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Sushi EzeeBuy SushiMake SushiSushi BarsMaking Someone'SMaking Sushi At HomeComplete SushiBeginners AlikeFinest SeafoodForwardSushi Making Kit comes with the tools you need to make your own sushi at home, just add your choice of seafood!Kazari15% SALE (for a limited time only) including ALL Sushi Essentials & Extras www.kazari.co.ukKazari - Sushi Grade Fish - Sushi Kits - Home SushiKazariIf you don't fancy paying £24,000k for your Bluefin well don't worry you can get your fix at www.Kazari.co.uk from just £17.99First tuna of New Year sells for £24,000 in Tokyo - TelegraphSee allKazariDelightful sushi at Bamboo Sushi, Bath. Amazing specials, friendly staff & a very skilled chef. # # # Bamboo SUshiKazariLast orders for Xmas Eve delivery 3pm today www.kazari.co.ukKazariDelivering as per normal up to & including Xmas Eve within the UK & overseas. Also offering deliveries for NYE :)KazariTop 15 Sushi Bars in the World. Top 15 Sushi Bars in the WorldKazariGood Food: How to prepare sashimiHow to prepare sashimi|
Will definitely be buying it again :-DKazari shared SUSHISAMBA's photo.WAGYŪ – 上州和牛 available now at www.kazari.co.uk Why not try your hand at making something as beautiful & delicious as Sushi Sambas Wagyu Tartar.
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where to buy sushi grade fish near me# # #Kazari shared a link.18 ways that grocery store sushi is different from serious sushi|
order sushi ottawaKazari20% OFF EVERYTHING - Ends Midnight Sushi Code 'BANKHOL' www.kazari.co.ukKazari shared a link.WAGYŪ (和牛) 125g FilletThe only place on-line in the UK where you can buy 100% authentic WAGYŪ (和牛).
No-one else is selling (non-trade) genuine authentic WAGYŪ from Japan other than Kazari.co.uk. Pure Japanese Breeds (100% pure bred Japanese black born and reared in Japan in Gunma Prefecture Personalised Care (Lovingly…KazariNew video from VICE Munchies featuring fresh wasabi rhizome & bluefin tuna. Get yours from www.kazari.co.ukHow-To: Eat Sushi with Naomichi YasudaKazariOrder any fantastic Yutaka Sushi Kit and get 15% OFF any of our other products including Sushi Grade Fish.Sushi Kits 寿司食事 (DISCOUNT) – KazariI say sushi, you think raw fish. This, perhaps, is the reason why the Japanese delicacy, unlike the noodle or the stir-fry, has not become a staple of British home cooking. But all that is about to change – at least if Yuki Gomi, 37, a Japanese sushi chef living in London, has anything to do with it. “In Japan, going to a sushi restaurant costs hundreds of pounds and is a real treat,” she says when we meet at her flat in Crystal Palace, south-east London. “But Japanese people make it at home all the time, usually without raw fish.”
When a Japanese family goes for a picnic, sushi will always make an appearance – but smoked fish will also be used, which is less likely to spoil (salmon and mackerel are favourites). Children take sushi to school in their lunch boxes, made with tinned tuna. There are vegetarian options, including tamagoyaki, grilled egg sushi. “If you want to go the whole way and use raw fish,” says Gomi, “there are safe ways of doing it. If you have the confidence, you can make friends with a local fishmonger and get him to promise you that the fish can be eaten raw. But the easiest way is to buy sushi-grade fish on the internet.” She recommends Kazari, which will deliver guaranteed sushi-grade fish to your door. Sushi is easy to make, extremely healthy and highly portable. It is also flexible; there are, Gomi says, “no rules”, and new combinations of fish or vegetables are waiting to be discovered. And when it is home-made, sushi can also be an impressive addition to a party. “It is simple, so long as you are precise,” she says.
“Architects and surgeons make the best sushi.” Yuki Gomi encourages home cooks to find sushi-grade fish online (HEATHCLIFF O'MALLEY) Before thinking about the fish, however, it is important to get the rice right. It must be Japanese – which refers to the species rather than the country of origin – because it is high in starch, which makes it stickier than other varieties. Techniques for cooking perfect rice are closely guarded secrets for many Japanese chefs. Gomi, however, being “of a younger generation”, is happy to share her method, which she learnt from the masters (see right). When the rice is ready, the creative part begins. First, Gomi demonstrates how to make temari. “When you go to a restaurant, you’ll probably have nigiri, rectangular slabs of rice with salmon or tuna on top,” she says. “Shaping the rice like that takes years of practice. Temari is the traditional home-made version, which is a lot easier.” Cutting a fillet of raw salmon is an art in itself (she points out that smoked salmon, mackerel or kipper can be substituted).
Gomi uses a traditional yanagi-ba sushi knife, which is flat on one side and very thin; The trick, she says, is to hold your breath and make the cut in one movement, as if you are playing a violin. When the fish is sliced, she covers her left hand with cling film – an improvement on the traditional muslin – and lies a sliver of fish in the centre. A bolus of rice is placed on top, then the cling film is closed around it and twisted to make a tight sphere. When this is unwrapped, a ball-shaped piece of sushi is revealed, which can be garnished with sesame seeds, a sprig of parsley, or fish roe (tobiko). Next, she makes the “inside-out roll”, also known as the “California roll”. For centuries, Japanese sushi roll had the nori (seaweed paper) on the outside. When it was introduced to California, however, the local chefs preferred to roll the sushi inside out so that the rice was on the outside. This was later exported back to Japan. She places a sheet of nori – she recommends the type produced by Clearspring (clearspring.co.uk) – on a board and covers it with a layer of rice.