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  • I'm Takasaki era sushi chef and owner of nominally restaurants, I'll be answering your questions from twitter.

  • This is sushi support queen's custodian asks, I know this seems like a stupid question, but can I just buy sushi grade fish from the market and cut it up and that's sashimi.

  • Simple answer.

  • Yes.

  • Sashimi is raw fish sliced for consumption.

  • So the only questions come into mind are what is sushi grade Generally in the american markets, sushi grade is referring to any fish that has been treated in a way to prevent bacterial growth.

  • Generally when we are talking about sushi grade fish in japan, often times it needs to be wild fish needs to be lying caught.

  • There's a process called it is a technique used to kill the fish instantly and then to remove the nerves from the spinal cord to reduce the amount of lactic acid that is released into the fish.

  • G.

  • J.

  • Wellington hurst's as interactive tweet.

  • Please reply to this with a description of your ideal sushi roll.

  • So my ideal sushi roll actually is very simple.

  • I like what we call whole Samaki.

  • I can show you one right now.

  • Here, I have a Maki Maki Su is the bamboo mat designed for rolling.

  • Sushi seaweed actually has two sides shiny side and rough side for this.

  • We're gonna leave the rough side on the outside.

  • I'm going to get the appropriate amount of rice here, basically make a little bed for my protein to sit inside and Wasabi, I'm gonna fill with tuna.

  • I'm gonna bring the back edge of the north to the front where the rice meets, create one nice press.

  • Roll over to make the final seal and basically now my tuna roll is done and generally Komaki is cut into six pieces.

  • Very simple tuna inside some nice wasabi soy sauce, that's heaven, Verney?

  • S s how much Wasabi is too much.

  • Let's start with what is.

  • Wasabi.

  • Wasabi is a rhizome.

  • It is often growing on the sides of very fresh water streams.

  • All you need to do to produce wasabi is take this wasabi root and grind it.

  • What's most commonly seen in the U.

  • S.

  • Markets is some sort of derivative of horseradish that has been colored with food coloring and maybe there's some other seasonings, added salt or sugar unless you actually see a chef with the actual Wasabi root, you're most likely having horseradish.

  • And the reason why fresh wasabi isn't used in all restaurants is this is very expensive If you're using enough to overpower the flavor of the fish and you're just using it to mask everything?

  • I would say that's too much.

  • Okay.

  • CcS, how many of you have had sushi?

  • Are there different types?

  • Is it good?

  • Does it taste like chicken or salmon?

  • Tell me does it ever taste like chicken?

  • No, I would say there's no sushi out there that should taste like chicken as far as different types.

  • I do have a platter here of different types of sushi here.

  • You have to Komaki, my favorite role next to that is called Duncan.

  • The rice underneath that's wrapped with seaweed topped with ricotta in front.

  • There's two pieces of akemi, Negishi sushi.

  • And then here's the sashimi, two slices of kami there.

  • And this is kind of not a traditional Tamaki but in the style of their salmon, Yellowtail tuna and some cucumbers in there.

  • And salmon roll with tobacco called where the rice is on the outside.

  • And this also is another way that we can incorporate more ingredients into a role so that we can have, you know, more creativity or, or different types of things inside of honey.

  • 504.

  • As for sushi eaters, What is eel sauce?

  • My son said blood and all of a sudden I'm not well, okay.

  • I think that your son needs to show you some respect and stop lying to you.

  • He'll, sauce is not blood.

  • Real.

  • Eel sauce is made from roasting the bones from the eel, creating a stock, basically veal stock and adding that with soy sauce.

  • Sometimes meeting some type of sugar steeping that in the bones to create uh ale sauce.

  • Sushi pop U.

  • S.

  • S.

  • What's the strangest ingredient you've had in a sushi roll for me, it's not personally strange, but maybe people might find it to be strange.

  • There's a fish called fugu, the puffer fish and in the while they eat certain shellfish and creates a poison in their body and this is one of the most poisonous fish in the ocean.

  • If you take that same fish and farm raise it not allow that fish to have certain shellfish, there's no poison creating the fish.

  • So now you're able to eat the entire fish from one of these farm raised.

  • One of the best parts is actually the liver fugu liver in a role with shiso leaf and some paste is one of my favorite roles abandons, asks why is sushi so expensive?

  • It's five grains of rice and like a gram of fish.

  • Wt fish tends to be expensive, especially high grade, very fresh fish grading is depending on his taste, texture, fat content, but also color grading from yellow fin, $18 a pound up to $70 a pound depending on different cuts of that fish.

  • The most prized fish are general line caught that causes the least amount of damage to the fish.

  • The boat has a refrigeration that might increase the cost to the fishermen and on top of that there's a lot of waste that goes into fish.

  • A lot of the fish is not edible for sushi coletti.

  • Susan asks, why do sushi chefs wear bandanas when making sushi?

  • I never thought of that as a tough workout.

  • Being a sushi chef is tough work.

  • I think that what you see as a guest is literally 10% of what the work.

  • A sushi chef does, 90% is the prep and there are large fish, like including bluefin, sometimes whole fish can be £800.

  • So if you're carrying a quarter of it, you need several people to carry that around running around all day long.

  • This is generally a job that's you know, 12 hours on their feet minimum 96 D.

  • Y.

  • N.

  • Asked when did sushi start having avocados in it can avocados even be grown in japan.

  • Sushi avocados.

  • I think it was the american advance.

  • This was sometime in the eighties or early nineties when the California became popular, the abbreviation for California being C.

  • A.

  • Is a crab and avocado.

  • This is, I think that's the original reason why the name California roll came to be, does it grow in japan?

  • I haven't seen many avocado trees in japan.

  • Maybe there's someone growing an avocado tree somewhere in japan but this is not common food for japanese people Rahid.

