A Brief history of Sushi

The original type of sushi was first developed in Southeast Asia as a means of preserving fish in fermented rice. The History of sushi in Japan began around the 8th century.
The original type of sushi, known today as narezushi (fermented sushi), was first developed in Southeast Asia and spread to south China before introduced to Japan sometime around the 8th century. Fish was salted and wrapped in fermented rice. Narezushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.
The Japanese preferred to eat fish with rice, known as namanare or namanari (semi-fermented). Namanare was partly raw fish wrapped in rice, consumed fresh, before it changed flavor. This new way of consuming fish was no longer a form of preservation but rather a new dish in Japanese cuisine.
During the Edo period, a third type of sushi was introduced, haya-zushi (fast sushi). Haya-zushi was assembled so that both rice and fish could be consumed at the same time, and the dish became unique to Japanese culture. It was the first time that rice was not being used for fermentation. Rice was now mixed with vinegar, with fish, vegetables and dried foodstuff added. This type of sushi is still very popular today. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations.
When Tokyo was still known as Edo in the early 19th century, mobile food stalls run by street vendors became popular. During this period nigiri sushi was introduced, consisting of an oblong mound of rice with a slice of fish draped over it. After the Great Kanto earthquake in 1923, nigiri sushi chefs were displaced from Edo throughout Japan, popularizing the dish throughout the country.
Today the sushi dish internationally known as "sushi" (nigiri zushi; Kantō variety) is a fast food invented by Hanaya Yohei in today's Tokyo. People in Tokyo were living in haste even a hundred years ago. The nigiri zushi invented by Hanaya was not fermented and could be eaten using the fingers or chopsticks. It was an early form of fast food that could be eaten in public or in the theater.
Is your mouth watering already? Head over to Shiro today and try some sushi- made of the freshest, finest ingredients.

RESTAURANT WEEK AT SHIRO!

Feel like eating out? Want to spend some good time with your loved ones? Confused where to go? The place beckoning you for all this is Shiro where you get the opportunity to celebrate Restaurant Week.

The Restaurant Week Menu allows you to choose one item from a variety of course at just rupees one thousand. You can explore a variety of both vegetarian and non-vegetarian dishes ranging from soups, appetizers, main course and desserts. Starting with soups chili lemon and thai kwai are just too perfect to begin with your gourmet journey. While the former is a tangy soup with a hint of shitake, the latter is a thick soup with fresh corn kernel and mushrooms flavored with lemon grass, fresh ginger and red chilies. For non-vegetarians, both these soups are presented with a dash of non-vegetarian elements.

For appetizers non-vegetarians could indulge in sesame crusted tuna sashimi with wasabi mayo. It contains slices of tuna coated with black and white sesame seeds, deep fried served on bed of fresh garden beans with a wasabi mayo dip. While vegetarians could take delight in vietnamese grilled vegetables in rice paper rolls which is a preparation of grilled vegetables in spicy peanut sauce served in rice paper roll with crispy garlic. 

Main course delicacies tempt you with chicken thai curry prepared in traditional spicy thai red/green/ yellow curry.  For vegetarians, tofu in hot bean sauce which is a preparation of soft tofu cubes in all time tamarind hot bean sauce is a must taste. To sum up the entire gastronomic journey desserts complete it all. Chocolate volcano which is dark chocolate cake with chocolate ganache filling served with vanilla ice-cream just leaves you in a state of bliss. 

So come, celebrate the Restaurant Week at Shiro and dive into a never-to-be-forgotten journey of an epicure.

The Beginnings of Sushi

The Beginnings of Sushi

Sushi has been around for a surprisingly long period of time, although not in its present form. The history of sushi is an interesting tale of theevolution of a simple dish. What was to become sushi was first mentioned in China in the second century A.D. Originally, sushi arose out of a wawhich allowed an individual to keep the fish edible for some time. The rice was thrown away and the fish was eaten when needed or wanted. 

The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.’

The Evolution of Sushi

In the early 19th century, a man by the name of Hanaya Yohei conceived a major change in the production and presentation of his sushi. No longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style ‘nigiri sushi’ (finger sushi) or “edomae sushi” (from Edo, the name of Tokyo at the time) and is now the common way of eating Japanese sushi. At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go. Served from his stall, this was not only the first of the real ‘fast food’ sushi, but quickly became wildly popular. From his home in Edo, this style of serving sushi rapidly spread throughout Japan, aided by the Great Kanto earthquake in 1923, as many people lost their homes and businesses and moved from Tokyo. 

