Seafood Sushi class
This was a private class for an elegant arty couple from NY, USA and their main dish choice was Sushi roll with seafood, plus egg roll & seaweed salad as sides. Such a nice combination of choices for a hot summer night in Tokyo!
In Japanese cooking, we use a variety of seaweed including black Nori, wrapping sushi rolls, or Wakame, often used in Miso soup. For this salad, I bought a pack of mixed seaweed including red Aka-Tosaka, etc. In general, fresh seaweeds are only seasonal but salted or dried ones are available all year round. All you need to do is rinse them in cold water before use.
These sea veggies from the ocean are full of precious minerals and good fiber. No strong smell, easy to handle, and easy to stock at home.
My guest lady preferred to use as little salt as possible (in fact, soy sauce and Miso are both quite salty!) so we adjusted some parts of our recipes. This is the beauty of cooking your dinner!
It was their first time to see a whole piece of smoked Bonito and even grate it with your own hands! Cheers!!
They made a few beautiful Sushi rolls and loved our Maguro and salmon, and of course freshly grated Wasabi. Fresh Wasabi is not always available at my nearby supermarket (sometimes too dry to grate..) but we were lucky that day I found a nice piece before the class. But if not, Wasabi in tubes are not bad at all and they are more commonly used in our daily life.
The nice tangy fragrance of fresh Wasabi does not keep long in the fridge. If you have some leftovers, wrap them in saran wrap and freeze until your next Sushi or Sashimi occasion.
Many thanks for coming!
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