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What does a sushi assistant do in America?

1.

Slaughter fish, cut meat, wash and soak various vegetables2.

Clean the bamboo curtain used for rolling sushi and the chopping board used for nigiri sushi 3.

Cook rice, boil water, prepare dipping sauce and vinegar 4.

Get various ingredients and tools for the master5.

Sorting and packaging of prepared sushi6.

If the chef needs it, make sushi with the chef 7.

Preparing lobster and fish for sashimi and scallops8.

When making ramen, prepare sauces for the chef in advance. These sauces often require multiple people to handle them constantly.

Sushi (sushi), also known as "鮨" or "鲊", written as すし in hiragana, can be used as a snack or as a meal, with a wide variety of ingredients.

Sushi is one of Japan’s traditional delicacies and was later introduced to North Korea, South Korea and other places.

Its main ingredient is rice cubes seasoned with sushi vinegar and maintained at human body temperature, plus fish, seafood, vegetables or eggs as ingredients. It tastes delicious and is very popular among people.

Sushi has been recorded in the "Enki Style", the Japanese Heian period code completed in 927 AD.

Sushi at that time referred to a way of preserving fish.

Spread salt on the fish and press it with something heavy to allow it to ferment naturally.

When the sour taste develops, wrap it in japonica rice and eat it (the japonica rice must be crushed repeatedly after being cooked and cooled).

How to eat Sushi is a Japanese dish from China that uses vinegar as the main ingredient in rice. Like other Japanese dishes, sushi is very colorful.

When making, cut fresh sea urchin, abalone, peony shrimp, scallops, salmon roe, cod fish, tuna, salmon and other seafood into slices and place them on the white and fragrant rice balls, knead them and then apply fresh green on them.

mustard sauce, and finally put it on an antique porcelain plate... Such a color combination is truly "beautiful and delicious".

When eating sushi, what is important is to eat it completely, that is, the whole piece of sushi must be eaten in one bite. Only in this way can you truly taste the deliciousness of sushi. Only then can the aroma of the rice of the sushi and the aroma of the sashimi be completely blended, making your teeth and cheeks melt.

The space is filled to the brim, leaving no gaps. The strong aroma has nowhere to escape, lingering in the mouth for a long time, with twists and turns.

Sushi was recorded in the "Enki-shiki" of the Heian period code completed in 927 AD, and was born at the end of the Yayoi period.

Sushi at that time referred to a way of preserving fish by the ancestors of the Japanese archipelago.

Spread salt on the fish and press it with something heavy to allow it to ferment naturally.

When the sour taste is produced, it can be eaten and its taste is very good.

This method originated in Japan.

This method was time-consuming and labor-intensive, and soon developed into a method of simply soaking fish meat in vinegar.

Sushi in a broad sense refers to any food with other fillings added to rice mixed with vinegar.

At that time, some business travelers used vinegar to pickle rice balls, add seafood or meat, and press them into small pieces as food along the way. It was widely spread in Japan, but rare in other areas.

The ingredients at that time were various kinds of sashimi (sashimi), and it was called "Edo Sansushi", also known as "Nigiri Sushi", which is the most popular sushi today.

Sushi "SUSHI" and "sour" are food pickled in sour.

In 700 AD, that is, the Nara period, the Japanese at that time used some vinegar-pickled rice balls, added some seafood or meat, pressed them into small pieces, and neatly arranged them in a small wooden box as food along the way.

During the Kamakura shogunate period, sushi began to spread widely in Japan and has become a common and delicious food.

and welcomed by the people.

Japanese sushi The earliest sushi in Japan was a small food made of rice, raw fish and sauce that could be eaten in one bite. Nowadays, there are many kinds of sushi, which can put a lot of things on it, but it must be eaten in one bite.

Japanese sushi has been recorded in the "Enki Style", a legal code of the Heian period completed in 927 AD.

Sushi at that time referred to a way of preserving fish.

Spread salt on the fish and press it tightly with a heavy object to allow it to ferment naturally.

When the sour taste is produced, it is ready to eat and its taste is very good.

This method originated in Japan.

This method was time-consuming and labor-intensive, and soon developed into a method of simply soaking fish meat in vinegar.

Developed sushi refers to any food that is mixed with vinegar and added with other fillings.

Popular Japanese sushi, in addition to "nigiri sushi" (the sushi we often eat on the street), there are also "roll sushi" and "box sushi".

"Maki Nushi" is rice, cucumber, tuna, eggs, pickled radish, etc. wrapped in seaweed. It can be divided into large and thin rolls, that is, different sizes.

A sushi roll usually uses 90 grams of rice, and is cooked into about 200 grams of rice. It is then wrapped in seaweed and eaten.

Sometimes thin scrambled egg skin can be used instead of seaweed.

A sushi roll wrapped with a whole sheet of seaweed is called a "big roll" (i.e. a thick roll), and a sushi roll wrapped with only half a sheet of seaweed is called a "thin roll".

Sushi rolls are usually stuffed with cooked sweet ham, cucumber, sausage, mushrooms, scrambled egg skin, fish floss or duck celery.

It produces a slightly sour umami flavor, which is the prototype of sushi (ie: loach sushi).

Sushi in Japan is mainly made and sold by specialized sushi restaurants.

The chefs in the store, who are wearing white work clothes, will cut the skinned fresh fish into slices and other good ingredients on equal-width pieces of rice according to the requirements of the diners. Since the raw meat of various fish and shrimps has different colors, the sushi is also colorful.

, very beautiful.