Sushi - some basic information
Although sushi is becoming more and more popular and commonplace in Germany, many prejudices are still prevalent, even among those who want to cook sushi themselves. That's why I came up with the idea to upload a few basic information about sushi itself and also the preparation / processing here.
1. What is sushi?
O.k., by now most people realize that this is not just raw fish (that would be sashimi). Still, many people still think fish is part of sushi. That too is not true, but what sushi can never do without (at least in the traditional sense) is rice.
Actually, the word sushi refers to the leavened rice. The Japanese word for vinegar is "su", which for rice (depending on the context) "meshi", which is why the rice for sushi in Japanese cookbooks is always referred to as "Sumeshi", and the food so briefly as sushi.
Apart from the rice, the rest does not matter at all (with a few exceptions, inedible things are not suitable for sushi, of course), which is why sushi with more western ingredients without fish can be described as such.
2. Who invented hats?
Certainly not the Swiss. Fun aside, relatively little is known about the exact "invention" of sushi. In any case, it was not originally invented in Japan, but (like many other "Japanese specialties") wandered over from China (presumably via Korea).
And even the original form of sushi does not have much in common with what people know today. The whole thing was invented to preserve fish (which was just then put into the leavened rice), the rice that was left over was simply disposed of.
3. Preparation / Ingredients / Other
Among other things, it can be said that it is far more convenient to take a whole fish (if fish is used) and to fillet it yourself. In addition, this should be pre-ordered from the fishmonger of trust.
There is also an important rule: Never take freshwater fish. The only exception is eel, but this is never eaten raw, since freshwater fish contain more pathogens / salmonella.
Still something to the durability: If the sushi is not in the heat, but is stored in the refrigerator as normal, it can be eaten one or two days after the preparation, provided the fish was still freshly filleted.
Due to the leavened rice, which was originally there for the preservation, it remains straight with rolled sushi (Maki) often still edible two days afterwards.
