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The Art and Preparation of Japanese Sushi

Japanese sushi with dark background

Authentic sushi has been a staple of Japan’s culture and tradition and has been revolutionized significantly for hundreds of years. What we mean by that is every sushi dish is differentiated from the next, containing different methods and styles of preparation made just for you. Not only does Japanese sushi provide a satisfying taste within every bite, but it’s also satisfying to lay eyes on. Aside from taste, sushi provides perfection and virtue, all within a mouthwatering and memorable presentation. Keep reading below to learn more about how XOXO Sushi Bar has mastered the art and preparation of Japanese Sushi in Chestnut Hill. 

History of Japanese Sushi

The first sushi concept, Narezushi, dates back to 8th-century Japan and comprises pickled fish with rice, creating a potent flavor. As time passed, alcohol, vinegar, and a fungus called Koji were soon added to the ingredients inventory. By no surprise, Japanese sushi would be revolutionized again with a new preparation style of “hand-pressing,” also known as nigirizushi, which is still a prevalent type of sushi. In today’s world, Japanese sushi is one of the most popular cuisines, presented directly to customers at prices ranging from low to high. A prevalent form of sushi presentation today is rotating sushi, also known as “Kaitenzushi,” where many sushi dishes are placed on a conveyor belt for customers. 

Preparation Tactics

The preparation of authentic Japanese sushi includes four pillars: fish, rice, vegetables, and seaweed, to create the perfect roll. Every move is calculated when preparing ingredients; sushi chefs prepare every ingredient and service plan in advance to provide their customers with the most memorable experience possible. 

Rice is arguably the most essential ingredient in sushi. Preparing rice correctly makes or breaks the dish, so there is no time for mistakes. Chefs wash the rice carefully to remove starch so the rice doesn’t obtain a sticky texture. Washing rice takes more patience and concentration than one would think because it breaks easily and can lead to excess starch being released. The rice is then placed into a pot with water, followed by rice vinegar and sugar, which creates a unique sweet and sour flavor that matches perfectly with fish. 

Dry-Aging

Dry aging is a critical component of the art and preparation of Japanese sushi, especially here at XOXO Sushi Bar. Each fish is cleaned precisely and carefully, and all scales are removed. The fish is then put into a restricted refrigerator, which will remain for a certain period under a specific temperature. While in the refrigerator, the fish meat will lose moisture, leading to a more tender, richer, out-of-this-world flavor that will soon be enjoyed by sushi lovers everywhere. The dry-aged sushi speaks for itself; once the process is complete, the flavor is enhanced and tastes like no other. 

Visit XOXO Sushi Bar

If you're in dire need of authentic Japanese sushi, you’ve come to the right place! Experience the best-tasting and authentic dry-aged sushi at XOXO Sushi Bar in Chestnut Hill, MA, for a memorable dining experience. Our extensive menu of natural and succulent ingredients awaits you! For more information, call (617)505-3378 or fill out our contact form!