sushi bridge
I have said before that eating in Japan is not just about sensational flavours and textures – your food needs to look fantastic as well.
There is a long tradition of elaborate tableware to serve and present sushi which adds to the dining experience without the need of a human model to eat it off.
Diners in sushi restaurants are often treated to a feast of different sushi rolls, pickles and delicacies, served on a range of interesting and unique tableware.
Boat shaped serving dishes of various sizes are often used to serve sushi and sashimi. They are made of light wood, varnished or lacquered to be easy to clean. The boat connection is fairly obvious as fresh fish and shellfish are at the heart of the finest sushi rolls and nigiri and many of the serving dishes are based on traditional-style fishing boats.
Another popular design is a bridge, often in a traditional shape like the old wooden style bridges or Nihonbashi (literally translated as Japan Bridge). Nihonibashi is also a district of Tokyo which has grown from a bridge of the same name. A wooden bridge was first constructed in 1603 and a stone bridge now stands on the same site.
Way back when the bridge was first constructed in Japan’s Edo period, Nihonbashi was a major commercial district and the site of the all-important fish market. The fish market was destroyed in a major earthquake in 1923 and was relocated to the Tsukiji district which is now the biggest fish market in the world with more than 400 different types of seafood traded and sold by hundreds of independent wholesale vendors.
The bridge serving dishes look very much like the original Nihonbashi bridge with its steep curve and detailed wooden railings. And your food does look fabulous arranged on the middle of the bridge which has space at each end for wasabi and pickled ginger.
If you like to entertain your guests at a sushi party, a unique serving dish is a great way to add the wow factor if they are not already impressed with your excellent cooking.
I consider myself to be an experienced sushi eater but even I have never eaten my favorite food off someone else’s body.
The Japanese like to push the boundaries of everything they do an Nyotaimori or body sushi has long been an underground hit with adventurous diners though it is not as popular over there as many curious westerners think.
If you are wondering what I am talking about, Nyotaimori means female body presentation in Japanese.
and is the practice of eating sushi or sashimi from the body of a naked woman.
The sushi rolls and delicate strips of raw fish are strategically and artistically placed on the woman’s (or man’s) body which brings it to room temperature. The models (or human platters) are known as Hadaka and are washed and prepared beforehand. They are carefully chosen to have smooth skin and have to lie still for hours while happy diners munch away. In most western restaurants offering this bizarre dining experience, the Hadaka are not completely naked to preserve their modesty and make sure the food hygiene office are happy.
It is still relatively obscure but even us health and safety conscious Brits can enjoy the naked sushi experience thanks to a couple of brave London businessmen. Excited diners are paying a cool £250 for the experience called Flash Sushi which includes a 10-course sushi dinner prepared by a Japanese chef and unlimited drinks.
The concept of Nyotaimori is an extension of the visual element of Japanese cuisine – the food you eat should not only taste good but should look appetising as well. It certainly makes a difference from a nice serving plate or bowl.
I am undecided as to whether this is an experience I am keen to try or not although it would certainly be unique. It sounds intreguing but I’m not sure how hungry I would be with even the most delicious sushi, beautifully arranged on someone’s belly button. Maybe one of my braver sushi followers could give it a go and let me know if it’s worth the effort and if it’s a culinary delight or a sushi fright.
The Japanese diet is well known for being one of the healthiest in the world – it is low in fat, high in carbohydrates and rich with fresh fruit and vegetables and lots of seafood.
national seefood fortnight
September 4-20th is National Seafood Week (yes this is the title even though it’s a fortnight) which aims to encourage people to eat more of any edible entity that comes from the sea including fish, shellfish and seaweed.
Sushi is well known for being low- fat, healthy and filling for a number of reasons but mostly because of the delicious fresh seafood. Fish and shellfish are low fat and full of good stuff like vitamins, minerals, omega-3 fatty acids and essential protein. Dieticians recommend we eat fish twice a week and I plan to get my fill with sushi.
Sushi is as much a visual feast as a culinary one and fish is a big part of this. Imagine rows of nigiri on an elegant, white serving plate, topped with plump king prawns or thick slices of juicy salmon.
Maki rolls are filled with everything from fresh tuna, salmon, fish roe, crayfish, prawns, squid and eel (unagi) which is a popular delicacy. Seafood in sushi rolls is served cooked or raw (sashimi) but offers the same health benefits either way.
Seaweed is harder to slip into a western diet as we don’t traditionally know how to cook it or eat it so sushi is an ideal way to enjoy it. You can use sheets of nori seaweed for all types of sushi or you can buy packets of dried wakame seaweed which you can add to soups and stocks and even use for an oriental-style salad.
National Seafood week is an excellent opportunity to eat more of your favourite Japanese food and introduce it to friends and family. If you are stuck for inspiration, just get a sushi recipe and check out all the different fish-based dishes you can try.
The Japanese enjoy the longest lifespan on the planet and have much lower rates of heart disease, osteoporosis, breast and prostate cancer than many other countries. Is it any wonder when their food is healthy, tastes great and is a visual treat to behold.
