Debunking Common Sushi Myths
- You can use store-bought fish to make sushi at home, but make sure it's fresh and not frozen.
- Proper handling and storage of fish is crucial to maintain its quality and safety.
- Soy sauce is an essential part of sushi culture, but it's not necessary to drown the sushi in it.
- Wasabi and pickled ginger are traditionally served on the side, but it depends on the type of sushi and the chef's preference.
- Using a rice cooker can make preparing sushi rice easier, but it's not necessary.
- Respect the art of sushi-making and don't ask chefs to cut sushi into smaller pieces.
- Eating sushi with your fingers is acceptable, especially in omakase environments.
- Seaweed has two faces, and the glossy side should face down when making a roll.
Sushi is a beloved dish, but many people are misinformed about its preparation and consumption. Kaze Chan, master sushi chef and partner of Chicago's Sushi-san and The Omakase Room at Sush-san, and Kwang Kim, group development sushi chef at Zuma, debunk eight common sushi myths. They discuss topics such as the use of store-bought fish, the importance of proper handling and storage, and the role of soy sauce and wasabi in sushi culture. The chefs also provide tips on how to make sushi at home, including the use of a rice cooker and the importance of using short-grain Japanese rice. Additionally, they emphasize the importance of respecting the art of sushi-making and not asking chefs to cut sushi into smaller pieces.