Sushi Kit

Ingredients: Sushi rice (round grain rice (Italy)), soy sauce (water, soy beans 20%, wheat, salt, yeast extract, fructose syrup. (alcoholic), rice vinegar (water, rice 12%, honey 2%, salt. Acidity: 45 g/l), sliced pickled ginger with sweeteners (Ginger (China)), water, salt, acidulants: E260, E330, preservative: E202, sweeteners: E951, E950, E955, E954. Contains aspartame (a source of phenylalanine), nori seaweed leaves (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:

72 g

Average nutritional valuee

Ø 100 g

Energy value 1169 kJ / 275 kcal
Fat 0.6 g | of which saturated fatty acids 0.3 g
Carbohydrates 60.4 g | of which sugar 0.9 g
Protein 7.3 g
Salt 1.7 g

Do you want 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 hake and then coloured fish such as salmon or maki with salmon roe. Fatty and flavourful fish are the highlight. Nori Maki or sweet “Tamagoyaki” (Japanese omelette) round off the experience.

Eat some pickled ginger after each variety to neutralise 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 cool beer go well with it.

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

THE TASTEOF JAPAN

THE TASTE
OF JAPAN