“I'm not making art, I'm making sushi.” — Masaharu Morimoto, Iron Chef
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| Image Source: travel.cnn.com |
You step into a sushi bar, and as the harmony of varying aromas entices you, a chef showcases his artistic creation of sushi rolls. But then you wonder how you can measure up with the chef’s passion and skills. How can you have the perfect sushi experience? Michelin-starred Master Koji Sawada shares his techniques:
By hands
It is best to lightly grip on the sushi without squeezing it, rolling it partly over, turning it upside down, and then dipping it in soy sauce. To enjoy its texture and full flavor, eat the piece in its entirety, allowing the fish part to land on the tongue first.
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| Image Source: travel.cnn.com |
By chopsticks
Using chopsticks can be complicated, especially when dipping and eating it upside down (the fish side landing on tongue first). Sawada explains that many Japanese, including celebrities, hold their chopsticks awkwardly. With this, he affirms his belief that eating by hand brings out the true essence of the sushi experience better than using chopsticks.
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| Image Source: corbisimages.com |
“Like eating curry in India, it just tastes better with the hands,” Sawada says.
To prepare your very own homemade sushi, the book Sushi by Ryuichi Yoshi, et al. details the ingredients and steps necessary for sushi making. Just use the right equipment and tools to boot, like those from JC Uni-tec, Inc and MTC Kitchen.
Engineered by experts in Japan, JC Uni-tec’s kitchen equipment was made for the easy preparation of sushi and other Japanese delicacies. Visit its website for more information about its products and services.
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