The truth about sushi
It’s not just raw fish, you see?
By John-Mark Day
Skiff Staff

Sushi. The very word conjures up connotations of something slimy and writhing.

“Dude, I saw this guy swallow a live goldfish at a party once. Is that the same thing?”

Molly Beuerman/SKIFF STAFF

No, no it’s not. Actually, sushi, a longtime staple of the Japanese diet, doesn’t even have to mean anything raw (and whatever is raw is very dead), explained Yumiko Keitges, director of the Japanese studies program.

“There aren’t that many raw fish sushi,” Keitges said. “Raw fish is expensive.”

Sushi refers to the type of rice used to make the dish. Sashimi is the raw fish. Although there are several different types of sushi, Keitges said the key to good sushi is always the same.

“You have to get the right ingredients,” she said. “It has to be good nori, good rice, good vinegar. If any of these is bad, it doesn’t taste good.”

Nori is the dried seaweed used to wrap the temaki and maki types of sushi. These are the types most people are familiar with — sushi like California and shrimp rolls.

Nigiri sushi is made with strips of the raw fish pressed with the rice.

For those adventurous enough to make sushi at home, some recipes are available. For others, who would rather let an experienced chef handle the seafood, Keitges recommends trying an all-you-can eat sushi restaurant such as Tokyo One in Addison or Todai in Plano.

Wherever you go, Keitges has a few tips on what to watch out for.

“Good raw fish should not smell fishy. Color should be bright. If it’s dull color, it’s old,” she said. “It’s supposed not to be chewy…unless it’s octopus.

“Good sushi should still have a little warmth, then put on the cold fish.”

Keitges said the ingredients can range from the plain (mackerel, shrimp or salmon) to the scary (octopus or squid). She recommends beginners start slow, though.

“Start with temaki (the rolls),” she said. “No raw fish, maybe imitation crab meat. Something more familiar inside.”

Be prepared to move on to more exotic tastes, she said.

“I can handle anything,” she said. “As long as it doesn’t move.”

John-Mark Day
J.M.Day2@student.tcu.edu

credits

TCU Daily Skiff © 2002