June 18th is Sushi Day!

THEtaliani people of sushi lovers. This Japanese dish, made with the best raw materials, is one of the most delicious and appreciated by all Italians. to understand how much Just Eat has analyzed the consumption preferences of Italians with particular attention to Sushi, discovering that the Japanese delicacy is enjoyed all year round.

According to research carried out in collaboration with BVA Doxa, those who eat sushi consider it delicious (92%), appetizing (91%) and tasty (89%). The aspects of sushi that consumers perceive most concern its gratifying dimension as a whim (39%), in addition to the feeling of happiness (30%) that manages to arouse this dish. Colourful, creative and international, it is often associated with the aperitif moment.

Who do we eat it with?

53% of respondents consider this dish an excellent ally to spend a romantic evening (53%), or to celebrate a special event (37%) and other anniversaries (10%).

Who orders it a home does it to eat something different than usual (60%)and to be able to taste a dish prepared with care and professionalism (40%), a share that becomes higher among those who live alone.

It also emerges that sushi is the perfect occasion when you have guests at home (16%). Among regular consumers, the practice of giving someone a gift or surprise (14%) by sending them sushi home is also widespread.

At home or at the restaurant?

Now entered in all respects to be part of the food habits of Italiansaccording to the survey commissioned by Just Eat, sushi comes enjoyed mainly outside the home (70%). But among those who consume it regularly, 6 out of 10 respondents said they also eat it at homeespecially younger people (18-24 years).

Every day is Sushi Day

41% of respondents prefer to have sushi during dinner, while for the youngest (18-24 years) the best time is lunch (44%). A new trend also sees the sushi protagonist of the lunch break at work; in fact, 30% of those interviewed declare that they also order sushi in the office.

As for the days of the week, Just Eat users prefer the weekend: the most orders yes concentrates on Saturday, follows on Friday and Sunday. Looking at the various times of the year, however, most people consume sushi during all seasons, with a peak in the first months of the year: in January 2022 the quota of 175,000 kilos of sushi ordered was exceeded. More generally, over 1.4 million kilos of sushi were ordered last year and orders exceeded 514.6 thousand kilos of sushi in the first half of the year alone.

Rolls, nigiri or maki?

The analysis shows that the majority of sushi lovers have a strong preference for traditional sushi, without any contamination with recipes from other cuisines. The most consumed types are the roll (84%), followed by the maki (73%) and come on nigiri (72%). The sashimi is positioned in fourth place and is a dish particularly appreciated by the male target, while the chirashi it is a type consumed more by those who eat sushi frequently.

The choice of the basic ingredient of sushi, more often than not, falls on the salmon, followed by the prawn and tuna. The younger ones show a particular interest in the egg as the main ingredient, in line with the trend of this generation for a flexitarian food style. What about vegans? According to Just Eat, vegetarian and vegan uramaki, vegetarian uramaki and veggie rolls are among the most ordered at home.

Who are the sushi lovers in Italy?

Those who consume the sushi most frequently are people aged 25-54 years, especially residents of Central Italy. The younger target of the population (18-24 years) represents, on the other hand, a type of occasional consumer, as well as those who live alone.

The passion for sushi is widespread throughout Italy and among the most active cities we find Rome (281 thousand kg), Milan (101 thousand kg) and Genoa (84 thousand kg). Continuing in the ranking of the 10 most gluttonous cities, we find Bologna (68 thousand kg), Turin (36 thousand kg), Trieste (31 thousand kg), Padua (17 thousand kg), Verona (16 thousand kg) and Florence (14 thousand kg).

Record-breaking sushi

TO Varedoa town in the province of Monza and Brianza, on February 16, 2023, the largest sushi order was recorded: 37 different sushi plates were ordered, from uramaki to nigiri, from hosomaki to soy spaghetti, for a total of 265 euros.

