Every meal in Japan begins with one word.
“Itadakimasu.” (“I humbly receive and eat.”)
There is so much meaning in this one word! Literally, it expresses thankfulness both for the people who prepare the food and for the plants and animals which are the food. At each and every meal, we receive the life of another. For one to live, another must die. Sacrifice resides at the heart of every meal.
Perhaps no food in Japan is more deserving of the sentiment of itadakimasu than sushi and sashimi. You watch as the chef cuts the fish right in front of you. Sometimes you even see it alive first, swimming in a small tank in the restaurant. Unlike beef, pork, or chicken, it is actually safe to eat as soon as the chef slices it, creating what I consider an intimate connection with the sacrifice of the fish.
The kind of sushi most often enjoyed around the world today, also known as nigiri sushi or Edomae sushi, developed in the early 1800s within walking distance of my apartment in Tokyo. Roadside stands began placing bite-sized pieces of fish on top of hand-molded balls of rice mixed with vinegar. The pairing with wasabi, or Japanese horseradish, happened almost immediately. We find the birthplace and largest production of wasabi in the mountain river streams of Shizuoka Prefecture, just south of Tokyo.
I can’t help feeling fascinated by the close attachment of sushi to the history, land, and sea of Japan. Sushi expresses in a microcosm the value of contrast in the culture, the strong tastes of vinegar and wasabi against the relatively mild fish and rice. And when I eat sushi, I think of Jesus on the cross. The clean flesh of the fish, his sinless sacrificial body. The vinegar, his bitter drink. The sharp taste of wasabi, his agony. The sushi chef bears witness to the beauty and bitterness of Christ’s sacrifice for the world through every serving.
Sushi gives a delectable reminder of the gospel, humbling us in thankfulness for Jesus’s sacrifice while encouraging us to celebrate him with every meal.
Itadakimasu.
I humbly receive and eat.
Excerpt from "A Taste of Grace" by Roger W. Lowther
I recommend the Outer Fish Market in Tsukiji for sushi.