Hello, this is Umi-Kunn. Yeah yeah yeah yeah.
I am here in Ginza
I have heard there is a place here in Ginza where you can feel the Japanese craftsmanship.
Let's go there today.
Umi-Kunn has come to the place where traditional and high brand shops are mixed together,
a famous tourist spot, Ginza
In such a high sense area Ginza is a place you can learn Japanese craftsmanship?
I wonder how a place like that would be...
Is it here?
Ganko
What a gorgeous lineup.
So many seafood...oh, makes me hungry.
Let me...go in.
This is Ganko Ginza Icchome store
A restaurant where you can eat Kaiseki courses in a old Japanese Ryokan style interior.
I came here to learn the Japanese Craftsmanship,
The way to cook sushi,
there is a trial course to cook and make sushi
The course Umi-Kunn is trying out this time is,
one of the most famous Japanese food, how to make Sushi.
Will he be able to master the Sushi master's way?
We thought he was going to cook Sushi right away..
There is going to be a picture storytelling about the history of Sushi.
Picture storytelling?
This is quite a hand made style..
-The story of... -It's been used a lot...
the history of Sushi.
-The paper itself has gone through history. -Yes, thank you.
Sushi was born in southeast Asia as preserved food.
It came to China, and passed on to Japan.
It was not born in Japan?
No, it was born in Southeast Asia.
Time passed and the time was 1923.
The Great Kanto Earthquake occurred.
The Sushi chef in Tokyo lost their job and went back to their hometown.
That is how the Edo-mae style of Sushi was spread to all over Japan.
Today you will experience the Japanese traditional Sushi making,
and enjoy yourself. -Ok
-Very easy to understand -Thank you.
The picture storytelling ended in 3 papers.
Now the chef will show how to split the fish.
So quick
This is the first one.
Amazing.
One and two.
And the last one, three.
-Wow -Split in three.
Umi-Kunn was so surprised by the knife work of the chef.
Now trying out the Sushi making.
You can try out three courses here.
Umi-kunn will try out this time the usual Sushi and Maki,
and additional California roll course, total of 7000 yen.
I have never made Sushi in my life.
When I look back, I never had the chance to make any.
Now the normal Sushi. The key is how you make the rice ball.
Let's start by putting in between your thumb and your pointing finger,
this tuna and clasp it like this.
Yes.
Now take your right hand,
take some of this rice here,
create a small ball the size of one bite.
About this much.
Oh no, this is pretty hard.
How hard should I squeeze it?
I'm not sure if I should mention this or not,
just soft and gentle as you are touching a girl.
You should've told me that earlier.
If that is so... -Oh excuse me..
Umi-kunn has gotten the hang of it with this advice.
Look, now I'm an expert.
-Now it's perfect -So wonderful.
Excellent!
The master chef says, the rice should be treated gently and soft like touching a girl.
Add some Wasabi on the fish, and attach the rice.
Once done,
take your right pointing finger,
and make a small hole.
Making a whole after you made the rice?
Why would you do that?
We are going to seal this, and create a space inside.
This will create a soft touch when you eat t.
I see.
This extra touch is the secret craftsmanship.
When you make the Sushi,
what is the good shape of the rice?
I'm going to create the Sushi like I always do, just the rice part.
Open up a hold in the middle and..
Wrap the hand around
It's like a rice barrel combined with the bottom of a ship is ideal.
Ah, I see.
To be able to create this shape need years of practice.
Now this is done, go toward the tip of your fingers,
flip the rice so that the tuna comes on top.
Flip
Yes.
Take your pointing finger and thumb,
squeeze the tuna,
snap your wrist a little,
then the rice and the fish will be wrapped around.
This small movement of the wrist which will affect the final product
This is craftsmanship.
That was all the process? Oh no..
Mine is messed up.
This is Umi-Kunn's first ever tuna Sushi.
This is done by the chef.
The difference is quite obvious.
The chef's rice shape is a beautiful rice barrel shape.
The combination with the fish is excellent.
Umi-Kunn's Sushi on the other hand..
look like the fish was just laid on the rice.
How is the taste?
Let's try.
-The rice isn't unified.. -Ahhh
It feels like that.
Now the Sushi made by the chef.
So good.
It's actually easy to chew.
The rice doesn't spread out inside the mouth,
so you can chew and automatically swallow.
So you have more space to taste the fish more.
He finds the greatness of the Sushi chef once more.
This is hard.
Umi-Kunn continues to learn the craftsmanship of Sushi.
He also makes the cucumber and the tuna rolls,
Uh-oh, something happened.
Oh no, it happened.
The space to overlap the seaweed is gone.
He struggles here again with the detailed craftsmanship.
He tries the California roll and ends the course.
Now he will try the Sushi he personally made.
Let's try.
So different.
What is common on mine is,
hard to eat.
The rice scatters out inside my mouth,
but the master's Sushi keeps the rice and the fish together.
And the end is,
Certificate of graduation, Umi-Kunn.
You have in the 1041th Sushi Making contest,
completed all the curriculum and have done a good job.
So here I now certify the completion of the Sushi making course.
Thank you very much for today.
Ahh, such a good cry.
A terrible acting!
Thank you very much.
Here, for people who has done the course will be given a certificate with name,
and will give a gift as well.
I honestly didn't believe so much on the craftsmanship.
But when you try it, it's just not the taste but the decoration
How to make or roll beautifully.
Every bit is very sensitive.
It was a really great experience.
I think when you try it out, your mind will be blown away.

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