In our modern Western society, Sushi has risen to unparalleled popularity. The appeal of perfectly portioned bites that are filling yet healthy and exploding with fresh flavors has taken Sushi into mainstream markets worldwide. While the history of Sushi’s origins remains a mystery, it is unmistakably steeped in sustainability and practicality.
Born From The Water
From the paddy fields along the Mekong River that runs through what is now Laos, Vietnam, and Thailand, the making of ‘Sushi’ proved to be a natural response to life along shallow waters. Teaming with aquatic life, the Mekong river provided rich resources to the region’s farmers and villagers. While fish such as carp were plentiful, keeping the catch fresh for consumption proved difficult.
A Method Of Preservation
To prolong the freshness of the day’s catch and avoid wasting precious food, people used their glutinous rice from the surrounding fields to provide a natural preservative. Fish were cleaned, salt rubbed, and dried for some time in barrels before being packed with rice and left to rest. Months and sometimes up to a year passed, leaving anaerobic fermentation to convert sugars in the rice to acids that would prevent microorganisms’ growth. Then, as people were hungry, the barrel would be opened, and the fish consumed, wasting nothing.
Modern Aspects
Today, Sushi can be found in metropolitan and rural areas alike all across the Western world. Perfect for busy lives and providing a nutritious alternative to fast food, Sushi is making its way into all walks of life. With modern twists on traditional recipes, sushi houses today serve seemingly endless creative menus. But the creativity does not stop there, as Kevin Takarada has proven that through innovation, Sushi can reach heights previously unheard of.
Innovative Ideas
Having grown up with the restaurant business in his blood, Kevin Takarada merged his roots with his mechanical engineering education to create a truly one of a kind Sushi restaurant in New York. MakiMaki, now with its second location in the city that never sleeps, provides costumers with two types of rolls from which to choose. The traditional hand-rolled eight pieces and the cone-shaped handrolls, each customizable to suit individual tastes. These handrolls are made with a patented film that separates the seaweed from the rice, each consisting of the highest quality of fresh ingredients.
The Sushi at MakiMaki beautifully exemplifies the food’s rich history of humble beginnings merged with modern ingenuity. While Sushi’s origin may involve speculation, its future continues to unfold in bright flavors and visionary preparations.