00:00You love Japanese cuisine and you think all about his food, the sushi?
00:04I love the sushi!
00:05Let's see some points together.
00:09The sushi is Japanese?
00:11Well, no.
00:12The sushi is arrived in Japan by the river,
00:14from the China and even from the East,
00:16from the West, from the Mekong and from the Irawaddy.
00:18We know that the sushi is present on the archipel
00:21since the 8th century,
00:22because the word appears in a document of this time.
00:24But what it means has evolved.
00:26Or, a lot of evolved.
00:29And a sushi, it's always the rice and the poisson?
00:31Yes, and no.
00:33In the beginning, the sushi is rather a way of conservation.
00:36We place the poisson well saled on the rice,
00:38in a saw,
00:39we ferme and we let it ferment.
00:41After several months, we eat the poisson
00:43and we let the rice.
00:44To accelerate the fermentation,
00:46we test the alcohol, the famous sake,
00:48and it turns into vinegar.
00:50We start directly to vinegar.
00:53And now, we eat the rice instead of the rice.
00:56Do you know that the sushi is the ancestor of the fast food?
00:59The sushi of today is born in the 19th century,
01:02in the Baie-des-Dos, today Tokyo.
01:03Un commerçant invente a more practical form.
01:05On can eat it on the pouces,
01:07debout in the street.
01:08At the time, many célibataires
01:09came to work in the capital.
01:11They live alone,
01:11they search a good market and fresh food.
01:14The sushi is three times more big
01:16than those of today,
01:17and well nourishing.
01:19Un vrai sushi,
01:20c'est avec du thon ?
01:21Sardines, macros, dorades, chinchards.
01:24Au 19ème siècle,
01:25le thon rouge du Pacifique
01:26s'ajoute à la liste.
01:27On apprécie alors
01:27ses morceaux les plus maigres,
01:29marinés dans la sauce soja.
01:31La partie grasse,
01:31plus périssable et cuite
01:33et même jetée.
01:34Dans les années 60,
01:35la réfrigération permet de mieux conserver
01:37le thon frais.
01:38La demande explose.
01:39Aujourd'hui,
01:39le Japon est le premier consommateur
01:41de thon au monde.
01:43Le sushi,
01:44c'est un plat de luxe ?
01:45Il existe en version populaire
01:48dans les Kaiten Sushi,
01:49ces restaurants où les assiettes
01:50circulent sur un tapis roulant.
01:52Leur couleur indique le prix.
01:53Pas de mauvaise surprise
01:54au moment de l'addition.
01:55Il existe aussi en version haut de gamme
01:57dans les restaurants traditionnels
01:58où le chef prépare les sushis
02:00à la demande devant les clients.
02:02C'est là la force du sushi.
02:04Il y en a pour toutes les bourses
02:05et pour tous les goûts.
02:13Sous-titrage Société Radio-Canada
02:16Sous-titrage Société Radio-Canada
02:18...
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