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The Sushi FAQ - The Definitive Guide to Sushi and Sashimi
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The Sushi Otaku Blog
Buy Sushi Grade Fish
Wasabi (chat forum)
Sushi Bar Locator (W/ reviews!)
SushiFAQ Store (kits and more!)
Sushi and Sashimi Information +
Sushi and sashimi basics +
What is sushi?
Types of sushi
Other items
Buying sushi-grade seafood
How to use chopsticks
Further FAQ (related FAQs)
Sushi Item Profiles +
Introduction
Fugu (puffer fish)
Hirame and Ohyo
Maguro/Toro (tuna)
Sake
Soy Sauce (shoyu)
Sushi Rice
Uni (Sea Urchin)
Wasabi
What is sushi grade fish?
Sushi for beginners
Sushi terminology
SushiFAQ Table of Contents
Sushi and Health +
Sushi and health
Calorie and nutritional info
Omega-3 fatty acids
Is sushi a health risk?
Toxicology information
SushiFAQ Table of Contents
Making Sushi at Home +
How to make sushi at home +
Overview
Preparation
Sushi making tips
Making perfect sushi rice
Buy Sushi Grade Fish
Making nigiri sushi
Making sashimi
Making rolls (maki)
Making hand rolls (temaki)
Making chirashi sushi
Recipes
Rice cooker information
SushiFAQ Table of Contents
Dining Experience +
The Sushi Experience +
The experience
Basic etiquette
The chef (itamae)
Japanese expressions
Preparation techniques
Where to meet other sushi fans
Traditional sushi etiquette
SushiFAQ Table of Contents
Further Reading +
The history of sushi
Information sources
Real questions answered
Sushi fun facts
Suggested reading
Links
The Jerky FAQ
The Omega-3 FAQ
The Tea FAQ
SushiFAQ Table of Contents
About us +
Comments or questions
About the webmaster
Copyright
About alt.food.sushi
Digg us!
SushiFAQ Table of Contents
What is sushi? What is sashimi? We'll answer those
questions and more at SushiFAQ.com
The Sushi FAQ (Frequently Asked Questions) website is devoted to answering all your questions about sushi (and
sashimi), its history, and the related Japanese dining experience. We will
answer the simple questions such as "what is sushi?," "What is sashimi?,"
"why would I eat raw fish?," and "How do I use chopsticks?" as well as
enlighten diners as to the history, etiquette, terminology, and artistry
that surround this simple and artful food. Are you wondering how to make
sushi at home? Find the answers here, from basic to advanced. We have broken
up our resources into a number of sections to better help you find what you
need, and we are always open to comments or suggestions. If you have a
sushi, sashimi or other food question, please ask and we would be happy to
answer your question and add the information to our website. Pour
yourself a glass of sake, sit down and read on. We hope you find all that
you are looking for here and that you remember us when you next have sushi. Meshi Agare!
Table of Contents (this page)
Home of The Sushi FAQ, the definitive guide to sushi and sashimi.
Copyright And Location Information
All the details about the maintainer and availability of the FAQ.
Copyright Information
How to obtain the latest version of this
document
Alt.Food.Sushi Newsgroup Information
The alt.food.sushi Usenet group is also a great resource, here
are the guidelines.
What is alt.food.sushi?
What topics are appropriate for discussion in this newsgroup?
Commercial posts
Spamming
The Basics
All the basics about sushi, the different styles, the history, and how to deal
with what's on your plate.
What is sushi?
What are the different kinds of sushi?
What is sashimi?
What are those things other than fish I see on my
plate?
How To Use
Chopsticks.
What do all these words mean? (i.e. terminology)
Dining
Experience Information
What you can expect when eating sushi and all the little things
you think you need to know.
The Experience.
Is there sushi/sashimi etiquette?
Who is this guy preparing the food and can I pester him with questions?
How can I impress the Itamae (sushi chef)? Do you know any expressions?
What kinds of preparation techniques are there for sushi?
Are the grooves in my Ika (squid) natural?
Are there other fanatics like me? Can I meet them?
Other
Sushi Information Sources
Where you can go to find more information about the risks
involved in eating raw fish and how restaurants assure food safety.
What other sources of information are available?
Parasites, Illness and bugs?
How do I know if the fish is fresh?
Where can I find information on parasites and other pathologies?
Further FAQ - Beyond The Basics
While the basics are covered in the "The Basics" and "Dining
Experience Information" sections, over the years there have been many other questions asked in the alt.food.sushi group.