Omakase Sushi

For those who love Japanese cuisine, and sushi in particular, there is no more satisfying experience than that of rely completely on the chef. This practice is called “Omakase” and in the famous Nobu restaurant in Milan you can taste the “Omakase signature menu“. «Innovative dishes but linked to traditions, which combine “Nobu style” cuisine with gastronomic memories, local ingredients and influences from all over the world». By the Executive Nobu Chef Antonio D’Angelo.

Sushi festival in Milan

Sushi as much as I can for all enthusiasts from Friday 16th to Sunday 18th June in Lombardy city square, for third edition of Milan Sushi Festivalthe gastronomic event organized by Arte del Vino and dedicated to Japanese cuisine.

This year the Festival expands its gastronomic offer and so next to rolls, uramaki, nigiri and gunkanfans of the cuisine of the Rising Sun will find not only sashimi and tempurabut also some of the typical Japanese street food that has now become “at home” in the Milanese capital: from gyozathe famous ravioli filled with meat, fish or vegetables, ai takoyakithe delicious octopus-based fried meatballs typical of Osaka cuisine freshly cooked by Pop Doguntil temakinori seaweed cones filled with rice, fish and vegetables, prepared live by Temakinho.

It certainly cannot lack the excellent and genuine pure raw fish thanks to the collaboration with the Pedol fish shop (with its fish always fresh), and the highly prized Wagyu meat selected by Jolanda De Colò and interpreted by skilled sushimen in uramaki and nigiri which will enhance its flavor and marbling. And for the sweet tooth it will be present Moko’s Matcha with its famous mochi (typical Japanese rice-based sweets) to accompany a selection of macha tea.

How to choose sushi at the supermarket

Eat Happy Group, multinational specialized in the production of sushi for large-scale distribution, has developed a handbook in to guide sushi lovers in the purchase, in full compliance with the etiquette.

Making the right choice in the supermarket: the visual phase

According to Eat Happy Group, there are 5 key factors to take into account when choosing between supermarket windows:

1. Size: Sushi is traditionally made to be eaten in one bite. Precisely for this reason, the size is fundamental and we must be wary of cuts that are too large. For example, the ideal thickness of a maki is roughly equivalent to that of a 2€ coin
2. Balance: fish and rice they are essential components of sushi and it is therefore important that both have the right space in the product and that there is not too much predominance of one over the other.
3. Color: the color of the raw materials plays an important role on an aesthetic level, but represents an important indicator of freshness. For example, if the color of the ingredients appears fadeddull, or does not match typical characteristics, it could be a a sign that the ingredients are not fresh or of high quality. At the same time, it is important to verify that the bright colors are not given by the presence of dyes, specified on the labels with the appropriate abbreviation.
4. Salmon: in choosing the product, watch out for streaks on the salmon, the thickness of which is an indicator of fat deposits in the meat. Fine streaks indicate a leaner salmon and, therefore, a higher quality product.
5. Rice: fundamental component, because it must guarantee the right bite experience and enhance the quality of the fish. For a quality product, the rice must be compact and the grains inside must be recognizable. These two factors indicate a rice cooked to the right point, ideal for your sushi.

How to recognize a quality sushi: tasting phase

During the tasting phase, the aspects that indicate a quality product are:

1. Perception of ingredients: whether it is a simple Nigiri of salmon and rice, or a more elaborate Uramaki with vegetables and sauces, the flavors of the ingredients must be clearly distinguishable on the palate. This indicates a recipe designed to give value to raw materials.
2. Chewiness of rice: as for the visual part, rice plays a fundamental role which, too often, is underestimated. In fact, the rice must be compact, but not overcooked. This will allow the morsel not to fall apart in the mouth or when it is picked up.
3. Fish care: the fish must be good or the sushi will be unpleasant. It must therefore not leave bitter aftertastes, which, on the other hand, will cause bad fish. To the touch, good fish must be firm and not sticky. On the contrary, a too relaxed muscle tone will lead to a flaking of the slices, which will then be rubbery and slimy.

The last tip goes to the right temperature: the advice is to take it out of the fridge a few minutes before tasting it, to allow the flavors to stand out and make the tasting experience more pleasant and tasty.

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