The basics of an excellent sushi
24-11-2015
In this article Stefania Viti, an expert on Japan and Japanese cuisine, tells us all the secrets to recognise the best sushi and eat it in the best way
"Just like the Emperor is the symbol of its people, sushi is the symbol of Japanese cuisine. Italy was the last to discover it, but it could be the first to truly fall in love with it. And to transform it into a national dish". This is how journalist and Japanese expert Pio d'Emila starts his essay "Sua Maestà il Sushi", part of L'arte del sushi, a book I curated for Gribaudo.
The cover of L'arte del sushi (Gribaudo)
The seduction sushi has exercised all over is also the result of this misinterpretation. The simplicity of its form made us believe we were facing a simple dish. Only later we realised it was in fact one of the most complex dishes. So while making sushi is a task few are capable of, because it requires out-of-the-ordinary commitment and dedication (in Japan, in order to become itamae, that is to say sushi chef, you need years of hard work) the number of people eating good sushi and knowing how to taste it can increase more and more.
Remember also that the best sushi is the one the itamae will prepare in front of your eyes and that “all you can eat” menus are not available in Japanese sushiya. Sushiya menus should change frequently, respecting fish freshness and the seasons. Please also note that sushi, in Japan, is a special dish, one to have from time to time.
Stefania Viti is an Italian professional journalist and video reporter. She splits her time between Italy and Japan, where she has spent almost ten tears. She reports on society, fashion, culture and politics with a special focus on contemporary Japan. Her stories have been published on Italian and international newspapers
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