Tamago Sushi
(Photo from Wiki Media Commons) (From "How I Became A Sushi Chef: From apprentice to the teacher") The following day, my Tamago training started. I finished the necessary prep. Sushi Rice, Snapper, Hirame, Maguro, and Salmon in an hour and a half. We still had thirty minutes to open. I went to the kitchen and informed Toru my required prep for the day was done. "Good, you finished all your prep, right? Come over here, then," Toru told me. He had a small notebook in his hand.