▼5 Things You DON'T Want to Do When Eating SUSHI in Japan▼
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One of the most luxurious sushi toppings today is surely fatty tuna. If you look for the most expensive dish on the menu at sushi restaurants, there’s a high chance you’ll find it.
However, did you know that fatty tuna used to be unpopular and were often thrown away during the Edo period (1603-1868) when sushi was invented?
We today would think that’s incredibly wasteful, but why was it like this?
1. Was thought of as a fish that brings bad luck
2. Easily spoiled and difficult to store
3. The greasy taste was not preferred by the people
Today tuna is generally called マグロ Maguro in Japanese, but back in those days, they were also called シビ Shibi. This name is a homonym to 死日 Shibi which means "the day you die," so it was considered to bring bad luck.
Also, in the Edo period they did not have freezing technology like today. For this reason, tuna was also pickled in soy sauce for the purpose of preserving it, but the fatty part of the tuna had too much fat for the soy sauce to absorb, so it was easily spoiled.
Lastly, it is said that the Japanese did not like the taste of such fatty food in the first place, because they hardly ate meat and were not used to the taste at the time. With the development of freezing technology and the culture of eating meat becoming more common, fatty tuna finally became as popular as it is today.
I would be happy to travel back in time to the Edo period and eat all the free fatty tuna. lol
*The content is based on personal studies and experience
There is no intention of denying other theories and cultural aspects
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