After World War Two, the sushi stalls were shut down and moved indoors, to more sanitary conditions. More formal seating was later provided (the first iterations were merely an indoor version of the sushi stalls) and sushi changed from ‘fast food’ to a true dining experience. Sushi spread around the globe, and with the advent of the promotion of seafood, this unusual style of serving fish was quickly adopted by western cultures, always eager for something new, especially something that had grown as sophisticated and unique as sushi. 

Modern Sushi

Sushi, the artful dining experience once uniquely Japanese, has now evolved to another level beyond the traditional Japanese methods. Western influences have given rise to new styles of sushi, such as California rolls and the many elaborate ‘fusion’ creations at upscale sushi restaurants. The history of sushi is a long one, at least 1,800 years in fact, but the current iteration is popular around the world, and rightly so. It is not often that something so singly cultural can not only take the world by storm, but also influence the direction of food in other cultures. Demand for sushi is only increasing and seems to be continuing to evolve. Traditional sushi restaurants sit alongside ‘fusion’ restaurants and both are popular for their own reasons. The history of sushi is still far from over.

Source: http://bit.ly/nzHOqU 

Sushi Fun Facts

Read here a collection of interesting tid-bits about sushi, sashimi, maki, and related Japanese food that seem to fit perfectly together without being explained. 

• Not long ago, a sushi chef (itamae) had to undergo ten years of training before working in a restaurant. Today, demand for these skilled food artists is so high that many start work after only two years of training.
• Approximately 80% of the world's bluefin tuna catch is used for sushi.
• Sushi dates back to at least the second century A.D., beginning as a method of preserving fish in China. See our History of Sushi page for more details about sushi history.
• Nearly half the fish consumed as food worldwide are raised on fish farms rather than caught in the wild, according to the Food and Agriculture Organization of the United Nations.
• Japan's Agriculture Ministry has set up a panel to discuss a certification system for Japanese restaurants abroad. Possible gastronomic crimes include slicing fish too thick, using too little or too much wasabi and over-boiling rice. Japanese tourists have also been known to complain about greasy tempura, floppy, lifeless noodles and seaweed that is not crispy enough. The ministry said its aim was to "spread correct Japanese gastronomic culture" and "improve the reliability of our country's food" in foreign countries.  
• The highest price ever paid for a sushi grade Bluefin Tuna was $173,600 for a 444 pound fish ($391/lb) on January 5th, 2001 at the Tsukiji Fish Market in Tokyo.
• The United States Food and Drug Administration stipulates that all fish to be eaten raw (with the exception of tuna) must be frozen first, in order to kill parasites.

Source: http://bit.ly/nzHOqU 

Japanese Food for the Soul

All About Japanese food!

The typical Japanese cuisine comprises rice, meat, vegetables and fish. The Japanese emphasize more on the quality of the food and presentation. Let us now take a look at the interesting facts about Japanese food.

Sashimi Salad at Shiro

1. Large amount of raw food is used in the Japanese cuisine. In fact, you must be aware that the fish served with sushi is raw.

2. Dried sardines and almonds are often consumed as snacks in most of the parts of Japan.

3. About 50% of the fish catch and 80% of the tuna catch is undertaken by the Japanese.

4. The quality of 'sashimi' or the very thinly sliced raw fish which is served with sushi, is never ever compromised with in an authentic Japanese restaurant. In some cases, the fish is kept alive in water, and sliced and served only on ordering!

5. Talking about sashimi, a sushi chef needs to be extremely careful when slicing the raw fish. In fact, a professional chef's knife is sharpened every day to have those thinly sliced fish, suitable for the exotic sushi.

6. Rice forms the integral part of the Japanese cuisine and we have different forms of rice dishes like the Kayu rice, Donburi, fried rice, Kare raisu, etc., that are popular all over the world.

7. The typical Japanese meal consists of rice, served with meat, fish or vegetables. Pickles and soup also forms a part of the traditional Japanese meal.

8. Now one of the amusing facts about Japanese food and drink is that it is considered good manners to slurp noodles in soup like Ramen. However, one is not expected to slurp only the soup, like the miso.

9. Talking of miso soup, the soup is very good for digestion and hence, should be eaten at the beginning of the meal; and not at the end.

10. Just like Chinese cuisine, chopsticks are used to eat several Japanese dishes. However, one should remember to follow the chopsticks etiquette when using them in formal events. It is rude to insert the chopsticks straight (vertically) into the food.

I hope you enjoyed reading these facts about Japanese food.Well, lastly, one of the unique features of the Japanese food is that you will either love it or hate it, there is no middle ground. So, why not try it and decide for yourself? 

