Never Dip Your Rice in Soy Sauce! Never Waste Soy Sauce! You Must Eat in a Single Bite! What Else? Here are 8 Facts About Sushi you Didn't Know! SUBSCRIBE for the latest videos: https://goo.gl/7xzjzR Don't forget to CHECK OUT our latest upload: https://goo.gl/LUB8Xw #8: The word “sushi” literally means “sour-tasting”? Over 700 years ago in Southeast Asia, fermented rice was used a preservative for salted fish that would allow it to be stored for months at a time without rotting. This dish, known as narezushi (nah-ray-zooshi), is believed to be the primitive progenitor of modern sushi. Although the rice was traditionally discarded before consumption, the fermentation process would leave the fish with a sharply acidic taste, hence the reasoning behind the “sour tasting” monicker. #7: Would you spend 3 million dollars on a single fish? The term “sushi-grade” or “sashimi-grade” refers to any fish considered to be of a quality high enough to be served raw without fear of contamination. When it comes to sushi, the fresher the better. Blue-fin tuna, one of the most sought-after sushi ingredients, has an almost unbelievable value, and is regularly sold, not at market price, but at special auctions which take place in wholesale fish markets. In 2019, Kiyoshi Kimura, the owner of one Japan’s most popular sushi chains, spent 333.6 million yen (or around 3 million dollars) on a single blue-fin. #6 Eating Sushi is an art unto itself The proper method for eating sushi has evolved its own set of strict rules and regulations. For example, it is considered incredibly disrespectful to waste soy sauce. When portioning it out, make sure to only take what you need. It is also considered completely taboo for soy sauce to ever touch rice, so make sure to dip your nigiri fish-side down. Always finish a piece of sushi in a single bite. Sushi is already portioned into single bite sizes, and it is considered improper to eat it otherwise. #5: Do you think you have what it takes to be a sushi chef? If handled incorrectly, the consumption of raw fish, even-sushi grade fish, can be deadly. This is why those whom we trust to prepare and serve this dish must be the best of the best. The process of becoming a sushi chef, also known as an itamae, is traditionally one of the most difficult, laborious, and time-intensive forms of chef training there is. In fact, an apprentice working underneath a master itamae may have to wait as long as five years before they are even trusted to make rice! #4: The Best Sushi Chef in the World? It might just be this man. Because of the staggering level of mastery one can attain as an itamae, the title of ‘World’s Greatest Sushi Chef’ is one of the most sought after in the culinary world, and while there is no official bearer, many believe the world’s greatest living sushi chef to be this man: Jiro Ono. At age 93, Jiro is the most decorated sushi chef in modern japan. His humble counter-style restaurant, located in a shopping mall in Ginza, has received not one, not two, but THREE michelin stars. Jiro Ono is the subject of an incredibly popular 2011 documentary, ‘Jiro Dreams of Sushi’, directed by David Gelber. If any of the facts in this video have inspired you to learn more about sushi, then this documentary is a great place to start your education. #3: Love Salmon on your sushi? Be sure to thank Norway! While freshwater salmon, as a species, had always existed in Japan, it was primarily used for grilling, and never considered a fish high enough in quality to be consumed raw. Over the course of the 1980s, exporters began introducing and serving prime norwegian salmon to every major hotel and gourmet restaurant in the nation, championing the fish as a sumptuous and decadent delight to be enjoyed in a myriad of ways. Yes, even raw. This campaign, which the norwegian government had dubbed “Project Japan”, is still regarded today as a massive success. By 1995, Norwegian export of salmon to Japan had increased from only 2 metric tons in 1980 to over 2,800 metric tons, with over 6,000 tons of it relegated precisely for raw consumption. #2: A Sushi unfit for an emperor? Sure, salmon may be a crowd pleaser, but what if you wanted to get a bit more adventurous with your sushi? How about some sea urchin? Maybe a little sea cucumber? Or, if you really want to get dangerous, you could always try some fugu. Fugu, the japanese word for pufferfish, is a dish so notorious you’ve likely heard of it before. Pufferfish create an incredibly potent neurotoxin which is present throughout their entire body. If even a single drop is ingested by a human, it can cause permanent nerve damage, heart failure, or even death. #1 The Future of Sushi is in Peril! Overfishing is defined as the removal of a species of fish from a body of water at a rate that the species cannot replenish in time, resulting in those species either becoming depleted or very underpopulated in that given area.
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