Fish, Rice, an Art-form

Taken January 4, 2023

Sushi originated in Japan. The original purpose of covering fish with rice was to ferment the fish, and through this process, people discovered that rice cooked in vinegar, when added to fish, creates an addictive dish. It's challenging to pinpoint exactly when the art form of sushi was created because the concept of consuming rice with fish is quite basic. However, the transition into an art form can be traced as it evolved into a standard that was refined during the Edo period, around the 17th century.

At first glance, the simplest form of sushi, sashimi, consisting of a piece of fish over a bed of rice, may seem straightforward. However, through dining at various establishments, one begins to discern a stark difference in each piece. These experiences prompt contemplation on how the rice and fish can be deconstructed into further components, optimizing the overall sushi experience.

The rice component, for instance, can be broken down into the source of the rice, water, vinegar, sugar, and salt. The significance of the origin of these components lies in the fact that the environments where they are cultivated dictate the chemical makeup, ultimately influencing the final product.

The average size of the rice grain contributes to the mouthfeel and digestion experience. It dictates the soaking time required for ideal consistency, akin to the concept of cooking pasta al dente concerning starch removal.

Similarly, the same scrutiny applies to salt, vinegar, and sugar. Perfection is often assumed, but it is the imperfections that yield a unique and memorable flavor experience, capturing the essence of what people love about sushi.

Observing master sushi chefs reveals a correlation between the time invested in sushi preparation and the quality of the end product. Their ability to comprehend the sushi experience stems from a retrospective analysis of their past work. They meticulously consider the sourcing of meats, the health of the fish, and the necessary thinness of fish slices, all derived from continuous practice and exposure to information. Experience, therefore, plays a crucial role in crafting any artistic experience.

The routine behaviors of master sushi chefs enable them to channel most of their mental energy into honing their craft, emphasizing the importance of experience in creating a truly exceptional culinary experience.