
7. Wasabi is not enough for everyone
Green spicy pasta, the constant companion of sushi and rolls in any cafe or restaurant, has nothing to do with wasabi or honwasabi. The original product is obtained from a plant that is very difficult to cultivate. A certain temperature, humidity, and most importantly - running water. Real wasabi is sorely lacking in all Japanese restaurants in the world, and seasoning is expensive. As an alternative, use the usual horseradish with food additives and dyes. The replica is almost identical to the original, but has no useful properties unlike real wasabi.
8. Ginger is yellow
The natural color of ginger ranges from pale yellow to pale pink. It acquires a rich pink hue due to food coloring, which is added to the marinade.
9. Shrimps are transported in a piece of ice
In fashionable restaurants, shrimp for sushi and rolls are delivered exclusively in a piece of ice. It is in this form that they will best retain their color, taste and shape, which is so important, because real Japanese cuisine is eaten, first of all, with the eyes.
10. Real sushi is not made from red fish.
Today, salmon sushi is very popular, but it has nothing to do with an authentic dish. A bright duo of white rice and an orange piece of fish was invented to please the discerning public. Initially, only white fish, such as whitefish, perch or halibut, were used as an ingredient for sushi.
11. The rice in the sushi was not for eating.
Initially, rice, which is part of sushi, was not eaten because it was not intended for this. It was prepared in a special way so that it would not let fermented fish spoil. The fish was eaten, and the rice was simply thrown away.
12. Nori seaweed used to be peeled off the bottoms of boats.
The nori seaweed used to wrap sushi was torn from the bottoms of boats and wooden piles of piers, pressed into sheets and dried in the sun. Now nori is grown on special farms. On farms that produce nori for the Western market, the seaweed is lightly fried for safety.
13. Puffer fish is one of the most dangerous sashimi fillings.
Fugu, or pufferfish, contains a deadly poison for humans in its glands and organs. If a chef touches one of the fish's glands while preparing it for sashimi, it can lead to the death of his customers. Cooks who have the right to cook fugu are taught for a long time, after which they are forced to eat the first dish they have cooked themselves. Yes, there are fatalities during final exams in cooking schools. Only after a successful test, the chef receives the right to cook puffer on his own, as well as a certificate corresponding to his skills. The only person in Japan who is not allowed to taste puffer fish is the emperor. This can be risky for his health and life, which is completely unacceptable.
14. Maki rolls are a true work of art.
Forget about the standard California rolls, which can now be found in any department of Japanese goods in any supermarket. The ingredients for real maki rolls are selected by special people, so the texture, color and products complement each other perfectly. The rolls are served to restaurant visitors already cut into rings so that you can see the artistry of the filling laid out inside the roll.
15. Bamboo makisu rug
The bamboo mat used to shape the rolls into a cylindrical shape is called "makisu" in Japanese. Despite the fact that rolls are the most popular form of sushi in the world, the Japanese prefer sushi in the form of nigiri - a piece of fish laid out on top of a strip of rice.
16. Maki rolls are not always wrapped in seaweed.
While most people are more familiar with sushi wrapped in nori sheets, in Japan sometimes maki rolls are wrapped in soy paper, thin slices of cucumber, or eggs.
17. Sushi is eaten with hands
Despite the fact that in Japanese restaurants it is customary to serve them with chopsticks, in Japan itself, chopsticks are not used when eating sushi or rolls. Only sashimi is eaten with chopsticks - raw pieces of fish.
18. Even very fresh sushi gets frozen at first.
19. Don't Dip Sushi Rice in Soy Sauce
Dip in the sauce should try only fish, not rice. To do this, you need to have some skills. If you put rice in a bowl of sauce, it will start to fall apart, which is both ugly and unprofessional. Soy sauce should not be abused at all. If you like your sushi to be spicier, it's best to top it with wasabi.
20. Nigiri- raw fish, laid on a lump of rice - should be eaten upside down, fish side down. Connoisseurs say that it turns out tastier when the fish immediately hits your tongue. Nigiri is usually eaten with the hands rather than chopsticks, so you can hold them however you like.
21. You can treat the chef to sake
As a token of gratitude for a delicious meal, you can buy the chef a glass of sake. If he accepts your offer, you will have to drink with him. In other cases, you should not distract the chef from work with unnecessary talk about food - he should fully concentrate on cooking, because he has a very sharp knife in his hands.
