{"id":2140,"date":"2015-07-06T17:35:13","date_gmt":"2015-07-06T17:35:13","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=2140"},"modified":"2016-05-11T16:34:38","modified_gmt":"2016-05-11T16:34:38","slug":"sushi-lmehadrin","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2140\/sushi-lmehadrin\/","title":{"rendered":"Sushi L’Mehadrin"},"content":{"rendered":"

Published Winter 2015<\/em><\/p>\n

For time immemorial, our sojourns throughout\u00a0galus<\/i>, the Diaspora, have not only defined and influenced the\u00a0minhagim<\/i>, laws and customs, emerging from those foreign lands, they have also rejuvenated our Jewish cuisine with a burst of ethnic diversity –\u00a0\u00a0holopshkes<\/i>\u00a0(stuffed cabbage),borsht<\/i>, and\u00a0falafel<\/i>, to name a few.\u00a0\u00a0As our migration advanced to the shores of the \u2018goldine medina<\/i>\u2019,\u00a0a whole new \u2018Yiddishe<\/i>\u2019 repertoire of American delicacies was bestowed upon us.\u00a0\u00a0Who among us didn\u2019t grow up with\u00a0Sunday\u00a0\u00a0morning\u00a0whitefish, bagels, and lox?\u00a0\u00a0Not long after, there emerged a proliferation of pizza shops in practically every Jewish neighborhood and community.\u00a0The most recent food trend that has been introduced to the Jewish palate is Sushi.<\/span><\/p>\n

Sushi, that unique combination of rice, rice vinegar, raw fish, and vegetables rolled in black seaweed sheets called \u2018nori\u2019 has found its place of prominence in virtually every kosher restaurant, smorgasbord and pizza shop.\u00a0\u00a0Furthermore, we are fortunate in our global market place to purchase reliably kosher certified ingredients from as nearby as the southern American states, all the way to the distant Far East.<\/p>\n

Keeping true to form,\u00a0Kashrus Kurrents<\/i>\u00a0is pleased to provide its readership with the most up to date\u00a0kashrus<\/i>\u00a0information concerning the sushi making process, as well as the kosher implications involved in the very ingredients used in its production.<\/p>\n

From the Front Lines 1:\u00a0\u00a0There May Be Something Fishy About Tuna<\/span><\/b>
\nRabbi Dovid Jubiler, Cape Beth Din\u00a0Kashrus<\/i>\u00a0Administrator, South Africa<\/p>\n

While sushi and sashimi don\u2019t get along too swimmingly with gefilte fish and schmaltz herring, we see these delicacies at many\u00a0simchas<\/i>.\u00a0\u00a0These Japanese foods are becoming increasingly popular in the\u00a0Kosher\u00a0market, but few people know just what takes place behind the scenes.<\/p>\n

We might think that because fish used in sushi is raw and uncooked, what could go wrong?\u00a0\u00a0Well, on the “scale” of things allow me to enlighten you about sushi fish production.<\/p>\n

The Yellowfin Tuna (Latin name \u2013\u00a0Thunnus Albacares<\/i>), a popular sushi delicacy, is mainly caught in South East Asia and is sold predominantly from Chinese fishing boats.\u00a0\u00a0They employ long-line fishing in contrast to a net method.\u00a0\u00a0When tuna is not designated for canning, this method is used in order to minimize bruising.\u00a0\u00a0\u00a0Packed in chipped ice flakes, tuna is sold on auction to the highest bidder.\u00a0\u00a0Severe shortages of this over-fished species and huge demand from the Japanese market drive the price up considerably.<\/p>\n

These factors of supply and demand contribute to the perpetration of industry fraud.\u00a0\u00a0There have been recorded cases of other fish being substituted and sold as tuna.\u00a0\u00a0There have been instances where the accepted method of \u2018pas kaskeses<\/i>\u2019, leaving a skin patch on the deboned and skinned fillet, has been adulterated.<\/p>\n

These skilled perpetrators have cleverly developed a method of sticking scaled skin patches onto the cuts.\u00a0\u00a0The enzymes in the meat\/skin, and the subsequent freezing of the cuts, cause the skin patch to appear to have been grown on the fish.\u00a0\u00a0In order to beat these scallywags at their own game, we check the tuna when it arrives at the factory – whole, unskinned, and fresh.\u00a0\u00a0We check that there is no other fish accessible in the plant at the time of kosher processing, and we confirm that what is packaged is certified kosher tuna.<\/p>\n

