Finally the world is starting to appreciate the appeal of sushi as it makes its way across the globe. From downtown Kyoto to sushi Central London style, what’s the difference, if any?
Sushi at Home in Tokyo
Sushi has been served in Japan for over 1000 years. Like so many other dishes the roots of it lay in a need to preserve the food, in this case rice was used to preserve fresh fish. We no longer leave the fish and rice together for long periods, instead it is now served as fast food, the need to preserve the fish is now fulfilled by the modern fridge; there is no longer a need for the fish and the rice to ferment together. It is opened up a whole new era of artistry in sushi-making and its popularity has exploded.
In Japan sushi is the number one fast-food of choice, bento boxes accompanying workers on their daily commute. It is also eaten as a delicacy, something to savour rather than rush. Raw ingredients are far more common in Japan than in the West, for instance the nori that bounds rice sushi together is often served raw in Tokyo but it would be unlikely to be found that way on these shores. Japan also boasts far more regional variations in how they prepare sushi than we do, although Europe and the US are catching up in terms of originality and artistry in sushi.
Sushi Central London
Today sushi can be found all over the globe from the streets of Paris to the beaches of California. Indeed it is the latter that gives its name to the California roll, the most famous international variation on sushi. Avocado, crabstick or kani kama and cucumber nestle with the nori on the inside of the rice, you would be unlikely to find a California roll in Tokyo, although sushi London or New York style will surely feature a California roll or two.