This articl from the Telegrams today.
「Japanese government to crack down on 'soggy, flavourless sushi in UK restaurant」
I quate some words from the article;
“Cooking Japanese washoku cuisine includes dealing with raw fish, so it is extremely important to have knowledge of hygienic cooking methods,” explained Eriko Sekiya.
“One common mistake is touching fish too many times, which causes a rise in the fish's temperature. Another is using cooking tools such as kitchen knives and cutting boards in the wrong way.
etc.
But most things annoying me is most people, socalled the sushi chef here, using the gloves during making sushi. But this is really bad hygiene, when you use the gloves for a long time. The bacteria will be growth very quickly in 10 minute!
In Japan, all the sushi chefs called "Itamae" use the plenty of water all the time instead using the gloves. Washing their hands, kitchen utensils, chopping boards, even all the kitchen area with the running water. The fishmongers are the same in Japan. See my blog on 10 Dec. "Sushi and hygiene issu"
This is a very fresh salmon. I'm going to cure the fish with the salt for a couple days.
A whole sea bass. Gutted and curing with the salt and it'll going to be soaked in the vinegar. Perfect for sushi!!
So, the sushi is not always eating in raw. Authentic Japanese sushi are carefully perepared everything with the special techniques as well. Which is taking years and years to learn completely and become a chef.
One more thing, what's the different to the authentically and traditionally prepared sushi and a sushi in the supermarket or made by an instant sushi chef apart from I mentioned before.
The key is the rice. The sushi rice called "Shari". I'll show you how to cook the perfect Shari-rice on my next blog. See you then.xxx
