The ideal background for your sushi night.
Scent and flavors of the Orient, of exotic and distant lands, mysteries yet to be discovered and hearts still to be conquered.
The white, pure and sweet color of rice.
Red is the color of my soul. I’m a determined, hard-fighting, strong and passionate woman. Chanel n°5 is the perfume that I love because jasmine, rose and white musk all blend in a sensual bouquet for an everlasting style. Jazz ismy music because the beauty of life is improvisation.
All of us, or almost, have eaten in a Japanese restaurant at least once. Today, the old mistrust towards “raw fish with rice” has disappeared; indeed, in cities like Milan they eat more sushi than in Tokyo. But how do you eat sushi?
There are different types of rituals in the Japanese cuisine. There is the Idatakimasu culture, or “to receive”: in a classic sushi bar, the chef prepares a few pieces of sushi on the spot because the customer immediately consumes it.
As for the etiquette, it is not just a question of how to wield the chopsticks… and indeed, if you are not perfectly at ease using them, no one will think you are weird.
The hosomaki should be picked up with your hands, dipped slightly in soy sauce and eaten. The nigiri, however, can be eaten in two ways: by dipping a piece ofginger, with the chopsticks, in the sauce and then using them to brush the fish and eating it with your hands (rice on the tongue, fish on the palate); or you can turn it on its side and then upside down to soak it in soy.
Wasabi, which in Italy we find in a slightly different form because the original one is practically unavailable, is arequirement and in Japan it is served directly under the fish of nigiri, (while on sashimi, it is more common to find it on top).
Between mouthfuls, finally, use a piece of ginger to clean your mouth. But never immerse the rice in soy sauce, and let the fish touch it. It could ruin the flavors.
Before asking yourself how to eat sushi, however, you have to ask yourself how to recognize fresh raw fish?
If before preparing the fish, it is important to look at the eyes and gills, once in the pot the main indicator is the uniform and bright color. Speaking of color, did you know that the characteristic hue of salmon is given by their krill and shrimp-based diet? It is precisely for this reason, that farmed salmon (naturally grayer) are fed food additives.
In addition to fish, rice is also very important. It should be soaked in rice vinegar, heated with salt and sugar and then allowed to cool. It must be separated with firm movements so that it does not remain too wet to allow the air to circulate through the grains. This enhances the flavor.
At LASP we are always up to date on current food trends.
Source: Hello World
