Making standard sushi by one of the best sushi chefs./一流の寿司職人が握る寿司

This article can be read in about 3 minutes.

This is how one of the best sushi chefs makes standard sushi.

He is shaping the rice into an oval with his right hand.
On the other hand, his left hand picks up a slice of fish and keeps it on his palm.
After picking up a small amount of wasabi or Japanese horse radish with his right index finger, he puts it on the slice of fish.
And then, he puts the oval-shaped rice on it and adjusts the amount of rice.
He molds it back to its oval shape.
Finally, he brushes soy sauce on it and serves it to a customer.

The only thing that the customer needs to do is to enjoy eating it.
We call this style “Edomae”.
People in Edo (the old name of Tokyo between the 17th and the mid-19th centuries) were said to be impatient and were not able to wait for a second.
They would like to eat sushi as soon as it was served.
That’s why Edomae style sushi is served with soy sauce on it.

We will share more about sushi culture next time (Tuna Roll).
You’re going to love it.

【Translation for language learners of either English or Japanese】/英語・日本語学習者向け翻訳 えいご ・  にほんごがくしゅうしゃむ  ほんやく




次回も、引き続き寿司文化についてお伝えします(Tuna Roll)。



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  1. AvatarPrillie says:

    Is it just plain soy sauce? Does it contain special spices and other ingredients? Just curious.

    • MikiMiki says:

      Thank you for leaving your comment, Prillie san^^/
      Good question!
      Actually, they use the special soy sauce.
      Sake, soy sauce and Mirin-sweet rice wine are boiled together and cooled down.