otaru's sushi is very famous. We passed the famous sushi street, but our friend said: This is a place to entertain tourists. We want to try authentic otaru sushi and follow him.

Small ocean in the plate: sea urchin yellow, abalone, peony shrimp, scallop, roe, salmon roe, cod roe, flatfish, Pipi shrimp, tuna and salmon. So I went to Zhuangfang Fanwu sushi restaurant. Fanwu means "duty room" in Japanese. What a strange name. It turned out that this sushi restaurant was the former site of the original fire brigade.

when you step into the farmhouse from the snowstorm, you feel warm and harmonious. The decorations inside are all traditional Japanese folk styles, which are very homely, unobtrusive and reassuring. On the wall, there is even a "little words about your father" (meaning family instruction), which tells your children and grandchildren, "Eat well in the morning", "Don't make others angry", "Be diligent in keeping the house, earnestly worship your ancestors and worship God", "Marry a daughter-in-law before it is too late" and "Help others when they are in trouble".

The sushi chef is operating behind the counter of fresh seafood, which makes it clear at a glance. In order to observe the sushi making process closely, we chose to sit in the chairs in front of the counter in a row.

I ordered the best sushi set meal here, which is made of 11 kinds of seafood such as sea urchin yellow, abalone, peony shrimp, scallop, roe, salmon roe, cod roe, flatfish, Pipi shrimp, tuna and salmon. The three masters began to operate skillfully. One of them first pinched off the huge peony shrimp and sent it to the kitchen to make soup. Then, he peeled the shell three times and five times, cut it lightly, removed the shrimp line, smeared it with bright green mustard sauce, pinched a handful of delicious rice from the rice basin, kneaded it into a ball, put it under the peony shrimp meat, and finally put it in an antique porcelain plate.

The process of making sushi is very particular, especially the kneading of rice balls, which makes it difficult to grasp the proper measure. Too little force is lost, too much force is lost. Only when it is just right can the rice grains be crisp, waxy and fragrant. When the master operates, his fingers fly, his movements are sophisticated and elegant, and even his expression is vivid and pleasant. It's really a pleasure to watch. No wonder Japanese describes this action as "colorful", which is really dazzling.

One of the most "colorful" is the store manager, named Suzuki Shousan. I studied art at the age of 17 and have been cooking sushi for 36 years. Listening to us, he has a vivid expression and a touching smile. He smiled and said, "If we are all out of spirits, then these seafood are also out of spirits. Smiling is very important for sushi makers. Once we are beaten, even the best materials are not fresh. " Eating sushi, pay attention to a stuffy mouth. However, the sushi and seafood in this shop are extremely heavy, like a peony shrimp, which is bigger than a child's slap after unfolding, so where can I swallow it? However, as much as possible, I still feel the beauty of "one mouthful boring". Only in this way can the rice flavor and the shrimp flavor be completely blended, and the fresh shrimp meat fills the teeth and cheeks without leaving a gap. The rich flavor can't escape, and it lingers in the mouth for a long time, twists and turns, and then smoothly slides into the belly. It really is the best in the world.