Unexpected Facts About Seafood Cuisine
Contrary to popular belief, the world-renowned sashimi did not originate in Japan. Moreover, what the Japanese consider premium ingredients are often disliked by foreigners. Delving into the cultural background, surprising facts come to light.
Origin of Sashimi
The origins of sashimi can be traced back to an ancient Chinese dish known as “Gyokai” (魚膾), which involved finely slicing fish to be eaten raw. This delicacy initially reserved for royalty and nobles eventually spread among the common folk. The method of using sauces also evolved towards the end of the Tang Dynasty. When it reached Japan, it was known as “sashimi” and underwent unique developments. With Japan’s abundant fresh seafood, sashimi spread in various forms and flavors, becoming a staple of Japanese cuisine. Japanese sashimi contains more than just culinary elements; it’s a cultural feature enjoyed broadly from daily meals to special occasions.
Why do foreigners dislike Shirasu?
Japanese premium sea urchin and salmon roe are often avoided by foreigners due to unfamiliarity with fish roe other than caviar and the unique, seaweed-like smell of sea urchin. Religious reasons also prevent Muslims and Jews from consuming eels, squid, octopus, shrimp, and shellfish. Surprisingly, many foreigners shy away from shirasu (young sardines), as they find the sight of many small fish eyes staring back unsettling.
The Story of Sashimi Cuisine
Sashimi consists of finely sliced fish, shrimp, crab, squid, and shellfish, eaten raw. In some regions, sashimi also includes non-seafood items like horse and chicken meat. It is typically dipped in soy sauce and eaten with condiments like wasabi.
Tuna
Tuna, a symbol of sashimi, is incredibly popular. Events showcasing the preparation of large tunas are common.
Sea Bream
Sea bream is considered auspicious for celebrations. It is a white fish with a mild flavor, particularly popular among older generations.
Fugu (Pufferfish)
Fugu, which contains potent toxins, requires a special license to prepare. However, its edible parts are highly prized for their flavor. Thinly sliced fugu arranged in a circle on the plate is a distinctive presentation.
Spiny Lobster
Spiny lobster, found along the Japanese coasts, is often served whole as sashimi, making it a visually stunning and luxurious dish.
Crab
Crab, which quickly loses freshness, is a relatively rare choice for sashimi. Its sweet flavor is a treat.
Squid
Squid sashimi is also popular, especially in Hokkaido, where whole squids are served as sashimi, a local specialty.
Conch
Conch sashimi is a representative dish among shellfish, with its shell’s unique spikes making it photogenic.
The Story of Seafood Donburi
Served over a bowl of white rice, donburi involves fresh seafood over vinegared rice or cooked and seasoned seafood over plain rice. These bowls range from simple bento to luxurious dishes featuring high-quality seafood, offering a unique charm distinct from sushi.
Seafood Bowl
A relatively recent dish, popularized post-1945 in regions like Hokkaido and Tohoku, where fresh seafood is readily available. Various seafood bowls have emerged, establishing a genre as prevalent as sushi.
Uni Bowl
This luxurious seafood bowl features raw sea urchin gonads over rice, commanding a higher price.
Ikura Bowl
The Ikura Bowl consists of salmon roe marinated in soy sauce served over rice, offering a rich flavor and visually appealing dish.
Tuna Bowl
A staple in seafood bowls, featuring popular sashimi tuna on rice. The leaner red meat is less expensive, while the fattier belly “toro” is pricier.
Negitoro Bowl
Negitoro refers to the scraped off parts during tuna butchering. This bowl is affordable and popular for its flavor, comparable to other seafood in a mixed seafood bowl.
Unagi Bowl
Eel is grilled with a sweet and spicy soy-based sauce and served over rice, sprinkled with spices like sansho pepper. Considered a vitality-boosting dish in Japan, it is particularly favored in the summer and is regarded as a luxurious meal.
Anago Donburi
Anago donburi is a bowl dish where sweet and spicy sauce-coated anago (conger eel) is served over white rice. Although anago resembles unagi (eel) in shape, it lives in the sea, has less fat, and a milder flavor. Unlike unagi, of which 99% is farmed, most anago is still wild-caught. It is generally more affordable than unagi.
Fukagawa Donburi
Fukagawa donburi is a dish where clams, such as asari, and leeks are cooked together with rice. This dish originated as a meal for fishermen in the old Fukagawa area of Tokyo, who primarily harvested clams. It is also sold as a type of railway bento.