The
further FAQ area endeavors to
answer them. Herein we aim to provide more
detailed information about food items, etiquette, safety, nutrition,
preparation, and making sushi and sashimi at home. Are you wondering if there is
special sushi rice? How best to prepare it? Where to buy sushi grade fish and
other seafood? We
can also help you find out what you can eat if you
have chosen a low carb
lifestyle!
Complete Terminology (and pronunciation guide)
What is maguro? What is
hamachi? A
California roll? This page
has hopefully all you need to know about what everything
on the menu is
called in Japanese and English. Learn how to say the Japanese names for 'tuna' or 'salmon'
among others. Or ask for chopsticks.
It's all here, with pronunciations, and being updated frequently.
How to Eat Sushi
(Sushi Etiquette)
The 'How to Eat Sushi' section outlines the rules, or behaviors that are
expected of diners at a traditional sushi restaurant. While this section
will continue to develop, it is a fairly exhaustive overview of the
guidelines for sushi aficionados. Please don't be overwhelmed by these rules, they are presented mostly for
informational purposes and not to intimidate people into worrying about how
they are eating sushi. But we hope you
enjoy our 'How to Eat Sushi' section and may learn a thing or two about the
traditional sushi-ya.
Sushi For Beginners (Enjoying
Sushi For the First Time)
Our sushi for beginners section is for people who have not
tried sushi yet (or have just started to enjoy it) and would like some
guidelines to ease them into the experience. Our pointers should help anyone
who would like to try sushi, but for one reason or another haven't and may
need some direction to ease themselves into the unusual world of raw fish.
Wondering what to try? Which types of sushi are good starting points for beginners? Or
how to get used to the concept of sushi. We have it all here, so join us to
hear what we think will help you enjoy sushi for the first time.
Sushi Calories,
Nutrition, and Health
Is sushi good for you? In this section we seek to highlight the
health benefits of
eating seafood, as well as the potential
risks. Wondering how many
calories there are are in certain types of sushi (and other nutritional
information)? We have also included a section devoted to the
nutrition and calorie content of many common
sushi items. To sushi lover's benefit, fish have high concentrations of Omega-3 fatty acids
(known colloquially as DHA and EPA) and these heart-friendly fats are now
being touted as 'good fats' by researchers around the world. In the
health benefits section
we aim to elaborate on the benefits of eating fish and the
consumption of these Omega-3 fatty acids.
How to Make Sushi at Home
This section contains a comprehensive guide on how to make
sushi at home. From sushi to
sashimi,
maki (cut rolls) to
temaki, we have
outlined all that you will need to know for making sushi at home. We have also included guides on
how to be prepared and
tips to make your
sushi turn out just right. If you have ever wanted to make sushi at home but
never knew how or felt comfortable trying it, then this is the place for you.
Rolling your own sushi is fun and easy so join us and give it a try.
The History of Sushi
The history of sushi is an interesting tale of how a food can
evolve. Sushi was not originally the artful dining experience that is is today.
This section is for those who have always wondered where sushi came from and how
it got to be the unique food that we have today.
Sushi Item Profiles
For those who might want to know a little more about various
sushi items, we now have a section that provides more detailed descriptions (and
pictures) of
sushi items than our terminology section. If you have ever wanted to know more
about the myriad of items that you see when you are out for sushi (sake,
wasabi,
toro, etc.), please visit our sushi item profiles in this section, which will grow larger with
each passing day.
What is Sushi Grade Fish?
We felt that this was a question asked often enough that it
deserved it's own section in the Sushi FAQ. Click the link above to learn what
is, and is not sushi grade, as well as why.
Real Sushi Questions Answered
Over the years we have answered many questions emailed to us that
go beyond the scope of what is in the FAQ. In this section we share some of our
answers with our other visitors with the hope that it will offer greater insight
into some of the basic questions that many people have, but were not covered to
the depth that may suffice.
Sushi Fun Facts
This is a collection of interesting tid-bits and factoids about
sushi and Japanese cuisine that don't really fit anywhere, but may be
interesting facts for anyone interested in sushi and the related experience. If
you are looking for something interesting or want to bone up on your collection
of questionably useful but still interesting knowledge, this is the section for
you.
Credits
About the maintainer and contributors. A fascinating read.
Suggested Reading
Appendix I
- Japanese Food 101
If you like sushi, here we suggest many books on Japanese food and related topics that we think you will
love. Sushi and sashimi are just the tip of the iceberg!
