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Mar 10, 2008 7:29 pm US/Central
21 Things About Eating Sushi & Drinking Sake
(CBS)
1. Sake is not high in alcohol - People think that because sake is clear and looks like a spirit that it is very strong; sake actually ranges between 14-18% alcohol and is extremely enjoyable as a sipping beverage
2. Sushi does not always mean raw fish - If the idea of eating raw fish is a little too much for you, there are plenty of ways to experiment with sushi made from shellfish, vegetables, or tempura. A great example is the samba Dallas roll (ingredients?)
3. Sake does not always have to be paired with sushi - Many people think that sake only goes with sushi, but these days there is a wide variety of sake types available, and sake can complement anything from steaks to desserts.
4. Sake does not have to be served hot - Often people are only used to enjoying sake served steaming hot. Now that there is so much super premium sake being shipped to America, the best way to enjoy sake is super chilled, or even on the rocks
5. Sushi is generally low in fat - Sushi is a great diet plan because it's fun and festive, and the flavor comes from soy sauce instead of heavy cream and butter based sauces. If you're trying to cut calories, stay away from rolls with tempura and spicy mayonnaise
6. Sake is not a rice wine - Sake is not made from fruit, therefore cannot be a wine. Sake is made from grain, and is brewed much like beer.
7. Types of tuna -There are three types of tuna most commonly served in sushi bars: big eye, yellow fin, and blue fin. Blue Fin is thought of to be the highest in quality, and from Blue Ffin Tuna comes Toro - the richest, most delicate part of the tuna
8. Salmon - In sushi bars, all raw salmon is cured with salt and vinegar before serving. Salmon is a fish that is high in natural bacteria, so curing is necessary before it can be served. Keep this in mind if you are at the store purchasing salmon to serve as sashimi or sushi at home - it must be cured first.
9. Sake is a no hangover beverage - Sake is the only alcoholic beverage that produces no sulfites while being made. Sulfites are what most people associate with the 'hung over' feeling the next day. Cheers!
10. Sushi and sake to set the mood - Ingredients used in producing sake as well as soy sauce are said to produce umami, the Japanese word for the fifth sense. This is the sense of 'deliciousness,' or 'lusciousness.' Consuming foods high in umami can change your mood and heighten your dining experience.
11. Sake is becoming a huge category - Last year, there was as much sake sold in the United States as French champagne. Every year, sake consumption rises in America by an average of 10%.
12. Sake is great in cocktails - Because of its lower alcohol content, sake mixes extremely well in cocktails. Try a saketini made with mango juice or lychee.
13. Sake can be used in cooking - Next time, try substituting sake for white wine in any recipe you are comfortable with. It's a great way to add an exotic flair to any dish
14. Seaweed - Many people shy away from seaweed because of its 'ocean' flavor. Next time, try ordering your sushi roll inside out (rice on the outside) or ask if your sushi bar is able to substitute soy paper instead.
15. Spring sakes - The brewing process is over in the springtime, and during this time of year amazingly fresh and fruity namazakes (unpasteurized sakes) become available on the market for a limited time. Look for them at your favorite Japanese restaurants.
16. Sushi rice - Many believe that the most important part of great sushi is great sushi rice. Sushi rice is table rice steamed and mixed with rice vinegar, and carefully handled to achieve the perfect consistency. Sushi rice should be lightly sticky where it's not falling apart but never glutinous or chewy, and never, ever cold.
17. Grades of sake - Sakes are categorized by level of polishing or smoothness, with daiginjo being the highest grade. Some other excellent highly polished categories are Ginjo and Junmai.
18. Sparkling sake - Next time you are celebrating, consider cracking open a bottle of sparkling sake instead of champagne. This sake is made through secondary fermentation in the bottle, just like champagne, and is often light, slightly sweet, and refreshing.
19. The age of sake - Generally sake is not meant to be aged, but intended to be consumed within a year of bottling. Consider this the next time you are purchasing a bottle of sake - how long has it been sitting on the shelf for?
20. 'Rules' of sake- There is only one rule or ritual when it comes to drinking sake - never pour for yourself. Enjoy with friends, and remember to always serve each other.
21. Sake is fun! - People are often intimidated by the pronunciation or the long names, and this often stops them from discovering one of the best beverages on the planet. Next time you are at a restaurant, have some fun and let the server recommend something tailored to your taste.
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