Sushi Guide

Sushi means to vinegared (KAZUKO Emi), but in Japanese cuisine in general the
Sushi is made up of rolls of various sizes, and by nigiri sushi which is the thin cut.
of fish served on a finger of rice and for the sashimi which are cuts of raw fish
that are served in a decorative way. In this workshop, you will learn about the origin of this variety of
Japanese gastronomy, how to prepare rice, how to cut vegetables and the cuts of
enjoy learning something different and experiencing the art of cooking
personalized attention, so that at the end of the workshop you have all the knowledge and know
prepare the roles, and you will also receive an induction on the places where you can find them
ideal ingredients.

Japan.

The essence of Japanese philosophy regarding food is linked to the relationship that
There exists a connection between nature and food. Whenever possible, they should be eaten as natural as possible.
this being the only way to experience its true flavor. The essence of the Japanese philosopher is
intimately related to their food, since the aesthetics, the flavors, the seasonings, the freshness of
its ingredients lead us to a meticulous food culture.

The Rice.

There are records that in the year 200 B.C. in Japan, basic techniques were known for preparing the
rice, such as boiled, steamed, grilled (roasted) and toasted (over fire).

Sushi is based on the combination of sushi rice (sushimeshi), seasoned with vinegar.
rice (sushi) or prepared powders (sushinoko) and raw fish. Although there are exceptions in which the
fish is cooked (like the varieties with eel) or, instead of fish, fish roe is used,
tortilla, pickled vegetables, fermented soybeans (natō) or other ingredients.

In many cases, a distinction is made between sushi and maki as if they were two different things.
different, which is incorrect since the word sushi is just a generic term to describe
a wide variety and styles of this dish. For example, specifically referring to rice
mashed with pieces of fish on top, we use the word nigirisushi.

The oldest sushi that can be tasted in Japan is Funa-Zushi (funa: a type of carp).
in which salted fish is first marinated in cooked rice and salt. It is a way of preserving the
fish, rice, and salt are consumed.
Kitchen utensils:

Knives: "for the Japanese, knives are the soul of the kitchen" (KAZUKO Emi). Many of the
Japanese knives have a sharp edge on only one side of the blade and are made from a single piece of steel.
carbon just like samurai swords, these need special care to avoid
oxidation. Although there are also stainless steel and ceramic ones today. They are very thin and
Depending on their use, they are long or short (patatero: short, for vegetables. Trinchante: medium and pointed.
for large fish, meats, and poultry. One for sashimi: long and very sharp, for slicing fish and another
small for peeling and chopping

Oroshi-gane: it is a grater with very fine teeth used for working with daikon (radish) and ginger.
Shoga

Suribachi: it is a ceramic mortar that has a grooved interior, with a wooden pestle.
(surikogi). This is mainly used to work with very small ingredients like seeds of
sesame.

Cooking chopsticks: they are sticks approximately 25 cm to 35 cm long, which are usually tied together.
ends with a cord so that they do not separate or get lost. They have very varied uses from
utensils for frying, beating eggs or turning small foods in a pan; some
they have some stripes at the tip to make it easier to grasp slippery products like them
noodles.

O'hitsu or handai: is the deep container where rice is placed to cool it once cooked.
the idea is why wood absorbs moisture and does not dry out.

Shamoji: it is the wooden or lacquered paddle used to cool the rice once cooked, or to fluff it.
Foods with water in the strainer on a plate.

Makisu: it is a mat made of bamboo sticks that is mainly used to make

nori-maki but it can also be used to remove water from cooked vegetables. After
It should be used, the remaining parts must be removed, cleaned, and left to dry well before storing.
 JAPANESE CUISINE TERMINOLOGY.

Ajinomoto Monosodium glutamate Nato fermented soy

Dogs Crab meat Nira Japanese green onion
Come here Squid salad Nira Japanese chives
Chinese noodles Japanese video Nori Seaweed sheet
Daikon Long turnip Osake Rice wine
Instant fish stock (HondashiF) seasoning Ramen Pork and chicken noodle soup
Shrimp Lobster Saba Horse mackerel
Thickened wakame Dried wakame Sake Salmon
Pink car Short pink ginger Sashimi Fish fillet
Goma Sesame seeds Seven spice chili pepper Spicy seven spices (cayenne)
Do it Sesame oil Mackerel Herring
White polished Japanese cabbage Shirashe Spicy pickled
Hamachi Japanese yellow aleta Suimono clear soup served in a bowl with a lid
Hamachi Japanese whitefish Sunomono salad dressed with vinegar
Spring rain Very thin rice-based noodles Suzuki Robalo
Octopus Baby octopus octopus Octopus
Frog Squid Octopus balls Octopus skewers
Salmon roe Salmon eggs Egg Tortilla
Ginger (shoga) Root Tensuyo Tempura sauce
Skipjack Japanese bonito Tobiko Flying fish roe
bug Hot sauce Tofu Soy curd
grilled skewers Meat stakes Pork cutlet with milk Sauce for breaded dishes
Tuna Atún Udon Thick Japanese pasta
Makisu Bamboo mat pickled plum Japanese plum
Capelin roe Capelin roe Unagui eel
Mirin Sweet rice wine Wakame (seaweed) Seasoned seaweed salad
Miso Fermented soy paste Wasabi Green Japanese radish
Measure Vinegar-based condiment for him Barbecue Grilled Chicken Skewers
rice
Mistaken Rice vinegar Grilled food grilled or barbecued dishes
Turnip White tuber with flavor Fried food battered dishes
spicy
sushi rice Sour Rice Nimono Slow-cooked. Used
for vegetables.
Cutting techniques (kirikata)

