Tuesday, January 24, 2006
Sushi Master: Day 12
Tomorrow is the final examination day. Today, we learned the various ways of presenting the Sushi.
During the Edo period, when a Sushi shop got an order, they used to pack as much sushi in a box as they could (lining them one after another like in the picture). And today in Japan, a really crowded train is called a "Sushi zume" (packed sushi) — the expression came from the Sushi world.
Then the person who placed the order, a geisha house for example, would arrange the sushi in a nice way for their customers. When they arranged the sushi like this, they could save a few pieces, and resell them — this was their share and profit.
We also learned to prepare and display Sushi for one person. Here is the work of each one of us.
Then here is my lunch. From the top row, Gobo (burdock), Tamago (egg), Ika (squid), Sake (salmon), Tai (sea bream), Sake (salmon), Binnaga (albacore), Tai (sea bream), Tsuna (Tuna), Tai (sea bream), Saba (mackerel).
Today's fish was the Hirame (flatfish).
It has small scales everywhere which we have to cut off with a knife.
As its name indicates, this fish is very flat and it was quite difficult to cut the meat off the bone.
We cut the fish into 5 pieces. The meat parts and
the bones.
The meat is chewy, so we cut it in very thin slices. We eat them with Momiji oroshi (Daikon (Japanese radish) with red pepper) and Ponzu (Shoyu with Yuzu (some kind of some sort of orange)).
Mr Usuha made us a very nice sauce with the liver of the Hirame (left).
Pass the liver in hot water, and put it in a mixer. Mix with Sake (1) and Shoyu (2).
The last lesson was about Santen mori (a serving with three different types of fish).
We can put them on a long dish as well.
Imai san, who goes to Germany after the course, shows off his nice Sashimi (raw fish)
During the Edo period, when a Sushi shop got an order, they used to pack as much sushi in a box as they could (lining them one after another like in the picture). And today in Japan, a really crowded train is called a "Sushi zume" (packed sushi) — the expression came from the Sushi world.
Then the person who placed the order, a geisha house for example, would arrange the sushi in a nice way for their customers. When they arranged the sushi like this, they could save a few pieces, and resell them — this was their share and profit. We also learned to prepare and display Sushi for one person. Here is the work of each one of us.
Then here is my lunch. From the top row, Gobo (burdock), Tamago (egg), Ika (squid), Sake (salmon), Tai (sea bream), Sake (salmon), Binnaga (albacore), Tai (sea bream), Tsuna (Tuna), Tai (sea bream), Saba (mackerel).
Today's fish was the Hirame (flatfish). 
It has small scales everywhere which we have to cut off with a knife. 
As its name indicates, this fish is very flat and it was quite difficult to cut the meat off the bone.
We cut the fish into 5 pieces. The meat parts and
the bones. 
The meat is chewy, so we cut it in very thin slices. We eat them with Momiji oroshi (Daikon (Japanese radish) with red pepper) and Ponzu (Shoyu with Yuzu (some kind of some sort of orange)). 
Mr Usuha made us a very nice sauce with the liver of the Hirame (left).Pass the liver in hot water, and put it in a mixer. Mix with Sake (1) and Shoyu (2).
The last lesson was about Santen mori (a serving with three different types of fish). 
We can put them on a long dish as well.
Imai san, who goes to Germany after the course, shows off his nice Sashimi (raw fish)
