Introducing The Condiments To A Sushi Takeaway - Food - Main Course

Since its introduction to the West, sushi takeaway has become a popular and adventurous alternative to fried fast food.

The creation of sushi is a dynamic art form, given to experimentation and a fusion of styles. While it is traditionally taken to be synonymous with raw fish, sushi can include ingredients that are cooked, grilled, pickled, smoked or fried. It can include fruit like avocado, vegetables like carrots, asparagus, radish and cucumber, meat, shellfish, octopus, squid and of course fish as diverse as eel, salmon, trout, tuna and sea bass.

The main ingredient is of course vinegared rice and through tradition, a number of sauces and other condiments have evolved to compliment the taste of sushi.

Soy sauce results from the fermentation of soybeans. Dark brown in color and salty in flavor, it is one of the suggested condiments to flatter the delicate taste of sushi.

The early soy sauce, known as tamari was made with just soy beans, salt and water, but from the 1600s, roasted wheat was added to the recipe. Traditionally, up to three years of fermentation is allowed for, but these days some commercial brands might be made with hydrolysed soy protein and colorants. The label should state whether the sauce is authentic shoyu or not.

A variant of this is ponzu sauce, which is simply soy sauce mixed with citrus juice. It is especially complimentary to fish.

The bulk of wasabi sold over the counter amongst sushi ingredients will not be pure. Powdered wasabi usually consists of a mixture of horseradish and mustard in powder form with cornstarch and color additives. Fresh wasabi is rare and difficult to cultivate. The flavor matures when the plant is two years old and a rhizome develops, which makes up the active part of its unique flavor. Only 10-15% of the plant's volume will be that component that is used for fresh wasabi. In Japan, three grades of wasabi are sold and this is determined by the level of purity of the product, grade 1 being 100% fresh wasabi.

Ginger, also called gari, is eaten between courses of sushi to cleanse the palate. It is pickled with sake, sugar and rice vinegar, a process that also contributes to its distinctively pink color. Fresh young ginger is ideally used to make this and it is refrigerated.

New style sushi and fusion sushi added a few new tastes in the form of Yuzu Kosho, which includes Yuzu or citrus peels, green chilli peppers and salt and Momiji oroshi, which is grated daikon radish and red chilli peppers. The Yuzu Kosho is often combined with sashimi or with raw meat, while the Momiji oroshi, used only in tiny amounts, combines well with white fish like red snapper and halibut.

With such a feast of flavors, it is no surprise that sushi takeaway has conquered the taste buds of so many fans.

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