What’s your sujime recipe for kohada, aji, and every other kind of hikarimono?
What’s your recipe for your nikiri and vinegar blend?
How do you prepare and debone shinko?
All of these being things that are needed in edo-mae sushi. I can’t even go into kyushu-mae because I don’t know nearly enough about it. if you didn’t get any of that down, thats why people spend years studying sushi.
i’ve just been making my own sushi at home for the past 20 years or so. No need to get fancy with my own vinegar, or special preparations of rare fish, no gatekeeping needed.
Appropriate_Oven_292
The sushi guys at my supermarket have entered the chat.
bigmean3434
Yup, this is the way. The crazy part is it took me years to focus on and re evaluate my rice scene and that was the biggest gap I had to nicer places. I feel like it is always mentioned but the importance of the rice should be hammered home to beginners.
SushiJo
I teach beginner classes for a living and learned how to make sushi on the job over the course of a couple of years. I’m not teaching anyone how to “become a sushi chef”; I’m teaching everyday people how to safely make sushi at home according to health department regulations.
We’re not flying in fish from Japan, we’re buying sushi grade fish from local Asian grocery stores, we’re learning how to make all of the sauces that people love (hell, some of them are mostly interested in sauces more than anything), learning how to make proper sushi rice & how to roll sushi that won’t fall apart.
Nothing fancy, but then again the average person has no interest in taking anything deeper than what I offer. This is my 14th year; 10th as a full-time job and I’m currently looking for my second instructor to help me spread this class across the country.
Do what you do, enjoy it and don’t let anyone try to make you feel less than because you don’t work at Uchi and make annual pilgrimages to Japan. Plus; it saves my students a shit ton of $$$, so yeah…it’s a big score.
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You did?
What’s your sujime recipe for kohada, aji, and every other kind of hikarimono?
What’s your recipe for your nikiri and vinegar blend?
How do you prepare and debone shinko?
All of these being things that are needed in edo-mae sushi. I can’t even go into kyushu-mae because I don’t know nearly enough about it.
if you didn’t get any of that down, thats why people spend years studying sushi.
https://preview.redd.it/jwqv672o8bie1.png?width=743&format=png&auto=webp&s=66aad45437fe3e444105f203ec3a19bb1ec0a600
i’ve just been making my own sushi at home for the past 20 years or so. No need to get fancy with my own vinegar, or special preparations of rare fish, no gatekeeping needed.
The sushi guys at my supermarket have entered the chat.
Yup, this is the way. The crazy part is it took me years to focus on and re evaluate my rice scene and that was the biggest gap I had to nicer places. I feel like it is always mentioned but the importance of the rice should be hammered home to beginners.
I teach beginner classes for a living and learned how to make sushi on the job over the course of a couple of years. I’m not teaching anyone how to “become a sushi chef”; I’m teaching everyday people how to safely make sushi at home according to health department regulations.
We’re not flying in fish from Japan, we’re buying sushi grade fish from local Asian grocery stores, we’re learning how to make all of the sauces that people love (hell, some of them are mostly interested in sauces more than anything), learning how to make proper sushi rice & how to roll sushi that won’t fall apart.
Nothing fancy, but then again the average person has no interest in taking anything deeper than what I offer. This is my 14th year; 10th as a full-time job and I’m currently looking for my second instructor to help me spread this class across the country.
Do what you do, enjoy it and don’t let anyone try to make you feel less than because you don’t work at Uchi and make annual pilgrimages to Japan. Plus; it saves my students a shit ton of $$$, so yeah…it’s a big score.
Well, you make a damn good roll.