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Sushi
25 January 2009
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Did you know?
Not long ago, a sushi chef (itamae) had to undergo ten years of training before working in a restaurant. Today, demand for these skilled food artists is so high that many start work after only two years of training.
Sushi dates back to at least the second century A.D., beginning as a method of preserving fish in China.
Japan’s Agriculture Ministry has set up a panel to discuss a certification system for Japanese restaurants abroad. Possible gastronomic crimes include slicing fish too thick, using too little or too much wasabi and over-boiling rice. Japanese tourists have also been known to complain about greasy tempura, floppy, lifeless noodles and seaweed that is not crispy enough. The ministry said its aim was to “spread correct Japanese gastronomic culture” and “improve the reliability of our country’s food” in foreign countries.
The highest price ever paid for a sushi grade Bluefin Tuna was $173,600 for a 444 pound fish ($391/lb) on January 5th, 2001 at the Tsukiji Fish Market in Tokyo.
The United States FDA stipulates that all fish to be eaten raw (with the exception of tuna) must be frozen first in order to kill any parasites.
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