MAKING SUSHI
Yesterday evening, my younger brother and I went to Kou Fu for dinner. Before that, we stopped by Popular, and browsed through the store. Oh, the piqued curiosity! I could hardly contain the jubilant bubbles of excitement inside me! Cold Storage. NTUC Fairprice. Ikea. Courts. Giant. Best Denki. Popular. Kinokuniya. Times. The vast amount of different items each and every respective massive department has to offer! It is just sooo exciting; it is sooo cool! Each item off the shell seems to have a history to tell, nutrition values to divulge, chemical make-up to educate, hidden beauty to showcase, and knowledge to feed. The towering shelves, and the gargantuan amount of various items sitting seemingly innocuously on those shelves. It makes me feel like a humble little girl again - young and wide-eyed; totally spoilt for choice. Educated through the school education system, but yet still quite empty up there.
We left the store about 15minutes later, scoring a single victory with a cookbook. With the various cuisine cookbooks screaming for attention, I was practically torn and demented over the choices. Eventually, after much pondering, Japanese Sushi wins. Partly because I love sushi, and partly because the cookbook itself appeals greatly to me. The colours employed are vibrant, the book is bilingual (in Chinese and English; not that the former matters to me, anyway), the instructions are clear and easy-to-follow, and the pictures are oh-so-pretty! And, of course, most importantly, the book also teaches on how to prepare the rice.
I plan to start simple. Perhaps some sushi rolls (a.k.a. Maki-Zushi -- e.g. cucumber sushi rolls, tuna sushi rolls, omelette sushi rolls, crabmeat sushi rolls etc), warship sushi (a.k.a. Gunkan-Zushi -- e.g. scallop, tuna salad etc), and the likes. All these, for the time being. That is, until I've read up on the internet and equipped myself with the essentials on food safety (cross contamination!!!); before embarking on more ambitious tasks such as Salmon Nigiri-Zushi, Horse Mackerel Nigiri-Zushi, hand rolls (Temaki-Zushi) etc.
The only problem is finding the required materials. Where on earth can one find bamboo mat (makisu), Pressed Sushi Mould (oshiwaku), Japanese sake, Japanese rice vinegar, shoyu, green horseradish (wasabi), pickled ginger, prawn roe, BIG sheets of seaweed, and the likes?
Do tag on the tagboard or leave a comment if anyone here has any idea. Thanks!
Yesterday evening, my younger brother and I went to Kou Fu for dinner. Before that, we stopped by Popular, and browsed through the store. Oh, the piqued curiosity! I could hardly contain the jubilant bubbles of excitement inside me! Cold Storage. NTUC Fairprice. Ikea. Courts. Giant. Best Denki. Popular. Kinokuniya. Times. The vast amount of different items each and every respective massive department has to offer! It is just sooo exciting; it is sooo cool! Each item off the shell seems to have a history to tell, nutrition values to divulge, chemical make-up to educate, hidden beauty to showcase, and knowledge to feed. The towering shelves, and the gargantuan amount of various items sitting seemingly innocuously on those shelves. It makes me feel like a humble little girl again - young and wide-eyed; totally spoilt for choice. Educated through the school education system, but yet still quite empty up there.
We left the store about 15minutes later, scoring a single victory with a cookbook. With the various cuisine cookbooks screaming for attention, I was practically torn and demented over the choices. Eventually, after much pondering, Japanese Sushi wins. Partly because I love sushi, and partly because the cookbook itself appeals greatly to me. The colours employed are vibrant, the book is bilingual (in Chinese and English; not that the former matters to me, anyway), the instructions are clear and easy-to-follow, and the pictures are oh-so-pretty! And, of course, most importantly, the book also teaches on how to prepare the rice.
Sushi roll. Hand roll.
I plan to start simple. Perhaps some sushi rolls (a.k.a. Maki-Zushi -- e.g. cucumber sushi rolls, tuna sushi rolls, omelette sushi rolls, crabmeat sushi rolls etc), warship sushi (a.k.a. Gunkan-Zushi -- e.g. scallop, tuna salad etc), and the likes. All these, for the time being. That is, until I've read up on the internet and equipped myself with the essentials on food safety (cross contamination!!!); before embarking on more ambitious tasks such as Salmon Nigiri-Zushi, Horse Mackerel Nigiri-Zushi, hand rolls (Temaki-Zushi) etc.
The only problem is finding the required materials. Where on earth can one find bamboo mat (makisu), Pressed Sushi Mould (oshiwaku), Japanese sake, Japanese rice vinegar, shoyu, green horseradish (wasabi), pickled ginger, prawn roe, BIG sheets of seaweed, and the likes?
Do tag on the tagboard or leave a comment if anyone here has any idea. Thanks!
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