{"id":8497,"date":"2024-05-17T16:10:19","date_gmt":"2024-05-17T14:10:19","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=8497"},"modified":"2024-05-17T16:12:24","modified_gmt":"2024-05-17T14:12:24","slug":"how-to-eat-better-sushi-and-eat-sushi-better","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/how-to-eat-better-sushi-and-eat-sushi-better\/","title":{"rendered":"How to eat better sushi, and eat sushi better"},"content":{"rendered":"

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In This Article:<\/h3>\n
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  1. The rice<\/a><\/li>\n
  2. The fish<\/a><\/li>\n
  3. The condiments<\/a><\/li>\n
  4. The format<\/a><\/li>\n
  5. Some etiquette<\/a><\/li>\n<\/ol>\n

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    Japan takes food way more seriously than the rest of the world. Even restaurants serving non-Japanese cuisines do it better than most other places I\u2019ve eaten. For example, I had one of the best Neapolitan-style pizzas<\/a> of my life in Tokyo. And, of course, sushi is at the top of the list of food crafted to perfection in Japan.<\/p>\n

    It\u2019s a well-known fact that sushi masters train for seven years in order to earn the title. This kind of dedication to the art deserves the diner\u2019s respect. While perhaps you won\u2019t find quite the same level of expertise at most restaurants outside of Japan, we can still learn some lessons from the best.<\/p>\n

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    First things first: The rice<\/h3>\n
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    Sushi directly translates to \u201csour rice\u201d. The original sushi used fermented<\/a> rice to preserve fish, and while this is no longer the case, the message remains: sushi is first and foremost about the rice. The rice should be almost al dente<\/em>. You should be able to see and feel individual rice grains, not a porridge-like homogenous mass. It should be a delicate task to pick up each piece.<\/p>\n

    Sushi is first and foremost about the rice.<\/p><\/blockquote>\n

    Sushi is designed to be a series of single bites. Many inferior restaurants bulk up on rice (to save on the expensive part, fish) but this often results in unwieldy pieces that require two bites to eat, and have the rice-to-fish ratio all wrong.<\/p>\n

    Rice should be made fresh daily, ideally just before serving. At the best sushi restaurants, the rice is served slightly warm; at body temperature. While this may sound unhygienic, the sushi is made and eaten within minutes, so the fish doesn\u2019t have time to warm up.<\/p>\n

    Sushi is absolutely not supposed to sit in a takeaway container in a supermarket fridge. The rice in this type of sushi is usually overcooked in order to be edible at fridge temperature. Beyond the rice, the nori is also designed to be eaten as quickly as possible, as it absorbs liquid and gets soft and unpleasantly chewy pretty quickly.<\/p>\n

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    A post shared by Yama Asian Eatery (@yama_eatery)<\/a><\/p>\n<\/div>\n<\/blockquote>\n