FIVE QUESTIONS WITH
Yutaka and Atsuko’s Kitchen are here to answer your pressing questions on all things sushi. 1. Could you explain a little about the origins of sushi?
The term sushi means vinegared or soured, and the vinegared rice is the key element of sushi.
The origin of sushi goes back centuries when fermented fish was preserved in salt and rice. But rice was only used for preservation of the fish and was not eaten at the time.
It was during the Edo period in 17th to 19th centuries that sushi began evolving into the recognisable form we know today as nigiri. Fresh fish, sourced from Tokyo Bay, was placed on small portions of seasoned rice with vinegar. They were then served at market stalls.
2. Why is sushi popular in the UK? The UK has become a diverse and multicultural melting pot. Over the years, the British palate has become more adventurous and more curious about the other cuisines. People tend to love sushi because of its perfectly balanced flavours such as sweet, sour, salty, bitter, spicy and the unique textures of sushi rice, raw fish, nori and so on. It’s also a healthy option since it doesn’t rely heavily on oil and is packed with nutrition.
3. Are there any differences between sushi in the UK and in Japan?
Yes! The variety of fish used in sushi differs. In Japan we have a variety of seasonal, locally sourced fish, including
4. What is Yutaka and Atsuko’s Kitchen’s favourite type of sushi and why?
Our favourite and our family’s favourite is Aburi salmon nigiri sushi. It is a blow-torched salmon belly nigiri and it partially sears the fish on top of the rice. It creates a unique flavour and texture to the nigiri sushi, with a smoky and slightly charred taste, adding an exciting dimension to the traditional sushi experience.
If you haven’t had the pleasure of trying Aburi sushi yet, you’re indeed missing out on a delightful taste sensation!
5. Can anyone become a sushi master?
Yes, if you have the passion and dedication!
You might have heard that it takes 10 years to become a sushi master.
It obviously depends on what level of a master sushi chef you would like to become!
It is important to be aware that achieving the level of a sushi master is a lifelong journey and continuous learning and improvement are central to the craft. Even the sushi legend Jiro Ono in Japan said in interviews that he is still learning.