Sunday, January 22, 2006
Sushi Master: Day 10
Friday is without doubt the most difficult day of the week. Everybody is getting tired and thinks about the weekend. If the weather is nice on Saturday, I would like to visit "Kappabashi", a street where you can find everything and anything related to the restaurant business. This includes all the kitchen goods, the tools, the furniture, the uniforms, the decoration, the dishes, etc., and of course, all kind of foodstuff. I've been there once and I did a lot of grocery shopping. It's near Ueno station and it's not too far from home.
Today in school, we did our second exercise of cutting the Anago (Eel). The Anago is a very popular fish among students because it's so tasty. It is however one of the most difficult fish to cut. Today's, the Anago (eels) were in great shape and it was really difficult to cut them because they moved around too much. Well, I won't go into detail. At least nobody cut their finger today.
Then, we got a chunk of 4.5 kg frozen Maguro (tuna). It's just a chunk of tuna meat and we had to cut off the skin, the bone, then cut it into Saku (a piece of meat in the shape of a long bar which we cut into the small pieces used for the Sushi). Actually 30% of the meat we start to work with can't be used and this is one of the reason the Maguro (tuna) is so expensive. Still the Maguro is the most popular fish in Sushi shops and usually some 40% of the money used to purchase the ingredients and raw material by the restaurants is used for Maguro.
For the lunch, we made a Caterpillar Roll. 
Like the famous California roll, this roll was also invented in the United States. The rice is placed on the Nori which is then flipped over, Nori up and rice down. We put the anago (eel) and some cucumber inside and rolled it first. Then, we cut an avocado in thin slices and place them on the roll. Using a film, we wrap it around and we cut the roll through the film.
