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Clip: Sukibayashi Jiro Tokyo, Japan. Click here to view video. How to Eat Sushi . - The Expert Way -. Origins of Sushi: Over 280 years ago. Narezushi Namanarezushi. Edo (Tokyo) 1864. Edo Period 1820 Start of Edomae Sushi as “fast food” using fresh seafood caught in Edo Bay.

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  1. Clip: SukibayashiJiro Tokyo, Japan Click here to view video

  2. How to Eat Sushi - The Expert Way -

  3. Origins of Sushi: Over 280 years ago Narezushi Namanarezushi

  4. Edo (Tokyo) 1864 Edo Period 1820 Start ofEdomae Sushi as “fast food” using fresh seafood caught in Edo Bay.

  5. Globalization of Sushi and the birth of the California Roll 2nd Sushi Bar in U.S. – Eigiku Restaurant , Little Tokyo, L.A. Tokyo Kaikan Restaurant – Chef Mashita invents new roll substituting seasonal fatty tuna with Californian avocado. First Sushi Bar in U.S. – Kawafuku Restaurant, Little Tokyo, L.A.

  6. Health Benefits of Sushi Raw Fish – omega 3 fatty acids Nori - great source of vitamins Rice Vinegar – rich in amino acids and promotes digestive health

  7. Sake

  8. Japanese Sushi Knives

  9. Types of Salmon

  10. Other Seafood Native to the Pacific Northwest

  11. Gari Ginger marinated in plum and rice vinegar. Used to clean palate and rid of fishy flavor and oil. Powerful bactericial properties

  12. Wasabi Eliminates fishy odors, enhances flavor Rich in Vitamin C Antibacterial Properties. Found to prevent growth of E. coli Wasabi farm in the crystal clear rivers of Hotaka, Nagano.

  13. Chopstick Etiquette 101 Chopsticks should not be touching the table Do not rub chopsticks together If you see a splinter, remove it with your fingers.

  14. Green Tea Debana – first tea Agari – last tea Must be very hot Must not have a strong flavor Endless health benefits from preventing dementia, obesity, cancer, allergies, Hepatitis C, Influenza, and diabetes.

  15. Types of Green Tea Genmaicha- Pan fried sencha mixed with toasted hulled rice. Some grains of rice tend to pop in the toasting process. Hojicha- Roasted green tea with a nutty flavor and low caffeine. Kukicha- White stems and leaves are harvested and blended to create a mild flavor similar to chestnuts. Gyokuro- Highest grade, smooth flavor with light fragrance. Last weeks before harvest grown in shade Sencha- Everyday Japanese green tea. Leaves exposed to sunlight. Bancha- Harvest late in the season with a mild flavor. Matcha- Powdered green tea made in the Uji region. Used for tea ceremony.

  16. Today’s Sake Selection Dassai Yamaguchi Pref. Highest polishing degree, Refined elegance, delicate flavor Hatsumago Yamagata Pref. Intricate flavor, sweeter, Chef Shiro’s favorite for sushi. Otokoyama Hokkaido Pref. Earthy, sweet fruity aroma. Smooth flavor

  17. Gunkan – “Battleship”

  18. How to eat sushi properly If using hand, use forefinger, middle finger, and thumb Place thumb on fish, tilt, and place middle finger on bottom. Dip the tip of the fish part in soy sauce Consume in one bite. Some connoisseurs say to place the whole piece in your mouth sideways so that both fish and rice are touching the tongue at the same time.

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