A while ago now, friends Haru and Yoshi came over and helped me make sushi. I took advantage of a holiday to run around the city gathering ingredients and equipment. At Kam Man Food Products in Chinatown I got a carbon steel sashimi knife--not left handed unfortunately, but I figure it'll be like playing guitar. At Katagiri on east 59th Street, I got just about everything else, including tuna, salmon, and tobiko.
Here are the pictures Haru took, with his own captions.
Jay slices salmon cleverly even though he is the first time.
hajimetenanoni Jay san wa kiyouni salmon wo kiru.
His teacher, Yoshi is very severe!
kareno sensei, Yoshi wa totemo kibishii!
Haru is not on this photo because he shoots it
Haru ga satueishitanode kare wa kokoniwa inai.
and here's a closeup of the good stuff, including a fancy cucumber cut I learned from a book, indicated by the arrow:
and here's Haru:
Comments (3)
if youre making maki rolls, why are you cutting the salmon (salmon?? where's the tuna?) into tiny pieces? shouldnt it be long slices that go the length of the sushi roll? or were those pieces for different sushi not shown in the pictures?
January 6, 2005 7:43 PM
if you're left-handed, why dont you have a left-handed guitar? no wonder you strum so strangely!
January 7, 2005 11:15 AM
A good question Mike, I don't remember. I'm pretty sure we did just make two rolls, one with tuna and one with salmon (Haru laughed uproariously when I suggested we try nigiri). Maybe the salmon pieces look more chunky in that picture than they actually were, being piled in a heap and all. I remember thinking that slicing the fillet lengthwise just seemed wrong from the references I had seen.
January 18, 2005 10:09 PM