Sushi is often considered as more than just a tasty meal. In Japanese cultures, sushi arrangement and plating is seen as an art form. It is interesting to take a look back at where sushi started from and how sushi has evolved over time. It is also important to consider the training that many sushi chefs receive today in order to create their unique and personal arrangements.
History
Thousands of years ago, sushi was created in order to preserve raw fish. During this time saving resources was crucial and important for people to survive. Back then, sushi was pressed between salt and rice with a heavy rock for weeks and then wrapped in items such as seaweed until the fish fermented. The fermentation process slowly became less favorable as people desired fresh fish. In today’s world, there are two different types of sushi – kansai style and edo style. Most sushi restaurants in the United States serve edo style sushi. Sushi continues to change as chefs become artists and go to great lengths to invent new and exciting sushi dishes from abstract arrangements to panda bear characters.
Training
Many sushi chefs train for decades before becoming head chef at their respective restaurants. Their careers evolve from fish cutters to apprentices to sushi chefs. Many sushi restaurants have been passed down from generation to generation of family members. In addition, recipes and essential skills have been passed down and many of today’s sushi chefs have a wealth of information and wisdom that has been around for hundreds of years. Sushi chefs must have extensive knowledge of fish and ingredients as well as practiced knife skills as they prepare their dishes for customers and sushi fans.
Display
Ingredient ratio is very important for flavor and display. Since many sushi ingredients are very flavorful it is important to ensure that no single ingredient out flavors any others. The fish can’t over power the flavor of the rice and the wasabi can’t over power the flavor of the fish. Like any type of art, color, texture, and spacing is important for displaying sushi.
When it comes to display, a proper sushi case is essential if you own a sushi restaurant or have a sushi counter at your establishment. Refrigerated sushi cases assist in keeping sushi fresh and feature a sleek design that will only compliment the beautiful art of sushi. At Bush Refrigeration, our Hoshizaki sushi display cases range in size from 48” to 83” long and contain easy access sliding glass doors. These cases are excellent for displaying prepared sushi as well as fresh sushi ingredients that need to be refrigerated.
Sources:
http://www.journalism.berkeley.edu/projects/mm/pendharkar/sushi/art.html
http://www.businessinsider.com/it-takes-years-to-perfect-the-art-of-making-sushi-2013-2