5 Facts about Sushi (Will Blow Your Mind)
With a current $27 Billion market size in the US, Sushi Restaurant Industry is expected to increase by 23.9% in 2022, as per IBISWorld. This size has been increasing by 4.6% per year on average between 2017 and 2022.
Many dishes have astonishing and amazing historical, health and other facts that a very few have heard of, and Sushi is one of them.
We jotted down top 5 Sushi Facts that we will surely perceive this dish differently. Though there is a lot to say about his dish, but we will try to keep it as short as possible.
Look, what’s the use of steering in a car?
Well, what if the steering doesn’t work as it should, in other words, turning it to left making a car go right and vice versa?
This simply means something is wrong with this thing, which is resulting in affecting the whole care.
Our heart, lungs, blood vessels and immune system need energy source to make them work as they should. Working as they should means that they are performing tasks that are necessary for us to live a healthy life and not feeling any deficiency that might affect our physical and mental health.
Omega-3 Fatty Acids is the source that will help these organs and cells to gain relevant energy to perform not only well, but stay effective in their output.
Sushi is an awesome source of Omega-3 Fatty Acids. Well it is a fish that’s packed with this benefit. Experts recommend taking two servings of fish a week, while most of us don’t consume more than half of that.
So next time you’re having Sushi, know this that this ain’t something that will damage your health goals, but help you maintain it!
According to the authoritative figure of Japanese cuisine, Hiroko Shimbo, sushi belongs to one of the following six types:
Makizushi (rolled sushi): Rice and ingredients carefully rolled into a nori algae leaf, then cut into small pieces.
Nigirizushi: Hand-pressed rice filled with a variety of fish, tofu, vegetable or omelette ingredients.
Oshizushi (pressed sushi): Also known as canned sushi, this type is done by superimposing toppings, then cutting sushi in different shapes(Rectangle, Triangle or Small Squares).
Narezushi (ripened sushi): Known as the original form of sushi, this technique involves fermenting the fish, then discarding the rice before consuming.
Chirashizushi (Dispersed Sushi): A bowl of rice filled with various ingredients, similar to our kitchen bowls.
Inarizushi (named after the Shinto god Inari): Its most common form is fish-free and sweet. Inari is a sachet of fried tofu cooked in a marinade of mirin, soy sauce, dashi, and sugar.
This one will be short, I promise, but it is mindboggling. Hiroko Shimbo says, Sushi was once very popular as people were permitted to use it to pay taxes in the 8th century AD Japan.
The original Japanese sushi included fermented rice and aged fish and was called Narezushi. To give a unique flavor and prevent the growth of bacteria and microorganisms, it had to go through fermentation.
The fish is consumed once the fermentation period is passed, and the rice is thrown away.
Later on, variants such as Vinegared Rice were introduced and the Japanese soon started eating the rice along with the fish.
Modern sushi was mostly inspired by Southeast Asia (South of China, Southeast of the Indian subcontinent, and North-west of Australia) and China, despite Japan’s reputation as the world’s sushi capital.
Sushi was apparently being made around the Mekong River, in Southeast Asia’s rice-growing region, as early as 500 B.C.
This whole concept of putting fish with rice made its way to China, which in turn introduced it to Japan in the eighth century (Period from 701 -800).