As an imported product, the US FDA is extremely strict, testing that there are no nasty germs, histamines or parasites in this raw product.\u00a0\u00a0Did you know that after the tuna has been skinned and cut it is particularly prone to infection?\u00a0\u00a0Therefore, to help the product pass customs inspection with a clean bill of health, the manufacturer will\u00a0soak the fish in an antibacterial preservative solution which contains chemicals and disinfectants.\u00a0\u00a0The mixture (a powder mixed with water) also may act as a firming agent and flavour enhancer. The tuna is immersed in these solutions for a prescribed amount of time to ensure that the meat of the fish is penetrated sufficiently to do its job.\u00a0\u00a0We make no assumptions!\u00a0\u00a0We carefully check that these solutions are reliably kosher certified, in spite of the fact that the certified product is more costly.<\/p>\n

Another cost-saving method of germ prevention is Ethanol.\u00a0\u00a0Ethanol can be made from a variety of source materials that will be converted into alcohol.\u00a0\u00a0In South Africa, the manufacturer will use the cheapest starter material available.\u00a0\u00a0The raw product used to make alcohol is seasonal, and the cheapest one is the one that is most plentiful at the time.\u00a0\u00a0South Africa enjoys a fruitful grape season; that which falls off the vine and not turned into wine is used to make Ethyl Alcohol.\u00a0Alternatively, alcohol from South Africa can also be made from sugar.<\/p>\n

Often, there is a foregone conclusion that raw fish is automatically\u00a0Kosher\u00a0for Passover.\u00a0\u00a0Similarly, it is assumed that sugar-based ethanol is Kosher for Passover.\u00a0\u00a0This may not be the case.\u00a0\u00a0To process sugar cane into sugar, enzymes are used to break down the sugar cane cells so that there is greater yield for the alcohol manufacturer.\u00a0\u00a0This amylase enzyme may be\u00a0kitniyos<\/i>,\u00a0<\/i>or evenchometz<\/i>!<\/p>\n

When certifying a Kosher for Passover (KFP) sugar production, we ensure that the enzymes used are Kosher for Passover and that the enzyme starter materials are strictly Kosher for Passover.\u00a0\u00a0In the case of Passover certified tuna, we see that the sugar-derived alcohol has Kosher for Passover enzymes in it when it is produced and that the ethanol is certified as KFP.\u00a0\u00a0Once all Passover conditions are met, we can then also certify the tuna as\u00a0Kosher\u00a0\u00a0for\u00a0Passover.<\/p>\n

Another issue that we often confront when processing kosher fish is cross contamination with\u00a0treif<\/i>fish.\u00a0\u00a0Furthermore, do you know that the nice smoked red color on your tuna sashimi (with a skin-patch) may be due to a red dye bath of carmine (a brilliant color stable red derived from crushed beetles)?\u00a0\u00a0We make sure that all colorants are reliably kosher certified.<\/p>\n

When we supervise fish production in a common facility, we segregate production and\u00a0kasher\u00a0<\/i>the factory and equipment to ensure that the plant is dedicated to kosher fish production.\u00a0\u00a0We confirm that nothing is produced on\u00a0Shabbos.\u00a0\u00a0<\/i>When\u00a0Bishul<\/i>\u00a0Yisroel<\/i>\u00a0is necessary, we light the smokers and make sure that there is no cross contamination with\u00a0treif<\/i>\u00a0fish in the smokers.<\/p>\n

Clearly, there are many operators who will happily cut corners by spinning you a line.\u00a0\u00a0Don\u2019t fall hook, line and sinker for the scam.\u00a0\u00a0Buy only kosher certified products!<\/p>\n

From the Front Lines 2:\u00a0\u00a0Creating Rice Vinegar<\/span><\/b>
\nRabbi Amos Benjamin, STAR-K\u00a0Kashrus<\/i>\u00a0Administrator<\/p>\n

One of sushi\u2019s basic ingredients is rice vinegar.\u00a0\u00a0Rice vinegar serves two purposes – it imparts flavor, and it serves as a preservative so that the sushi will not spoil.\u00a0\u00a0Unlike grain vinegar or apple cider vinegar that uses grain alcohol in the process, rice vinegar uses alcohol from rice wine popularly known as\u00a0sake<\/i>.\u00a0\u00a0In order to convert the rice into alcohol, a mold known as\u00a0koji\u00a0<\/i>\u00a0is\u00a0used in the fermentation process.\u00a0\u00a0Are there any\u00a0kashrus<\/i>\u00a0concerns in the manufacturing of the koji mold, a basic component in the production of rice vinegar?<\/p>\n

