Sushi Zone’s beginner’s guide to sushi

Starting with the basics, there are three key factors in enjoying good sushi:

Taste. A skilled sushi chef will mix flavors that complement each other in new ways; take time to experience each of the flavors as well as the whole effect.

Texture. Your sushi chef will also blend textural elements. Consider and appreciate the differences within a roll that is, for instance, simultaneously soft, crunchy and crispy.

Presentation. The sushi chef’s final goal is to create an individual, edible work of art on your plate. Don’t forget to note how the various elements combine into something that is appealing to both eye and appetite.

There isn’t just one type of sushi, much as there isn’t one just type of Japanese food. While Sushi Zone doesn't offer every type of sushi, some of the more popular types of sushi include the following:

Nigiri is the most popular form of sushi, where slices of fish or other toppings are placed on top of a rectangular bite-sized base of rice.  Sometimes, there is a piece of nori (seaweed) that ties the fish to the rice and sometimes there may be a bit of wasabi (hot mustard) between the fish and the rice.
 

Maki-zushi, or rolled sushi, is made by rolling various fish, vegetable ingredients and rice into a sheet of dried nori by using a bamboo mat called a makisu. The roll is cut into bite-sized pieces and served, often decoratively, on a plate. Maki-zushi may also be referred to as norimaki.

Sashimi is fresh, sliced raw fish, decoratively presented on a platter with a variety of colorful garnishes. It often is the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.

Te-maki or “hand roll”-style sushi is made by rolling a variety of ingredients into nori, usually smaller than some of the other roll types and shaped like a cone so that it is easy to eat with your hands.

Chirashi-zushi is a colorful sushi casserole typically served at home. Ingredients include cooled, vinegared rice and a variety of ingredients, from cooked and uncooked seafood, vegetables and omelets to pickled ginger and shredded nori. The ingredients are generally tossed with the rice or placed on top as a colorful garnish.

Gunkan-maki is sushi in which the nori is wrapped around the rice to create a sort of shallow dish. In this way, toppings such as sea urchin or salmon roe are contained on the top of the rice base and can be enjoyed.

Hako-zushi sushi is pressed in a box and cut into bite-size pieces. This type of sushi is most like the original form of sushi, in which fish and rice were pressed and fermented in a box for many months before serving. Today, hako-zushi is not fermented but is served fresh.

Inari-zushi are deep-fried tofu pockets into which seasoned rice is stuffed. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu.

Japanese sushi is a traditional food that is believed to have developed as a way of preserving fish. The fresh, raw fish was pressed between a mixture of rice and salt over a period of several months. As the rice fermented, lactic acid was produced, which pickled the fish and kept it from spoiling.

The fish was eaten and the rice was discarded until about the 15th century, when it was decided that the rice was too precious to waste. This was the beginning of hako-zushi, which is still popular in Osaka.

History tells us that it was likely in 1824 that Yohei Hanaya started the practice of serving fresh raw slices of seafood on bases of vinegared rice at his food stall located in the popular Ryougoku district of Edo (present day Tokyo) — this sushi style eventually came to be known as "edomae sushi," the style on which Chef Koji trained and has based his menu.

Over the years, sushi stalls sprung up all over Tokyo, creating Japan's first "fast food" as patrons stepped up, street-side, to eat the freshly-prepared rolls by hand.  These stalls evolved over time into the counter-type restaurants that are still prevalent today. 

In the 1960s, chefs opened the first U.S. sushi bars in Los Angeles’s Little Tokyo district. Little is written about the evolution of sushi after that initial introduction; we do know, however, that sushi has become very popular in the decades since as a flavorful and healthy dining option.

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How to eat sushi

There are basically two ways to eat sushi: one is by picking it up with chopsticks and the other is by using your hands.

