Sushi, the popular Japanese food consisting of raw fish and raw vegetables, is commonly served cold. However, once you place it in the fridge, does it start to lose its freshness? Can you keep it for longer than usual?
The short answer to these questions is yes. While sushi generally doesn’t stay fresh for too long once it’s been in the refrigerator, there are several exceptions. The following are some of the more popular varieties of sushi that stay fresh for a very long time when stored properly. (1)
Unekikka Salmon
This variety of salmon is typically grilled and served very fresh. Due to its delicate nature, udon noodles are frequently paired with it. Since this food stays relatively fresh for a long time when refrigerated, Japanese restaurants and supermarkets frequently stock it in winter to meet the demands of their customers. If you buy it from a reputable Asian supermarket or specialty restaurant, you will be able to enjoy this variety of salmon well into the next day.
However, you should take this food out of the fridge about an hour before serving to let it come to room temperature. Otherwise, the texture will be a little off. This variety of salmon also tends to spoil quicker than the average salmon fillet, so be careful when purchasing it. A good rule of thumb is: the fresher the fish, the shorter the shelf life. (2)
Toro Rosso
Most fish varieties lose their freshness once they are kept in the fridge. However, there are some varieties that stay relatively fresh even when frozen. One of these varieties is the Toro Rosso, otherwise known as the Italian Red Fish. This delicious blue fish stays fresh for a very long time when properly stored in the freezer. You should know that this type of fish is very fatty, so make sure you don’t overuse it or you will spoil the quality. (3)
Although this fish is very good for you due to its high fats content, it should not be kept frozen for longer than two months. After that, the quality starts to deteriorate. You should plan on eating this type of fish within the first two months after defrosting it. (4)
Sushi Ni Shori
Shori, or pickled ginger, is frequently served alongside sushi to balance out the flavor. However, this Japanese condiment adds a nice tang to just about any savory food. It has a very long shelf life, so if you have any available, it’s worth using up as much as you can. While you should eat this pickle within a week or two of buying it, it will stay fresh in the refrigerator for longer than you might think. This particular variety of pickle is particularly good when paired with fatty fish like salmon or mackerel. (5)
This condiment will stay fresh for up to a year if stored in the proper conditions. Since it has an extremely long shelf life, you might want to make sure you always have some around. It is available at most supermarkets or specialty stores in plain or seasoned form. (6)
Ika Shima Shoyu
This Japanese shoyu mayonnaise stays fresh for a very long time when refrigerated. Although it’s not uncommon to find this product on the shelves of Asian supermarkets, it is more frequently served at Asian restaurants. This versatile product is frequently used to marinate fish and other types of meat, so it is always a good idea to keep some around. Since it is made with soy sauce and sesame oil, you should pair it with something fatty like salmon or chicken. (7)
This mayonnaise can last for up to a year when stored properly in the refrigerator. Asian supermarkets and restaurants frequently stock it in winter to meet the demands of their customers, so it is always a good idea to keep some around in case there is a sudden rise in demand for this product. (8)
Natto
If you are really craving Japanese food, it’s always a good idea to try some varieties of natto, or fermented soybeans. The following are the most popular varieties of natto and their shelf lives:
- Shimeji (shelf life: 12 months)
- Miso (shelf life: 1 year)
- Hiziki (shelf life: 9 months)
- Yuba (shelf life: 6 months)
- Hakuba (shelf life: 4 months)
- Tofu (shelf life: 6 weeks)
These varieties of soybeans stay fresh for a very long time when stored properly in the refrigerator. You should keep some around in case there is a sudden outbreak of something called “love tapioca”, which is a fungus that grows on the beans and blocks the digestive system of some animals. You should not eat this fungus, but more importantly, neither should you eat any type of animal that has been affected by this fungus. (9)
Unagi
This Japanese mountain sheep variety is one of the most popular types of raw fish sold at Japanese restaurants. While unagi is often served fresh at these eateries, it can also be frozen for later use. When storing this type of fish, make sure you keep it in the freezer in a single layer. Doing this can help ensure that the quality does not deteriorate. (10)
You should plan on eating this fish within the first two months after defrosting it. After that, the texture is no longer the same, and it starts to lose its freshness. Unagi is frequently served with salad and rice, so you will want to pair it with something light. For best results, make sure you buy the best quality available and serve it as soon as possible after purchasing it. (11)
Maguro
This Japanese sea bass variety is another extremely popular type of fish at Japanese restaurants. Like the unagi, the maguro stays fresh for a very long time when frozen. Since this type of fish is frequently served at sushi restaurants, it is important to keep these facts in mind:
- You will want to serve it chilled or at room temperature, otherwise, the taste can be lost
- This fish can be served with or without the scaling (i.e., removing the head and tail)
- You will want to remove the gills before serving
- The skin on the backside (i.e., the dorsal fin) needs to be removed before serving
- The best quality will have a sweet, tangy flavor
- This type of fish should not be kept frozen for longer than three months
These instructions may be difficult to follow if you are not familiar with how to prepare this type of fish. However, once you learn how, you will find it very easy to cook. Just remember the cardinal rule of keeping fresh fish: make sure you buy it from a reputable source and that you eat it as soon as possible. (12)
Sake
This Japanese rice wine, or drink, will stay fresh for a very long time when stored properly in the refrigerator. You should plan on consuming it within the first two months after buying it, but it will stay fresh for longer than usual if stored in the proper conditions. This drink is usually served in small cups at Japanese restaurants, but it is also frequently used in cooking. When using sake as a cooking ingredient, stir it frequently and cook it for only a short while before serving. (13)
Make sure not to drink any of this beverage directly from the bottle. Doing this can cause you to intake a lot of air. Instead, pour some into a glass and stir it well before drinking. This way, you will not be introducing any bacteria into your mouth that could make you sick. (14)
Yakisoba
This Japanese favorite, otherwise known as “quick noodles”, stays fresh for a very long time when stored properly in the refrigerator. You should plan on eating it within the first two months after purchasing it, but it will stay fresh for longer than usual if stored in the proper conditions. (15)
You should take this food out of the fridge about an hour before serving to let it come to room temperature. Otherwise, the texture will be a little off. This variety of noodles also tends to spoil quicker than the average, so be careful when purchasing it. (16)