Amos Benjamin, STAR-K Director of Far East operations, offers this first-hand report of a koji<\/i>production in Japan.<\/p>\n

The first stage of the koji process is to mix raw rice and cold water.\u00a0\u00a0The rice is then transferred to a pressure cooker, where it is \u2018par cooked\u2019.\u00a0\u00a0The rice is barely edible.\u00a0\u00a0It still hasa low\u00a0moisture content and is nowhere near being fully cooked, so there would be no issues ofbishul akum<\/i>.\u00a0\u00a0After cooking, the rice is ready to be converted into the koji mold.<\/p>\n

The rice is seeded with koji extract, which comes from a previously grown koji mold.\u00a0\u00a0The culture uses only rice,\u00a0Aspergillus Oryzae<\/i>\u00a0(a fungus which is inoculated into the rice), and water.\u00a0\u00a0The koji extract propagates the \u2018par cooked\u2019 rice to create more koji.\u00a0\u00a0The rice is seeded with the koji extract, transferred to wooden trays and left to culture for five to seven days at a temperature of 45o<\/sup>C.\u00a0\u00a0Now the koji mold has spread and is ready for the next step.<\/p>\n

The molded rice is dried for two days with warm air.\u00a0\u00a0The completed product is known astanakoji<\/i>.\u00a0\u00a0In order to produce the other finished product, koji-kin, the molded rice is passed through a sifter to separate the mold spore from the rice.\u00a0\u00a0The spore powder is blended with potato starch and is packed and ready to be used to convert the rice into rice wine, also known as\u00a0sake<\/i>, which provides the basis for rice vinegar.<\/p>\n

In a rice vinegar fermentation process, the rice\u2019s natural starch is converted into a sugar, similar to the malting process of barley; this occurs when the rice is mixed with water.\u00a0\u00a0The koji is then added to the \u2018malted\u2019 rice syrup along with other enzymes.\u00a0\u00a0The rice fermentation process converts the sugars into rice alcohol, known as sake.<\/p>\n

The sake alcohol is then separated from the solid rice.\u00a0\u00a0The liquid sake is then ready for a second fermentation process, whereby bacteria converts the alcohol into acetic acid, concentrated vinegar \u2013 in this case, rice vinegar.\u00a0\u00a0The concentrated vinegar is diluted with water to 4.3% acidity and is ready to be mixed with sushi rice and sold to the sushi bars.<\/p>\n

From the Front Lines 3:\u00a0\u00a0The Making\u00a0Of\u00a0Nori<\/span><\/b><\/p>\n

NO\u2022RI \/ n\u014dr\u0207\/\u00a0an edible\u00a0seaweed eaten either fresh or dried in sheets.<\/i><\/p>\n

Nori is not a vegetable; it is a form of algae, a simple organism that grows in the water.\u00a0\u00a0Actually, nori starts its life on land, where the nori seeds are sprouted, and is then taken out to sea to grow on nets.\u00a0\u00a0As the nori grows in the sea nets, it is possible for unwanted sea creatures (e.g., sea horses) to get caught in the nori or in the nets.\u00a0\u00a0Once grown to maturity, the nori is then harvested.\u00a0This harvested nori is then brought into a manufacturing facility where it first undergoes a visual inspection to remove any hidden marine life or unwanted seaweed.<\/p>\n

Next, the nori is washed and filtered to remove sand and other debris.\u00a0\u00a0After the nori is softened, it goes through a second filter.\u00a0\u00a0After washing and filtering, the nori is ready to be cut, sized, and toasted.<\/p>\n

The seaweed is cut, shaped, and pressed down into shaping boxes.\u00a0\u00a0It is pressed to remove excess water and is formed into sheets, whereupon the nori is dried for two hours at 50o<\/sup>C.\u00a0\u00a0Upon completion of this first drying process, the nori is then separated from its shaping boxes and is transported for a computer visual inspection for abnormalities in color and texture.\u00a0\u00a0If an unwelcomed seahorse were to pass through the filtration systems and baking process, it would be spotted by the optisorter on the line and the nori sheet would be discarded.\u00a0\u00a0The sheets are then boxed for a second drying in an electric oven at 80o<\/sup>C to make them\u00a0more crispy.<\/p>\n

