First of all, I have some things to tell you. I have sushi plush toys. They are possibly the best thing in my room. And in case you were wondering, I didn't buy them with my own money (they were a gift, though I did ask for them...) and I have had them for a couple years now. Another thing, I don't like raw fish. It just has no appeal whatsoever, and why should I eat something I don't want, even if it does have a big role in Japanese cuisine. But now for the main event, soy sauce and wasabi.
The Fancy, Quick, Description of Your Two Favorite Sushi Condiments- Wasabi and Soy Sauce
I know, amazing title. First up, my personal favorite, soy sauce. (No offense Mr. Wasabi.) Soy sauce is basically fermented soy beans that are strained into a sauce and used to add saltiness to any dish. The reason it is so salty is because it is full of sodium. If you ever are lucky enough to visit Japan (like me), or are even around native Japanese people, DON'T PUT SOY SAUCE ON YOUR RICE. My mom (who lived in Japan for two years) and my dad (who's Japanese) told me that the reason for this is that the word for rice is "meal", and it is the main and treasured part of the meal. By putting soy sauce on the rice you are essentially, "spoiling" it.
Steps for making your own soy sauce - even though it is probably way too hard and takes way too long. (This is how the companies do it...)
Step one: Mix the soybeans, flour, and salt
Step two: Crush all the ingredients together
Step three: Let it ferment for a few months
Step four: Strain into a thin sauce
Step five: Enjoy with some.....
Step one: Mix the soybeans, flour, and salt
Step two: Crush all the ingredients together
Step three: Let it ferment for a few months
Step four: Strain into a thin sauce
Step five: Enjoy with some.....
WASABI!
Wasabi is that spicy condiment you always put too much of in your soy sauce and regret as soon as you take a bite of the sauce with your sushi. Wasabi was originated in Japan, and was first grown by a farmer who immediately took it to the warlord Tokyogawa. Tokyogawa liked it so much, he made it only legal to grow it in the Shizoukae area, where he lived.
Wasabi grows in cool mountain streams, and needs a lot of shade to properly grow. It takes two-four years to grow to it's full size, when it is ready to be prepared. The wasabi we consume (that's a fancy word for eat) is made by grating the rhizome of the wasabi plant, which is a root-like stem.
Freshly grated wasabi is bright green, has a strong scent, a hot flavor, and sticky texture. (I'm pretty sure I just used all the possible words to describe it.) Unfortunately, the wasabi rhizome or freshly grated wasabi is almost impossible to find in the USA, so we'll have to stick to the tubes you can find at any Asian market. Although wasabi's hot flavor can be overwhelming to some of us, it actually has some medicinal properties. It has powerful antibacterial properties, as well as anti-inflammatory properties to clear out your nose and body when you're feeling sick.
Next time you're enjoying sushi at your local sushi bar, blow away the chefs with your extensive knowledge. Itadakimasu!