Sushi: Nutrition facts

The exact nutrition data for sushi is hotly debated, and it can range vastly depending on the type of sushi and with what ingredients it is prepared. Though many advocate sushi as a healthy food, some caution against the risks it carries, such as parasitic infections.

West or East?

Western Sushi is not necessarily the same as Japanese cuisine. Much of western sushi uses fatty fish, while eastern sushi often uses leaner fish. It’s important to note this difference, as western sushi is often somewhat higher in calories and fat, though still a very healthy choice next to many American foods.

Low Calories, Low Fat

As sushi is made with very fresh and very natural ingredients, it is both low on calories and on fat (even the western sushi that is often made with fatty fishes like salmon, or oil laden avocado). Most sushi rolls contain under 70 calories, are filling and don’t pack on the weight.

Why is this so? It’s because of what sushi actually is: fresh fish and vegetables. The average sushi piece contains four distinct parts:

-A filling: raw fish, shellfish or vegetables

-Rice

-Wasabi

-Seaweed

The average Japanese person eats roughly 100 grams of fish per day. It’s high in omega-3 fatty acids and other active enzymes. Even fatty fish are still packed with vitamin-B and selenium.

Rice is a staple that provides protein, but you must be careful. Sushi is often made with sticky white rice, which not only has the nutrients leeched, but is also full of sugar and carbohydrates, making it sticky so it holds together. For certain diets, this amount can be unacceptable. Sometimes sushi is also made with brown rice, and while this has more nutrients, brown rice contains an acid, which can block your body’s intake of calcium and iron.

Wasabi is a paste ground from a root, though in some western dishes it’s actually dyed horseradish, as wasabi is very difficult to grow. True wasabi is a palate cleanser and is known to aid cancer prevention, as well as tooth decay.

Lastly, seaweed binds it all together, a plant rich in iodine, copper, calcium iron and magnesium. It has a highly concentrated mineral content, making it a very healthy food.

Unhealthy Ingredients

Some things that can add unhealthy calories to your sushi dishes are the added ingredients that many sushi chefs use to make the sushi extra tasty. Be aware of any additional sauces, as many of these are laden with calories and excessive sodium. Also, when ordering a spicy roll, such as spicy tuna or spicy yellow tail, keep in mind that the “spicy” sauce mixed into your sushi is basically spicy mayonnaise (or another type of fattening sauce). Therefore, order these dishes in moderation.

Another Japanese option that is detrimental to your waistline is tempura. Tempura is basically a fancy word for “fried,” so stay clear of that shrimp tempura roll (or any crunchy roll) if you are trying to lose weight.

Cautions

As we are talking about raw fish, there are some things of which it is necessary to be mindful. Sometimes raw fish can contain parasites, worms or bacteria harmful to your health. Due to this threat, it it’s advised that pregnant women stay away from sushi, or opt for vegetable rolls rather than those containing fish or shellfish.

Likewise, harmful substances of mercury are occasionally found in sushi-making fish, so it’s wise not to eat sushi every day.

You can avoid these threats by eating at a reputable sushi restaurant, where sanitary standards are very high. It is also important to make sure the fish is fresh, refrigerated and doesn’t sit out in the sun — all things which can prevent bacterial and parasitic growth.

Sushi is a very healthy food, but like most foods, should be eaten in moderation. Too much sushi can be a bad thing, especially if you are carefully monitoring your carbohydrate intake. Though eastern sushi is less fattening than western sushi, the possibility of parasitic and bacterial infections is always present, so use caution when enjoying this natural and healthy food.

source: http://bit.ly/k9ImI9

Learn the basics of Sushi and Sashimi!

Te-Mari Sushi was apparently made popular in Kyoto first where gastronomy is more “feminine” than in any other part of Japan. It is very easy to make, present and carry.

It is more welcome when you realize people in Kyoto have more socializing to do than anywhere else, including eating and drinking. Making portions smaller and more artistic are a necessity there!

Actually Te-Mari Sushi can be made in any size and include any ingredients, be it for omnivores, adults, ladies, children, vegetarian or vegans!

Simple techniques you can follow!

The technique is simple enough: having prepared the sushi rice, take a piece of cellophane paper and first put the tane/topping outer surface down, then place some rice over it. Close the cellphane paper by twisting it and press the sushi into a ball (mari) in your hand (te)! Unwrap it, place it on a plate, tray or in a box and add some more topping if neceassary!

For a tea party? For a lady's bento? For a gentlemen's bento or a European American style party, the delectable Sushi is the all time favourite comfort Japanese food!

Source: http://bit.ly/igODQo