Saturday, January 17, 2009

Sushi-Making Week

Since last Saturday until this Saturday, I made Sushi 4 times.
On last Saturday I taught 4 students how to make Sushi rolls. They made a California roll, a Seattle roll, and a Japanese roll. They were happy to take home their Sushi for their family. They told me they had a great time producing nice looking Sushi rolls and their family loved them.
Tuesday, at ARCS’s club bamboo I showed fellow assistant cooks how to make California rolls and tuna salad rolls. Although I failed to cook rice correctly and rice was hard, the customers at Club bamboo seemed to like Sushi served with Miso soup and spicy Nappa cabbage salad. One of fellow assistant cooks told me that her husband loves Sushi and she will make some for him soon. Another told me that she learned the reason why Japanese restaurant charges so much for food. It is because Japanese dishes uses so many ingredients and requires a lot of work. I admit that there are many ingredients on my kitchen counter when I make Japanese food.
Wednesday, my friend asked me to make 3 Japanese rolls, 2 Seattle rolls, and 12 pieces of Inari Sushi. Inari Sushi is made of Sushi rice stuffed in deep fried Tofu pouches. I finished all Sushi and brought to my friend’s house around 11:30am. The most of the guests were Japanese wives and they loved my Japanese Sushi and Inari Sushi. I was happy to please these Japanese ladies.
Today, on Saturday, I made Japanese Sushi rolls for Japanese school’s New Year’s potluck and Seattle rolls for my husband’s friend’s moving party.
My family had to eat Sushi after my class and to take Tuesday’s lunch. I think we eat Sushi more often than my parents who live in Japan. Generally speaking, Japanese people eat Sushi for special occasions such as family gatherings and serving for special guest. Some Seattleite loves Japanese food and they buy Sushi at grocery store and have it once a week.

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