Rotary Sushi - various sushi/sashimi
Tucked away in two locations in Chicago (Chinatown is our favorite and most crowded) is this quick, affordable and surprisingly tasty sushi small chain. The decor is fun and urban themed which begs you to look around and enjoy the often decent crowd of other clientele while sushi and sashimi of various shapes and contents encircle you. WARNING: if you go hungry or with a hungry child you can easily take too many things off the belt initially. Do you best to pick 3 or so and wait to settle into the experience.
We love trying the high brow and low brow mix-ups (sashimi with crab salad in between, steak or spam sushi etc)
Beyond having a fun setting the restaurant offers cards for repeated visits and once you reach a cerrain amount you get to take a spin on their giant spinning game board that rewards you with free prizes or discounts. It’s a lot of fun and encourages you to keep coming back. Also encouraging is the price, which comes in much below many of the sushi places in the city, yet the food is of decent quality. Not the best ever, but quick, edible and easy peazy. We recommend you check it out but if you go to Chinatown on the evening or weekend expect to wait as word has gotten out and it seems especially the younger generation visits here often.
Historical Context of Sushi and Sashimi
Origins: Sushi originated as a method of preserving fish in fermented rice in Southeast Asia, later evolving in Japan into what we know today. By the Edo period (1603–1868), raw fish served over vinegared rice (nigiri sushi) became a popular street food in Tokyo.
Sashimi, meaning "pierced body," refers to thinly sliced raw fish or meat served without rice. It likely developed separately as a refined culinary art emphasizing freshness, seasonality, and knife skill.
Cultural Significance: Both dishes are rooted in respect for nature, simplicity, and presentation, and are often served during ceremonial or celebratory meals.
TCM Insights on Sushi and Sashimi
In Traditional Chinese Medicine, sushi and sashimi are generally considered cold and cooling foods, which can benefit or imbalance the body depending on individual constitution and season.
Potential Benefits:
Yin Nourishing: Raw fish is cooling and moistening, which can be helpful for Yin deficiency with signs like dryness or heat sensations.
Light and Digestible: When fresh and properly prepared, sushi and sashimi are relatively easy to digest, especially with small portions and balanced accompaniments like ginger and wasabi.
Supports Liver and Kidney: Fish nourishes Liver Blood and Kidney Jing, especially varieties like tuna and salmon that are rich in omega-3s and essential nutrients.
Cautions:
Cold Nature: Because raw fish is inherently cold, it can weaken the Spleen and Stomach over time, especially in people with digestive weakness, cold constitution, or fatigue.
Dampness and Parasites: From a TCM view, consuming too much raw or cold food can lead to Damp accumulation, which may manifest as bloating, mucus, or sluggish digestion. There's also a traditional caution against hidden pathogens or "latent cold."
🍵 Balance Tips:
Use warming condiments: Wasabi, pickled ginger, and miso soup all help warm the middle burner and aid digestion.
Eat in moderation: Sushi and sashimi are best enjoyed occasionally, especially in colder seasons or by individuals prone to internal cold.
Pair with warm tea: Green tea or roasted barley tea helps disperse cold and support the Spleen.
