The first time I ordered odori ebi, dancing shrimp, in a Japanese restaurant, I was not too sure what to expect. The order came as four pieces of sushi topped with prawn that whipped their tails like they were trying to swim away. This had not been the first time I had dealt with freshly caught seafood as people outside of Japan also enjoy live boiled lobster and freshly chucked oysters. However, Japanese cuisine takes it one step further when it serves sea urchins, octopus and sashimi fish so fresh they still move. In reality, this so-called live seafood is still moving only because it is is animated by reflexes. These dishes will disgust many foreign diners, yet, they are a real treat in Japan and are served only in the best restaurants. Why do people in Japan come to enjoy their seafood so fresh that it is still moves?
In recent years, sushi has gained tremendous popularity around the World. As a result of this global success, sushi has come to mean different things depending on where it is eaten. For example, sushi in Japan is different from sushi in California. At its most basic definition, sushi is seasoned rice with raw fish, yet, to better understand sushi we need to take a closer look at its history. The precursor of sushi, nare-zushi, was first developed in East Asia to preserve fish. The fish would ferment between layers of cooked rice. The rice would be then discarded giving the fish a characteristic sour taste. With the elaboration of better forms of transportation and refrigeration, Edo period food stalls replaced fermented fish with raw fish served on vinegary rice called edo-mae sushi. Continue reading