Sashimi Sushi helps the climate
Sashimi Sushi has existed since 1997. It may be more than 25 years, but the history of sushi goes back much further. Thousands of years ago, rice farmers in Southeast Asia's Mekong Delta used fish, which they fermented with salt and rice. At that time, however, the fermented rice was not eaten, but discarded. About 300 BC This method of preparation reached Japan and was given the name Nare Sushi there.
About 1,000 years later, it is said, a resourceful chef from Osaka came up with the idea of using rice vinegar to ferment the fish. So the rice remained edible. Not long after that, Oshi Sushi gained notoriety. Translated, Oshi means: pressed together. Oshi Sushi is a
• Pressed rectangular turret with
• multiple shifts.
We travel 300 years further in time and find ourselves in Tokyo. Even then, Tokyo was already a city of over a million people, but it was then known under the name Edo. The Tokyo chefs of that time made sushi fast food, they called it Haya Sushi, i.e. fast sushi. Instead of multiple layers, they simply topped the vinegar-soaked rice with side dishes like fish and egg. Today's Nigiri Sushi was born. On this basis all developed over time
Types of sushi that we know to this day.
Of course, we don't want to deprive you of the most important rules of conduct in Japanese culture. Word of these has not yet gotten around to Germany. And don't worry, we won't judge you if you break it either. However, should you ever come to Japan, we would be happy if we could help you a little with this!
• Sushi is finger food, you don't necessarily need chopsticks.
• When using wooden sticks, do not rub them together to smooth them, it is rude.
• The topping is dipped into the soy sauce, not the rice. Wasabi and soy sauce are not mixed.
• The ginger is not used as an additional topping for the sushi, but serves to neutralize the taste of different sushi, similar to a glass of water at a wine tasting.
There are a few more rules, but these are the most important. We strongly recommend purchasing a travel guide before traveling to Japan. Even if Japan is not exactly a cheap holiday destination, we can still highly recommend it. Japanese culture comes up with incredibly interesting things. And the country is beautiful too! For a little Japanese feeling, we of course recommend a visit to one of our sashimi sushi restaurants.
Acai Bowl - The acai is a berry that grows on palm trees in the Amazon. Due to its high nutrient content, it has earned the reputation of a true superfood. Acai consists of 20% unsaturated fatty acids, is low in sugar but rich in proteins, fiber and antioxidants. It also contains a number of vitamins, calcium, iron and magnesium.
California Roll – In contrast to Maki Sushi, the California Roll has the seaweed sheet wrapped around the topping, with the rice around it.
Ebi Nigiri – Ebi translates to shrimp, so the Ebi Nigiri is rice garnished with a shrimp.
Edamame – Edamame is the name given to Japanese soybeans, which are unripe when harvested and then prepared. In Japan they serve as a snack with beer.
Florida Roll - Like the California roll, the Florida roll has the rice on the outside and the seaweed sheet around the topping. Since this differs from maki sushi, it is also called ura-maki sushi in Japan.
Futo Maki – Futo Maki means translated: thick roll. Here you will find three or more ingredients instead of the normal maki.
Goma ae – In Japan, goma ae is a side salad with sesame dressing. This is often prepared there with spinach.
Goma wakame – Goma wakame, on the other hand, is the typical Japanese seaweed salad, dressed with a delicious sesame dressing.
Gunkan – Gunkan means little boat or even battleship. Logically, this is about a particularly powerful sushi that is richly filled and topped.
Inari Pocket – Inari Pocket are tofu pockets filled with rice that are fried. These were named after the Shinto deity Inari. This in turn is the patron saint of fertility, agriculture and rice.
Kappa - The kappa is a very special mythical creature of Japanese mythology. It loves cucumbers more than anything. So kappa maki is sushi stuffed with cucumber. If you meet one of these mythical creatures in Japan, you will recognize it by a hollow on its head. Watch out, the Kappa like to attack! However, we at Sashimi Sushi can now save your life because we know how to immobilize the kappa maki.
A kappa is actually a water creature. When out of his element, the hollow on his head must be filled with water. And now you're lucky to be in a country where civility is very important. So bow deeply to the Kappa, he will do the same for you. So he loses the water on his head and can no longer harm you. Thank us later!
Kimchi – Kimchi doesn't come from Japan, but from Korea and is a way of preparing fermented vegetables. Traditionally, mainly Chinese cabbage and Korean radish are prepared here, but the lactic acid fermentation also allows other types of vegetables to be served.
Maki - With maki, we always find the algae on the outside, then the rice, then the neta - see two points below.
Masago – Masago is caviar, i.e. fish roe, which is very often used in sushi. Its original color is orange, the green masago is usually colored with wasabi and is then also called masago wasabi.
Neta – Neta is the topping, i.e. the filling of the sushi.
Nigiri – Nigiri sushi is any sushi that is simply rice topped with a side dish.
Nori – Nori is a special type of seaweed that is particularly good for rolling sushi.
Sashimi - The sashimi stands for raw fish or meat, which are served without rice.
Soba Noodles – Soba noodles are typically Japanese buckwheat noodles.
Sriracha Sauce – Sriracha Sauce is a hot chili sauce that originated in beautiful Thailand.
Surimi – We know surimi as crabmeat, but it is actually imitation crabmeat made from the fish protein extracted from fish fillets. There are big differences in quality on the market. With sashimi sushi you can of course assume the highest quality.
Tamago Nigiri – The tamago is the Japanese omelette. In the case of Tamago Nigiri, there is a strip of Tamago on the rice. This is held in place by a thin nori wrap.
Tempeh – Tempeh takes us to another Asian country: Indonesia. This healthy specialty consists of soybeans that have been fermented with special molds. Tempeh is a staple food in large parts of Indonesia. It has a mild taste and a firm yet delicate texture.
Tempura – Tempura takes us back to Japan. Vegetables and seafood are fried in a batter made from wheat flour, rice flour, egg and starch.
Teriyaki – Teriyaki is the well-known Japanese sauce that consists of a mix of sake, i.e. rice liquor, soy sauce and sugar.
Unagi - The unagi is a popular freshwater eel. In Japan, it is eaten primarily on Ox Day, but it is also a popular and delicious edible fish.
Unagi Sauce – Unagi, on the other hand, is a very special sauce, similar to soy sauce but thicker and with a sweeter and fuller flavor.
Wafu Dressing – The wafu dressing is the Japanese form of a vinaigrette, based on a soy sauce.
Yuzu – The yuzu is a citrus fruit from Japan, which is also known as the Japanese lemon in this country. Its aroma offers much more: in terms of taste, it lies between lemon, tangerine and grapefruit and has long since begun its triumphal march in star kitchens.