Now that we have cited and certified all of the basic sushi components, and the sushi maker has created his Far Eastern masterpieces, there is one last hurdle to surmount:\u00a0\u00a0\u00a0What\u00a0brocha<\/i>\u00a0does one recite over sushi?<\/p>\n

From The STAR-K Institute of\u00a0Halacha<\/i><\/span><\/b>
\nRabbi Mordechai Frankel, Director,\u00a0Insights from the Institute<\/i><\/p>\n

Regarding the appropriate\u00a0brocha<\/i>\u00a0on sushi, the general rule for a dish with numerous ingredients is to recite a\u00a0brocha<\/i>\u00a0on the primary ingredient (the\u00a0ikkar<\/i>\u00a0and not on the secondary ingredients (the\u00a0taffel<\/em>).\u00a0\u00a0The varieties of\u00a0maki<\/i>\u00a0have different names depending upon the filling, which is generally not considered by the consumer to be secondary to the rice.\u00a0\u00a0Irrespective of the filling, the food is known as \u2018sushi\u2019 due to the rice; it appears that the rice is not secondary to the filling, either.Furthermore, the filling and the rice are not cooked together, and remain distinct.\u00a0\u00a0Therefore, both the filling and rice are primary ingredients, and both necessitate a\u00a0brocha<\/i>. For this reason,\u00a0Rav\u00a0<\/i>Heinemann\u00a0paskens<\/i>\u00a0that one should recite\u00a0Mezonos<\/i>\u00a0on the rice, as well as the appropriate\u00a0brocha<\/i>\u00a0over the filling.\u00a0\u00a0The nori is secondary to the rice and other ingredients, and does not require a separate\u00a0brocha<\/i>.<\/b><\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Published Winter 2015<\/p>\n

For time immemorial, our sojourns throughout\u00a0galus<\/i>, the Diaspora, have not only defined and influenced the\u00a0minhagim<\/i>, laws and customs, emerging from those foreign lands, they have also rejuvenated our Jewish cuisine with a burst of ethnic diversity –\u00a0\u00a0holopshkes<\/i>\u00a0(stuffed cabbage),borsht<\/i>, and\u00a0falafel<\/i>, to name a few.\u00a0\u00a0As our migration advanced to the shores of the \u2018goldine medina<\/i>\u2019,\u00a0a whole new \u2018Yiddishe<\/i>\u2019 repertoire of American delicacies was bestowed upon us.\u00a0\u00a0Who among us didn\u2019t grow up with\u00a0Sunday\u00a0\u00a0morning\u00a0whitefish, bagels, and lox?\u00a0\u00a0Not long after, there emerged a proliferation of pizza shops in practically every Jewish neighborhood and community.\u00a0The most recent food trend that has been introduced to the Jewish palate is Sushi.<\/span><\/p>\n

Sushi, that unique combination of rice, rice vinegar, raw fish, and vegetables rolled in black seaweed sheets called \u2018nori\u2019 has found its place of prominence in virtually every kosher restaurant, smorgasbord and pizza shop.\u00a0\u00a0Furthermore, we are fortunate in […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93,27,96],"tags":[],"class_list":["post-2140","post","type-post","status-publish","format-standard","hentry","category-kashurs-kurrents-2015","category-kashrus-kurrents","category-winter-kashrus-kurrents-2015"],"yoast_head":"\nSushi L'Mehadrin | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Published Winter 2015 For time immemorial, our sojourns throughout\u00a0galus, the Diaspora, have not only defined and influenced the\u00a0minhagim, laws and\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2140\/sushi-lmehadrin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sushi L'Mehadrin | STAR-K Kosher Certification\" \/>\n<meta property=\"og:description\" content=\"Published Winter 2015 For time immemorial, our sojourns throughout\u00a0galus, the Diaspora, have not only defined and influenced the\u00a0minhagim, laws and\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/2140\/sushi-lmehadrin\/\" \/>\n<meta property=\"og:site_name\" content=\"STAR-K Kosher Certification\" \/>\n<meta property=\"article:published_time\" content=\"2015-07-06T17:35:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-05-11T16:34:38+00:00\" \/>\n<meta name=\"author\" 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