SUSHI
[Edo-style Sushi (aka edo-mae-zushi), but specifically
maki-sushi and nigiri-sushi (edo style as
well)]
If memory serves me correctly, I love sushi. Ahhhhhhhhhh, sushi. Yes. Originating in Edo (aka Ancient Japan) around 1824, it is now my favorite food. I have been admiring, watching, and mimicking the best sushi chefs around the world for almost 10 years, and as a result, I have become a fairly decent amateur sushi chef myself. I will build this section up with many photos and demonstrations of technique as well as new ideas I have seen various chefs come up with. For now, we have four photos:
First photo - Me. Eating sushi I made. I typically make the following:
sake nigiri, toro (or chu-toro) nigiri, hamachi nigiri, tekka maki, sake maki,
california
roll,
spicy tuna roll, & spicy salmon roll.
Second photo - Japanese cedar
hangiri, essential for proper preparation of sushi rice.
Third photo - Basic setup for making sushi anywhere: bamboo
mat, nori, spicy sauce, tobikko, and a japanese Yanagi, a 1-sided blade that
is VERY sharp.
Fourth photo - Simple Japanese type setup for enjoying sushi.
;-)
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