Sushi, It’s Not All About Raw Fish

Tonight, Trevor Corson, Food Network TV personality and well-known sushi concierge, is speaking at the Morikami Museum and Japanese Gardens on the cultural context and origins of one of South Florida’s favorite foods.

One might wonder just how much can be said about sushi. Quite a bit actually.

Reiko Nishioka, the Morikami’s director of education, shares her thoughts on an entree she grew up with, and one that has definitely made its  mark on our western palates. The more we learn, the more we love…

“A local Japanese sushi chef here in South Florida said to me recently that there are more sushi restaurants in Boca Raton than hamburger joints. Sushi in America is a much different experience from that which is served in Japan.  You certainly won’t find a volcano or spider roll on the menu!

However, authentic Japanese sushi is not all about raw fish.  Maki-zushi (rolled sushi), Oshi-zushi (sushi pressed in a square mold), Chirashi-zushi (topping served scattered over a bowl of sushi rice), and Inari-zushi (topping stuffed into a pouch of fried tofu) are all very popular in Japan.  These forms of sushi do not necessarily use raw fish.  The common denominator here is the rice.  All sushi rice is vinegared rice.

When I go home to Japan, I love to sit at the sushi counter, enjoy a cup of sake and make small talk with the chef as he prepares my fresh sushi.  I hope you make and enjoy your own sushi experience as well!”

Assorted sushi rolls from the Cornell Cafe at the Morikami

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