The well known delicious, beautiful and healthy Japanese bites, which we refer to as “sushi”, have a long history.  As with many accidental inventions, sushi was initially used not as a delight to the taste and eyes, but as an ordinary, traditional method of preserving salted fish. For a long time the Japanese have been using rice, to preserve seafood. It ferments and produces a vinegar, which improves fish’s taste and activates the amino acids in it. Initially the Japanese used to throw away that rice, but as the time passed they began to eat it. And so sushi was born, as we know it now and which quickly finds its unique variations, offered in the traditional Japanese restaurants. As with every national cuisine, distributing throughout the world, the Japanese cuisine also changes according to the local tastes and it complemented with new elements and ingredients.

The oldest and simplest version of sushi is the so-called “nigiri”, which comes from the area of the Tokyo. It is a manually shaped ball of rice with the respective, beautifully cut piece of fish, seafood or Japanese omelet “tamago” on-top. Despite the simplicity of its preparation, the nagiri sushi  has balanced taste.

The rice tradesmen in Osaka – Japan’s financial capital – created the oishi sushi (compressed sushi). For this type of sushi, the marinated rice is placed in a special dish, covered by marinated, smoked or boiled fish, and compressed, and after that it is cut into bites.

Another very popular type is the maki sushi (sushi roll).

Sashimi is another type of sushi with a long history. Although giving the notion of simplicity, it is designed for the true connoisseurs of raw and marinated fish, as in this case it is served without rice, without rice, beautifully cut and arranged.

The marinated ginger, known in Japan as Gari, is the perfect supplement to your sushi. It is used between the different types of fish and its purpose is to extract 100% of the taste qualities of the following type of fish, as well as to clear and refresh the pallet.


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