What is more romantic than an evening of sushi for two? Although this traditional Japanese dish has only become popular in the West relatively recently, the history of this culinary art with its unique zests and colourful presentation dates back to around 700 AD. It all started with a way to preserve fish! Raw, cleaned and salted fish was placed on a layer of hand-pressed rice that was allowed to ferment, meaning that naturally occurring microbes in the rice proceeded to convert some of the carbohydrates in the rice into lactic acid, an effective preservative. Most of time the rice was discarded because it was too mushy.
It was not until the 17th聽century that the idea of adding vinegar to the rice to make it less soppy emerged, giving rise to the term 鈥渟ushi鈥� which means 鈥渟our rice鈥� in Japanese. So, contrary to common belief, sushi does not mean raw fish, it just means the marriage of vinegar rice with other ingredients. As a matter of fact, many sushi dishes are prepared without any raw fish. Then, in the 1820s, chef Hanaya Yohei decided to serve sushi in its present form, just adding vinegar to the rice and forgetting about fermentation altogether. His stall on the street was the predecessor of today鈥檚 sushi bars.
Sushi names like nigiri, sashimi and temaki may sound like some sort of exotic spell, but they have very specific meaning. Let鈥檚 demystify the terms:
Sashimi聽is fresh, raw sliced fish, often served with wasabi, a green mustard. Watch that wasabi! It is Japanese horseradish and can be very potent!
Maki sushi聽contains strips of fish or vegetables rolled in rice and wrapped in crisp, thin sheets of dried seaweed called nori. There are many combinations possible, such as smoked salmon, fresh crab, or fish. Those of you who feel more adventurous can sample delicacies like octopus, raw clams, sea urchin, or salted fish roe.
Nigiri sushi聽is a slice of fish, cooked or uncooked, pressed by hand onto a pad of rice. There are countless varieties of nigirizushi, some of the most common ones are made with tuna, shrimp, eel, squid, octopus and fried egg. There is a hint of wasabi and聽狈颈驳颈谤颈听is meant to be dipped in soy sauce, fish side down.
Inari sushi聽consists of deep-fried bean curd pouches stuffed with vinegar rice.
There are endless varieties of sushi. But one thing they all have in common is their exquisite appearance. Various designs often reflect Japanese鈥檚 fondness for nature.
Ok. So sushi looks pretty. But what about the safety of eating raw fish? In a classic Simpson鈥檚 episode, Homer almost died from eating 鈥渇ugu鈥� which is raw blowfish. Yes, fugu can indeed be lethal. It contains tetrodotoxin, a natural toxin, that can make you act like a zombie if it doesn鈥檛 kill you. But fear not. Sushi is not made with fugu. If you are interested in tasting this delicacy, head for a 鈥渇ugu鈥� restaurant where chefs are specially trained to eviscerate the fish so that all parts that contain tetrodotoxin are removed. You may still experience a bit of tingling in the arms from trace remnant of the toxin, but that is supposedly part of the excitement of dining on fugu.
If correctly prepared, sushi is considered to be one of the healthiest foods. Are you watching your calories or cholesterol? Current nutritional data suggests that sushi is the wise choice. Even the fattiest varieties of fish used contain fewer than 200 calories per four-ounce serving. That鈥檚 about half of what you would get in a steak. Shrimp and octopus contain even fewer calories, only about 100 per serving. And the fish in sushi also pack protein, B-vitamins and minerals like selenium along with omega-3 fatty acids that help maintain a healthy heart and have even been touted to improve arthritis, psoriasis, and depression.
The artful manner if which sushi is presented provides yet another health benefit to dieters. Portions are relatively small by American standards and consist of several bite-sized pieces, encouraging the diner to practice the art of eating slowly.
While raw fish used in sushi rarely causes problems, but certain individuals including pregnant women, children and those with immune disorders, should not eat raw fish or shellfish, because of the risk of exposure to bacteria such as Listeria monocytogenes, and parasites. Pregnant women and women who are trying to get pregnant should be even more careful when it comes to consuming fish because of the mercury the fish may contain. Mercury occurs naturally in the environment and is also a pollutant released when coal or fossil fuels are burned. Large predator fish like giant tuna and swordfish can concentrate mercury and can contain enough to pose a risk to an unborn baby.
For most people, though, eating well-prepared raw fish has minimal risks. So, whether you are trying to keep your pressure down, boost your energy level, or just fit into your favorite pair of jeans, go ahead and indulge your body and spirit with the amazing selection of sushi without guilt. Just the history of these rolled treasures should warrant a taste. Pick up your chopsticks and enjoy an authentic Japanese edible art form. Or shall I say: Idadakimasu and sayonara.
Melody Ko is a Critical Care Physician and a 平特五不中 alumnus.
