When you eat sushi, do you think of it as a piece of art or just a tasty snack? Well, a famous Japanese Chef Ken Kawasumi has turned sushi into works of art! In fact, some of his work looks just too beautiful to eat! Ken Kawasumi with his 'Obama Sushi Platter' Japanese writing in sushi! Famous Japanese images and characters Here are some other examples of sushi art: Hello Kitty - of course And of course, Finding Nemo This sushi was actually crocheted with wool, so it is not for eating In Japan, you can even buy sushi toys for your dog. Ready to make music? Als je de illustratie op de stofomslag ziet, geloof je je ogen niet. Is dat allemaal mogelijk met sushi? Sushi-meester Kawasumi beschrijft 180 verschillende sushirollen, met duidelijke instructies én instructieve foto’s. Zowel de absolute beginner als de gevorderde kok zal veel plezier beleven aan dit boek. Uiteraard begint de schrijver met het maken van de sushirijst en de ingrediënten en materialen die daarvoor nodig zijn.

Daarna volgen twee delen, Maki-zushi, de ‘gewone’ sushirollen (die ook heel decoratief kunnen zijn), en Kazarimaki,  decoratieve sushirollen. Helemaal achterin staat een pagina met problemen bij het maken van sushirollen en hoe je ze kunt voorkomen. Het eerste deel opent met verschillende vullingen die extra voorbereiding nodig hebben (kampyo, shii-take, oboro, omelet en komkommer). Daarna volgen dikke sushirollen, dunne rollen, samengestelde rollen, handgevormde sushirollen en binnenstebuiten-rollen in allerlei variaties, waarbij van iedere categorie duidelijk wordt beschreven en getoond hoe je de rol oprolt. Van iedere sushirol is het eindresultaat gefotografeerd, de compositie vóór het oprollen, en enkele kleine verklarende fotootjes. Per pagina staan twee verschillende rollen beschreven. De decoratieve sushirollen in het tweede deel hebben meer ruimte nodig, één tot twee bladzijden per stuk.  De beschrijving komt neer op een bouwpakket, waarbij eerst verschillende hele dunne rolletjes worden gemaakt (zoals oogjes, vleugels, bloemblaadjes) die vervolgens met extra ingrediënten én sushirijst zodanig op het zeewiervel worden gerangschikt dat ze, eenmaal opgerold, een afbeelding vormen van bijvoorbeeld een libelle of pandabeer.

Daarna wordt getoond hoe je lettersushirollen en vier Chinese karakters (o.a.  ‘gefeliciteerd’) construeerd, en tot slot staan er enkele sushi met kerstmotieven. Dat laatste bevreemd misschien, maar het kerstfeest (niet het religieuze feest, maar het cadeautjesfestival) is populair in Japan, vergelijkbaar met Valentijnsdag. Voor andere soorten sushi (nigiri-zushi, chirashi-zushi, oshi-zushi, inari-zushi) zul je andere kookboeken moeten raadplegen, maar dit boek mag terecht een ‘encyclopedie van sushirollen’ heten. Het is een feest voor het oog, zelfs als je nooit één sushirol maakt. Dankzij de duidelijke foto’s kun je zelfs als beginner aan de slag, al zul je voor de meest ingewikkelde vormen wel handig moeten zijn. Dat heeft minder met kookkunst dan met knutselen te maken. Ken Kawasumi, The encyclopedia of sushi rolls (Graph-sha, 2008/2001, ISBN 9784889960761) Engelstalig Tags: 5 aardbeien, sushi This entry was posted on Tuesday, April 26th, 2011 at 6:09 pm and is filed under Borrelhapjes en kleine gerechten, Japan, Uncategorized.

You can follow any responses to this entry through the RSS 2.0 feed.yo sushi menu exeter You can leave a response, or trackback from your own site.sakae sushi menu sm north 장운산 張 雲山ケン Ken Changjiro dreams of sushi youtube english subtitles By: 장운산 張 雲山ケン Ken Changbuy suzumo sushi machine Eatable Art ! | jiro dreams of sushi comprarSushi Art: Kazari Maki-zushi Demonstration Sushi can be traced back to an ancient Chinese practice in which fish was preserved in salt and fermented rice. sushi zushi menu pdf

Sushi, as it is known today, first emerged in Japan during the Edo Period (1600-1868), in roadside stalls in Tokyo as a type of Japanese fast food. Despite its humble origins, this simple creation of a small portion of vinegared rice (shari) and accompanying fish topping (neta) has developed into a sophisticated culinary delicacy known and enjoyed around the world. In a short time, Australians have also come a long way in their appreciation and understanding of the many facets of this Japanese delicacy. For the first time, this event will introduce Australians to the relatively new sushi art form of Kazari Maki-zushi, or ‘decorative sushi’, with an exciting demonstration by sushi master Ken Kawasumi. Kawasumi has pioneered the culinary art of transforming the simple sushi roll (maki-zushi) into an intricately designed masterpiece. Since beginning a sushi apprenticeship at the age of 16, Kawasumi has spent 33 years perfecting his sushi crafting techniques. After working at a number of well-known sushi bars in the Tokyo precinct, he opened the popular sushi restaurant Kawasumi.

