From Tassie to Tokyo, sushi is synonymous with fresh, premium produce which is why Huon Salmon is a favoured ingredient across the globe.
The great thing about sushi is that it is accessible to a vast array of people. It can be sold for eye-watering prices in five star restaurants or as pre-cut and pre-packaged rolls for a quick take-away lunch. This International Sushi Day we celebrate its long and proud history.
Sushi originated in Southeast Asia between the 5th and 3rd centuries as a way of preserving fish called narezushi. Narezushi involved wrapping fish in rice which had been prepared with a salt and vinegar mixed in allowing it to ferment. The fermentation process meant that the fish was edible for a longer period and all that was needed to be done before consuming it was to discard the rice.
This then evolved into a type of sushi dish called namanari which was fish and rice which was very popular in the Muromachi period between 1338-1573 AD. This was the transition between sushi becoming a Japanese cuisine rather than being solely used as a preservation method.
Between 1600 and 1800 AD wrapping vegetables and fish in the rice became the thing to do, and this is what we commonly see today. Chances are that you have seen some weird and wonderful takes on sushi from fried chicken, to black rice and everything in between.
The very best sushi requires the highest quality ingredients, time for prep and assembling the sushi so to do it well requires some effort on the part of the chef or home cook. It also requires fish to be “sushi grade” fillets, expertly selected and trimmed by hand to ensure they are of the highest possible quality. Our high quality, sashimi grade salmon, produced in the pristine waters of Southern Tasmania is renowned across Australia and the rest of the world. Huon Salmon is succulent and firm with an exceptional flavour.
A few ways you can celebrate this International Sushi Day this year is to head to your favourite local sushi store or be bold and make your own. For those who haven’t tried sushi yet maybe June 18th is the day to blow your mind!