Full Sheet Sushi Nori Kan Seaweed Container Black This is what many Sushi Chefs use to store their precious Nori seaweed. Considering it's made of thin tin, some may wonder why it costs US$50? The reason is this:
It takes a long time for a skilled craftsman to make this. I had a chance to visit a company showroom of this Nori Kan. They told me that they now have only one person who can (hand) make this can. The craftsman has been making the box for something like twenty or t
How do you sharpen your knife? A lot of past sushi class participants asked me.
I am trained to use traditional whetstones. I use both medium grade and finishing stones like these. King Deluxe 2000 (medium grade) Just like most Sushi techniques, the knife sharpening technique is very simple to demonstrate, but it's very difficult to master (or, takes some practice).
It's just like learning how to play guitar.
So, my advice to you is to get an automatic knife sharpener. LIN
We know there are many people out there, who want to learn to roll sushi, the traditional way. We also know that there are many people out there, who cannot be bothered with the idea of rolling the traditional way. The answer? It may be Sushi Bazooka. It's a tool, which simplifies the rice rolling process, which, can be very messy and pricey, especially for beginners. So, we say why not? Try and see if you like it. Available on Amazon. #Tools #Rolls #Sushi #News
Participants made California Roll with Dungeness Crab from Washington, Spicy Tuna with Yellowfin Tuna from San Diego, Hand Roll with King Salmon from New Zealand. Our next class is on March 25th and we have classes every month. To view the details and register, click here. #SaturdayBrunch #2017 #LunchTrip #SushiClasses #Tools #Surprises
The so-called Sashimi knife is what's referred to as Yanagiba (willow blade), because of its long thin shape.
Yanagiba is designed solely to cut fish, specifically to slice to make sashimi. For this reason, the blade is sharpened only on one side, "Single Bevel", leaving the other side flat so that the edge of the sashimi piece will have a straight edge, which the Japanese considered to be more appetizing. The reason for a long length is to slice the fish with one stroke.
This is yet another question that I get asked frequently.
What I can say about the knife is this: When you hold the knife in your hand, if it feels good to you, that's the best knife for you.
It's like finding a partner in your life. What's best for me will be different from what's best for you.
I certainly have used Masamoto sushi knives before and I think they are fantastic knives. However, just because Masamoto is one of the most popular sushi knives in Japan and the US