March 24, 2018
You might remember last year our video on How to Make Soba. It was brought to us by Wow! Japan Experience+, and we had a great time there. They invited us again this year for another class, and this time learned how to make sushi. Not all sushi, mind you. That’d be like going to a pasta class and claiming to know how to make all pasta afterwards. What we got was a good understanding of the fundamentals of sushi making in a way that’s regrettable at home, and hopefully your home as well. And while this is a paid product placement, we only agreed to publish this video because we actually had a really fun time – as I hope you can see in this video – and we learned quite a bit. So before I go on, let me direct you over to their website, just in case you want to try this class out for yourself when you’re here in Japan. There’s a lot we cut out that you’ll have to learn from Miki herself :D
Otherwise, holy shit Saran Wrap in Japan is SO GOOD! Has it changed in Canada at all? I feel like our comparisons with where we grew up might be quite out of date now. But I’d like to know: if you were to crumple up some plastic wrap at home, would you be able to unfold it easily, or has it gone past the event horizon with no chance of return to the normal world? Thank you Miki for letting us know. I never tried with my own. Now I’m gonna plastic wrap the hell out of everything in as unexaggerated and environmentally conscious way possible!
How does this sushi compare to the high end sushi we’ve tasted? We ate at Saito, Tenzushi, Sushio Masa, Amamoto, and others, and there’s definitely a big difference with the rice. When we spoke with the chef at Amamoto, we asked him about his rice. He uses a red vinegar, and – more importantly – he ages his rice for two years so that it’s not as sticky and starchy. I could definitely taste the stickiness of the rice here at Miki’s. And the rice is less vinegared in what we made here today. My assumption is because the toppings for the rice aren’t as oily as the fish we have with nigiri sushi, and so it doesn’t need as much vinegar for balance. The point is, anyone who says that sushi is just fish and rice are wrong. There’s a lot that goes into it, and you can taste the differences between different places the more in tune you are with your tastebuds.
Which reminds me: we’ve been working on how to describe tastes better, and what’s working for us lately, is describing where on the tongue we feel the food. Does that make sense? Like, in some cases we’ll eat something that coats the back of the tongue. Sometimes we’ll feel it on the sides, others the middle. At a high end sushi place, the chef moves the flavours around in your mouth from piece to piece, and makes sure to balance between each bite. That’s from our experience, at least, and it helps us understand and better appreciate what we’re eating.
Yeah! So that’s it for this week’s video. I hope you had as much fun as we did. I really liked editing this video because of the background laughter from Dan and the other people helping out with the shoot. It felt like a sitcom, except the laughter was genuine and not a laugh track. It made me happy, and I hope you feel the same. If you’re down for some more laughs, check out the bloopers below!