Sushi has a rich history that spans over 2,000 years, originating from ancient Japan. It was initially a way to preserve fish by fermenting it in rice, but over time, it evolved into the culinary art we know and love today. From nigiri to maki, the varieties are endless!
Now, let's talk about the star of the show: the fish! Sashimi-grade fish is a must for sushi, and the freshness and quality of the fish can make or break a sushi dish. But, have you ever wondered how sushi chefs manage to slice the fish into perfectly thin pieces?
It's all about the technique, baby! Sushi chefs undergo years of training to master the art of slicing, dicing, and rolling sushi. And, fun fact: the sharpest knives in the world are often used in sushi preparation, with some knives costing upwards of $1,000!
What exactly is in sushi? - SCHOOL OF SUSHI
