It’s all in … /sushi/

…the details. Tuna in sushi is straight from the ocean, meticulously sliced, untreated, and is heralded as one of the cleanest fish tastes ever.

The simplicity in sushi doesn’t allow for much margin of error, and every mistake shows, that’s if the client understands fish. These days sushi is served all over the globe and most if not a high percentage of sushi restaurants are not operated by Japanese.

Even those that are Japanese are often operated by inexperienced chefs who are not sufficiently trained and departed Japan for work elsewhere. The old saying, “a good chef never leaves his country” as he has no reason to work in a foreign place. If you take it one step further, the fish quality in Japan is unparalleled, the network in Japan is expert, and it’s a combination of transporters and experts at the fish market who make it all possible.

But the freshest of fish can be spoiled, if the chef lacks know-how, but the basics of sushi are well-known throughout Japan. Sushi’s details are not always easy to understand. The sensitivity is discovered in the pureness, process and preparation. The balance between the fish, rice, vinegar and salt is the very principle and foundation in sushi preparation.

The addition of vinegar to sushi rice creates an acidic environment discouraging the growth of food poisoning bacteria. To prevent the growth of bacteria, the pH of the rice needs to be maintained at 4.6 or lower, but if that fails you have fresh wasabi, a medicinal freshwater herb.

When the wasabi cells are burst by grinding, a reaction occurs between different components within different cells in the stem. The Wasabi acts as a cleaning agent, a neutralizing agent and is well-known for its strong antioxidant and digestive stimulant properties.

This doesn’t mean that you can buy fish and acidify, add wasabi and be carefree. The preparation of sushi is something that takes most chefs an important part of their life to master.

Mr. T. a close friend and expert chef has been working in this trade for almost 5 decades. He was an apprentice for 10 years, he learned the trade until he was given permission by his senpai to leave. In the end, repetition and regular training is key to any performance and it shows in his work and fish.

Pictured here is o-toro the middle side of the belly where fatty tuna is found, and this represents a small part of the tuna fish.

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