Appendix II - Raw Food and Health Safety
Sources for food toxicology information.
Our Store - One
convenient resource for all your sushi items
Some of our favorite books, equipment, and kits, all in one place. Find
great books on sushi, sake, and related Japanese food as well as rice
cookers, chopsticks and more, it's all here.
Recipes
With recipes like Fail Safe Pot Rice, Ginger Miso Salad
Dressing, and others.
Rice Cookers
We now have a page about rice cookers for those
of you who may be interested in purchasing one and are seeking information.
Wasabi - Our Discussion Forum
We now have a forum so please visit to discuss everything you
want about sushi, sashimi, and anything remotely related. We have a section
for restaurants so please let us know what you like and where.
The Sushi Otaku Blog!
I now have a
sushi blog! If
anyone has any interest in my take on sushi, dining, and other sushi-related
musings, I encourage you to check out the
Sushi Otaku Blog.
Included here are a
few dated excerpts to hopefully pique your interest, much newer sushi
related writing is available by viewing the blog, so follow the link for more
recent posts:
Friday, December 30, 2005
The Freshest Fish
Almost all sushi in the US is flash frozen at some point in transit before it gets to your table, which is a legal requirement. This is done to kill any dangerous parasites (such as Anisakis simplex) in the fish and protect consumers. I understand the policy, and won't argue the safety point, but I will argue that it does something to the food that we consumers end up paying for. Well, not all of us, mind you, but there is an element out there that really savors the fish (like those audiophiles who claim to hear all sorts of things in music that the rest of us have no clue about) and there is no question in my mind that the quality is impaired by this process.
I can speak from experience. Years ago I was on a fishing boat with my cousin and, to make a long story short, he caught a large bluefin tuna. When we returned to shore that day the crew had already arranged for a group of Japanese men to meet us at the dock and offer a large sum of money to my cousin for the fish, which he took. What we also took was a large hunk of the fish that we ate then and there on the dock. This was not a chilled, previously frozen, perfectly cut and presented piece of neta, this was a hunk of maguro that was alive only a few hours ago. And it was great. The flesh was resilient and smooth, with slightly more texture than I was used to with standard maguro. I can't say that it was night and day, because the differences were subtle, but to me, this was clearly not the maguro that was my usual fare. It made me wonder what else I should try right from the boat (although the only other fish I have tried raw and fresh was one I cannot remember the name, but I had the opportunity to catch on my sister's research vessel in the Caribbean as she is a marine biologist).
Fresh sushi is something that anyone should try if they have the opportunity. I guess the risks of parasites are higher if you don't treat the fish, but if you are willing to take that risk (and I sure am, and I eat oysters, clams and other critters raw all the time too) then do it. It's like the Kobe beef vs. standard beef issue, if you can appreciate the difference then you deserve it, but if you are like my father, it's probably just another piece of steak. I personally prefer the Kobe.
Sunday, November 20
Supermarket Sushi
For lunch today I had some basic salmon sushi and maki from Whole Foods. I used to be practically offended by supermarket sushi, but knowing the high quality that Whole Foods prides itself on, I'm willing to accept that theirs is fine to eat (BTW, I'm not affiliated with Whole Foods nor do I own their stock or anything, it's just a great store). But... I have to say that regular supermarket sushi has always turned me off. When you are eating raw seafood, you have to be careful, and I've never thought that your average supermarket placed undue emphasis on being sanitary above and beyond the laws they must obey (tell me if I'm wrong, that's just my opinion).
I've seen some nasty sushi at these places, though. Brown, crusty, you name it. And if you've ever been sick from bad seafood (I have) you will never want to take that kind of chance again. Sushi is a wonderful food. I obviously wouldn't have this blog if I didn't think so. But in a sense, making it a supermarket item commoditizes it and dumbs sushi down.
Supermarket sushi is utilitarian. It's evidence. It's a fix when you can't go to a Japanese restaurant to get some of the good stuff. But I went to Whole Foods today and got some. I'm a victim. But a willing one. If you find the right place, and you trust it, supermarket sushi is a nice way to satisfy yourself until you can hit the bar and pick and choose the best. But in a way, it's kind of like playing a game by yourself. It's a reminder of what it can really be. But nothing can replace omakase at a great restaurant, or even a plain old unagi maki at your place around the corner.
Monday, November 07
Hamachi and me.
