How to make Sushi

Sushi represents the ultimate and most definitive attempt in the long history of Japanese cooks distilling good food to its purest essence. It represents the quest to make a single, perfect bite. Fresh fish. . . perfectly cooked sweet and sticky rice. . . a little dab of soy sauce. I’m inclined to think they succeeded.

It’s true that chefs spend lifetimes mastering the art of Sushi making, but what most people don’t know is that it’s actually not intimidating at all to make a simple, more relaxed version at home. I’d even go so far to say that Sushi is easy to make. It’s just difficult to MASTER.

Before we get to rolling, let’s give what we’re making today context with a brief the history of sushi in Japanese cuisine. . .

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HOF Episode 21: Umami and Kimchi (Japan and Korea)

What does it mean for one culture to “steal” from another? How often does it happen? Is it a bad thing when it does? Listen to explore those questions and more, as we visit the Far East once again, this time even farther east. . . to Japan and Korea.

Also known. . . by myself at least, as the lands of umami and kimchi.

AVAILABLE ON ITUNES,   SPOTIFY, and GOOGLE PLAY.
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Korean Traditional Music sampled from The National Center for Korean Traditional Performing Arts. Republic of Korea / 1997

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