After WW2, the environment around sushi changed drastically. With the spread of refrigeration, including industrial refrigerators, cooked or preserved sushi toppings became fewer, and raw fish toppings became the default. As freezing technology advanced, along with international trading routes, and fish and seafood started entering Japan from all around the world, the variety of sushi toppings increased. At an old-time sushi stall, only a few items of sushi were available, but these days there are more than 20 commonly seen toppings.
The amount of rice used has also changed. In order for customer to eat a variety of raw fish, sushi balls have become smaller, and the style of eating sushi has changed so that one typically eats 10-20 pieces of sushi at a sitting. And the flavor of the rice has become lighter in order to fully convey the subtle flavors of raw fish.
Not only does the lactic produced inhibit the growth of harmful bacteria, fermenting the fish produces an abundance of Unami, which imparts a unique flavor.
Ever since a sushi restaurant made an appearance in the 2008 edition of the Michelin Guide, sushi restaurants have garnered worldwide attention, and the Michelin Guide lists more and more sushi establishments with every issue. The 2020 edition lists three 3-star sushi restaurants, seven 2-star ones, twenty-four 1-star places and four Bib Gourmand establishments.
A glossy, smooth cut surface not only looks good, the “cut” of a knife really influences the taste and texture of the fish.
3.Hardening:
A powder made from ground sharpening stones is painted onto the blade and dried before the blade is heated to 800C, then cooled rapidly in water. This hardens the steel.
4.Tempering and breaking in the blade:
Step 3 hardens the blade, but makes it very brittle. Next, it is tempered by heating it to 150-200C, then cooled slowly to restore its strength and flexibility. The balance between hardness and flexibility is an important factor in determining the cut of the blade, and it’s said that this is the most difficult step of all.