These techniques are primarily used for cutting sashimi. The knives (sashimi bōchō) are
very fine and long, ideal for cutting slices. There are knives of different sizes to use them.
with large or small fish. In this case, the difference in size is due to the fact that one of them is
almost new and the other has been sharpened many more times over the years.

Elsogizukuri

Also called (sogi-giri), it is a diagonal cut (in the shape of a wedge) in which the knife is tilted a few
45º. As Japanese knives (hōchō) have a cutting edge on only one side, just like the
samurai katanas, to make a cutting aesthetic it must be done from right to left. That is,
(shifting the knife to the left hand).

At the end of the cut, a wrist movement must be made that should only be done at the last moment.
to give the cut a wedge shape.

Unusual creation

Which literally means fine cut, is made in the same way as sogizukuri but making the
very thin, almost transparent sheets. This type of cut is mostly used for fish with meat
white that are firmer and must be cut very thin to consume them. The sashimi cut in usu-
It is assembled by placing the pieces in a spiral shape on the plate simulating the petals of a flower.
Japanese flower or rather overlapping the slices of fish one on top of the other like layers.

TheHirazukuri

Also called (hira-giri), (cut to the right, in a taco shape) with the knife perpendicular.
to the table. Cutting technique is used for blue fish like tuna or salmon.

From these varieties, the rest of the cuts are derived.

NIGIRI SUSHI

Nigiri means to mold. On top of a small oval-shaped ball of rice, a slice of fish or seafood is placed.
tortilla or other ingredients. This variety is made without dried seaweed (nori), although sometimes one is placed.
finishing on the outside (obi) to hold the ingredients that stick out too much, as is the case
of octopus, squid or omelette (tamago).
Battleship sushi

Gunkan means armored. The shape of this sushi is very peculiar, it is oval.
rice is surrounded with a thick layer of seaweed to form a cavity that is filled with a spoon with
ingredients like roe, fermented soy (natō) or things of that style. Technically, it is a
the type of nigirizushi since, although it is covered with seaweed, it is carefully placed to surround
the rice ball previously kneaded instead of making a roll directly, as happens with the
rolled sushi.

HAND ROLL

It means hand. This variety of hand-rolled sushi is characterized by its conical shape.
similar to a cone with the ingredients inside. It is called 'handmade' because the diners
You can make your own rolls at the table, as if they were Mexican fajitas.

Makizushi

Maki means roll. This variety is made by spreading rice over sheets of dried seaweed (nori), with
fish, vegetable or fruit and rolling the whole together to then cut into six to eight cylinders.

Hosomaki

Hosoi means narrow. It is a type of makizushi that is much narrower in which, due to
In its fineness, it usually uses a single ingredient. The most typical hosomaki are those with cucumber.
(kappamaki) or tuna (tekkamaki).

Futomaki

Futoi means fat. That is why this variety of sushi is characterized by the makizushi having a
considerable size, between 2 and 3 cm thick and 4 and 5 cm long

URAMAKI

Ura means reverse or the opposite side. It is about makizushi wrapped inside out, with the rice on the outside.
The ingredients are wrapped inside with dried seaweed (nori) and then the roll is covered with a thin
rice paper. It is usually seasoned with sesame or small eggs.
KAZARI MAKIZUSHI

It literally means decorative sushi. It consists of makizushi rolls where the ingredients are chosen.
for their textures and colors to create decorative designs that are authentic works of art.

Inarizushi

Inari is a Shinto goddess who takes the form of a fox (animal) that had a preference for tofu.
frito (also called Inari in Japanese). This variety of sushi is made by filling tofu pouches.
fried with rice.

Pressed sushi

Oshi means to push or press. Oshizushi is a type of pressed sushi made in a box.
made of wood, called oshibako (or box for making oshi). The rice with the fish on top is pressed
and takes the shape of the mold to then cut it into squares. It is typical of Ōsaka.