  • You come ask in japan, it takes up to 20 years of school to become a sushi chef which is years longer than it takes to become a doctor.

  • Is this true?

  • I think that 3 to 5 years you should have a pretty good understanding if you're really dedicated and really studying hard and working hard at it.

  • There's been a lot of kind of lore surrounding sushi chefs and to be honest, I think the most simple answer is that if you're a sushi chef and you want to call yourself that you're always studying, you're always learning.

  • So 20 years is really a short time to become a sushi chef.

  • Shumway three.

  • As I forgot to get chopsticks for my sushi.

  • So what am I supposed to do now eating with a fork?

  • Like some kind of lunatic?

  • I don't think that you're a lunatic.

  • If you decide to use a fork to eat your sushi, but there's also an altered option.

  • Sushi is finger food.

  • So if you'd like, you can just use your hands, pick it up and enjoy flip caboose asks, what kind of fish do I use for fresh sushi rolls.

  • There are many different types of fish for sushi.

  • But if we're talking about sushi at home in the U.

  • S.

  • Markets, I do have some fish here today that you could find in the markets, tuna here.

  • Salmon and Yellowtail tuna.

  • Specifically, we are looking for bright red color.

  • Nothing should look sad.

  • It should be bright.

  • This is called a saku And these are basically taken from the entire fish.

  • Cut into these kind of rectangle shapes in preparation for cutting for sushi or sashimi in order to create a tender cut.

  • I'm gonna cut against the grain.

  • This would be for sushi.

  • All right.

  • So here I have a piece of salmon and it's just a little bit easier to see the sinew lines in the salmon.

  • Sinew is the connective tissue that is connecting the muscle fibers.

  • Generally speaking, you can cut this in any direction and you shouldn't really feel this in you too much Getting sorted, asks we have been making and eating sushi lately, but we can't get the rice right.

  • What is your secret to?

  • Perfect sushi rice?

  • I have a bowl here, sushi rice prepared.

  • One thing we want to make sure is that we're starting with the right type of sushi rice most commonly in american markets, you'll find a type of japanese grain called koshi Hikari.

  • It is a short grain japanese rice and that is most commonly used in sushi preparation after That is really about washing process is about releasing the starch.

  • You know, we want the rice to be able to stick together to form a ball but we don't want it to be gummy and too sticky.

  • If this is overcooked, you're gonna see that this is like a big marsh and it's gonna look very, very moist and wet and you'll see that the grains aren't individually distinct and then on the other side, if this is undercooked, it'll look too distinct and it'll kind of flutter and fall apart versus I don't know if you can see there's a little bit of a stretch and they're kind of, you know, dragging each other along, understanding that, reading that to really focus in on and getting those fine details.

  • It takes a long time to understand hot toddy 24 asks, It was only right to get sushi amount last night in Cali because how fresh can it really be in Utah will you have fresh sushi in Utah versus California?

  • Maybe it might be a day a day different, but also a modern sushi chefs are now are using aging process.

  • You might be thinking that it's fresh fish, but sometimes chefs are now aging toro for instance, for up to two weeks and allowing kind of a natural fermentation to occur obviously in safe environment and controlling bacterial growth.

  • The idea there is to reduce the moisture content and increase the flavor and the tenderness by going through aging process.

  • Richard to ask soy sauce question, do you think putting soy sauce on everything, especially white rice is faux pas personally, it makes me cringe when I see people put soy sauce on rice or dipping their sushi and gallons of soy sauce, but that's just me simply put answer is yes, it is faux pas to put soy sauce on everything.

  • If you're going to a high end sushi omakase Restaurant, Omakase means literally translates to chef's choice.

  • And so generally this is a type of restaurant where you don't make any decisions except for maybe what you're going to drink.

  • Generally the chef is going to, you know, basically manicure everything to the way chef wants it.

  • So that would include the amount of soy sauce or seasoning that's put on every fish.

  • If you are in a more kind of quote unquote casual sushi restaurant, you do have the option to have your own soy sauce and it won't come seasoned, but generally the idea here is if you put soy sauce all over the rice, the rice will fall apart and you won't have a, you know, a beautiful piece anymore.

  • It'll, it'll decompose just from being wet.

  • I'm only over asked today while eating sushi, I told my boyfriend he's meant to eat the ginger between the different pieces and not on top of the sushi and he snapped back.

  • This is how they did it in japan and I've been thinking of it ever since.

  • Have I been taught wrong?

  • I think that Emily over you've been taught correctly.

  • Fishy ginger is meant to be a palate cleanser between bites of sushi.

  • There are certain pieces that work really well with sushi sushi ginger and uh, I think that there's nothing wrong with it.

  • But again, setting is important.

  • If you're in a restaurant where the chef is serving you exactly how the chef wants it to be eaten.

  • It would be very disrespectful to put that piece of ginger on top of that fish and enjoying it together.

  • Cody twist.

  • One asks what is imitation crab even made of sushi is ruined, imitation crab most often is made out of pollock that's been turned into a paste mixed with some sort of starch and some seasonings.

  • Sometimes they use artificial crab flavor or maybe real, crab juice.

  • This is actually a japanese fish product called tsunami in Japan tsunami products are not marketed as imitation crab view.

  • E rosa asks what is Tamaki.

  • So Tamaki directly translates to hand roll.

  • I think most commonly is the cone shaped where you'll see kind of the ingredient sticking out of the top and the idea here is to turn this corner into the side here and read the nori stays crisp because it's so quick and easy to make.

  • But also this style has become very popular to do at home.

  • So generally if people are coming together and having a party at home, everyone is making tamales at home.

  • Jazz divas asked question for sushi lovers.

  • Am I supposed to eat this leaf and if so, how do I do it using chopsticks.

  • This is uh called shiso or also known as Oba.