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Wouldn't you like to learn how to make sushi?

By learning this, you no longer have to pay a lot of money to go to a sushi restaurant, or go to the trouble of getting takeout or delivery. 

You will be able to have a sushi party at home with your family and friends. You can be a home sushi chef from today.

Sushi is the simplest and most expensive food in the world. Sushi restaurants such as Sukiyabashi Jiro, Sushi Saito, and others are still very popular in the　Michelin Guide. When I was in my 20s, I worked at a Michelin-starred sushi restaurant in New York. That's where I learned how to make sushi, how to do business at the counter, and how to grip sushi.

Even so, the work was very demanding. I would like to talk about this training period again.

Now, back to the topic at hand. Sushi is so simple that it has an immeasurable depth. However, if you learn how to make sushi at home, you will be able to make delicious sushi.

If you learn here, you will be able to make sushi with much more skill than the kind you can find in grocery stores or Japanese restaurants.

Don't worry! It's really easy. You don't have to handle a live fish. For sushi, choose simple ingredients such as avocado, crab cakes, shrimp, or fillets of salmon or tuna. Why not try nigiri sushi with even more toppings on top of it? Onions, mayonnaise, and even searing the fish will make it even more appealing.

Sushi rice recipe

Ingredients (for 4 to 5 persons)

3 cups rice (540ml/450g)

3 cups water (540ml)

5 cm square of kombu seaweed

Sushi vinegar

60 ml vinegar

35g sugar

10g salt

Sushi ingredients

Salmon

3 cups (540ml/450g) of rice cooker will yield about 1320g of rice. For each sushi roll, you will need 1/2 cup (75g) of sushi rice.

1)Rinse the rice 4 times. Drain the water in a colander.

Cook the sushi rice a little harder than usual. You can also add kombu (seaweed) to the rice when cooking for an even better taste.

If you are using a rice cooker, fill the cooker with water up to a little below the memory level.

If using a pot, cook over medium heat first, then cover with a lid. Cook on medium heat for 2 minutes, then on low heat for 3 minutes, and finally on low heat for 5 to 7 minutes. Turn off the heat and let it steam for about 10 minutes.

Mix with sushi vinegar and serve. Do not store in the refrigerator. The best temperature for sushi rice is about body temperature.

2)Slice the processed salmon diagonally against the grain.

3) Take some rice in the palm of your hand and form it into a firm square log. Carefully place the slices of salmon on top of it. The more you practice, the better you will get at this.

This is the basic way to make sushi.

You can also add onions or avocado on top of the fish, sear it for a savory taste, or marinate it in soy sauce. It will make your sushi more fun and gorgeous.

This is my Youtube channnel abouy how to make sushi.

Check out also!!

Japanese Food #12 Sushi Rolls #Homecooking #withme.#Japanese #sushi #ramenThank you for watching my channel!!Japanese Cuisine master Chef / Food producer -Yohei Kamiya-【My Channel】Subscribe: https://www.youtu...youtu.be

In the next article, I'll share more about toppings and how to make your own sushi.

Thank you for reading.

🎅Merry Christmas🎄

How about a dessert like this? With a recipe!

Matcha and Tiramisu? 

What is a traditional Japanesebowl called "Masu"?

What exactly is matcha tiramisu, which is gaining popularity among Japanese style sweets? It originated from a matcha specialty store in Kyoto called "MACCHA HOUSE Maccha Kan".

And the fact that the matcha tiramisu is served in a "masu," a container used to hold alcohol, has made it even more popular. Let's take a look at what a matcha tiramisu looks like.

The main ingredient of this matcha tiramisu is the matcha powder on the surface and the mascarpone cheese inside. Regular tiramisu is served cut into pieces, but the matcha tiramisu is put into squares to achieve this ultimate softness. You can also taste the mascarpone cheese, which is a characteristic of matcha tiramisu.

One of the most popular features of Matcha Tiramisu is the use of the traditional Japanese "masu" wood square container.

Masu is usually used to hold sake or to measure various things such as rice and beans. The idea of serving it as a vessel for these sweets is wonderful.

Today, there are many different recipes, but at the MACCHA HOUSE Matcha Kan, where it originated, the sponge is soaked in matcha. My recipe this time is an espresso-soaked one. The espresso soaked sponge is much richer in flavor.

