June 18, 2014 was a day known to many as International Sushi Day. Originally a trending topic on Twitter, the occasion provided sushi fans all over the world with a good excuse to chow down on their favorite treat. International Business Times writer Maria Vultaggio also took the day as an opportunity to educate people about sushi, which isn’t exactly an original Japanese recipe as most people think:
Sushi has apparently been around since the second century A.D. It started as a way to preserve fish in China and eventually made its way to Japan. The fish was placed in rice and allowed to ferment and then the rice was thrown away. Nowadays, the rice is usually one of the most important parts of the role [sic] and the fresher the fish the better. This method of eating raw fish and rice started in the early 17th century. The rice was seasoned with rice wine vinegar, which allowed for the sushi to be eaten right away, instead of consumers having to wait months for it to be prepared.
Vultaggio further adds that sushi was traditionally served as a finger food that did not require the use of chopsticks. These tidbits of information are often lost among aspiring chefs and foodies, which is precisely why an establishment like Mikuni Sushi, one of the best restaurants in Sacramento, CA hosts public and private ‘Sushiology’ classes in various places throughout the state. For people who wish to organize Japanese-themed parties and events, such a service should prove rather useful, as preparing sushi rolls correctly is definitely a learned talent.
For instance, most sushi aficionados might think that the key to a sushi roll’s taste lies in the choice of raw fish, meat, and/or vegetables (collectively known as neta). However, the flavored rice (known as shari) commands greater importance as its sensitivity to moisture and temperature variations can affect the taste of the whole roll. When preparing sushi rice, therefore, all traces of starch must be removed so the rice doesn’t taste dry in the mouth. Sushi rice should also not be refrigerated, because doing so will destroy its naturally fine texture.
While artful presentation enhances the overall dining experience, sushi is still best served with the essentials like mats, rice paddles, and bowls of miso soup, which should be consumed after eating sushi. Japanese restaurants in Midtown Sacramento, such as Mikuni Sushi, can be counted on to know these appropriate methods, which makes them the perfect caterers for anybody who wishes to celebrate sushi long after International Sushi Day has passed.
(Source: International Sushi Day 2014: Fun Facts And How To Eat It, International Business Times, June 18, 2014)