Surprising Facts about Sushi
Sushi originated in Southeast Asia in the 4th century BCE. Initially, sushi served as a preserved food, where vinegared freshwater fish were placed on rice. This culinary technique reached Japan through China during the Nara period and spread alongside the cultivation of rice. Many may be surprised to learn that sushi, a quintessential Japanese dish, did not originate in Japan.
The Great Kanto Earthquake and the Spread of Sushi
During the Edo period, sushi developed as “nigiri sushi” and “Edomae sushi” centered around Tokyo. The 1923 Great Kanto Earthquake was a pivotal moment for the spread of sushi nationwide. Sushi chefs from Tokyo, having lost their jobs due to the disaster, opened sushi restaurants around the country, leading to its widespread popularity.
Otoro: A Discarded Delicacy in the Edo Period
Japan consumes 20% of the world’s tuna. From the expensive bluefin tuna used in high-end sushi restaurants to the more affordable albacore used in conveyor belt sushi, a wide variety of tuna circulate as ingredients. Captured tuna are immediately frozen and later thawed and cut for sushi. Before the advent of freezing technology, tuna meat was preserved in soy sauce, and this method led to the creation of Edomae-style nigiri sushi.
Otoro (Fatty Tuna Belly)
Referred to as “otoro,” this is the fattiest part of the tuna belly and the most expensive part. In times without freezing technology, this part was prone to spoilage and was often discarded. The rich fat content of otoro, only available in small quantities from the belly, enhances its rarity and value. The melt-in-your-mouth texture and deep flavor distinguish it from other fish. “Black tuna” otoro is considered the highest grade.
Chutoro (Medium Fatty Tuna)
Chutoro is the next most expensive part of the tuna, taken from the belly towards the back. Since it is more abundant than otoro, it is available at a more affordable price. Chutoro is recommended for those who find otoro too fatty.
Akami (Lean Tuna)
Located mainly along the back, akami allows you to taste the true flavor of tuna. It is more plentiful and less expensive than otoro and chutoro, making it a healthier choice due to its lower fat content.
Negitoro
“Negitoro” is made by scraping the meat around the tuna’s central bones and skin. This part allows you to enjoy the rich umami flavor of tuna and is a popular choice in sushi bento boxes and conveyor belt sushi due to its delicious taste and reasonable price.
Cheek Meat, Collar, and Skull
These parts are less commonly available but include edible areas around the head. Tuna cheek has a chewy texture similar to beef and is often eaten as a steak. The “collar” near the gills and the “skull” provide unique textures.
Price Ranges and the Sushi Journey
Sushi varies greatly in price depending on the style of service. From sushi bars to conveyor belt sushi and sushi bento, there are various types to suit different budgets and preferences.
High-Price Range: Sushi Bars
Budget: JPY 3,000 to JPY 30,000
Chefs serve sushi directly at the counter, offering a genuine experience, with high-end places sometimes costing over JPY 30,000 per person.
Mid-Price Range: Conveyor Belt Sushi
Budget: JPY 1,000 to JPY 2,000
Sushi is served on plates that rotate past diners. You order via displays and pay based on the number of plates, allowing for an affordable variety of sushi.
Low-Price Range: Sushi Bento
Budget: JPY 500 to JPY 1,500
Available at supermarkets and convenience stores, these take-out sushi options are machine-made, making sushi affordable.
The Evolutionary Journey of Sushi
While nigiri sushi was traditionally mainstream, the use of seaweed led to the development of rolled sushi and gunkanmaki, utilizing ingredients difficult to serve in nigiri. Additionally, sushi featuring non-seafood ingredients and visually appealing temari sushi continue to evolve.
Nigiri Sushi
Small balls of vinegared rice topped with a slice of fish, representing the classic sushi form.
Gunkanmaki
Vinegared rice wrapped in seaweed, topped with delicacies like sea urchin or fish roe, named for its resemblance to a battleship.
Maki Sushi
Seaweed spread with vinegared rice, topped with fish or other ingredients, then rolled into a cylindrical shape.
Meat Sushi
Sushi featuring beef, available as raw, grilled, or hamburger-style, mainly served at conveyor belt sushi restaurants.
Temari Sushi
Temari sushi is made with about half the amount of rice used in typical sushi and is often provided in sushi bento boxes at supermarkets.
