Sushi is now considered a symbol of Japanese cuisine, but its origins are not from Japan.
Surprising Facts About Sushi
- 1. Sushi does not originate in Japan
- 2. Sushi was originally a street food
- 3. Real wasabi is extremely expensive
- 4. The rice in sushi was once discarded
- 5. The term “sushi” refers to rice
- 6. Seaweed is not the only sushi wrap
- 7. The plastic piece in takeout sushi has more significance than you think
- 8. Women are banned from being sushi chefs
When it comes to Japanese cuisine, people immediately think of sushi as the representative dish. Today, sushi has become a globally loved food. However, not everyone who has eaten, or even adores sushi, knows its origins and the interesting facts surrounding it:
1. Sushi does not originate in Japan
Many believe sushi originated in Southeast Asia.
Although it is considered the “national dish” of Japan, many believe that sushi’s original roots are not here, but in Southeast Asia.
It is believed that “narezushi” (fermented fish wrapped in sour rice) first appeared somewhere along the Mekong River before reaching China and eventually Japan. Of course, the Japanese played a significant role in popularizing and transforming sushi into a cultural phenomenon. The sushi we know today originated from a chef named Hanaya Yohei in Japan during the late Edo period around the mid-1800s.
2. Sushi was originally a street food
When it first appeared, sushi was a cheap street food.
Today, sushi is considered a “luxurious” dish sold in high-end restaurants. However, when it first emerged in Japan, it was merely a cheap and popular dish often sold at street stalls.
The “status” of sushi changed after… an earthquake. The 1923 earthquake in Japan led to sushi’s rise in popularity. The reason was that street sushi vendors could buy restaurants and serve sushi as real estate prices plummeted. The opening of many sushi shops allowed the dish to reach a much larger customer base compared to being served on the sidewalk.
3. Real wasabi is extremely expensive
Real wasabi is very expensive.
Wasabi is an essential condiment for sushi. However, most of the wasabi served in restaurants is not authentic wasabi. In fact, they are primarily horseradish and mustard that have been dyed green to resemble real wasabi.
Real wasabi is extremely costly. Many restaurants that serve authentic wasabi even charge extra if customers request this condiment.
4. The rice in sushi was once discarded
When it was first created, its characteristic was that rice was wrapped with fish.
When sushi was invented, its defining characteristic was that rice was wrapped with fish. However, initially, this rice was not meant to be eaten; its purpose was to impart unique flavor, preserve the fish, and protect it from insects. When consuming, people would discard the rice. Later, as it was deemed wasteful, people began to eat the rice as well.
5. The term “sushi” refers to rice
Many people find it a bit confusing when served sushi that does not include fish or toppings on the rice. In reality, even if it is just a piece of rice mixed with vinegar, it is still called sushi because the term sushi actually refers to the rice itself.
6. Seaweed is not the only sushi wrap
In addition to seaweed, eggs, thinly sliced cucumbers, or avocado can also be used to wrap sushi.
While seaweed is the most common ingredient used as a wrap for sushi, there are other options that can also be used, such as eggs, thinly sliced cucumbers, avocados, or even soybeans. If you are not a fan of seaweed, you can try these alternative options.
7. The plastic piece in takeout sushi has more significance than you think
This green plastic piece is used to protect the natural flavor of the ingredients and prevent odor mixing.
We often see green plastic pieces resembling grass in takeout sushi boxes. They are not just for decoration or separating the sushi pieces.
Placing leaves between different food items like fish and rice is a centuries-old practice in Japanese cuisine. This is called haran, and it is used to protect the natural flavors of the ingredients and prevent odor mixing.
Today, Japanese chefs use bamboo leaves. These leaves not only prevent the spread of aromas but also slow down the growth of bacteria, keeping the fish fresher for longer. In other countries, plastic pieces are used.
8. Women are banned from being sushi chefs
There are many reasons why women are not allowed behind the sushi counter, not just the notion of male superiority.
To achieve the title of master sushi chef, it can take up to 10 years. But if you are a woman, you may never be allowed to.
Many traditional restaurants in Japan still prohibit women from working behind the sushi counter for various reasons that are not merely due to patriarchal beliefs.
Firstly, it is believed that women’s hair and makeup can alter the flavor and aroma of sushi.
Secondly, women experience their “red days.” To become a master sushi chef, one needs to have a very stable and consistent sense of taste. However, women may have days when their body temperature is higher and their taste perception is imbalanced.
Of course, in modern times, some high-end restaurants in Japan have also begun training women to become master sushi chefs.
