The Art of Sushi-Making Explained

Did you know that the contemporary sushi we know today was initially created as an inexpensive fast food to cater to the busy streets of Tokyo? But contrary to your regular fast food, great claims have been made for the health benefits of the typical Japanese diet. While white fishes are low in calories, oily fishes like salmon are high in omega-3 fatty acids which are primarily effective in preventing heart diseases. Rice is an excellent source of carbs and is gluten-free. Rice vinegar, wasabi and pickled ginger that go along with your sushi not only aid digestion but are also valued for their natural antiseptic properties. Nori is a good source of iodine. Last but not least, soy sauce contains phytoestrogens which are said to treat problems associated with menopause.

Where did sushi actually come from?

I only know that sushi came from Southeast Asia and was first documented in Japan in the 2^nd century. Rice during this early period was not eaten with fish but was only stuffed inside gutted sake-cleaned fish to aid in the fermentation process. After the fermentation period of about 2-3 months, rice was removed and only the fermented fish was consumed.

Years later, vinegar was added to cut the fermentation time while improving the smell and retaining the mild tangy flavor of sushi. Cooked rice was added to it too.

Nigiri is the only type of sushi I can’t eat but that doesn’t make me love this delicacy any less. So I talked to one of the Basel sushi experts to find out the answers to some of the most popular questions of sushi lovers in Basel.

Nigiri with sashimi (raw fish) on top

Mr. Dennis Lunar has 18 years’ experience as sushi chef and has served as executive chef of one of the famous sushi chains in Switzerland for six years. He is co-owner of Fujin Sushi Bar in Basel and manages his own “I love Sushi and Teriyaki” stalls in Markthalle.

Chef Dennis of Fujin Sushi Bar

People say sushi in Basel is expensive and bland. Thoughts?

People have to understand that everything in Switzerland is expensive and we have to import most of the ingredients. It is understandable that sushi here may not taste exactly like the sushi in Japan. We can never serve fresh fish. The law in Switzerland alone requires raw meat to be frozen at -40 degrees Celsius before it is served. The method employed is blast freezing.

Is it rewarding being a sushi chef?

Yes, I wouldn’t have stayed in this business that long if it is not rewarding.

Temaki

Is it the reason why you opened your own restaurant?

Yes. I always knew I had to move forward. I couldn’t imagine myself being an employee forever.

There’s quite a few sushi restaurants in Basel. What’s so special about your sushi?

I always buy ingredients from the topmost category. Take note, topmost category and not mid-category. My business is small and I have fewer people hence I can afford to splurge money on ingredients.

Why should we go out to eat sushi? There are many DIY videos on making sushi. Besides it’s cheaper.

Sushi chefs have experience. Yes everyone can cook rice but not everyone knows that the quality of sushi rice changes with the season for example. In winter, rice is more flaky. In summer, rice grains tend to be dry. As someone with experience, you have to know the right combination of vinegar and water to be able to serve good sushi rice. In addition, if you have experience, you’ll know that you can’t serve every part of the fish in a sushi.

It also makes a difference when someone can prepare sushi in a minute and the other one in two minutes.

What’s the newest on your menu?

We recently started offering sushi burgers on our menu. You should try it.

Burger sushi – literally as big as your normal burger, a New Yorker trend.

Is there a specific type of sushi you can’t do?

I can’t do fugu sushi. To be a licensed fugu chef, you need to attend a one year course in Japan and that I haven’t done yet.

What’s your favorite among all your sushi menus?

Spicy crunch.

As a special treat for all our Interview En L’air readers in Basel who are also sushi lovers, Fujin Sushi Bar is giving away 10% off your restaurant bill when you dine in Fujin Sushi Bar until July 1, 2016. Simply mention “En L’air” upon reservation. I highly recommend their green tea cheesecake and green tea ice cream. Visit http://www.fujinsushi.ch for reservation.

Happy dining sushi lovers!