Scattered Sushi

Chirashi means to scatter. In this variety, the fish and roe are scattered inside a bowl of
rice. Technically, we could also define it as a type of donburi. Donburi refers to the dishes
that are eaten in a bowl of rice covered with ingredients, such as Oyakodon, Gyūdon, Katsudon,
Tendon.
During this period, the participants will carry out the practices related to the preparation and assembly.
of sushi and all its components.

Preparation of bases and sauces:

Measure: in a pot, mix 360 ml of Japanese rice vinegar (or white vinegar) 320 mg of
sugar and 80 mg of sea salt, ½ tablespoon of hondashi and ½ of ajinomoto and bring it to the fire until
dissolve the solids "without bringing to a boil" let it cool to room temperature.

Eel Sauce: in a preferably copper deep pot, place 1.2 liters of white wine to flame.
Next, let the alcohol evaporate and add 1.2 kg of sugar until dissolved and 150 ml of soy sauce.
Red and let it reduce by half; at this point, about 100 grams of eel and 1 should be incorporated.
turn off the Hondashi and let cool to room temperature.

Tensujo sauce: in a small saucepan place 250 ml of soy sauce and 100 ml of water 80 gr of
sugar, ½ tablespoon of ajinomoto, ½ tablespoon of hondashi and bring it to a boil. This sauce must
serve hot.

Teriyaki sauce: it should be placed on a very hot grill or skillet to roast chicken quarters.
previously washed and onion, on the other hand, in a deep pot preferably made of copper place at
flame 2 liters of white wine, then let the alcohol evaporate and add 500 ml of soy sauce. Let it sit.
bring to a boil and add 80 g of sugar, the roasted carapachos and the roasted onion, in addition to
shoga majado and vegetables; let them cook for half an hour over low heat. Place in the
Blend 6 apples with 400 g of ketchup and process until a homogeneous mixture is obtained.
you may have reduced the preparation of the soy and wine by ¾ parts strain through a sieve, place again to
slow fire and add the apple and ketchup mixture. Bring to a boil or until it thickens.
thick consistency, (bind with cornstarch if necessary).

Tempura: put 2 ice cubes, an egg, 100 grams of cornstarch, and ½ tablespoon in a bowl.
ajinomoto, beat well and gradually incorporate 1 soda and 300 grams of flour, continue beating until obtaining
a homogeneous and consistent mixture. (store in the refrigerator to keep it cold)
Vegetable conditioning:

In sushi rolls, it is very common to use cucumber and green onion (Negi) along with other varieties of vegetables.
dishes that have emerged from the westernization of sushi can combine various vegetables and even
they can have this ingredient as their only complement.

Daikon: belongs to the radish family, it is a very versatile vegetable, served in soup, chopped in
salad, sliced as a side for sashimi, or grated as a slightly spicy condiment.
It is also used as decoration.

Hakusay:es una col familia de la variedad china, posee un fresco olor y una textura muy crujiente, se
consume in stews, salads, and soups. It is also used as decoration.

Negi: it is a long green onion, used chopped and added to sauces and soups as a seasoning, giving a
a touch of freshness a little spicy and a decorative mat.

Cucumber: it is elongated in shape and the oriental variety is thinner, it has a slightly sour taste.
consume fresh and pickled. It is used as a complement in the filling of various maki-sushi.
It is also used as decoration.

Tofu: it is the product of the curdled soy milk, it is very nutritious, low in fat and sugars, it...
You can get it packaged, fresh, and occasionally roasted for stews and preparations.

Shoga: fresh ginger, it is used grated to accompany sushi or sashimi or as a dressing for.
Broths, gari or pickled ginger in slices is used in the consumption of sushi.

Wasabi: it means wild root, this is the equivalent of the western radish grown in Japan but only
it can be obtained in its processed form (in powder) and by mixing it with water, a paste is prepared that
It is the one that is consumed. It is very spicy and is used in the consumption of sashimi and as a condiment for
soups.

Gari: jengibre encurtdo

 Conditioning of fish and shellfish:

Fish:
Tuna: Maguro, katsuose used for sashimi is classified
Tuna depending on the part of the fish it comes from and its
oleic grade. ElO-toro in the first term is fattier than
the middle slices, although both belong
to the lower part of the fish. The akami in the background
It comes from the top and is less greasy.
Blue fish
Salmon: Sake is mostly used for sashimi in
the West has several classifications and some of them
Salmon they enter the classification of trout, it can be prepared wing
grilled or in stews and soups.

Swordfish Swordfish: Kajikide is used to make food

processed but they can also be eaten as sashimi or
White fish teriyaki

Grouper: it is consumed in sashimi, stews, and grilled.

it has very firm meat which makes it ideal for cuts of
manufacturing.
Mine

Seafood:

Eel

Cani Cama

Octopus

Lobsters

Setup for sushi service:

Preparation of nigiris:

Preparation of temakis:

Development of roles:
Osomaki

Futomaki

Uramaki:

Tempered roll: