The Japanese are renowned for doing things beautifully. They are famous for taking a simple task like making tea, for example, and elevating it to ceremonious heights whereby a tea master (a professional tea maker) has had as much training in his field as a surgeon has had in his, to ultimately evolve this simple task into pure perfection.

The principle of taking something simple and turning into a form of visual art most certainly applies to the Japanese method of taking a little rice, decorating it with a thin slice of colourful raw fish, wrapping it with a strip of sea weed, and evolving it into the masterpiece we have come to know (and love) as sushi.

Japanese food, even in its simplest form, is always beautifully presented. This is due to the Japanese belief that it must satisfy all senses, and not just the palate. This philosophy is especially true of sushi, whose presentation must delight the eye as well as the taste buds.

But this chic, culinary delight has not always enjoyed its ‘en vogue’ status. As a matter of fact, sushi comes from humble beginnings.

Once Upon a Time. Rice and raw fish is not nouveau cuisine. This combination can be traced to the 4th century BC with its origin in south-east Asia. During this time, it was the thrifty meal of those who tended the land and worked in the rice fields, and the combination of wrapping fish inside rice was a frugal means of preserving the fish.

The preservation method entailed wrapping small pieces of cleaned fish in rice so that the natural fermentation process of the rice (which releases a type of alcohol that preserves the fish) was the preferred method, as refrigeration was, of course, not available at that time.

When the process was completed a few months later, the fish was consumed, but the rice was discarded. Over time this method gained popularity throughout Asia, and around the 8th century AD was introduced to Japan.

The Japanese, who preferred to eat rice with each meal, began to eat the fish together with the rice while the fish was still partially raw, and the rice had not yet fermented. They called this combination nare-zushi.

Centuries later, the method of eating small pieces of fish and rice was further refined. These tender morsels became the food favourite of gambling parlours in Japan, as it was ideal as a quick, hand-held food that could be easily consumed at the gambling tables without the patrons having to take time away from the game.

Lost in translation. While the word sushi conjures images of ‘gooey raw fish’ for some, connoisseurs will know that raw fish in Japan is known as sashimi. The true meaning of sushi refers to rice that has been sweetened with rice vinegar.

In the west, however, we have adopted the word ‘sushi’ to refer to a vast variety of either raw or cooked fish served on small rice mounds.

True professionals. A sushi chef trains long and hard. The traditional sushi chef begins as an apprentice, working in the kitchen, and getting to know as much of the practices as possible. This may take up to three years.

The first thing he or she will learn is how to make the rice. Sounds simple enough, but this process takes as long as one year of constantly perfecting its cooking process, as sushi rice requires not only a specific method of cooking it, but a cooling process as well. (Remember, the Japanese are well known for taking a simple chore and elevating it to artistic heights).

After a few years, the apprentice is then promoted to assisting with cutting fish and preparing it for the master chef. After a few more years of training, he is then fully qualified to make the sushi. At this stage he has become the master sushi chef himself, or the sensei.

When the intricate process of making sushi is mastered, the apprentice is then ready to either work alongside the master, or venture into his or her own sushi business.

While this process is still favoured in Japan, in the West a more common but notable means has been introduced, and that is the sushi school.

The California Sushi Academy is among the first registered vocational schools for upcoming sushi chefs. This particular institute, in the past two years alone, has had over 200 graduates who have specialized soleley in the fine art of making sushi.

It is also notable that most sushi chefs are artists, and rightfully so, as they must truly prepare edible works of art! Just so you know… There are many individuals, like myself, that have not yet met a piece of sushi they do not like. But there are others who are not able to taste these delightful delights out of fear of becoming ill by bacteria that lives in raw seafood.

While bacteria lives on and in every living being, as long as sushi has been prepared according to standards set forth by the health governing bodies such as Health Canada, and the US Food and Drug Administration, there truly is no need to worry.

For safe consumption, the fish is required to be frozen for seven days at temperatures of -20 degrees Celsius, or frozen at -35 degrees Celsius, for 15 days in order to kill any possible parasites.

It is also important to note that more people become ill from eating contaminated produce, or even from cooked rice that has been left unrefrigerated for hours, than from raw fish.

But the best way to ensure food safety of any type is to consume it from a popular, clean, well-established restaurant.

If you wish to prepare your own sushi, invest in a good sushi recipe book, and purchase frozen, sushi-grade fish from a Japanese wholesale/retail food distributor. They will also advise you on the type of rice to purchase, and how to prepare it, as sushi rice differs from other types.

Once you make the sushi, consume it as soon as it is prepared, and do not refrigerate it longer than 24 hours.

Although the chances of getting a parasitic infection from eating raw fish are slim, there are those who believe that it is riskier during pregnancy. While the immune system is somewhat compromised during this time, and one is much more susceptible to serious illness from any food-borne organism, one must also keep in mind that in Japan, sushi and raw fish have been a part of the traditional daily meal for thousands of years without pregnant women suffering complications directly linked to the consumption of raw fish.

Is there a difference? There is an enormous variety of sushi available, and they are as different in flavour and texture as they are in appearance. The ingredients are almost limitless as they range from the traditional thinly sliced pieces of raw fish placed over a packed mound of vinegar-sweet rice, ultimately wrapped with a small band of nori, or paper-thin seaweed, to incredibly designed birds and flowers carved from small pieces of fruits and vegetables.

The most popular type of sushi is referred to as nigiri-sushi. They consist of slices of raw seafood such as salmon (sake), tuna (maguro), sweet river shrimp (amaebi) and yellow tail tuna (hamachi).

More challenging kinds are scallop (hotate), squid (ika), salmon roe (ikura), and my favourite, sea urchin (uni).

For those who wish to try sushi, but avoid the raw fish, they can begin by ordering vegetarian maki-zushi, which consists of various types of finely sliced vegetables such as cucumber, avocado and carrots, wrapped in a sheet of seaweed that has had sushi rice spread on it. This combination is then rolled in a tight roll, and cut into six or eight pieces, artistically arranged, and served.

Another practical type of maki-zushi, is a combination of both the roll and the traditional piece of raw sushi. This type is simply known as the hand roll as it resembles a waffle ice cream cone rolled from nori, filled with sushi rice, and whatever ingredients one wishes.

Urakami, or inside-out roll, is similar to the maki-sushi, with one difference; the rice is also layered on the outside of the nori as well as on the inside. The filling choices are down to the individual, and can consist of raw fish, vegetables, or both.

Those still squeamish about trying raw fish may want to also consider futo-maki, a large roll stuffed with vegetables and cut into six to eight pieces.

There is the North America favourite called the dragon-sushi roll, which is shaped like a dragon, filled with vegetables, and topped with thin slices of tuna, salmon, and avocado. The most popular Westernstyle sushi as we know it, is the California roll, made with imitation crab sticks, avocado, cucumber, and usually topped with flying fish roe, or tobiko.

There truly are hundreds of sushi combinations, and the choices are only limited to the individual’s preferences.

It’s healthy too! Sushi is high in pure Omega 3 fatty acids. This nutritional component is essential for the proper function of every living cell in the body.

Omega 3 helps reduce cholesterol and inflammation believed to be responsible for cardiac arrest, and for general diseases of the cardio system. It is also instrumental in lowering blood pressure.

Sushi is low in calories. It is high in protein, and in vitamin E, a powerful anti-oxidant that fights cell-damaging free radicals notorious for attacking and damaging healthy body-tissue. The seaweed is rich in minerals, and the rice-vinegar is high in zinc. Of course the benefits of consuming raw vegetables speak for themselves.

At the Sushi Bar. When you decide to frequent the sushi bar, you can now consider trying all kinds of mouthwatering, appetizing bits of sushi with confidence.

When your sushi arrives, you will note that you have been given a small heap of a spicy Japanese horseradish called wasabi, a pickled ginger known as gari, as well as a small bowl of soy sauce.

Sushi is finger food, so it is acceptable to eat it without the use of cutlery or chopsticks, but be sure to wipe your fingers clean after each piece. So, take a tiny dab of wasabi and place it on the fish. Now, gently dip the sushi piece into the soy sauce, ensuring that you do not dip the rice part of the sushi, otherwise you will simply taste the soy sauce instead of the fish. Place the sushi piece in your mouth with the fish side down so as to get the full flavor of the fish.

After eating a piece of sushi, eat a small slice of pickled ginger to clear your palate, take a sip of Japanese tea, and continue with the next piece.

Although sushi is an exotic food, one need not travel to faraway exotic places to enjoy it. Au contraire! It can be enjoyed safely right here at home. One of the better places in Vaughan is Koganei Japanese Restaurant, at 3901 Highway 7 in Woodbridge (call 905- 265-2288), which has won numerous Reader’s Choice awards.

Another fine place is Makimoto (All You Can Eat), at 110 Windflower Gate, Unit G1, Woodbridge (905- 856-0089).

Today sushi has become enormously popular, and getting more and more popular all the time, and for good reasons; it is one of the world’s healthiest foods. And even those individuals that wrinkle their nose at the thought of eating raw fish, once they try it are surprised to realize that sushi rivals the finest of filet mignon, or other fine foods, as its taste and flavour is nothing short of exquisite.

So perhaps the next time you are wondering what you should make for dinner, bring out your adventurous side and make dina yoyaku, or call for reservations at a Japanese restaurant.