Ibrido
The Art of Japanese Sushi
Una sessione pratica in piccolo gruppo, con il tempo per fare davvero le domande che vengono quando hai le mani nella farina.
COSA TI PORTI A CASA
Risultati
- Season and cool sushi rice to the texture the fish deserves
- Handle a yanagiba safely and cut clean, even slices
- Understand fish ageing and when a fillet is actually ready
- Form nigiri with consistent pressure and shape
LA SESSIONE
Come si usa il tempo
- 00:00Knife setup, grip and posture
- 00:30Rice: washing, cooking, seasoning, cooling
- 01:10Breaking down and slicing the fish
- 02:00Forming nigiri, one hundred repetitions
- 02:40Tasting and questions