SUSHI GUIDE

Sushi has been the favorite food of the Japanese people for centuries. It is based on vinegar-spiced rice stuffed or topped with raw, boiled, or marinated fish, shellfish, vegetables, or egg. Depending on the type, sushi rolls are produced in different sizes. Sushi is eaten as a snack, aperitif, starter and main course. Quality and craftsmanship are the key elements in the production of sushi.

Sushi stands and falls with fresh products. Therefore, before planning a sushi meal, you should clarify where you can buy the ingredients, whether they are always available there and really absolutely fresh.

Lay your work board on a damp kitchen towel so it cannot slip and possibly provoke involuntary mistakes.

Take enough time to carefully sharpen your knives, to make sure that the tools are in perfect condition and clean, and to provide enough crockery.

With sushi, the right balance between lukewarm (rice) and cold (fish) is also important. For an ideal balance, you should wash your hands under cold water and rinse your tools with cold water.

Once I have completed a selection of sushis, the sushis should be served. Sushi should not be kept, at most half a day if it is unavoidable.

The crockery is the focal point of every aesthetic presentation. And the visual impression alone stimulates the flow of saliva: you eat with your eyes first, the sight of the food stimulates your appetite and prepares your stomach. This is why aesthetics play such a central role in Japanese cuisine.

With more than eighty different sushi shapes, there are probably no limits to creativity.

Use a brush with natural bristles to give your sushis the finishing touch, for example by applying decorative bands of sauce. Put a bitter or sweet-salty color accent on one or the other appetizer if necessary.