Sushi is one of the most famous dishes in Japan, and which has become quite popular elsewhere as well. One could say that it is one of the biggest culinary exports of Japan. The most basic understanding of sushi can be taken as being along the lines of raw fish, wrapped in fermented rice and seaweed.
The history of Sushi dates back several centuries, to a period when fish would be fermented with rice and salt, from Tokyo to elsewhere on the island nation. Once the fermentation process was complete, the rice would be discarded, with only the fish being eaten. This proactive however steadily came to an end, as people started to eventually consume the rice as well. Thus began the evolution of the sushi in Japan.
Today, the sushi is prepared using a mix of fermented rice, vegetables, fruits and seafood. As for the vegetables used for sushi, some of the most common include asparagus, carrots, eggplant, cucumber, avocado, yam, etc. Likewise, the seafood used in it include a variety of fish and crustaceans such as swordfish, bass, crabs, etc.
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About The Tuna
One of the most popular kinds of sushi is that of tuna.
Tuna, found all across the world, has been an important part of the Japanese cuisine for a very long time. It can grow up to 2 meters and weigh anywhere from a couple of kilos to well over a hundred.
There are several species of Tuna currently eaten in Japanese restaurants, from Tokyo and Osaka to beyond. They are as follows:
- Bluefin Tuna –The Bluefin Tuna is found in the Atlantic ocean. It is the largest tuna species on earth and is considered a luxury in Japan.
- Bigeye Tuna – The Tuna species is named after its appearance, as it has fairly big eyes. Found in most of the world’s oceans, its meat from this is generally leaner than that of Bluefin Tuna
- Yellowfin Tuna – The name of this tuna is found in most of the waters around the world. It is named after its yellow fins. It is one of the most commonly eaten species of Tunas in Japan, both in general as well as for sushi
- Southern Bluefin Tuna – This is a tuna very similar to the Bluefin. The species is found in the pacific ocean and other nearby areas. The species is endangered and catching it is heavily restricted.
- Albacore Tuna – The Albacore is one of the most popular tunas used for sushi. Found across most of the world’s oceans and often sold as canned tuna, it is often marketed as ‘white tuna’. This is however to be treated with caution, since the ‘white tuna’ is often not really tuna, but rather another fish called Escolar. Humans cannot digest Escolar and can cause digestive problems. The marketing of ‘white tuna’ is in fact banned in Japan.
Types of Tuna Meats & Sushi
The meat of the tuna is divided into three types, namely,
- Akami – Akami refers to the tuna meat that contains a high amount of protein and very little fat. It is characterized by a fairly dark appearance.
- Chu-Toro – Chu-Toro refers to the tuna meat that contains a moderate amount of both fat and protein. It can be identified by an equal percentage of both dark and light spots.
- O-Toro – O-Toro refers to the tuna that has the highest amount of fat, and characterized by a marbled appearance.
When it comes to the preparation of tuna sushi, the process is fairly similar to that of other sushis. In other words, the way it is made doesn’t different much whether you visit a restaurant in Tokyo or elsewhere.
To start off, the raw fish is covered with rice and other vegetables and wrapped in sea weed. The rolls are then cut into small strips, forming the iconic sushi pieces you are familiar with.
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How To Eat Tuna Sushi
The culinary etiquette for eating tuna sushi is given below:
- To begin with, know that you can eat sushi with and without the chopsticks. There is culinary freedom here regarding the sushi. However, it is not the case with a similar dish, called sashimi.
- Do not rub pieces of chopsticks together, as it is considered rude.
- Once you get the tuna sushi, get yourself a piece and mildly spread some wasabi (horseradish sauce) and then mildly dip it in the soy sauce or shoyu. Make sure that you don’t overdo this, as you can ruin the taste of the sushi if you do.
- Make sure that you eat a few pieces of gari after a few bites, and after you are done. It is considered to be a good cleanser.
- As for the other dishes that you may also be having, you can follow the normal etiquettes that you may be following elsewhere.
These etiquettes hold true in all places, whether you are in Hokkaido, Tokyo or for that matter anywhere else in Japan.
In all, you could say that the sushi is one of the most popular of all Japanese dishes in the world. Made using a variety of ingredient and with a unique cultural twist, the sushi is one dish that is second to none. So if you are into seafood or for that matter Japanese food, the sushi is one dish that you must try out.
Why don’t you learn how to make sushi not just eat?!
Sushi making classes experience with professionals in Tokyo
In this hands-on sushi class hosted at NOBU, an active sushi chef guides you through making nigiri, gunkan, rolled sushi, and Japanese omelets from scratch. You will also learn about traditional Japanese knives and tools, grind fresh wasabi, and enjoy your delicious creations along with dessert. The experience is suitable for groups or solo travelers, offering a unique opportunity to learn authentic techniques and receive a certificate of completion upon request.
Access : Nakameguro Station (5 minutes from Shibuya or Ebisu Station)
Hours : 2 hours
Website : https://airkitchen.me/kitchen/13155.php
Price : 23,000 yen
See 69 other sushi making classes in Tokyo
Private Sushi Experience with 40-Year Master Chef
n this fully private, beginner-friendly class, a professional chef will teach you how to prepare perfect sushi rice and shape fresh, seasonal fish. You will hands-on create and enjoy over 20 pieces of authentic nigiri sushi—a complete meal served with miso soup and gari. It offers an exclusive, relaxed environment where you can learn genuine techniques at your own pace.
Access :Hankyu Shukugawa Station (20 minutes from JR Ashiya Station)
Hours : 2.5 hours
Website : https://airkitchen.me/kitchen/12738.php
Price : 19,500 yen
See other 24 sushi making classes in Osaka
Making Sushi Art & Maki sushi class -private session- in Kyoto
Taught by Kenshiro, a veteran chef with 20 years of experience and a licensed fugu expert, this Kyoto class lets you craft both nigiri and traditional Kyoto-style stick sushi.
Alongside learning professional techniques and tools, you will enjoy your handmade sushi with homemade miso soup, tea, and optional local sake. The experience offers a relaxed atmosphere complete with photo assistance, a certificate of completion, and a true taste of authentic Japanese culture.
Access : Kiyomizu-gojo Station (15 minutes from Kyoto Station)
Hours : 2 hours
Website : https://airkitchen.me/kitchen/12041.php
Price : 19,500 yen