Unlike the common perception of sushi being all seafood, Japanese moms normally make only vegetarian sushi at home. Using raw seafood is mostly left to the professionals!
The crux of good sushi is raw seafood, though the techniques used to prep it are not really how it should be, believes master chef Masayoshi Kazato. In fact, if not treated properly, it could even be dangerous because of bacterial build-up. “Japanese people are very sensitive to the taste of raw fish and are knowledgeable.” Among the world’s top two Sushi masters, Kazato was brought down to Bengaluru recently by the Indian Federation of Culinary Associations to train Indian chefs in the fine art of sushi making.
“Sushi the world over these days is made by people who learn from books or the internet. Many sushi chefs outside Japan don’t know the techniques of raw food and hygiene,” says Kazato. In Japan it takes about 10 years of training to learn to be a good sushi chef! “It has to be a part of yourself. It’s like breathing,” he says. “So the biggest misconception about sushi is that anyone can make it!” Certain techniques and processes are not visible to the naked eye but a lot of work goes into killing bacteria — even the way fish is sliced matters and it is a matter of great skill.
Despite the onslaught of western fast foods the world over, Sushi, Japan’s favourite food, is also its popular “fast food”, with sushi on conveyor belts being one of the most trendy ways it’s consumed today. Home deliveries and takeouts have also ensured it stays popular with youngsters, he observes.
The rest of the world too has embraced sushi, customising these parcel treats to their tastebuds. Having tried sushi in a home delivery service in Delhi, Kazato felt the use of Indian rice and fish — “was a bit of an overkill there, but it’s okay to go ahead and Indianise,” he admits. Though Kazato believes that the ingredients should essentially be Japanese, he lays stress that any sushi must prescribe to the Japanese food philosophy that you must enjoy the original flavour of the key ingredient. “Sushi represents Japanese culture. Sushi is Japan,” he firmly concludes.
Sushi made simple:
* Rice vinegar, Its sterilising and anti-bacterial effects, makes it indispensible in sushi.
* Wasabi prevents germination of bacteria, neutralizes raw fish odours, and prolongs the fish’s freshness, and hence is another must ingredient.
* Sushi should be eaten in one go, and not placed back down after being picked up
* Gari or pickled ginger is traditionally eaten between pieces of sushi, to refresh the palate.
* Soy sauce is a regular accompaniment with sushi — but only the fish must be dipped in it while eating, never the rice.
* Nori, a dried seaweed resembling sheets of black paper is a popular ingredient used to wrap steamed rice to make makizushi (rolled sushi).
* If wasabi is eaten and then alcohol is consumed, there wont be any hangover because of its detoxifying properties!