Remember that sushi has been a food of convenience from its inception centuries ago. One of the rumored reasons that nori came to be added to sushi was to contain the sticky rice and let you eat this practical finger food on the go. But that doesn’t mean you can’t use chopsticks! With the advent of the sushi roll, the seaweed went on the inside, and the sticky rice was now... fingerable. Further, the most practical way to share many rolls with a group of friends is to divvy them up with chopsticks, so don’t be afraid to show off your skills.

Ultimately, it’s your decision about which method you use, and don’t worry about the naysayers. It’s more important to enjoy your sushi!

When you are first seated, your server will present you with a hot towel (oshibori). Again, remember that sushi is considered a finger food, so the towel is provided for you to clean your hands before your meal. Enjoy the ritual, accept the towel and wipe your hands, regardless of whether you plan to eat with your hands or chopsticks.

Soy sauce, wasabi and ginger

When seated at the sushi bar or table, you’ll be provided a small plate of condiments and another small plate with a small dish.  The following should help you understand what each of these is used for.

Soy sauce, or shoyu, is a dark brown sauce created by the fermentation of soy beans. It adds saltiness and a savory depth to foods and is a classic dipping sauce for sushi. Pour just a small amount of soy sauce into your dipping dish so that when you dab the sushi into it, you don’t overwhelm your palate with soy sauce but instead experience the tastes of the sushi. Note, though, that while you might dunk a doughnut, you dip sushi.

While it’s more appropriate to dip the fish, not the rice, into soy sauce, rolls really don’t allow for this. So, when enjoying rolls, note that too much soy sauce will break down the “sticky” in the sticky rice and leave you with a mess on your plate. Further, if the roll appears to already have some form of sauce on it, you may not want to add soy as the sauces may compete flavor-wise.

Wasabi. The “green tea ice cream” on your condiment plate isn’t green tea and it isn’t ice cream. Wasabi, also known as Japanese horseradish, is used as a condiment and has an extremely strong flavor. Its hotness is more like hot mustard than chili pepper, producing vapors that stimulate the nasal passages more than the tongue.

Although a pinch of wasabi is traditionally placed in or on your nigiri or roll, it can also be dissolved into your soy sauce for an additional dimension of taste. Traditionalists may frown upon the practice as an insult to the chef’s skill in combining sushi elements, but many modern sushi aficionados do mix soy and wasabi for that extra kick!

Ginger. Yes, your first taste of the pink or white ginger, or gari, may possibly remind you of soap, but there’s a good reason for that. While using ginger is optional, remember that one of the key factors in enjoying sushi is to appreciate the different nuances of taste and texture of each type of fish or roll. The ginger has the important functional role of cleansing your palate between bites.

Each time you move between your nigiri and/or rolls, eat a small sliver of ginger and see how the taste of your next piece of sushi is fresher and more vivid. For what it’s worth, yes, it is an acquired taste, but it quickly grows on you. Give it a try!

When not using your chopsticks, put them on your plate with the tips pointing to the left. Never stick them in your food or rice bowl as that may be considered bad manners. It’s also bad manners to use your chopsticks to pull dishes to you; as you would anywhere else, always use your hands to accommodate your dish-moving needs. If you are going to use your chopsticks to serve someone else, reverse your chopsticks and pass the food with the opposite ends.

Resist the temptation to sharpen your chopsticks by rubbing them together; doing so implies to the chef that the chopsticks are cheap. You may discreetly pull off any loose wood fibers while hiding the chopstick(s) in your lap. (Then again, if there are loose wood fibers on the chopsticks, maybe you should let them know their chopsticks are cheap!)

Never fear. YouTube has a number of tutorials on how to use chopsticks properly. Watch a couple, then practice, practice, practice!

Table or sushi bar?

Be adventurous and sit at the sushi bar if possible; then you can establish a rapport with the sushi chefs, who will take note of your dining experience and improvise offerings in response. Don’t be afraid to say hi, strike up a conversation or ask questions.

