WHAT IS SUSHI?
Sushi began in Southeastern Asia centuries ago as a method of preserving fish. Cleaned, salted raw fish was pressed between stones and allowed to ferment over several weeks and even months. Once preserved, it was served with rice. Some restaurants still serve this type of sushi, called Naresushi made with freshwater carp. It has a strong flavor and is an acquired taste.

The version of Sushi as we are familiar began in the 18th century, by a Japanese chef Yohei, who presented sliced raw fish with rice. Fish was served fresh, not fermented, both with and without rice. This eliminated the necessity of preservation process and the time required for proper fermentation.

The island nation of Japan, as in all cultures, relies on its natural resources for survival. Food is a central point of any culture, often reflecting the ingredients that are readily available in the region, along with the preparation techniques to maximize their strengths. Except for rice, farming is limited in Japan. Surrounded by the ocean, fish is an abundant food source. Sushi, combining fresh fish and rice, is a logical choice in a culture with these resources. Although it has been considered exotic by those unfamiliar with this style of food, cultural exchanges and infusion of different food styles to the West has made Sushi a familiar alternative. Its spread in the West has also been aided by the fresh ingredients, low fat content, and exotic tastes away from the traditional burgers and fries.

ARE THERE DIFFERENT TYPES OF SUSHI?
When Westerners hear “sushi” they often think of raw fish. Actually, raw fish by itself is called “Sashimi,” discussed later. Sushi can be served with a wide variety of ingredients, both raw and cooked. It can include both raw and cooked fish, fish egges (caviar or roe), shellfish, cooked eggs, and a variety of vegetables. Vegetarian sushi is very popular in the West Coast of the United States (think of the “California Roll” which has no fish in it). In fact, the main ingredient in all types of sushi is the rice. The sushi-rice is made of short grain variety and seasoned with sweet rice vinegar. The preparation of the rice is of the utmost importance in when it comes to the overall taste of sushi, and it is the basis of grading the quality of sushi served in any restaurant. There is nothing worse than a good slice of fish served on a bed of soggy, flavorless rice.

There are two main classes of sushi, the Kensai style and the Edo style. Kensai style involves more variety and flavors in the rice, which can be mixed with ingredients other than rice-vinegar, whereas the Edo style is more fish based, served on a small bed of simply seasoned rice. Westerners are most familiar with the Edo style, having originated around Tokyo, although the Kensai style is popular with the creative types.

NIGIRI-SUSHI is the type of sushi familiar to most people when “sushi” is mentioned. It is served as a slice of raw fish on a small bed of sushi rice. Many types of fish are presented in this fashion. Differences from one restaurant to another lie in the freshness of the fish, its thickness, flavor of sushi rice (an art form in itself), and the amount of wasabi in the sushi. Connoisseurs of sushi quickly find the restaurants that serve the freshest ingredients in the most pleasing presentations. Truly fresh fish should not taste “fishy,” which is an excellent way for novices and the initiated to rate the quality of sushi.

MAKI-SUSHI is the style of sushi served as “rolls.” In the traditional style, fresh raw fish is rolled in a layer of sushi rice, vegetable, sauces and other ingredients of chef’s choosing, covered in nori, or dried seaweed. With introduction of sushi to the west, cooked fish is also commonly served in maki-sushi. “Reverse rolls,” in which the nori is inside and the rice is outside, have also evolved and proved very popular.

Depending on the imagination of the chef, a wide variety of Maki or rolls can be created, according to the tastes of the customer. For those who are adventurous, sitting at the sushi bar and asking the chef to create a Maki with a selection of ingredients is a fun dining experience in tasting a unique, freshly created dish on the spot. It should be noted that Chef Bing excels at this challenge and takes pleasure in creating unique, new Maki rolls according to the wishes of the customer.

WHAT IS THE DIFFERENCE BETWEEN SUSHI AND SASHIMI?
SUSHI involves four main styles, nigiri-sushi (shaped sushi), miki-sushi (rolled sushi), oshi-sushi (pressed sushi) and chirashi-sushi (scattered or “chopped” sushi). They are different in presentation of the combination of fish and other ingredients, and the art lies in the preparation of ingredients and presentation in visually pleasing arrangements. The fish can be raw or cooked, and other non-fish ingredients are often presented with the sushi-rice.

SASHIMI is raw fish, sliced and served in visually pleasing arrangements. It is served without rice or other ingredients. Freshness of the fish, its cut and arrangements are key components to the quality of its presentation.

WHY DO YOU SERVE THIS PINK AND GREEN STUFF NEXT TO MY SUSHI?
The pink stuff is pickled ginger (“gari” in Japanese), and important side dish. It is sweet with a tiny residual ginger taste, and is served to cleanse the palate between bites or between rolls. It also acts as a mild bacterostatic agent.

The green stuff is “wasabi” or Japanese horseradish. This is a special type of horseradish grown in selected regions of the world. It is ground to a fine powder and available as dry powder or paste. It is then mixed with soy sauce according to one’s taste and tolerance to spiciness. Sushi is dipped in the sauce, which releases the flavors in the fish and other ingredients. Wasabi also acts as a mild bacterostatic agent.