It was early July but quite hot and humid on this day. I welcomed sisters from Canada who chose to prepare Sushi rolls and a few side dishes.
Our summer is so muggy that you will understand the reasons why Japanese cooking uses lots of vinegar. Even though I love freshly cooked plain white rice, July and August are probably not the best month to taste it, just because it is so muggy.
Sushi rice is seasoned with rice vinegar, sugar and a little salt. It tastes good even after cooled down, so ideal as food for our summer season.
We also made a side dish for summer, thinly sliced cucumbers & chicken tender, seasoned with white sesame sauce. The toasty flavor of sesame and chilled cucumber are nice and refreshing on hot day.
At this class, one of my guests had already taken another Sushi making class after arriving Tokyo and she surprised me with beautiful sushi rolls! She also left some interesting comments on Japanese seasonings at tasting, such as ‘taste of plum’ for red Miso, ‘fudge’ for sweet and savory white Miso sauce for eggplants.
All these expressions are important to describe our food and I am learning a lot from my guests at each class.
Many thanks for coming!