This is a simple and easy recipe to follow. Baking a sponge takes time, so buy a substitute. You can use sponge cakes, rolls, soft breads, or anything else that can be substituted for the dough.

-Recipe-

200g mascarpone cheese

100cc fresh cream

2 tablespoons lakanto white (or Sugar)

A pinch of green tea

1 sponge cake

-Direction-

1 Add sugar to cream

Beat with a whipper while chilling with ice.

2 Knead the cheese and melt it.

3 Combine

4 Soak the sponge cake in espresso (or instant coffee) and add the cream to the squares.

5 Put the mold on the square and pour the matcha through a tea strainer.

After a while, pour the tea over the sponge cake twice to absorb the water.

-Tips & Tricks-

Matcha-kan's green tea tiramisu is made with about 5 minutes of fresh cream.

You can also use a cream that is about 8 minutes thick.

It is helpful to make a die-cut mold so that you can easily pour the matcha over the top.

"Masu" is basically made of a wood called Hinoki. If it is new, the smell of wood is too strong and will spoil the dessert.

After repeated washing, the smell disappears. We do not recommend using new ones.

"Masu" is very close to Japanese culture, gods, shrines, and other important occasions. I will tell you more about the significance of masu and how to care for them in my next blog.

How did you like it? I hope you find my recipes helpful. I have an ”online cooking school” Would you like to cook Japanese food with me sometime in the future?

I hope this will help you to have a more fulfilling eating life. See you soon.

【Recipe Notes】

This recipe is by Chef Yohei Kamiya of Kanpai magazine. All images and content on this site are copyrighted. Please do not use my images without my permission. If you would like to share this recipe on your site, please rewrite the recipe in your own words and link back to this post as the original source. Thank you.

Karaage (から揚げ）

Karaage  (‘ka-RA-AH-geh’）is one of the most popular soul food dishes in Japan. It can be found in homes, bento boxes, food stalls, Izakaya, convenience stores, and everywhere else. The taste of karaage in bite-sized nuggets is addictive to children and adults alike.

↑　Japanese Izakaya

How is it different from fried chicken?
🐔Fried chicken is battered and seasoned with spices and other ingredients, and is eaten on the bone.
Fried chicken is made by marinating the chicken in soy sauce and other seasonings to 🧂add flavor to the meat. For the batter, you just use potato starch or flour. It has no bones and is eaten in bite-sized pieces.
 

You may find this delicious Japanese fried chicken being served at:

• home – it can be a main dish or appetizer.
• diner and restaurant – karaage teishoku is a popular set meal.
• Izakaya and bar – served as an appetizer to go with a drink.
• supermarket, convenience store
• bento shop – karaage bento is a popular choice

３ Key Ingredients for Karaage

1. Chicken

In Japan, fried chicken is usually made from skinless, boneless chicken thighs.

It has more richness and flavor than chicken breast. If you don't like thigh meat, you can use breast meat.

In the U.S., bone-in chicken thighs are commonly sold.

If you can't be bothered to remove the bones, have a friendly butcher remove them for you. Alternatively, you can process the thighs a bit to make them easier to cook.

Japanese fried chicken is crispy on the outside and juicy on the inside.

2. Marinade/Seasonings

There are a variety of seasonings that can be used to marinade fried chicken. The basic base is soy sauce, sake, and eggs.

In this article, I will show you a simple recipe for the best fried chicken.

＊Sake helps tenderize the meat while ginger gives zing and removes the gamey taste.

Other recipes use such seasonings.

• sesame oil
• mirin
• oyster sauce
• curry powder
• Tobanjan(Doubanjiang =Chinese Spicy miso)

3. Coating

This is another flexibility you can work with by testing out different ratios:

• Flour –
• Potato starch
• Flour + potato starch
• Rice flour + potato starch 
• Corn starch

＊I prefer to use Potato starch or Corn starch because that’s makes crispy.

Three useful tips to remember

１　Cut the chicken into pieces of the same size. To keep the cooking time constant.

２　Ideally, the marinade should be 30 minutes to avoid marinating too long.

３　Lightly coat the chicken. - Remove excess flour or the oil will become cloudy and the texture of the chicken will deteriorate.

日本料理レシピ

-Shrimp Tempura soba-

-海老天ぷら　蕎麦-

▼What's Soba ??(そば or 蕎麦)

Japanese pronunciation: [soba]) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.

▼Ingredient