온·오프 병행
The Art of Japanese Sushi
소규모로 직접 해보는 시간. 손에 밀가루가 묻은 채로 떠오르는 질문을 정말로 물어볼 여유가 있습니다.
무엇을 얻어 가나요
성과
- 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
이 수업
시간은 이렇게 씁니다
- 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