There are certain fish that I think present themselves perfectly without being fancified, hamachi (yellowtail) being one of them. I went to my favorite local sushi place on Saturday night with my wife and my brother, who loves sushi, but is not nearly as crazy about as I, and ordered a huge platter with all our staples. The discussion du soir was the hamachi. My brother likes it in a maki with scallions, whereas I prefer it sushi or sashimi. It's not that there was any problem ordering, but I was just wondering how much he really could appreciate the fish that way.
Don't get me wrong, I know everyone has different preferences, and there is no one way to serve anything, but I always feel that the reason I eat what I eat is to really appreciate the fish. The taste. The texture. The mouthfeel and the lingering flavours. There is nothing wrong with pairing the yellowtail with scallions in a roll, in fact, the scallion (or green onion) does a good job complimenting the fish, but I just can't help being a purist with this one particular fish.
It's my favorite piece. Hamachi has a buttery flavor that I cannot find in the finest otoro, and a texture that rivals it as well. A good piece yields gently to the tongue, and has a subtle taste that is unique and familiar at the same time. Unfettered with additional flavours, hamachi is the purest example of why sushi is such a unique food; it is something special and something to tell your friends about. Hamachi is clean, consistent, and defined, and never interferes with it's friends on your plate. It carries it's own bags and makes the bed when it leaves.
I had my hamachi sashimi and he had his hamachi maki, and we were both happy at the end of the meal. The Gekkikan Black & Gold sake may have helped that, but I prefer to think it was the company :) I'm not trying to be an evangelist, merely share my opinions, but I would suggest that anyone try hamachi sashimi or sushi at least once, if you are used to having it maki style with scallions. There really are no comparisons to this gentle and robust neta.
Wednesday, November 02
Big meaty chunks
There are basically two kinds of sushi eaters out there that I have determined. The traditionalists who like the simple, artful Japanese presentation (instead of the westernized version) and those who like the fancy (superdragonspiderflywhoopdefreakindoo roll), the new (seared fois gras & unagi maki), and even the uncommon ginormous slabs of fish on their plate. I don't mean to pigeonhole everyone, and actually, I kind of sit in the middle and appreciate both sides. The reason I mention this is that I wanted to talk about a really interesting restaurant that I frequent when I can (disclaimer: I have no affiliation with any of the restaurants I mention and get no 'freebies' or anything in return for talking about them. This blog is nothing more than my opinions about everything sushi related).
This is a place I usually only share with close friends, but.... It's in New York City and it's called Tomoe Sushi located at 172 Thompson street. This place is cool, really cool. Lines around the block, lots of Japanese diners (my indication of a quality sushi joint) and very simple. However, simple can be deceiving. The first time I walked in (at 5:00 to try to beat the rush) I wasn't that impressed. It's nothing fancy and, in fact, it was not fancy enough that I briefly considered turning around. I'm glad I didn't.
I sat down at the sushi bar with my cousin and ordered. Served up were nigiri the size of my fist. Flesh overflowing. My jaw dropped and rapidly recovered into a smile. Wow, talk about non-traditional. But OMG what a meal. Great, whopping chunks of fish that would have pressed the rice to paper if we hadn't devoured it so quickly. Everything was great, fresh, flavorful, and the itamae used their time well. I never felt ignored in the rush. But their was a rush. In fact, wait times can be up to an hour it's so busy there. I always do a la
carte nigiri and sashimi, but they have combos, or meals (whatever you want to call them) too. eh... boring. I look for sushi-ya, not 'restaurants that have sushi' and order the pieces I specifically want. I'm pretty opinionated so rarely do 'omakase' (where the itamae chooses what to serve you based on his knowledge of what is particularly good that day). But when you trust the chef, you are sometimes surprised (like the first time I was served ankimo, mmmmmmm, but that's another story).
We stuffed our faces. Ate like kings. And rolled out of there. All the clichés. My cousin and I are sushi freaks and when it feels right, we go all out. But the odd thing is that I didn't feel fleeced when the bill came. Sure we spent a lot, but we ate so well, and it was so darn good that I wanted to tip those guys behind the bar. I think we even bought the itamae a beer (sushi tip #1: Buy the itamae a beer. It's always a nice gesture, the chef will appreciate it and hopefully remember you).
I don't know how many times I've been back, there are so many good places to go, but I will definitely say that my first trip there is my most memorable sushi-ya experience to date. I had no idea that places like that exist (and have been disappointed enough trying out new places that merely have 'evidence' of fish on the nigiri). so... if you're in the city (New York City) and looking for a place to try... find Tomoe. But go early and take a book.
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