Facts About Sushi and Japanese Food #JapaneseRecipesWorldwide

Facts About Sushi and Japanese Food #JapaneseRecipesWorldwide

Japanese cultures have evolved greatly over time with influences from all over the world. The culture is not only about dedicated cultural members practicing traditions, but it brings some amazing food to the table. What does this mean? It means that you can experience the lifestyle of Japan without even having to be in Japan. Below are some fun facts about sushi and Japanese food to teach you some more whilst on your journey of exploration.

Like a samurai, the blade of a professional sushi chef's knives must be re-sharpened every day. This is especially important when working with sashimi - raw, thinly sliced fish.
Traditionally, a sushi chef or itamae trains for 10 years before serving this Japanese food in a restaurant.

When exploring the menu of exotic Japanese food, remember that you eat miso soup at the beginning of a meal, not the end, as it's good for digestion.

Why does sushi always look so delicious? Sushi masters believe that you don't just eat with your mouth, but also with your eyes. Even sashimi is served fanned out in a mouth-watering display.
Making sushi rice is considered an art by sushi chefs. This Japanese food is cooked perfectly when it is slightly sticky to the touch.

The first International Sushi Day was 18 June 2009, a celebration of this world-wide phenomenon of Japanese food. Get your chopsticks ready!

Sashimi is always the best cut of meat, and should preferably be eaten without wasabi, and using your chopsticks. Sashimi is not always fish; it can also be raw beef or lightly cooked octopus.
The Japanese often eat sashimi as the first course and then move onto sushi.

Japanese food is not limited to sushi and sashimi; other tasty options on a traditional Japanese food menu include teppanyaki, tempura and chicken teriyaki.

Sushi lovers looking for something new? A rare delicacy indeed is sashimi made from the deadly puffer fish, called fugu sashi.

Almost 80% of all the bluefin tuna caught in the world is used for sushi and sashimi.
As sashimi needs to be as rich as possible, some sushi chefs even keep the fish alive in water before it is served.

In Japanese food terminology, the word "sushi' actually refers to vinegar rice, and not fish, while the word "sashimi" means pierced flesh.

Maki rolls are a work of art. Forget the standard 'Californian roll' found at any cheap sushi outlet in the West. The ingredients for maki-zushi -- sushi rolls -- are chosen by masters so that taste, texture, and even colors complement each other. Rolls are served already sliced into disks so that customers can see the artistic work inside.