寿司 |
SU SHI |
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Sushi making class
Brief background of sushi culture in Japan
Introduction to commonly used ingredients
Maki-zushi making!→a cylindrical piece, formed with the help of a bamboo mat.
Sushi eating mannerism
Making souvenirs
Game! |
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5 things to judge a good sushi and enjoy! |
| 1. |
Most importantly, is it hand made or machine made?
Tip: Good sushi should be made with hand by a skilled sushi chief behind the counter at restaurants or even at the supermarkets. |
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| 2. |
Colour of the ingredients (neta)
Tip: Tuna (maguro) →Is it deliciously red coloured?
Squid (ika) →Is it as clear white as snow?
Egg (tamago) →Is it slightly fluffy and sweet as it should be? |
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| 3. |
Check the rice (sushi-meshi)
Tip: It shouldn’t fall apart when you hold it up with chopstick/hand.
The essential quality is its stickiness;
Too sticky →mushy
Not sticky enough →dry |
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| 4. |
Check the seaweed (nori)
Tip: Higher quality nori is thick, smooth, shiny, black, and has no holes. |
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| 5. |
Check the wasabi (Spicy paste)
Tip: It is a freshly grated root of the wasabi plant, which gives you the unusual spiciness up in your nose area with just a small pinch.
A commonly used grated horse-radish or mustard powder dyed in green colour gives you as much effect as well! |
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Did you know?
That the most valued sushi ingredient is tuna (toro)?
Toro fatty cut of tuna
Chūtoro means middle toro; halfway in fattiness between toro and regular red tuna
Ōtoro means highest quality of toro |
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