By Michelle Hancock
Get Into The Sushi Spirit
There’s nothing fishy about Canada’s love affair with sushi. Whether it’s a business dinner of seafood and sake, a midday miso tete-a-tete, or a party platter of nibbles, this Japanese dish is a feast for the eyes and the taste buds.
It was an evening for romance, and the woman opened the door to the restaurant with anticipation. Soft light emanated from two-toned rice paper lanterns, creating an intimate ambiance. She could hear the hushed murmurs of other diners as she was guided to a seat, enclosed by wooden partitions that allowed guests a modicum of privacy.
The woman wanted everything to be just perfect and she spoke intensely to the waitress. At every sound, she looked up in anticipation. At last, she felt a presence in front of her. It was the waitress bearing food, and so, what else could she do? She picked up her chopsticks, dipped a piece of tuna maki sushi in her soy sauce—and fell in love all over again.
East Meets West
There’s nothing fishy about Canada’s love affair with sushi. Whether it’s a business dinner of seafood and sake, a midday miso tete-a-tete, or a party platter of nibbles, this Japanese dish is a feast for the eyes and the taste buds.
Think sushi, and you think raw fish, when in fact the word "sushi" comes from "su" meaning vinegar and "shi" meaning salt. It roughly translates as "seasoned rice." Historically, sushi began as a means of preserving fish in 10th century Japan. Fresh, cleaned fish was pressed between rice and salt by a heavy weight, usually a stone. After a few weeks, the stone was removed and replaced with a lighter cover. Several months later, the fermented fish and rice were ready to eat.
In the early 18th century, fermented sushi became less common as Yohei Hanaya introduced a more modern-day version. Sushi lovers still receive the health benefits of fermentation because miso soup, made from fermented soybean paste, aids digestion and typically accompanies a sushi meal. Soybean products, such as soy sauce, miso and natto, are also high in protein, magnesium, potassium and iron, and they contain phytoestrogens.
Something Sushi For Everyone
There are many different types of sushi. Sashimi refers to fillets of fresh fish and seafood, artfully presented either as an entrée or an appetizer. Maki sushi is vinegar-flavored rice rolled in a bamboo mat with dark green nori seaweed and an assortment of fillings. Another common form of sushi among Westerners is nigiri, bricks of seasoned rice topped with sashimi, hand-crafted in a style originally from Edo—the old name for Tokyo.
These days, sushi can be cheaply and easily prepared at home. Simply arm yourself with your ingredients and the appropriate equipment: a bamboo rolling mat, a chopping board, sharp knives and de-boning tools; and grab yourself one of dozens of sushi cookbooks on the market. Start with the basics. As with all Japanese arts, truly expert sushi-making requires many years of practise and dedication. A 15-year-old sushi apprentice may begin his training under a sushi master by completing basic kitchen chores and preparing sushi rice, which in itself is considered an exact culinary science and can take years to learn.
If you fancy a more elaborate version of this bite-sized treat, make your way to a traditional sushi restaurant. Sit at the sushi bar and marvel at how the itamae-san (chef) welds his knife like a Samurai warrior. Feeling gutsy? Order something you haven’t tried off the menu. Request the daily special. Or better yet, give the itamae-san carte blanche at creating a once-in-a-lifetime sushi experience. In keeping with Japanese tradition. The food he prepares will not only nourish the body, but will satisfy all of the senses as well. Your eyes will widen at his exotic creation - not to mention the total of your bill at the end of the evening.
Stay in Shape with Sushi
The Japanese strive to live harmoniously with nature, and this goal is reflected in their tendency to choose fresh and seasonal foods in their diet. Under the skillful blade of a creative chef, sushi pieces can take the shape of birds, flowers, and fruits. They are then ornately arranged to enhance their natural beauty, often on a dish or plate resembling a scene from the outdoors.
Regardless of who prepares it, sushi promises to be a light, nutritious meal. The health and fitness conscious need not feel guilty for indulging in this high-protien, high-carbohydrate, low-fat food. Plus, the combination of seafood and rice, two staples of the Japanese diet, offers many vitamins, minerals, and omega-3 essential fatty acids.
In particular, most fish are excellent sources of vitamin B12, which is required for cellular maintenance, and iodine, necessary for good thyroid function. Vegetarians should have no trouble finding meatless sushi fillings such as: carrot, cucumber, asparagus, avocado, shiitake mushroom, eggplant, and snow pea. These vegetables pack a powerful phytochemical punch and are believed to protect against cancer and heart disease.
