Mastering the Art of Sushi: A Guide to Avoid Feeling Like a Novice in Japanese Cuisine

To master the art of cooking authentic Japanese flavors, a chef must be like an artist. Those who appreciate and truly sense the essence of Japanese cuisine must be true connoisseurs.

My colleague seems to recognize his own awkwardness and cleverly allows me to feel less embarrassed. This friend used to work in the technical field and had studied in Japan for 3 years, making him quite knowledgeable about the local cuisine.

Distinguishing Various Types of Japanese Sushi

The variety of sushi at Mashagi is extensive, each with unique flavors. When the staff brings out each type, he guides me on how to distinguish them.

Fundamentally, sushi comprises 5 distinct types with names such as narezushi, oshizushi, nigirizushi, makizushi, and gunkanmaki.

A Wide Array of Japanese Sushi

Surprisingly, such a small and exquisite dish holds a whole story behind it.

Narezushi is considered the origin of sushi, a dish prepared by fermenting raw fish with salt and rice. This dish consists only of fish, without any rice.

When the staff at Mishagi brought out the Korean seaweed rice roll, it surprised me. A Japanese restaurant serving Korean dishes as well – quite unexpected. However, my friend clarified that it was Japanese makizushi.

Makizushi – often confused with Korean gimbap

For those unfamiliar, makizushi and Japanese rice rolls may seem identical, but in reality, they are quite different.

As my friend explained, both dishes are rolled with seaweed, leading to confusion. However, in terms of taste, they are entirely distinct. Sushi rice is mixed with vinegar, while gimbap rice is seasoned with sesame oil. A keen eye can also spot the differences in appearance.

Indulging in Mashagi's latest culinary delight left many in awe - Nigirizushi. This exquisite dish is crafted by delicately molding rice mixed with vinegar. Widely embraced, Nigirizushi has become a staple in the world of sushi.

Currently, the most popular type of sushi.

Let's not forget the intriguing gunkanmaki. Emerging 70 years ago, this sushi involves rolling vinegared rice within seaweed, topped with layers of salmon roe, sea urchin, and more. My friend insists these sushi pieces resemble warships, as 'gunkan' translates to warship in Japanese, hence the name gunkanmaki.

Gikanmaki takes the form of a battleship

Discover another enticing variety known as oshizushi. This type bears a resemblance to nigirizushi but is not hand-formed; instead, it involves pressing rice and fresh fish in a wooden box.

Oshizushi is meticulously pressed with a blend of fish and vinegar-seasoned rice

Hearing intriguing tales about teppanyaki, udon noodles, tea ceremonies, and more from my Japanese friend sparked my curiosity and fascination with Japanese cuisine.

Next time I dine out, I'll make sure not to feel 'out of place' like this again.