Sushi Kit

Ingredients: Sushi rice (short grain rice (Italy)), soy sauce (water, soybeans 20%, wheat, salt, yeast extract, fructose syrup. Contains alcohol), rice vinegar (water, rice 12%, honey 2%, salt. Acidity: 45 g/l), sliced, pickled ginger with sweeteners (ginger (China)), water, salt, acidifier: E260, E330, preservatives: E202, sweeteners: E951, E950, E955, E954. Contains aspartame (a source of phenylalanine), nori seaweed sheets (Porphyra yezoensis), wasabi paste (wasabi (Indonesia) 32.6%), sweet potato syrup, pea fibre, rice bran oil, sea salt, water, thickener E460, green tea paste, Japanese plum in brine (Japanese plum, salt), mustard extract.

Net weight: 345 g

Average nutritional values Ø 100 g

Energy value 1169 kJ / 275 kcal
Fat 0.6 g | of which saturated fatty acids 0.2 g
Carbohydrates 60.4 g | of which sugar 0.9 g
Protein 7.3 g
Salt 1.7 g

Would you like to eat sushi as authentically as possible?

Then follow this order: start with mild, white fish or squid, followed by silver fish such as mackerel pike and then colorful fish such as salmon or maki with salmon roe. Fatty and flavorful fish form the highlight. Nori maki or sweet “tamagoyaki” (Japanese omelette) round off the experience.

Eat some pickled ginger after each variety to neutralize the taste. If you want it a little spicier and as authentic as possible, spread some wasabi paste on the fish with a chopstick.

Green Sencha tea or a cold beer go well with it.

Practice makes perfect – in Japan, it takes up to 15 years to become a “sushiya” or “itame”, Japanese for “one who stands behind the board”. Compared to a “sushiya”, an “itame” works with ten knives, which he uses to cut fish and process vegetables. In the first few years of training, the focus is on sharpening knives and washing rice.

Sushi Kit

THE TASTEOF JAPAN

THE TASTE
OF JAPAN