Sushi Concept by Masa Endo - #2 HISTORY + ESSENTIAL

History

What is Sushi?

The history of sushi began in antiquity, when rice cultivation came to Japan 2,000 years ago. The original type of sushi was first developed in Nara as a means of preserving fish in fermented rice. In the Muromachi period (1336 to 1573), people began to eat the rice as well as the fish. During the Edo period (1603 and 1868), vinegared rice rather than fermented rice began to be used.

The advent of modern refrigeration allowed sushi made of raw fish to reach more consumers than ever before. The late 20th century saw sushi gaining in popularity all over the world.

The Essential

Harmony

I believe the most important aspect of why sushi is accepted among many cultures by diversity of people can come down to the harmony of the piece of each nigiri sushi’s power to bring joy to the eater. The balance of every seasoning is designed to enhance the potential of each ingredient fully. The thickness of the slice of fish, amount of sugar and salt in the sushi rice vinegar, the moisture of the steamed rice, the amount of wasabi in between the fish and sushi rice, the timing of eating, etc., all these factors differentiate the experience of the enjoyment. When it is enjoyed in the most effective way, it becomes unforgettable.

In my opinion, each piece of nigiri sushi provides the maximum joy of eating when the piece of nigiri sushi remains intact with the fingers or the chopstick, yet once it gets inside your mouth, it almost explode in your mouth to create the small big bang of fish and sushi rice, and the flavor and texture which creates harmony like an orchestra brings joy of the very first step digesting food. And it makes you feel like repeating. To ensure that this opportunity is properly provided to all the guests, many eyes and hands require with the intense attention to deliver the job.

Hands-on

For the perfect sushi experience requires using the hands to pick up the sushi and turn it upside down. There's a simple reason for inverting the piece of nigiri sushi: the molded rice base will disintegrate if it's dipped directly into soy sauce. The rice will also soak up too much sauce, ruining the flavor balance. Soy sauce function is to open

However, like many top sushi restaurants practice, seasoning each piece of nigirizushi with my own soy sauce blend or a sprinkle of sea salt before serving, so there's no need to dip. And it is designed to be enjoyed fully when the fish touches the tongue first, which means to put the nigari sushi piece upside down into the mouth (or side way since some nigiri comes with garnish on top).

Oshibori, Gari, Wasabi

Many sushi restaurants will give you a damp oshibori (hand towel) to wipe your fingers with before eating and between bites to indicate you are welcome to use your fingers to enjoy the sushi.

Gari (sweet pickled ginger / Sushi Ginger) is function as savory in between the different kind of nigari sushi to cleanse and refresh the palate. It is not an appetizer or additional seasoning to nigiri sushi and rolls (which you may witness in many occasions). It also works as sanitizer to your stomach to reduce the chance of foodborne illness.

Grated Wasabi (Japanese horseradish) is usually smeared on the fish piece on the side to get attached with the sushi rice (shari).

Wasabi may be mixed with soy sauce to dip sashimi (raw fish without sushi rice), but never, in polite circles, for sushi. Ideally to apply the extra wasabi on each piece of fish if desired to enhance the enjoyment of the flavor of the fish and the balance of the sushi.

Chopsticks (Hashi / Ohashi)

Using chopsticks to eat sushi is totally fine. It is the preference. As the matter of fact, it is recommended to use chopsticks to pick up the nigiri sushi when garnished with sauce.

Ordering

At a sushi bar, the guests can order directly to the sushi chef one by one as the meal goes on. But in our operation, we only have the table service, so it all depends on each server how it will be presented.

Since the sushi is designed to be enjoyed as soon as it is ready, we will serve the dishes as soon as they are ready, rather than time with the other hot dishes. (Unless it specifically requested to be served with course firing, etc.)