ハイブリッド
The Art of Japanese Sushi
少人数で手を動かす回。手が粉だらけのときに浮かんだ疑問を、その場でちゃんと聞ける時間があります。
持ち帰れるもの
成果
- 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
この回
時間の使い方
- 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