|
 
|
48#
發表於 2008-11-20 08:46
| 只看該作者
I'm not really an expert, however, after teaching 500 sushi classes from H.K. to Los Angeles since 1981, and conducted consultation work for few Japanese restaurants, I think I know a thing or two about sushi.
Since the topic is about the riceballs we would stick to that issue; my rice balls do not fall apart, period.
You need to squeeze the rice slightly to compact the cylinder, but not so much to crush the rice grains. Once you get the hang of it, everything will be simple. The rice balls weigh 20 grams in Japan while in Vancouver, it is more likely 25 gm and 35 gm in Edmonton. I study foods in culture, I do not consider uncooked foods are uncivilized, it is how they handle and prepare the ingredients. Actually, there is a trend to advocate eating everything raw, backed by some well-educated professionals, doctors and alike.
I do not want to do dog fight, we can cool down and debate, and be civilized; and of course, I accept different opinions. This is not self-advertising, I never need to do advertising, all my business are from referrals only, I do not even take on new clients. |
|
