Making a sushi is not just a matter of cooking. Indeed, sushi chefs follow certain precepts, certain values, that turn the craft of this food into an art in its own right.
Today, let's revisit 5 of these strong values that make sushi-making a true art of living.
1. Economy of means
Avoiding waste is particularly important when making sushi. Sparing use of means and ingredients is the watchword in order to respect the environment.
For example, the rice must be cooked properly so that none of it is lost. Often, rice sticks to the sides when it is cooked; and scraping it off is completely counterproductive, giving dry, overly hard rice. So we prefer to let the dish rest to avoid this sticking effect and thus save the ingredient.
For example, the rice must be cooked properly so that none of it is lost. Often, rice sticks to the sides when it is cooked; and scraping it off is completely counterproductive, giving dry, overly hard rice. So we prefer to let the dish rest to avoid this sticking effect and thus save the ingredient.
2. Respect for the product
Respect for the product is also an important aspect of the sushi chefs' philosophy. They scrupulously follow hygiene rules and pay very particular attention to how the sushi is made.
For example, you don't leave a sushi in the fridge — it would dry out very quickly. We prefer to use airtight containers to preserve their flavour at room temperature.
For example, you don't leave a sushi in the fridge — it would dry out very quickly. We prefer to use airtight containers to preserve their flavour at room temperature.
3. Satisfying the senses
Sushi is a gustatory pleasure, but not only that! It is also a trigger for memories: of a trip to Asia or of a first sushi-bar experience, for example. It is the vehicle of a culture, of an art in its own right.
It is also a visual pleasure. Presentation is particularly important, for two major reasons that we will now detail…
4. Presentation
Making sushi is a culinary and gustatory art, but also a visual one. There are two major reasons for this:
On the one hand, presentation is an integral part of the art of sushi. Even before sitting down to eat, you have to create desire, prepare the stomach and whet the appetite. The art of the table is therefore essential: we eat with our eyes first and foremost.
On the other hand, the appearance of a sushi has a real impact on the taste! A Japanese saying holds that shape gives taste, and nothing proves this saying better than sushi. Changing the size of a piece of fish will affect its flavour: a sashimi is not a carpaccio, for example. Likewise, the amount of rice and how tightly it is packed will have a significant impact on the final result. A sushi that is too compact will feel heavy in the mouth, very unpleasant, and its taste will be strongly affected.
5. Good health
Finally, the sushi chefs' art gives an important place to “eating well”. The quality of the products is, as we have seen, paramount. We favour local products as much as possible and take particular care to respect the product, treat it well and store it well.
Add to this the pursuit of balanced, healthy dishes, and you get a 5th strong value in the art of the sushi chefs.
You now know 5 essential precepts according to the sushi chefs' philosophy. Creating sushi requires culinary work, aesthetic work and a genuine ecological commitment all at once.
