Cooking rolls

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Purpose of the presentation: To introduce a little Japanese cuisine To teach how to cook the easiest rolls

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Japanese cuisine Japanese cuisine is the national cuisine of Japanese people . Its difference is in preference for natural, minimally processed foods, extensive use of seafood, seasonal, typical dishes,in specific rules of formatting dishes, their serving and in table manners . Japanese dishes usually are one of the main reasons to visit Japan for tourists

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Ingredients which are commonly used: The main ingredients are : Rice Seafood Soy Beans Other plants Pasta Meat

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Характерные блюда Japane s e curry S ushi Yakitori Katsudon

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Utensils and supplies mainly used in Japanese cuisine : Cup for soup Bowls Dishes Wooden coasters Chopsticks Spoons S auceboats Tea things Pitchers and glasses for the sake

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How to cook hosemaki ( thin rolls ) Ingredients : Sushi rice Sushi nori Rice vinegar for sushi Filling: in this example the chum and salmon meat was used.

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Cooking : Cut nori seaweed sheet in half lengthwise. There will be one roll of each half. Arrange the nori on a bamboo mat shiny side down and then moisten your hands a bit of rice vinegar

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Cooking : Take a handful of rice and put it evenly over the nori sheet

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Cooking : Using the forefinger lubricate with desired quantity of rice vinegar in the middle of nori sheet

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Cooking : Along the layer of rice put strips of salmon or chum meat (as in the picture) or other stuffing. Raise one edge of the bamboo mat.

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Cooking : Holding the mat and stuffing with fingers of both hands, begin to roll the mat with a sheet of nori trying to press evenly

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Cooking : Continue to form a roll but now press harder to seal the rice. If necessary repeat the last step. Rice in the entire length of roll is supposed to be tight and smooth.

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Cooking : Take out the roll from the mat put it on the cutting board and cut in half.

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Cooking : It usually obtains 6 sushi from one roll. Put both halves together and cut it simultaneously into 3 parts

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The sushi are ready. Now they can be eaten with soy sauce, pickled ginger and wasabi