Currently the Head of the prestigious Tokyo Sushi Academy, Kawasumi splits his time between training students at the Academy and travelling the world introducing Kazari Maki-zushi. Most recently he has delighted audiences in Scandinavia with his demonstrations. This year, Kawasumi was once again crowned the ‘All Japan Professional Sushi Contest Champion’ after triumphing over other sushi chefs from around Japan on the TV Tokyo series. Following an insightful talk on the history of sushi and an introduction of the particular tools used, Kawasumi will demonstrate his fluid yet lightning-quick technique as he turns simple ingredients into finely crafted works of art. For fans of sushi, or those who are more interested in the artistic aspect, this demonstration is sure to take your appreciation of this culinary art to new heights. Be sure not to miss out on this special evening.Home > Highlighting JAPAN > Highlighting Japan APRIL 2012 > Food, Glorious Japanese Food Food, Glorious Japanese Food

Not only is it delicious, Japanese food is beautiful and healthy too. Japanese dishes and ingredients are becoming increasingly popular around the world as a result. The seemingly endless variety on offer, from traditional dishes to modern alternatives, continues to delight visitors coming to Japan and is increasingly being exported too, tantalizing taste buds all over the world. In January this year, the Japanese government organized Japan Night 2012, an event aimed at showcasing Japanese food to participants at the World Economic Forum in Davos, Switzerland. It is also committed to promoting Japanese dishes and ingredients via overseas diplomatic facilities and various food-related events around the world. This month's Cover Story takes a look at what people around the world love so much about Japanese food. Francisco Herv叩s makes hirame sushi "Hold your knife at an angle and cut through the flounder." Students at the Tokyo Sushi Academy in Shinjuku are learning how to fillet a flounder (hirame).

After watching Master Chef Ken Kawasumi demonstrating precisely what to do, the twelve students pick up similarly long, thin knives and set about preparing their own flounders, each measuring just over 30 centimeters. Training to become a fully-fledged sushi chef in Japan is supposed to take at least ten years, under the supervision of a master chef. When the Tokyo Sushi Academy opened its doors in 2002 however, it introduced a series of fast-track training courses. Courses currently offered by the academy include a one-year sushi chef course, an eight-week diploma course and an intensive sushi workshop whereby students learn the basics of making hand-shaped sushi (nigiri-zushi) in one day. The students learning how to prepare a flounder are on the diploma course. While the course may be short, at just eight weeks, students learn all the basics of being a sushi chef, from knife skills to techniques for rolling and shaping sushi. Students then have to pass written and practical exams at the end of the course to get their diploma.

The fact that students can enroll on the diploma course on a tourist visa is making it popular with chefs from other countries. Around eighty students from twenty-seven countries and regions around the world have completed the course since it was launched in the summer of 2010. Most are chefs or owners of Japanese restaurants. There are three foreign students on the current course, which started in January this year, from Indonesia, Spain and New Zealand. "In terms of learning about sushi, there's no fundamental reason why Japanese people should be any better at it than people from other countries," explains Sachiko Goto, who is a lecturer in charge of the diploma course for foreign students. "Having said that, foreigners often seem to be surprised at the thought of removing even the tiniest bones from the fish before preparing it." Benjamin Tuhakaraina fillets a flounder One of the students currently on the diploma course is Benjamin Tuhakaraina, a Kiwi chef who makes dishes from all over the world using ingredients from back home in New Zealand.

He quit his restaurant job and came over to Japan. "I tried sushi for the first time about fifteen years ago. I didn't really care for it at first, but then I grew to love it over time. Sushi is pretty common in New Zealand these days," he adds. "I've made sushi back in New Zealand, but I decided to come over to Japan because I wanted to study traditional Japanese methods and learn how to prepare fish properly." Another of the current students is Francisco Herv叩s, an established Spanish chef with sixteen years' experience. He works as a private chef, specializing in Mediterranean dishes. "We have an incredible amount of seafood in Spain. What I want is to combine the methods I have learnt in Japan with European techniques to turn all that seafood into something new," says Herv叩s. "Japanese food covers such a wide range though. An eight-week course is just the tip of the iceberg. I hope to come back to Japan in the future so I can learn more about Japanese cooking." Copyright © 2009 Cabinet Office, Government of Japan All rights Reserved.