Gulp!
dangerous! You have no idea! This carp is scary!
But sooner or later ... aaaabboccheraaaa '!
Luckily there is Miguel who thinks of us.
Here, he assured me that everything is fresh.
Uff ... I'm going to change that are wet ...
Meanwhile we hand (Translator's note: we begin).
Rice. Rice is very important.
Once cooked (not cooked completely but almost cooked) rice is mixed with a sauce called "Sushi-zu is made with rice vinegar, sugar and salt and then cooled in a wooden vessel.
Then extends to algae nori rice, you put pieces of fish on it and various vegetables (carrots, avocado, cucumber) and coils.
Here, once rolled out a long cylinder is with seaweed and rice inside and outside-to inside the rice-fish and various vegetables ...
The sushi, you know, has not always been this way. He has undergone several changes during its long history (he was named in a treaty of the second century and believed that it was then introduced to Japan by Kibi no Makibi together with the other arts of the Chinese T'ang period), the ancient form, the Nare -sushi, made with fermented fish, the current forms that are the sushi of Osaka and the Kansai- sushi, and sushi of Tokyo (which is what we are used to us), nigiri-sushi .
I've never tried nare-sushi (fermented with carp rice) that still produces Shiga Prefecture, but it certainly will taste entirely different from the freshness which we associate with sushi. But today we learned that it is better to stay away from carp, in particular from the Japanese giants.
dangerous! You have no idea! This carp is scary!
But sooner or later ... aaaabboccheraaaa '!
Luckily there is Miguel who thinks of us.
Here, he assured me that everything is fresh.
Uff ... I'm going to change that are wet ...
Meanwhile we hand (Translator's note: we begin).
Rice. Rice is very important.
Once cooked (not cooked completely but almost cooked) rice is mixed with a sauce called "Sushi-zu is made with rice vinegar, sugar and salt and then cooled in a wooden vessel.
Then extends to algae nori rice, you put pieces of fish on it and various vegetables (carrots, avocado, cucumber) and coils.
Here, once rolled out a long cylinder is with seaweed and rice inside and outside-to inside the rice-fish and various vegetables ...
The sushi, you know, has not always been this way. He has undergone several changes during its long history (he was named in a treaty of the second century and believed that it was then introduced to Japan by Kibi no Makibi together with the other arts of the Chinese T'ang period), the ancient form, the Nare -sushi, made with fermented fish, the current forms that are the sushi of Osaka and the Kansai- sushi, and sushi of Tokyo (which is what we are used to us), nigiri-sushi .
I've never tried nare-sushi (fermented with carp rice) that still produces Shiga Prefecture, but it certainly will taste entirely different from the freshness which we associate with sushi. But today we learned that it is better to stay away from carp, in particular from the Japanese giants.
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