In Japanese cuisine, ingredients hold a special significance. The attention to detail and the respect for ingredients is rooted deep in the history of Japanese culinary culture. Japanese chefs have long understood that the quality of the ingredients used is crucial to the taste and presentation of the dishes they create. This is especially true in the art of sushi-making, where the quality of the ingredients is paramount.
Humble, down to earth beginnings
The origins of sushi can be traced back to ancient times in Southeast Asia, where people discovered that wrapping fish in rice helped to preserve it. Later, during the Edo period in Japan (1603-1868), sushi became a popular street food in Tokyo. Back then, sushi was made with cheap cuts of fish, such as mackerel or squid, and was sold as a snack in small portions.
Over time, sushi chefs began to experiment with different types of fish and techniques to create more refined and complex flavours. The introduction of new fish species and improvements in transportation and storage have led to a wider variety of ingredients being used in sushi making. As a result, sushi has transitioned from being a humble dish to becoming a delicacy featuring gourmet products in contemporary society
Ingredients at the centre
One of the most important aspects of sushi-making is the selection of the ingredients. At Omakase, only the freshest, highest quality seafood is used to create the sushi that goes in our boxes. From tuna and salmon to tiger prawn and octopus, each type of fish has its own unique flavour and texture, and it takes a skilled chef to pair them properly with the right type of rice, seasoning, and accompaniments. It's this attention to detail and respect for ingredients that has made sushi one of the most beloved and revered cuisines in the world.