"Do you have three horse mackerels?"
"Can you hold sushi?"
When asked so, an uncle who is over 50 years burns his fighting spirit.
"I don't know. I don't want to say the word "I can't do it."
I have a little knowledge of how to handle Iai swords, but the last thing was to make curry when camping.
Chuo-ku Tourism Association correspondent-only tour
"Experience of" Nigiri "at sushi craftsman training school!"
I participated in the classroom on June 4th (Sat).
The venue is the cooking training room of "Sushizanmai Kiyomura Juku".
If you look forward to the neatly polished kitchen and the instructors wearing cooking clothes, you will feel more nervous.
More than that, I was wearing a new apron and feeling high.
Dr. Shirata enjoyed demonstrations of how to bake eggs, how to lower horse mackerel, and how to hold sushi with trivia.
You talked in a soft narrative, but this teacher will definitely be scared when you scold me.
There was a great aura.
"The most important thing is to try to handle the ingredients carefully," he shows a very delicate and flowing hand that does not suit your body.
The instructors of the support were also crisp and I was able to practice with peace of mind.
Although the body remains thick in the bone, the pleasure of lowering the horse mackerel into three pieces.
When Shari stuck in his hand and was frustrated that it was useless, he received advice saying, "While putting on hand vinegar," and finished it in that way.
The tasting time will be served with delicious horse mackerel soup.
I pinched the sushi with a thin chopsticks to see if it would not collapse, but it was stored in my mouth.
"I'm holding it firmly" full self satisfaction. I was thrilled to grab it with chopsticks.
Thank you to everyone who planned the correspondent-only tour.
When you become a correspondent, you can have such an experience.
Even so, your wife kept me secret that cooking was so fun.