Then again, there’s absolutely nothing wrong with grabbing a table with friends. A trip to a sushi restaurant is a social adventure where friends can share experiences. Perhaps you can even turn your trip into a regular event, a sushi “lunch bunch” or “first Thursday” outing among friends.
 

If you’ve never had sushi, start with something simple like the California Roll. It’s what sushi fans call the “gateway to sushi” as the tastes and textures will make for an enjoyable, not overpowering, first experience. You might also try the the Shrimp Tempura Roll or one of our "sushi combo" meals.  Be sure to look for the asterisks on the sushi menu as they indicate which rolls do not include raw fish.

After that, it’s just a matter of browsing through the order list and trying whatever sounds good. Break out of your shell and order something you might not have ordered otherwise — or have a friend order for you. Another great idea is to plan with your friends to order something new from the menu on every visit. You might be surprised to find your favorite new flavor on the menu!

What if I really don't like sushi? Are there other options on the menu?

In addition to a variety of sushi choices, Sushi Zone carries a number of non-sushi entrees.  Included in these are the Teriyaki and Shrimp Tempura Combo, Japanese noodles (udon), a selection of grilled fish, and Japanese chicken or pork cutlets (chicken katsu and tonkatsu).

If you're a vegetarian, we have a wide selection of menu items available to you as well!  Consider the Vegetable and Tempura Vegetable Rolls, the Eggplant Roll, the Tempura Jalapeno and Cream Cheese Roll, tofu steak, our seaweed or papaya salads, or Agedashi Tofu. 

If these don't appeal to you, please ask your server about other menu options.

Myth: All Japanese food is sushi, and sushi bars don’t serve anything else.

No, not really. Although sushi is commonly associated with Japanese food, it does not define the entire spectrum of this wonderful ethnic cuisine. Sushi Zone offers a wide selection of menu items, both traditional and contemporary.

Myth: Sushi is raw fish or “bait” in Texas.

Yes and no. First off, sushi effectively means “rice” and, much like pasta dishes, sushi combines rice with other meats, vegetables and flavors. Additionally, raw fish is an element of some sushi, but all sushi isn’t raw fish; in fact, some kinds of sushi don’t contain any fish at all! Raw fish served alone is called sashimi, and raw fish on a rectangle of rice is nigiri, but there are many kinds of rolls that include cooked fish. Most menus will indicate which items are cooked and which are raw.

Myth: Vegetarians can’t eat sushi because it contains fish.

Again, yes and no; not all sushi contains fish. Vegetarians will be delighted with the vegetable rolls, tofu, tamago (sweet egg) and other meatless options on the menu.

Myth: Eating raw fish is dangerous.

As you might expect by now, the answer is both yes and no. Like any other meat, fish carries some inherent risks associated with food-borne illnesses or other contaminants. Reputable restaurants are aware of the dangers and take appropriate measures to ensure the safety of their customers, including freezing the fish for an appropriate period of time or cooking the fish at appropriate levels.

Myth: The fish in sushi is dangerous to pregnant women.

Stop right there. We’re not your doctor. Consult your physician before visiting, or just enjoy a different traditional Japanese meal from our menu!

Fish, a lean source of low-calorie, high-quality protein, is low in saturated fats and cholesterol, making it a healthy food choice. Further, fish is high in omega-3 fatty acids, which are linked to improved cholesterol levels, lowered blood pressure and decreased risk of abnormal heart rhythms.

Nori, the thin sheets of seaweed in the rolls, contains important vitamins, minerals and antioxidants.

Additionally, sushi contains:

• Antioxidant phytonutrients, which reduce the risk of diseases associated with aging;
• Iodine, which is essential for proper thyroid hormone function;
• Iron, which is a key element in blood-cell formation;
• Folic acid, which plays a vital role in the production and maintenance of cells;
• Magnesium, calcium and other important nutrients.

 All of these things combine into an extremely healthy meal for you and your family!

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