Sushi is a Japanese originated wonderfully crafted, artistic, and mysterious meal. I have received multiple messages from people on countless occasions to ask what does sushi taste like, and this has made me feel the necessity of sharing this with everyone who falls into this category.
The taste and texture that comes with a single sushi bite is a fascinating experience for anyone who is acquainted with it. Though the taste can be a really tough and different experience for the newbies who have to find a way around the taste and texture of the cooked foods which he is used to, that doesn’t, in any way, make the addictive sushi taste mediocre.
More...
Post Navigation
What Does Sushi Taste Like?
The love and addiction of sushi can be traced back to the taste that comes with it, making it one of the critical points considered in this article. The taste of the sushi is electrifying and it is a function of the seasoning and types of sushi you are eating.
For you to get a good understanding of how sushi tastes, here is a concise overview of the most important contributing factors to the taste of a sushi.
Importance of Rice in Sushi
In time past, while creating the umami, rice wasn’t regarded as a vital part of preparing the sushi as it was just meant to protect the fish from flies and for preservation purpose; making fish the priority. Fast forwarded to this era, rice gives the sushi a flavor-enhancing effect which ultimately result in the unique texture, mildly sweet, and a bit salty general taste of the sushi.
Related: Best Japanese Rice Cooker to make Sushi.
Overview of Nori
Very rich in vitamins and essential minerals. Nori is responsible for the saline and mild grassy taste which comes with a properly prepared sushi.
The western world of the 21st century particularly toasts Nori to make it safe and healthy while Japanese (most) brands don’t bother, therefore opt to protect the fishy taste of the sushi – which is very key to the embedded taste.
Seasonings of sushi
There are three fundamental seasonings that are served with sushi. You would find anyone of these seasonings useful for cleansing your palate.
Wasabi
A very potent seasoning that gives the sushi a real herbal, cleaner, smoother taste with a bit of a spicy aroma. An original wasabi derived from the root of the wasabi japonica plant doesn't have the burning aftertaste associated with the horseradish substitute.
Horseradish has been a close substitute for the original wasabi plant due to its pricey nature. Hence, only high range sushi restaurants still make use of the real deal.
Soy Sauce
The mostly served condiment that comes with your sushi is the Japanese soy sauce. It is advisable that you don’t dip the sushi into the sauce too deep so as not to overpower the fishy taste of the sushi. Presence of sweet rice wine (mirin) in the Japanese soy sauce is one of the most vital components that improves the thinner and milder taste of the sushi.
Soy sauce is known for its ability to effectively complements the flavor of the fish and rice (vital to the taste and preparation of the sushi).
Pickled Ginger
This is the last on this list of seasoning. The pickling effect reduces the potency of the ginger, subsequently gives the freshness of taste that is associated with the sushi taste. The pink sheet is served mostly along with the traditional sushi – it is meant to be eaten in-between your pieces of sushi as this is meant for cleansing the palate. It is called gari.
Types of Sushi
This is an overview of the types of sushi that you can readily get. It comes with different ingredients and processes, all for the maximization of the sweet taste that would make you come back for more.
Nigiri
This is a type of sushi which comes with the rightful combination of rice, wasabi, and fish. Having craftily shaped into bite-sized pieces and topped with wasabi and fish (raw).
Maki
Sweetness and saltiness right combination is the vital part of this sushi type. A Japanese bamboo mat is subsequently used to roll the feat after being creatively wrapped using nori. It is best served singly.
Temaki
Barring the size, it is similar to the Maki. The best taste comes when it is eaten immediately while the nori is still crispy.
The Journey of Sushi to a Premium State
Sushi was originally meant to be a very cheap snack that was taken while watching theater performances in ancient Japanese days. Due to the concise and deliberate interest in getting the best from this tasteful creativity of the Japanese, Japanese masters made series of training and discoveries on making it an internationally acceptable meal.
Now, the sushi is one meal that requires a premium ticket to get in restaurants all over the world. Europe, Africa, Asia, and all parts of the world that have a menu for Asian’s masterpiece duly have sushi on their list.
How to Thoroughly Enjoy Your Sushi
Most people are accustomed to the use of chopsticks when eating their sushi, whereas you are meant to enjoy this exquisite meal with your hands. Using your hand keeps the shape of the sushi intact and the condiments in check until it gets to your mouth.
You can still get the taste using your chopsticks, but I would rather advise you use your hand as a newbie or as a pro in the art of eating sushi.
Gently pick up the sushi with your hand and place it in your mouth, with the fish touching your tongue, eat it in one bite and cleanse the palate with any of the aforementioned seasonings (prickled ginger being my top pick for this).
As a newbie, you have to overcome the fear and uncertainty that comes to mind when you think of eating a raw seafood. Once you sail through that point, you can confidently enjoy any type of sushi with any seasoning that comes with it.
Don’t forget to make proper use of your hands while eating the sushi and appreciate the chef for the great fest.
If you are still not clear on any section of this article, endeavor to drop your questions in the comment section as I am here to walk you through your first sushi experience.
Leave a Reply