In the heat of the summer, I prefer eating anything cold , mostly asian. When it comes to Japanese food , I like simple things like 冷や奴 (cold tofu), ざる蕎麦 (a kind of soba that is served on a bamboo draining basket ), もり蕎麦 (chilled soba), etc.
Got some cheap sweet eels 鰻, so I decided to make some maki rolls . This particular type of maki roll is called uramaki (裏巻き) or rice on the outside with seaweed on the inside , instead of the usual seaweed on the outside.
I dumped some tropical fruits inside and that's it. The loose parts are usually the ends of the rolls but why waste them?
My sushi rolling skill is less than desired. Usually , one would roll the whole thing with the eel , so it becomes part of the whole roll, but with my skill , I tend to destroy the fish, so I just place the eel on top and also avoid wasting the sweet sauce on the bamboo mat roller. I think one should limit the number of items in the roll, too much "different tastes from different items " tends to destroy the whole tasting , eating experience.
I think the soul of the sushi is in the rice vinegar , I think most restaurants in Japan have their own recipe (trade secrets) and for the chef , it is the skill with the knife.
During eating it (I am eating while posting this now) , I realise that I forgot putting some Japanese roasted sesame seeds, so I put some right away.
食緊先記得忘記加日本芝麻, 加番~~~
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