Because wasabi has strong antibacterial action. It has an effect to prevent food poisoning.
Allyl isothiocyanate (AIT), a pungent ingredient of wasabi, has a strong bactericidal power and can kill bacteria in raw fish and extend the shelf life.
Wasabi also has a deodorizing effect to reduce the fishy smell of fish.
That's why adding wasabi to sushi makes it delicious.
Please use the appropriate amount of wasabi. If you use too much wasabi, you will start crying because of the spiciness.
In fact, we started eating raw fish for sushi after the invention of electric refrigerator in Taisho period.
Traditional sushi in the Edo period was always cooked.
Tuna marinated in soy sauce(ヅケ(zuke))
The reason for pickling
enhance the shelf life of
In the past, there was no refrigeration technology, so tuna, which is important for freshness, was rotten by the time they arrived in Edo. Therefore, we pickled it in soy sauce to improve its shelf life.
It lasts longer than leaving it raw because of the salt contained in soy sauce and blocking the air.
bring out the flavor
Soy sauce is a brewing seasoning, so it contains many amino acids and umami ingredients. By pickling, umami ingredients are added to fish or umami ingredients contained in fish are extracted.
Kohada sushi is finished with vinegar.
Conger eel sushi is grilled.
Red clam sushi is boiled.
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