and Misunderstandings Usually Happen: people begin eating sushi, they're usually convinced (by a family member, co-worker) to 'give it a try.'  everyone is convinced to walk into a Japanese restaurant and sample a few delicious creations from the sushi bar.  newbie' discovers a handful of tasty options and exclaims, "Wow...this is not what I expected!  This is really good!"  weeks, the sushi newbie is experimenting with a handful of new items; making mental notes of his/her likes and dislikes. On the surface, there's nothing wrong with this process.  it's an exciting experience for the novice and great business for the restaurant (a new customer!).  But here's the reality - when the sushi newbie was first introduced to sushi, he/she was probably 'instructed' by a friend or family member who knew very little aboutA few weeks later, as his/her courage builds, the sushi novice will simply learn by judging 'what tastes good' and 'what

As the months go by, sushi newbies exclaim "I love sushi!" bring their friends and family members to the sushi bar and the process repeats itself all over again.  Simply explained - novices areAfter a long period of time, hundreds of people proudly attest to their love for sushi...without knowing anything about So let's spend some time eliminating the common misconceptions about sushi while clarifying the facts. The most important factor that any true sushi lover must learn is that sushi is defined as cooked, vinegared rice - not fish.  temperature, flavor, packing and flavor of the rice is crucial to determining the quality of sushi.  Unless the rice is exceptional, the rest of the ingredients do not matter at all.  sushi rice is substandard sushi.  Quite honestly, if you ever hear someone say, "I can recommend a great sushi restaurant for you to try. They have the best salmon!"  Guaranteed...that person is a newbie.

Sushi rice should be body temperature.  Not room temperature (78Not chilled (lower than 70 degrees).  rice is 90 degrees.  Exceptional sushi rice is 95 degrees. This is typically a big challenge for sushi restaurants, especially inDue to the increase in customers, sushi restaurants must make large batches of sushi rice in order to serve aOnce made, the rice will begin to cool downWithin an hour, the rice is less-than-great.  Japan, small-to-mid-size sushi houses purposely prepare smaller batches of rice and continuously refill them at the appropriate time.  in America (since 99.5% of sushi eaters aren't aware of the required temperature), they can overlook the standard because nearly no one knows Nigiri, commonly known as 'the strip of fish that rests on a bed of rice' is not intended to be eaten with chopsticks.  supposed to pick it up with your hands.  Nigiri, in Japanese, meansThe proper way to eat nigiri is to pick up a single

piece with your hand, invert the nigiri so the fish/vegetable/egg is lightly dipped into your small saucer of soy sauce, then, eaten. With concern to nigiri, never dip the sushi rice into the soy sauce. It will diminish the flavor of the sushi rice.  expected to lightly dip the fish/vegetable/egg into the soy sauce. This is intended to enhance the flavor of the sushi...not mask it.sushi san francisco fisherman's wharf We don't know who started this...and we don't care.bahan sushi online We just wish it would stop.  sushi online industriaCreating your own version of wasabisushi delivery toronto roncesvalles

soup is the easiest way to negatively effect the flavor of your sushi. In fact, if the sushi is properly prepared, putting additional wasabi onto your sushi is rarely necessary. People (Americans especially) make the mistake of thinking - 'if it tastes good, it's good sushi.'  It's how we measure nearly everything weBut sushi isn't about flavor.  It's about the balance ofsushi north york yongeIf you eat a piece of sushi and you taste the fish (forwhat sushi rolls have the least calories example, tuna) but not the rice, there is no balance of flavor.where to buy eel in nyc The fish must compliment the rice and the rice must compliment the fish. If sushi lacks a balance of flavor, it is improperly prepared.

Misunderstanding:  Salmon is considered 'new sushi'...even in Japan. When most sushi lovers imagine sushi in the mind, they tend to think of a piece of fresh salmon sitting atop a bed of riceWhat most people do not know is that salmon is fairly new to the sushi world.  For hundreds of years, salmon was considered a 'river fish' in Japan and wasn't eaten unless cooked. After the second World War (from the invention of refrigeration), salmon was kept cold and eventually considered worthy of sushi.  30 years later, it was served at a sushi bar in Los Angeles.  recommend that you make a mental note - Japan America are 'newbies' when it comes to salmon sushi. As we mentioned above, most sushi lovers make the mistake of measuring sushi quality by the level ofWhen most sushi lovers are given the opportunity to choose between red tuna (akami) and fatty tuna (chu-toro or o-toro), they usually gravitate to the fattier selections. 

Because they provide a smooth, almost-buttery flavor. experts consistently state that red tuna (akami), also known as 'lean tuna,' offers a range of texture and flavor that are not found inIn fact, hundreds of years ago in Japan, fatty tuna was fed to stray cats within several neighborhoods.  deemed 'garbage fish' for a very long time.  suggesting that sushi lovers should not enjoy fatty tuna.  Fatty tuna sushi provides a smooth flavor and even the most discriminating sushi lover orders it from time to time. But we recommend that you spend some time appreciating the finer points of akami before permanently removing it from 'your common order list.' Misunderstanding:  Escolar: 'Super White Tuna' Don't let the rumors or printed menus trick you. There has never been, and never will be, a 'super white tuna.' It's a marketing term.  some cases, sushi restaurants will offer Escolar (at times labeled as 'Snake Mackerel') because of its deliciously smooth flavor. 

many cases, it's nicknamed 'Butter fish.' What most Escolar lovers do not know is that it is eaten in sushi form (raw) in Japan. Due to the excessive oils and natural waxes, it is rumored to cause constipation and otherWhen it is served in Japan, it is offered cooked...and served in small portions.  So, if you enjoy eating escolar at your favorite sushi spot, keep in mind that (1) it isn't authentic and (2) keep your portions to a minimum. Fact:  Sashimi isn't sushi. This misunderstanding derives from the notion that rawAs we stated in Misconception #1 (top of the page), sushi is defined as 'cooked, vinegared rice.'  sushi rice is not involved, it is not (and cannot be) considered sushi. Sashimi is not sushi because it does not contina sushi rice. In fact, in Japan, sashimi is typically served at the very beginning of the meal (before the sushi courses)to purposely idenitify it as a Fact:  99.99% of all sushi rice that is

in the Unites States is in the United States.  restaurant attempts to convince you that their rice comes from Japan, ask to see the shipping label from a box in the back of the kitchen. They'll never show it to you.  Because sushi rice is too easy to grow in the United States to warrant shipping 'authentic' riceImagine the cost of shipping 70 lbs boxes of rice fromYour sushi would skyrocket in price.  let's be honest....if a restaurant can convince you that their rice comes from Japan, would you really know the difference?  reality, a large portion of sushi rice that is grown, shipped and cooked in the United States comes from California.  The flavor is close enough that any sushi lover would be challenged to taste the difference. Fact:  Authentic wasabi is actually the shavings of a root - the wasabi root.  It's a light green root, covered by aThe 'bark' of the root is removed and the wasabi is grated on a shark-skinned grater.